Myra's cookery book

Veal cutlets ... Bacon Butter 2 lbs. ilb. 2 oz. Stock Carrots Onions Knuckle of Veal Salt and pepper 1 large cupful 2 cut in dice 2 sliced .. to taste.. 10... 11.. . 12.. . 13.. . Method. Trim them and take off the skin. Lard the cutlets with bacon. Melt in a stewpan. Place the cutlets on the butter. 1 ;• Add. J Stew gently till the cutlets are done, then put them on a hot dish. Keep the cutlets hot. Reduce the gravy in the stewpan. Pour the gravy through a hair sieve on to the cutlets and serve. ll.-VEAL CUTLETS, with Sorrel. Order. Ingredients. j Quantities. Method. I... Veal cutlets ... 6 2... Bacon i 3-- Butter 4 oz. 4... ... 5-" Salt To taste 6... ... 7... Salt 8... Parsley 3 or 4 sprigs g... Carrots 2 sliced ... 10... Onions 3 or 4 large ones II... Eschalots 3 or 4 12... Bay-leaf I if liked 13... ••• ... Trim them, remove the skin, and flatten them well. Lard the cutlets with bacon. Melt in a stewpan on a slow fire. Brown the cutlets in the butter. Sprinkle over them. When browned on one side turn them and brown the other side. Sprinkle again. ^ Add. Cover the stewpan with a large sheet of buttered paper. 9 MYRA'S COOKERY BOOI<. VEAL CUTLETS, with Sorrel — [continued). Order. Ingredients. Quantities. Method. I )... Simmer for two hours on a slow tire. 15.., Moisten with the gravy from the cutlets. 16... Puree of Sorre Prepare separately and pile in the dish. 17... ... Lay the cutlets on the sorrel round the dish, and keep them hot. 18... • • ’ • • * * * ■ Reduce the gravy and pour it through a hair sieve over the cutlets. Note. — Spinach can be used in place of Sorrel, if preferred. 12-FILLET OF VEAL, roasted. Order. Irgrodients. Quantities. Method. I... Fillet of Veal Take out the bone, and with a sharp knife make a deep incision between the fillet and the flap. 0 . . . Forcemeat ... Fill the incision with it. ... Bind the veal in a round form, and fasten it securely with skewers and twine ; run a skewer as nearly through the middle as you can. 4... Buttered paper Cover the veal with it, and put it at some distance from the fire at first, advancing it as it becomes cooked. Baste well. 5- Flour Dredge over when you take off the paper just before the veal is done. 6... Butter lib. ... Baste well with it. 7... Remove the skewers, and replace them with a silver one. 8... Melted butter ) g... Lemon juice 1 lemon... S Pour over. 10... Veal gravy ... Put round the dish. II... Slices of lemon ... ... 12... j. Serve with boiled ham, bacon, or pickled pork. VEAL. 95 13.-LOIN OP VEAL, roasted. Order. Ingredients. Quantities. Method. I... Loin of veal ... 7 lbs. Choose the kidney end, fasten the flap over the kidney with a small skewer; run a skewer through the end lengthwa) s. 3 . . . Buttered paper Cover the veal with it, and place it before a good fire to roast. 3... Flour Dredge just before serving. 4... Butter z oz. Baste do. 5... Melted butter ... ... Pour over when in the dish, and serve. 6... The kidney and fat may be sent to table separately on toast, if pre- ferred. 14.-SHOULDER OP VEAL, roasted. Order. Ingredients. Quantities. Method. I... Shoulder of veal Remove the knuckle. 2... ... ... Roast what remains like the fillet, stuffing it or not as preferred. 3-