Liverpool School of Cookery recipe book

1 egg or a little milk to moisten. 1^ lb. steak, in one piece, about \ inch thick. Dripping. Method : Spread the forcemeat over the steak and roll it up, tying with string or fastening it with skewers. Lay in a dripping tin with a little dripping and bake 40 minutes to 1 hour, basting well ; or it may be browned in a little hot dripping and then stewed about 1^ hours in pot liquor or water. Serve with gravy made as for roast meat or as for stew. Stewed Sweetbreads. 1 or 2 calf’s sweetbreads. Stock or milk. 1 teaspoonful salt. 3 peppercorns. Tarragon if liked. 1 teaspoonful arrowroot. 1 oz. butter \ . 1 or 2 yolks if liked. Method : Steep, parboil and trim the sweetbreads, lay in white stock or milk to cover and simmer gently 15 or 20 minutes, adding the salt and peppercorns. A pinch of tarragon may be added if liked. When the sweetbreads are tender, lay them in an entree dish, cut each into three portions and cover with sauce. For the Sauce. — For 2 sweetbreads take \ pint of the liquid previously used, thicken it with the arrowroot moistened in cold water, boil up and season carefully. If liked, 1 oz. butter and 1 or 2 yolks may be added to the sauce. Braised Fillet of Yeal. 31 lbs. veal. Larding bacon. Vegetables i Stock or water )forbraisinS- Bacon rolls and lemon for garnish. Forcemeat. 3 oz. bread crumbs. 2 oz. suet, finely chopped. 1 tablespoonful chopped parsley- Pinch of mushroom powder. £ teaspoonful salt. 1 teaspoonful pepper l teaspoonful dried herbs. 1 egg- Method : Mix the dry ingredients of the forcemeat, then moisten with the egg. Lard the veal (page 7) and put it into a stewpan with the vegetables and liquid (page 6). Braise for 2J hours, basting occasionally. Then brown and crisp the surface of the meat, placing it, with a little of the liquid, in a dripping tin in a hot oven for about 15 minutes. Reduce the stock by fast boiling to about h pint, then use it for making gravy, adding Liebig or glaze. Bacon Rolls. — Cut the bacon very thin, roll, put on a skewer, and cook in the oven with the veal for about 5 minutes, or till slightly browned. 3o Cdtelettes de Mouton a l’Alsace. 5 or G cutlets. Pepper and salt. Butter. Piece of onion. £ lb. lean veal. About half an egg. Browned crumbs. £ oz. butter. Dust of cayenne. Salt. Panard. Mashed Potatoes. 1 lb. potatoes. 1 oz. butter. 1 yolk. 4 pint water or stock. 1 teaspoonful butter. 1 oz. flour. ( Tomato Sauce, p. 71) Method : Trim the cutlets and bat with a cutlet bat or wet knife. Sprinkle with pepper and salt, lay in a well- buttered saute-pan, and fry lightly on one side only for about 4 minutes. Rub the unfried side of each cutlet with a piece of onion and press the cutlets till cold. Shred the lean veal and pound it, add the panard (see below) and pound again, mix in the butter and seasonings and lastly the beaten egg. Be careful not to make the mixture too moist. Blend the whole thoroughly, and rub through a coarse wire sieve.