order to slightly brown the surface of the meat.
Then moisten with the stock and wine ; cover with
buttered paper and set in the oven to cook from
one and three-quarters to two hours. When the
meat is thoroughly done, take it up. Strain the
liquor ; skim off the fat and reduce to half glaze ;
add the sauce ; boil up and season to taste.
To serve this dish, place the meat on a hot dish ;
surround with spinach as a garnish ; pour a little
of the sauce over the meat and serve the re-
mainder in a sauceboat.
STUFFED BREAST OF VEAL
T)ONE the piece of veal and open it where it is
thickest, without touching the ends. A kind
of pocket is thus obtained, into which the pre-
viously prepared stuffing should be placed, care
being taken to spread it very evenly. Sew up the
opening with coarse cotton, and remember to with-
draw the cotton when the veal is cooked. The
veal should be braised ; the moistening should be
short and the cooking process gentle. For a piece
weighing about four pounds, when stuffed, allow
three hours in a moderate and regular oven. It
should be glazed at the last moment.
139
THE DUDLEY RECIPES
STUFFING FOR BREAST OF VEAL
TT^OR a piece weighing four pounds, add to one
pound of fine sausage meat two ounces of
dry Duxelle, two ounces of butter, a pinch of
chopped parsley, tarragon and chives, a well-
beaten egg and a little salt✪ Stuffed Breast of Veal and pepper.
The sausage meat is prepared by cutting into
large cubes one pound of fillet of pork and the
same weight of fresh fat bacon, seasoned with one
ounce of spiced salt. Chop well and pound finely
in a mortar ; finish with one beaten egg and one
tablespoonful of brandy.
Dry Duxelle is prepared as follows : —
Slightly fry one teaspoonful of onions in one
tablespoonful of butter and oil mixed. Add to
this four tablespoonfuls of mushroom stalks and
parings, chopped and well pressed in a towel to
expel the vegetable moisture. Stir over a brisk
fire until the moisture has completely evaporated ;
season with salt, pepper and nutmeg and one small
teaspoonful of well-chopped parsley, mixing the
whole thoroughly. Transfer to a jam-pot or bowl ;
cover with a piece of white buttered paper and put
aside until it is required.
Dry Duxelle is used for many things — such as
stuffing vegetables, etc. — mixed with other in-
gredients.
140
HOT MEAT DISHES
FRICANDEAU OF VEAL
FTIAKE a piece cut from the cushion of veal, cut
with the grain of the meat. It should not be
thicker than one and a half inches.
After beating it with the flat of a chopper or a
cutlet -bat, to break the fibres of the meat, lard it
finely on the cut side with strips of bacon ; braize
it and glaze it with its own gravy reduced ; dish it
up with a garniture of veal quenelles, slices of
sweetbread, mushrooms and truffles✪ Fricandeau of Veal, and serve
with the following “ Sauce Madere.”
A cushion of veal is taken from the haunch. The
fat lying over the cushion should be carefully
preserved.
■a
SAUCE MADERE
REDUCE three-quarters of a pint of sauce
Espagnol with one and a half gills of good
gravy (strained and freed from fat) ; allow to
simmer for fifteen minutes ; season with a pinch
of pepper and add one large wineglass of sherry or
Marsala✪ Sauce Madere ; reduce a little longer and finish with a
meat glaze.
r«
141
THE DUDLEY RECIPES
BRAISED AND STUFFED SADDLE OF
VEAL ✪ Braised and Stuffed Saddle of Veal
Page 48 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
order to slightly brown the surface of the meat. Then moisten with the stock and wine ; cover with buttered paper and set in the oven to cook from one and three-quarters to two hours. When the meat is thoroughly done, take it up. Strain the liquor ; skim off the fat and reduce to half glaze ; add the sauce ; boil up and season to taste.
To serve this dish, place the meat on a hot dish ; surround with spinach as a garnish ; pour a little of the sauce over the meat and serve the remainder in a sauceboat.
STUFFED BREAST OF VEAL
Bone the piece of veal and open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which the previously prepared stuffing should be placed, care being taken to spread it very evenly. Sew up the opening with coarse cotton, and remember to withdraw the cotton when the veal is cooked. The veal should be braised ; the moistening should be short and the cooking process gentle. For a piece weighing about four pounds, when stuffed, allow three hours in a moderate and regular oven. It should be glazed at the last moment.
STUFFING FOR BREAST OF VEAL
For a piece weighing four pounds, add to one pound of fine sausage meat two ounces of dry Duxelle, two ounces of butter, a pinch of chopped parsley, tarragon and chives, a wellbeaten egg and a little salt and pepper.
The sausage meat is prepared by cutting into large cubes one pound of fillet of pork and the same weight of fresh fat bacon, seasoned with one ounce of spiced salt. Chop well and pound finely in a mortar ; finish with one beaten egg and one tablespoonful of brandy.
Dry Duxelle is prepared as follows : —
Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel to expel the vegetable moisture. Stir over a brisk fire until the moisture has completely evaporated ; season with salt, pepper and nutmeg and one small teaspoonful of well-chopped parsley, mixing the whole thoroughly. Transfer to a jam-pot or bowl ; cover with a piece of white buttered paper and put aside until it is required.
Dry Duxelle is used for many things — such as stuffing vegetables, etc. — mixed with other ingredients.
FRICANDEAU OF VEAL
Make a piece cut from the cushion of veal, cut with the grain of the meat. It should not be thicker than one and a half inches.
After beating it with the flat of a chopper or a cutlet -bat, to break the fibres of the meat, lard it finely on the cut side with strips of bacon ; braize it and glaze it with its own gravy reduced ; dish it up with a garniture of veal quenelles, slices of sweetbread, mushrooms and truffles, and serve with the following “ Sauce Madere.”
A cushion of veal is taken from the haunch. The fat lying over the cushion should be carefully preserved.
■a
SAUCE MADERE
REDUCE three-quarters of a pint of sauce Espagnol with one and a half gills of good gravy (strained and freed from fat) ; allow to simmer for fifteen minutes ; season with a pinch of pepper and add one large wineglass of sherry or Marsala ; reduce a little longer and finish with a meat glaze.
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BRAISED AND STUFFED SADDLE OF VEAL
Records on this page
Stuffed Breast of VealStuffing for Breast of VealFricandeau of VealSauce MadereBraised and Stuffed Saddle of Veal