Modern cookery, in all its branches

Pour boiling on an ounce and a half of fine bread-crumbs nearly half a pint of good veal stock or gravy, and let them stand till cool ; mix with them then, two ounces of beef-suet shred very small, half a pound of cold roast veal carefully trimmed from the brown edges, skin, and fat, and finely minced ; the grated rind of half a lemon, nearly a teaspoonful of salt, a little cayenne, the third of a teaspoonful of mace or nutmeg, and four well-beaten eggs. Whisk up the whole well together, put it into a buttered dish, and bake it from three quarters of an hour to an hour. Cream may be used instead of gravy when more convenient, but this last will give the better flavour. A little clarified butter put into the dish before the other ingredients are poured in will be an improvement. Bread-crumbs, 1| oz. ; gravy or cream, nearly \ pint ; beef-suet, 2 oz. ; cold veal, \ lb. ; rind of | lemon ; salt, small teaspoonful ; third as much mace and nutmeg ; little cayenne ; eggs, 4 large or 5 small : f to 1 hour. FRICASSEED VEAL. Divide into small, thick, handsome slices of equal size, about a couple of pounds of veal, quite free from fat, bone, and skin ; dissolve a couple of ounces of butter in a wide stew pan, and just as it begins to boil lay in the veal, and shake it over the fire until it is quite firm * Fleurons , flowers, or flower-like figures, cut out with tin shapes. [chap. xi. on both sides , but do not allow it to take the slightest colour. Stir in a tablespoonful of flour, and when it is well mixed with the cutlets, pour gradually to them, shaking the pan often, sufficient boiling veal-gravy to almost cover them. Stew them gently from fifteen to sixteen minutes, or longer should they not be perfectly tender. Add a flavouring of mace, some salt, a quarter-pint of rich cream, a couple of egg-yolks, and a little lemon -juice, observing, when the last are added, the directions given for a blanquette of veal, page 229. Strips of lemon-rind can be stewed in the gravy at pleasure. Two or three dozens of mushroom-buttons, added twenty minutes before it is served, will much improve this fricassee. SMALL ENTRIES OF SWEETBREADS, CALF’S BRAINS AND EARS, &C. &C. For tables of which the service consists rather of a great variet}r of light dishes ( entrees ) than of substantial English fare, the ears, brains, sweetbreads, gristles or tendrons , and the tail of a calf, may be dressed in many different ways to supply them ; but they require a really good style of cookery, and many adjuncts to render them available for the purpose, as they do not possess much decided natural flavour, and their insipidity would be apt to tire if it were not relieved by the mode of preparing them. We shall give some few especial receipts for them in the chapter on foreign cookery, should sufficient space remain open for us to admit them ; and insert here only such slight general directions as may suffice for preparing some of them in a simple form ; as they are not in reality of firstrate importance. All of them may be served with good curried, or highly-flavoured tomato-sauce, after having been stewed in strong broth or gravy. The brains and sweetbreads cut into small dice or scallops, and mixed with bechamel , or with common white sauce, may be used to fill small vol-au-vents , or patty cases.