Put about 4 lb. veal (the chump of the loin or part of the leg is
best for this stew) into pan with 1 quart of stock, 1 small onion, shred,
2 teaspoons salt, one of white pepper, the juice and thin rind of a
small lemon, and a tablespoonful moist sugar✪ Stewed Veal. Stew- 2 hours. Then
take out the meat and allow the gravy to stand till the fat rises, skim
it off, and strain the gravy into a pan, put in the veal, and as soon as
it is hot, serve with fresh or pickled cucumber.
To Pot Veal.
Put a few lbs. of a cold roast fillet into a baking dish with 2 tea-
spoonfuls salt, one of pepper, and one of pounded mace. Lay over
2 oz. butter and a breakfastcupful of water✪ To Pot Veal, and bake for 2 hours.
Then pound the veal in a mortar with a little gravy from the baking-
dish, till quite smooth ; put in pots and cover with clarified butter.
T ough meat is made tender by lying a few minutes in vine-
gar and water ; or, mix i tablesfoonfid best olive or salad oil
and the same of vinegar together. Lay meat in it, rubbing the
liquid welEinto the meat with the hack of a wooden spoon.
L^qv^ it so for q timq.
TRIED FAVOURITES COOKERY BOOK.
37
GAME and POULTRY.
Game or Poultry may be preserved for a long time by
tying a tight string round 'the neck to exclude the air, and
flitting a fiece of charcoal into the vent. A sprinkling of
freshly-ground coffee will keep game sweet for severid days.
When stu^ng a foivl which is to be roasted insert stuffing the
night before, and the flavouring will penetrate through the
'^^^^°^To^'clean a foivl, pick oiit all the pin feathers with blade
of small knife, turn back the skin of the neck, loosening it
ivith the pnger and thumb, and draw out the windpipe and
crop, which can be done without any cut. Turn the fowl on its
back and make a good large cut just under the vent; and by
working pngers in slowly, keeping them close to body, remove
whole of intestines in a mass, being careful not to break gall-
bag, which is near upper part of breast-bone and attached f
the liver. Dip a cloth in hot water, and zvipe out fowl from
both ends and dry it well. If an old fowl, zvith strong smell,
dissolve a teaspoonful soda in zvarm zvater; wash in this, then
in cold water, and wipe dry.
A very old fowl can be made as tender as a chicken if
cooked as follows Rub the fowl prst over with lemon juice,
which whitens the flesh and improves the pavour. Then wrap
in buttered paper and steam for 2 or hours according to size.
The Pesh of an old fozvl is more nourishing than that of a
young one, and quite as delicious if cooked like this. . The fowl
may be roasted after being partially steamed.
Chicken or Fowl Pie.
2 email Fowls or 1 large oue. White Pepper and Salt to taste, i teaspoonful
grated Nutmeg, J teaspoonful pounded Mace, a few Forcemeat Balls- «
few slices of Ham, 3 hard boiled Eggs, ^ pint of Water, Puff Crust✪ Chicken or Fowl Pie.
Page 42 · 3 recipe records on this page
Presented as published in 1909. 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
Put about 4 lb. veal (the chump of the loin or part of the leg is best for this stew) into pan with 1 quart of stock, 1 small onion, shred, 2 teaspoons salt, one of white pepper, the juice and thin rind of a small lemon, and a tablespoonful moist sugar. Stew 2 hours. Then take out the meat and allow the gravy to stand till the fat rises, skim it off, and strain the gravy into a pan, put in the veal, and as soon as it is hot, serve with fresh or pickled cucumber.
To Pot Veal.
Put a few lbs. of a cold roast fillet into a baking dish with 2 teaspoonfuls salt, one of pepper, and one of pounded mace. Lay over 2 oz. butter and a breakfast-cupful of water, and bake for 2 hours. Then pound the veal in a mortar with a little gravy from the baking-dish, till quite smooth ; put in pots and cover with clarified butter.
T ough meat is made tender by lying a few minutes in vinegar and water ; or, mix 1 tablespoonful best olive or salad oil and the same of vinegar together. Lay meat in it, rubbing the liquid well into the meat with the hack of a wooden spoon. Leave it so for a time.
GAME and POULTRY.
Game or Poultry may be preserved for a long time by tying a tight string round 'the neck to exclude the air, and fitting a piece of charcoal into the vent. A sprinkling of freshly-ground coffee will keep game sweet for several days. When stuffing a fowl which is to be roasted insert stuffing the night before, and the flavouring will penetrate through the
To clean a fowl, pick out all the pin feathers with blade of small knife, turn back the skin of the neck, loosening it with the finger and thumb, and draw out the windpipe and crop, which can be done without any cut. Turn the fowl on its back and make a good large cut just under the vent; and by working fingers in slowly, keeping them close to body, remove whole of intestines in a mass, being careful not to break gallbag, which is near upper part of breast-bone and attached to the liver. Dip a cloth in hot water, and wipe out fowl from both ends and dry it well. If an old fowl, with strong smell, dissolve a teaspoonful soda in warm water; wash in this, then in cold water, and wipe dry.
A very old fowl can be made as tender as a chicken if cooked as follows Rub the fowl first over with lemon juice, which whitens the flesh and improves the flavour. Then wrap in buttered paper and steam for 2 or 3 hours according to size. The Pesh of an old fowl is more nourishing than that of a young one, and quite as delicious if cooked like this. . The fowl may be roasted after being partially steamed.
Chicken or Fowl Pie.
2 small Fowls or 1 large oue. White Pepper and Salt to taste, i teaspoonful grated Nutmeg, J teaspoonful pounded Mace, a few Forcemeat Balls- « few slices of Ham, 3 hard boiled Eggs, ^ pint of Water, Puff Crust.
Records on this page
Stewed VealTo Pot VealChicken or Fowl Pie