English and French cookery

Cold Veal, Re-cooked. — Cut some cold veal into thin slices, the size of a halfcrown, dip them into the yolk of an egg well beaten, cover with breadcrumbs, sweet herbs, lemon-peel shred fine, and grated nutmeg. Put a little fresh butter into a pan, make it hot, fry the veal in it, and when done, lay it on a dish by the side of the fire ; make a little gravy of a bone of veal, shake a little flour into the pan, stir it round, add the gravy and a little lemon-juice, pour it over the veal, and garnish with lemon. Cold Veal, Hashed. — Cut the meat in slices, flour it, put it into a saucepan with a little good gravy, some grated lemon-peel, pepper, salt, and ketchup. Make it hot, then add a little lemon-juice ; serve fried sippets round the dish. Veal Cutlets. — Take some cutlets from the best end of the neck. Trim them neatly, and flour. Fry in butter or good dripping until cooked through. Pour away the fat, and dissolve a slice of fresh butter in the pan, stir a dessert-spoonful of flour into it, and when quite smooth and brown add very gradually a cupful of boiling gravy which has been made by stewing the trimmings of the veal very gently for an hour or more with a little water, a small roll of lemonrind, an onion, half a blade of mace, a sprig of parsley and thyme, and a little pepper and salt. This sauce may, if liked, be flavoured with a little lemon-juice or walnut pickle, or with a few mushrooms. Serve the cutlets on a hot dish with the sauce poured over. A few fried forcemeat balls and some fried rashers of bacon may be served with them. Veal and. Ham Pie. — Take to 2 pounds of lean veal. Cut into small pieces. Put a layer at the bottom of a pie-dish, and sprinkle upon the meat a little pepper and salt, a pinch of grated lemon-rind, another of powdered mace, and another of minced savoury herbs. Lay upon these two or three slices of ham or streaky bacon, and repeat the alternate layers until the dish is full with ham at the top. The yolks of three eggs boiled hard and cut into slices may be added. Pour i a pint of stock on the meat. Line the edges of the dish with good pastry, cover with the same, ornament the surface, brush it over with yolk of egg, and bake in a well-heated oven. When done, pour a little boiling gravy into the pie, and serve. Knuckle of Boiled. Veal. — Put a knuckle into a stewpan, cover with cold water, boil, then simmer gently and skim frequently for 21 to 31 hours, or till the gristle is quite tender, but not till the flesh will leave the bone. Plain melted butter or parsley and butter may be both poured over and served with it. Bacon and greens or mashed turnips and potatoes are usually eaten with knuckle of veal, and the dish should be garnished with parsley, lemon-rind, and forcemeat balls.