Veal Pie. — About 2 lbs. veal, and a few slices ham or bacon
(previously cooked, or it will spoil the colour of the veal). Mix
on a plate 2 teaspoons salt, 1 teaspoon pepper, £ teaspoon
56
MEAT.
grated lemon rind. Cut the veal into thin strips. Dip each piece
into the mixture on the plate and roll up. Set on end in a pie-
dish and put some little pieces of ham and bacon in between.
Boil four eggs hard✪ Veal Pie, cut into rings and arrange also in the dish.
Put a little cold water over the meat, line the edges of the dish
with pastry, cover with paste, ornament according to fancy, make
a hole for the steam to escape, and bake about two and a half
hours. As soon as the crust is risen and set an oiled paper must
be laid over it, and the pie put in the coolest part of the oven to
cook the meat. Boil the veal bones for two hours in i£
pints slightly salted water, pour off the liquor, skim off the
fat, and pour in through a funnel in the hole at the top of the pie
just before serving.
Rissoles of Veal. — £ lb. cooked veal, i lb. crumb of bread,
2 oz. suet, i pint milk, £ pint gravy, peel of half a lemon, 2
eggs, pepper and salt, mace✪ Rissoles of Veal. Scrape as fine as possible the
veal, and salt and mix it with the crumb of bread (previously
soaked in the milk), press the milk from the bread before mixing
with the other ingredients, season with pepper, salt, mace, and
lemon rind grated. Beat up the yolks of the eggs and mix with
the mince to moisten it. Roll into balls, cover thickly with
bread-crumbs, and fry a golden brown. Serve with gravy.
Aspic Jelly. — I oz. gelatine, 1 pint stock, 1 onion, 1 carrot,
a bit of celery, 2 cloves, 12 peppercorns, 1 gill sherry, rind and
juice of half a lemon, white of 1 egg✪ Aspic Jelly. The amount of gelatine to
be used in making jelly varies a little according to the season ; in
winter less is required than in the summer. The gelatine must
be soaked in half a pint of cold stock for twenty minutes, and
then half a pint of boiling stock should be added, and it must be
stirred until all the gelatine is dissolved. When it is cold put it
into a saucepan, with the vegetables cut up small, and the lemon
juice and spices. Then beat up the white of an egg and add it,
and also the shell (crushed). Put the saucepan on the fire, and
whisk the mixture till it rises in the saucepan ; stop whisking, put
/
MEAT.
57
the lid on the saucepan and draw it to the side of the fire, add
the wine, and let it stand there for rather more than a quarter of
an hour. Wring the jelly-bag out in boiling water to make it hot,
and pass the jelly through it three or four times. Rinse a mould
first in hot and then in cold water, and pour in the jelly and leave
till cold. Useful for garnishing and other purposes.
Page 41 · 3 recipe records on this page
Presented as published in 1901. 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
Veal Pie. — About 2 lbs. veal, and a few slices ham or bacon (previously cooked, or it will spoil the colour of the veal). Mix on a plate 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon
grated lemon rind. Cut the veal into thin strips. Dip each piece into the mixture on the plate and roll up. Set on end in a piedish and put some little pieces of ham and bacon in between. Boil four eggs hard, cut into rings and arrange also in the dish. Put a little cold water over the meat, line the edges of the dish with pastry, cover with paste, ornament according to fancy, make a hole for the steam to escape, and bake about two and a half hours. As soon as the crust is risen and set an oiled paper must be laid over it, and the pie put in the coolest part of the oven to cook the meat. Boil the veal bones for two hours in i£ pints slightly salted water, pour off the liquor, skim off the fat, and pour in through a funnel in the hole at the top of the pie just before serving.
Rissoles of Veal. — 1/2 lb. cooked veal, 1 lb. crumb of bread, 2 oz. suet, 1 pint milk, 1/2 pint gravy, peel of half a lemon, 2 eggs, pepper and salt, mace. Scrape as fine as possible the veal, and salt and mix it with the crumb of bread (previously soaked in the milk), press the milk from the bread before mixing with the other ingredients, season with pepper, salt, mace, and lemon rind grated. Beat up the yolks of the eggs and mix with the mince to moisten it. Roll into balls, cover thickly with bread-crumbs, and fry a golden brown. Serve with gravy.
Aspic Jelly. — I oz. gelatine, 1 pint stock, 1 onion, 1 carrot, a bit of celery, 2 cloves, 12 peppercorns, 1 gill sherry, rind and juice of half a lemon, white of 1 egg. The amount of gelatine to be used in making jelly varies a little according to the season ; in winter less is required than in the summer. The gelatine must be soaked in half a pint of cold stock for twenty minutes, and then half a pint of boiling stock should be added, and it must be stirred until all the gelatine is dissolved. When it is cold put it into a saucepan, with the vegetables cut up small, and the lemon juice and spices. Then beat up the white of an egg and add it, and also the shell (crushed). Put the saucepan on the fire, and whisk the mixture till it rises in the saucepan ; stop whisking, put
/
the lid on the saucepan and draw it to the side of the fire, add the wine, and let it stand there for rather more than a quarter of an hour. Wring the jelly-bag out in boiling water to make it hot, and pass the jelly through it three or four times. Rinse a mould first in hot and then in cold water, and pour in the jelly and leave till cold. Useful for garnishing and other purposes.
Records on this page
Veal PieRissoles of VealAspic Jelly