warm in a covered hot-water dish ; strain the gravy,
rinse out the frying-pan, and return to the fire with
the gravy and an even tablespoonful of butter worked
up well in two of browned flour. Stir until you have
a smooth browned roux ; thin gradually with half a
cupful of boiling water and the juice of half a lemon,
add a teaspoonful of minced pickle and a scant half-
teaspoonful of curry-powder✪ Ragout of Liver wet with cold water.
Boil sharply, pour over the liver ; put fresh boiling
water in the pan under the dish, and let all stand
closely covered for ten minutes before serving. —
Marion Harland. The Post , Washington , D. C.
Veal Sweetbread.
“Trim a fine sweetbread; parboil it for five min-
utes, and throw it into a basin of cold water. When
the sweetbread is cold, dry it thoroughly in a cloth ;
run a skewer through it ; egg it with a paste-brush,
powder it well with bread-crumbs, and roast it.”
Fricandeau a l’Oseille.
Procure a piece of veal cut from the leg, and about
one inch and a half in thickness ; the small round
bone in the middle may be either left or removed.
Lard it well with salt pork ; put into a bake-pan one
ounce of salt pork to two pounds of veal, two or three
slices of onion, as many of carrot, as many sprigs of
parsley, and half a bay-leaf ; lay the veal over the
whole ; add just broth enough to cover the bottom
of the pan, and a little salt✪ Fricandeau a l’Oseille ; set in the oven, and
baste now and then. If the juice is absorbed, and
there is not enough to baste, add a little more broth.
36 PUR&E D'OSEILLE (PURpE OF SORREL ).
Bear in mind that veal must always be overdone.
Serve on a purte of sorrel. — Pierre Blot.
Puree d’Oseille (Puree of Sorrel).
Throw the sorrel, when cleaned and washed, into
boiling water ; at the first boiling, and as soon as
tender, turn into a colander ; press it to extract the
water, and then chop it. Put it in a saucepan on the
fire, with a piece of butter, and stir for five minutes ;
add a little broth✪ Puree d’Oseille (Puree of Sorrel) ; stir another five minutes, spread
it around a dish, place the veal in the middle, pour
the gravy all over it, and serve. — Pierre Blot.
Stewed Veal.
“ Cut the veal in small bits, stew in a little water
with butter, pepper, and salt, until tender; thicken
with a little flour✪ Stewed Veal.”
Braised Veal.
Chop a half pound of fat salt pork fine, and put
half of it in the bottom of a broad pot ; sprinkle it
with minced onion, sweet herbs, and a teaspoonful of
chopped carrot. Lay a breast of veal on this bed,
and cover it with a similar layer. Pour in carefully
a quart of weak broth, if you have it ; if not, cold
water ; season with pepper and salt. Fit a tight lid
on the pot, and set where it will cook slowly — very
slowly — for two hours at least. Now take up the
meat, rub butter all over it, and dredge thickly with
browned flour✪ Braised Veal. Put it into a dripping-pan ; strain
the gravy from the pot into tins, not pouring it on
VEAL AND RICE.
37
the meat, and bake half an hour in a good oven,
basting every five minutes with the gravy. Transfer
the veal to a hot dish ; thicken the gravy in the
pan with browned flour wet with cold water, boil up,
and serve in a boat. — Marion Harland. The Post ,
Washington, D.C.
Veal and Rice. ✪ Veal and Rice
Page 16 · 8 recipe records on this page
Presented as published in 1887. 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
warm in a covered hot-water dish ; strain the gravy, rinse out the frying-pan, and return to the fire with the gravy and an even tablespoonful of butter worked up well in two of browned flour. Stir until you have a smooth browned roux ; thin gradually with half a cupful of boiling water and the juice of half a lemon, add a teaspoonful of minced pickle and a scant halfteaspoonful of curry-powder wet with cold water. Boil sharply, pour over the liver ; put fresh boiling water in the pan under the dish, and let all stand closely covered for ten minutes before serving. — Marion Harland. The Post , Washington , D. C.
Veal Sweetbread.
“Trim a fine sweetbread; parboil it for five minutes, and throw it into a basin of cold water. When the sweetbread is cold, dry it thoroughly in a cloth ; run a skewer through it ; egg it with a paste-brush, powder it well with bread-crumbs, and roast it.”
Fricandeau a l’Oseille.
Procure a piece of veal cut from the leg, and about one inch and a half in thickness ; the small round bone in the middle may be either left or removed. Lard it well with salt pork ; put into a bake-pan one ounce of salt pork to two pounds of veal, two or three slices of onion, as many of carrot, as many sprigs of parsley, and half a bay-leaf ; lay the veal over the whole ; add just broth enough to cover the bottom of the pan, and a little salt ; set in the oven, and baste now and then. If the juice is absorbed, and there is not enough to baste, add a little more broth.
36 PUR&E D'OSEILLE (PURpE OF SORREL ).
Bear in mind that veal must always be overdone. Serve on a purte of sorrel. — Pierre Blot.
Puree d’Oseille (Puree of Sorrel).
Throw the sorrel, when cleaned and washed, into boiling water ; at the first boiling, and as soon as tender, turn into a colander ; press it to extract the water, and then chop it. Put it in a saucepan on the fire, with a piece of butter, and stir for five minutes ; add a little broth ; stir another five minutes, spread it around a dish, place the veal in the middle, pour the gravy all over it, and serve. — Pierre Blot.
Stewed Veal.
“ Cut the veal in small bits, stew in a little water with butter, pepper, and salt, until tender; thicken with a little flour.”
Braised Veal.
Chop a half pound of fat salt pork fine, and put half of it in the bottom of a broad pot ; sprinkle it with minced onion, sweet herbs, and a teaspoonful of chopped carrot. Lay a breast of veal on this bed, and cover it with a similar layer. Pour in carefully a quart of weak broth, if you have it ; if not, cold water ; season with pepper and salt. Fit a tight lid on the pot, and set where it will cook slowly — very slowly — for two hours at least. Now take up the meat, rub butter all over it, and dredge thickly with browned flour. Put it into a dripping-pan ; strain the gravy from the pot into tins, not pouring it on
VEAL AND RICE.
the meat, and bake half an hour in a good oven, basting every five minutes with the gravy. Transfer the veal to a hot dish ; thicken the gravy in the pan with browned flour wet with cold water, boil up, and serve in a boat. — Marion Harland. The Post , Washington, D.C.
Veal and Rice.
Records on this page
Ragout of LiverVeal SweetbreadFricandeau a l’OseillePuree d’Oseille (Puree of Sorrel)Stewed VealStewed VealBraised VealVeal and Rice