The book of plain cooking

Stuff with veal stuffing, to which a little sausage meat has been added, and stew in stock. When cooked, take the pigeons up and place upon a hot dish. Thicken the stock in which they have been cooked with flour, ketchup, and a little wine, and pour over them. Rolled bacon should be served as a garnish. 121. Stewed Knuckle of Veal with Rice When buying the veal get the butcher to chop through the bone. After having well washed it, place it in a saucepan or stewpan with a bunch of sweet herbs, an onion, a slice of lemon peel, and a blade of mace, covering well with water. Let it boil, then throw in about a quarter of a pound of rice, and simmer gently for two hours. Occasionally stir, to prevent the rice from burning. About five minutes before serving, put in a teaspoonful of salt, and let it boil up. Place the rice around the veal with a sprinkling of parsley over it, and cover the veal with parsley butter. This dish should be accompanied by a piece of boiled pickled pork or bacon. 6o 122. Stewed Veal and Peas The best part of veal for stewing is either the breast or the middle of the neck. Fry the veal a light brown — after you have cut it into nice pieces — with some onions. When browned, place in a saucepan or stewpan and cover with stock or water, adding thereto some nice young carrots. Make a thickening of flour, Worcestershire sauce, and then add the peas, which are much better cooked by themselves, for they keep their colour. If fresh peas are not to be obtained, there are several brands of tinned peas, which, with careful cooking, cannot be distinguished from the fresh, and, indeed, in some cases are infinitely better. 123. Cookery en Casserole Put into the casserole about a half pint of good stock, and, if the stock be white, add to it a little colouring. Stone half a dozen olives, and throw in also a handful of spaghetti, some button mushrooms, half-cooked carrots and small onions. Let this stand by the side of the stove and simmer while preparing the bird, rabbit, or whatsoever you may be going to cook in the casserole, which is done in the following manner : — Place in a slow oven, and baste well with either stock or butter for twenty minutes. Then place in the casserole, adding the stock that has been used in basting, and a bunch of herbs. Place the casserole in a deep dish of hot water, and either let simmer by the side of the stove or in the stew — but do not let the water boil, and take care that the stock does not cook dry — for a couple of hours. Just before serving up, peel and halve some tomatoes, which place in the casserole. Serve in the casserole with a napkin pinned round. 124. Lamb Cutlets Well trim the cutlets, and roll them in egg and bread-crumbs, and fry brown, taking care that they do not fry too fast, as they require well cooking. When done, drain them thoroughly, and have either peas or beans ready, which place in the centre of the dish heaped up, and arrange the cutlets round. Mint sauce is usually served with them. 125. Veal Cutlets Cut the veal — which should be from the fillet — into small pieces, and roll in egg and bread-crumbs. Fry some fat bacon, and place