Buckmaster's cookery

1. Take about three pounds of the lean part of a fillet of veal, about two inches in thickness. 2. Lard one side with bacon, cut into fillets of not more than a quarter of an inch in section. To lard a piece of meat will require a little practice ; you had better see it done ; for no verbal description will be of much service. 3. Put into a clean stewpan any trimmings from the veal, with an ounce of butter, a sliced carrot, a sliced onion with pepper and salt. 4. Lay the veal on these. 5. Add half a pint of good stock when it has become thick and gelatinous. 6. Watch it that it does not burn. 7. Add another pint. 8. Let it simmer, not boil, for an hour, frequently basting with the liquor by shaking the stewpan. 9. When cooked, skim off the fat. 10. Place it on a dish. 11. Strain over the liquor. The fricandeau is generally served with sorrel, endive, or spinach. Precautions. — In larding be particular to lard across the grain, and if possible use fat bacon which has not been cured with saltpetre. VEAL CUTLETS. (1.) Ingredients. Veal Cutlets. Oil. Tomato sauce. 1. Trim and flatten the cutlets taken from a neck of veal. 2. Remove the chine-bone and all the skin and gristle. 3. Sprinkle the cutlet with pepper, and Veal Cutlets. oil it on both sides. 4. Put it on the gridiron over a clear fire. 5. Sprinkle with salt and dish up with brown gravy, or a sharp sauce, or with maitre d’hotel butter under the cutlet, or with tomato sauce. Precautions. — A clear bright fire and the gridiron slightly inclined towards the cook are necessary. VEAL CUTLETS. (20 Ingredients. lb. of Veal. Eschalot. Mushrooms. Parsley. Flour. Butter. Stock, Cream. Eggs. Lemon, 1. Make half a pint of white sauce thus : (a). Put one ounce of butter and one ounce of flour in a stewpan and mix into a smooth paste ; (l). Add by degrees half a pint of good white stock, and boil up ; (c). Stand it aside until wanted. 2. Chop up finely half an eschalot, six mushrooms, one teaspoonfui of parsley. 3. Trim neatly seven or nine pieces of veal about the size of the top of a teacup and half an inch thick. 4. Rub one ounce of butter on to a saute' pan. 5. Lay in the cutlets, warm them through, taking care not to brown them in the least. 6. Turn the cutlets, and season well with pepper and salt. 7. Sprinkle the chopped herbs &c., over the cutlets, and fry altogether ten minutes, taking care not to brown the meat. 8. Remove the scum from the sauce, add to it two tablespoonfuls of cream and pour it into the pan with the cutlets. 9. Stir all well for ten minutes. 10. Then mix in briskly the yolks of two eggs and remove: the pan from the fire ; squeeze the juice of half a K Buckmaster's Cookery. lemon over all. 11. Dish up the cutlets and pour the sauce over. Precautions.— Take care not to brown the meat or curdle the eggs. QUENELLES OF VEAL. Ingredients. I lb. of Fillet of Veal. 2 oz. of Butter. I teaspoonful of Lemon-juice. 2\ oz. of Flour. I tablespoonful of Cream. 12 button Mushrooms. 2 Eggs. 1 5 pt. of white Stock.