cleaver— this will help make it more tender. Rub a
teaspoonful each of salt and pepper all over it some
hours before cooking it. Make an incision with a
small knife two inches deep along the flank bone
(under the meat), and place in it a clove of garlic,
which will help to impart an excellent appeltising
flavour to the meat.
Place into a deep casserole two ounces of fat
bacon cut into small pieces, one small carrot, onion,
stick of celery, one leek, a sprig of parsley, one clove
of garlic, a teaspoonful of whole pepper, one bayleaf,
three cloves, a saltspoon of thyme. Chop all up as
fine as possible, add one pint of stock or water✪ Leg of Mutton Lyonnaise.
Lay the leg of mutton on this. Spread a table-
spoonful of mutton dripping on top of leg. Now set
it in a hot oven to roast for one hour and twenty
minutes, being careful to baste with some of the stock
occasionally, and also to turn the meat over two or
three times during that time. Thicken the gravy with
a little flour if necessary, and serve with gravy on the
dish. y
Veal. — The flesh of the bull calf is firmer, darker
coloured, and in general more esteemed than that of
the cow calf, which is much whiter; but the whitest
is not the most juicy, having been made so by frequent
bleeding. The fillet of the cow calf is often preferred
on account of the udder.
In purchasing veal, that should be chosen which has
the kidney well covered with white, thick fat. If the
vein in the shoulder looks blue or of a bright red, it is
fresh killed ; when there are any green or yellow spots
it is stale; the breast and neck when good should look
white and clean. The other parts should be dry and
white; if clammy or s{k>tted, the meat is stale and bad.
The loin is very apt to taint under the kidney, and
when turned the suet will not then be firm. Veal
should never be kept long undressed, as it by no
means improves by keeping.
?8
THE HOUSEHOLD
Boiled Silverside of Beef. — Put this into a
stewpan containing sufficient boiling water to cover,
remove the scum as it rises and then add some car¬
rots and turnips. The more slowly this joint is
cooked the better. Turn the gas nearly out on the
simmering burner, and allow 3 to 4 hours for a 6 or
7 pound joint. Small dumplings are often served
with this dish.
To Collar Veal. — Bone a breast of veal ; take off
the thick skin and gristle, beat it flat with the side of a
chopper. Pick and wash some parsley, chop it fine
with some marjoram ; mix it with some pepper, salt,
and beaten mace. Strew this mixture over the veal
and roll it tight ; then roll it up in a clean cloth, tie the
ends close to the veal, and bind it firmly with string
or tape. Braize it very slowly for about three hours
on the simmering burner. When done, take it out,
tie the ends up again quite close, put it in a dish with
a weight on it, and when cold and set take off the
cloth. ✪ Boiled Silverside of Beef
Page 41 · 4 recipe records on this page
Presented as published in 1900. 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
cleaver— this will help make it more tender. Rub a teaspoonful each of salt and pepper all over it some hours before cooking it. Make an incision with a small knife two inches deep along the flank bone (under the meat), and place in it a clove of garlic, which will help to impart an excellent appetising flavour to the meat.
Place into a deep casserole two ounces of fat bacon cut into small pieces, one small carrot, onion, stick of celery, one leek, a sprig of parsley, one clove of garlic, a teaspoonful of whole pepper, one bayleaf, three cloves, a saltspoon of thyme. Chop all up as fine as possible, add one pint of stock or water.
Lay the leg of mutton on this. Spread a tablespoonful of mutton dripping on top of leg. Now set it in a hot oven to roast for one hour and twenty minutes, being careful to baste with some of the stock occasionally, and also to turn the meat over two or three times during that time. Thicken the gravy with
a little flour if necessary, and serve with gravy on the dish. y
Veal. — The flesh of the bull calf is firmer, darker coloured, and in general more esteemed than that of the cow calf, which is much whiter; but the whitest is not the most juicy, having been made so by frequent bleeding. The fillet of the cow calf is often preferred on account of the udder.
In purchasing veal, that should be chosen which has the kidney well covered with white, thick fat. If the vein in the shoulder looks blue or of a bright red, it is fresh killed ; when there are any green or yellow spots it is stale; the breast and neck when good should look white and clean. The other parts should be dry and white; if clammy or spotted, the meat is stale and bad. The loin is very apt to taint under the kidney, and when turned the suet will not then be firm. Veal should never be kept long undressed, as it by no means improves by keeping.
?8
Boiled Silverside of Beef. — Put this into a stewpan containing sufficient boiling water to cover, remove the scum as it rises and then add some car¬ rots and turnips. The more slowly this joint is cooked the better. Turn the gas nearly out on the simmering burner, and allow 3 to 4 hours for a 6 or 7 pound joint. Small dumplings are often served with this dish.
To Collar Veal. — Bone a breast of veal ; take off the thick skin and gristle, beat it flat with the side of a chopper. Pick and wash some parsley, chop it fine with some marjoram ; mix it with some pepper, salt, and beaten mace. Strew this mixture over the veal and roll it tight ; then roll it up in a clean cloth, tie the ends close to the veal, and bind it firmly with string or tape. Braize it very slowly for about three hours on the simmering burner. When done, take it out, tie the ends up again quite close, put it in a dish with a weight on it, and when cold and set take off the cloth.
Records on this page
Leg of Mutton LyonnaiseBoiled Silverside of BeefBoiled Knuckle of VealTo Collar Veal