Cassell's dictionary of cookery

Veal (a la Chartreuse). — Line a plain round or oval mould with thin slices of fat bacon. Spread a layer of veal forcemeat upon this, and fill the mould with a rich fricassee of veal. Lay dressed turnips and carrots, cut into appropriate shapes, round the edge of the mould, cover with pastry, and steam it over boiling water. Turn it out upon a dish, and serve very hot. Time to steam the chartreuse, about an hour. Veal and Fowl, Blanching of.— Veal of every part is to be made firm by means of boiling-hot water, and we also lay the flesh of any kind of fowl required to be rendered firm in hot water, allowing it to remain undisturbed at a short distance from the fire, plunging it afterwards into cold water. Especially veal intended for cooking, or previously cut up into proper pieces for a fricassee, is kept for a quarter of an hour in boiling water at a distance from the fire, and then removed and washed in cold water. A leg or breast of veal must be set on the fire with cold water to draw it a little ; it must not, however, boil, as that would extract too much of its goodness. Remove it from the fire, cover it over, and let it stand a quarter of an hour ; after which it will bo found to have become perfectly di-awn and whitened. Take it out, lay it in cold water, wash it, and dry it with a clean cloth. Veal and Ham. Patties.— Line pattypans with puff paste in the usual way, bake them, and fill them with a mixture prepared as follows : — Mince finely six ounces of dressed lean veal and three ounces of dressed ham. Put a quarter of a pint of cream and a quarter of a pint of white stock into a saucepan ; thicken this sauce with white roux or with a small piece of butter roUed in flour, and simmer till it is smooth and coats the spoon. Add a little pepper, salt, and cayenne, and a flavouring of grated nutmeg and lemon-rind, together with a little lemon-juice. Put in the minced meat, and simmer gently, stirring all the time, till it is quite hot — but it must not boil, or it will be hard. Time, ten or fifteen minutes to heat the mince. VEA ( 1028 ) VEA Veal and Ham Pie. — Take from a pound j and a half to two pounds of veal cutlets or of nice lean veal from any part. Cut these into neat square pieces about the size of a walnut. Put a layer at the bottom of a pie-dish, and sprinkle upon the meat a little pepper and salt, a pinch of grated lemon-rind, another of powdered mace, and another of minced savoury herbs. Lay upon these flavouring ingredients two or three slices of ham or streaky bacon, and repeat the alternate layers until the dish is full. Let ham constitute the uppennost layer. The yolks of three eggs boiled hard and cut into sHces may be interspersed with the meat. Pour half a pint of stock upon the meat. Line the edges of the dish with good pastry, cover with the same, ornament the surface, brush it over with yolk of egg, and bake in a well-heated oven. When done enough, pour a little boiling gravy into the pie, and serve. This pie may be enriched by the addition of a little forcemeat, or a few oysters or mushrooms, or a sweetbread, but it will be found excellent without them. If liked, a gravy prepared as follows may be poured upon the meat instead of stock : — Take a table-spoonful of chopped mushrooms, a minced shallot, and a tea-spoonful of parsley.