veal, remove the gristle and tendons, and to
flatten it beat it gently with a rolling-pin.
Spread upon it a little pepper, salt, and
pounded mace, together with some parsley,
thjTne and marjoram, and two or three shallots,
all finely chopped. Lay upon the herbs some
thick slices of fine ham, together with two
calves' tongues, boiled, skinned, and shced.
Roll the veal tightly, and bind it with tape.
Put it into a saucepan with as much stock or
water as will cover it, and let it simmer gently
till it is quite tender throughout. Take it up,
and put it in press till cold. If liked, the flesh
of two boiled j)igs' or calves' feet may be put
upon the ham, and to improve the appearance
of the veal some hard-boiled yolks of eggs and
a little sliced beetroot may be interspersed with
the seasoning. Time to simmer the veal, about
four hours. Sufficient for a good-sized dish.
Probable cost, 14s. to 16s.
Veal, Breast of, Collared (another
way). — Bone a breast of veal✪ Boiled Breast of Veal. Lay it on the
table, and spread on it a thick layer of nicely
seasoned oyster forcemeat {see Oysters, Force-
meat of). Roll the veal as tightly as possible,
and bind it with tape. Put it into boiling
water, let it boil up once, skim the liquor
carefully, draw the saucepan to the side of the
fire, and let its contents simmer as gently as
possible till the veal is tender. Put the bones
into a sejiarate saucepan with a moderate-sized
onion, a bunch of sweet herbs, and a little
pepper and salt. Let them simmer till the
liquor is strong and pleasantly flavoured.
Strain it, thicken with white thickening or
with a little flour and butter, and stir into it
two or three table-spoonfuls of thick cream.
If milk has to be used instead of cream the
yolk of an egg may be beaten up with it.
Serve the moat on a hot dish with the sauce
poured over. This dish may be garnished with
forcemeat-balls, and with the sweetbread cut
into slices, egged and bread-crumbed, and fried ;
or a little parsley and sliced lemon may be
used instead. The meat is sometimes baked
instead of boiled, and then a Kttle weak stock
VEA
( 1031 )
VEA
should be put into tlie pan with it, and it
should bo basted frequently. If it is preserved
in pickle it will keep good for some time.
Time to simmer the veal, three to four hours.
Probable cost, veal, 9d. to lOd. per pound.
Veal, Breast of, Ragofit of.— Take o£E
the under bone, and put the veal into a stewpan
with as much boiling stock as will cover it.
Let the liquor boil up, then add a large carrot
sliced, three onions, a blade of mace, a bunch of
sweet herbs, the tliin rind of a lemon, and a
little pepper and salt. Skim the gravy, and
yinimer it gently until the veal is quite tender.
Thicken the gravy till it is of the consistency of
sauce, and stir into it the strained juice of a
small lemon and a glassful of sherry or madeira.
Put the veal into a dish, pour the gravy over it,
and garnish with savouiy forcemeat-balls and
cut lemon. Time to simmer the veal, about two
hours. Probable cost, veal, 9d. to lOd.per pound. ✪ Veal, Breast of, Ragout of
Page 2101 · 2 recipe records on this page
Presented as published in 1892. 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
veal, remove the gristle and tendons, and to flatten it beat it gently with a rolling-pin. Spread upon it a little pepper, salt, and pounded mace, together with some parsley, thyme and marjoram, and two or three shallots, all finely chopped. Lay upon the herbs some thick slices of fine ham, together with two calves' tongues, boiled, skinned, and sliced. Roll the veal tightly, and bind it with tape. Put it into a saucepan with as much stock or water as will cover it, and let it simmer gently till it is quite tender throughout. Take it up, and put it in press till cold. If liked, the flesh of two boiled pigs' or calves' feet may be put upon the ham, and to improve the appearance of the veal some hard-boiled yolks of eggs and a little sliced beetroot may be interspersed with the seasoning. Time to simmer the veal, about four hours. Sufficient for a good-sized dish. Probable cost, 14s. to 16s.
Veal, Breast of, Collared (another way). — Bone a breast of veal. Lay it on the table, and spread on it a thick layer of nicely seasoned oyster forcemeat {see Oysters, Forcemeat of). Roll the veal as tightly as possible, and bind it with tape. Put it into boiling water, let it boil up once, skim the liquor carefully, draw the saucepan to the side of the fire, and let its contents simmer as gently as possible till the veal is tender. Put the bones into a separate saucepan with a moderate-sized onion, a bunch of sweet herbs, and a little pepper and salt. Let them simmer till the liquor is strong and pleasantly flavoured. Strain it, thicken with white thickening or with a little flour and butter, and stir into it two or three table-spoonfuls of thick cream. If milk has to be used instead of cream the yolk of an egg may be beaten up with it. Serve the moat on a hot dish with the sauce poured over. This dish may be garnished with forcemeat-balls, and with the sweetbread cut into slices, egged and bread-crumbed, and fried ; or a little parsley and sliced lemon may be used instead. The meat is sometimes baked instead of boiled, and then a little weak stock
VEA
( 1031 )
VEA
should be put into tlie pan with it, and it should be basted frequently. If it is preserved in pickle it will keep good for some time. Time to simmer the veal, three to four hours. Probable cost, veal, 9d. to lOd. per pound.
Veal, Breast of, Ragofit of.— Take o£E
the under bone, and put the veal into a stewpan with as much boiling stock as will cover it. Let the liquor boil up, then add a large carrot sliced, three onions, a blade of mace, a bunch of sweet herbs, the tliin rind of a lemon, and a little pepper and salt. Skim the gravy, and simmer it gently until the veal is quite tender. Thicken the gravy till it is of the consistency of sauce, and stir into it the strained juice of a small lemon and a glassful of sherry or madeira. Put the veal into a dish, pour the gravy over it, and garnish with savouiy forcemeat-balls and cut lemon. Time to simmer the veal, about two hours. Probable cost, veal, 9d. to lOd.per pound.
Records on this page
Boiled Breast of VealVeal, Breast of, Ragout of