Veal Cake, Superior.— Put a pint of
stock made from bones into a stewpan with
three young onions, each stuck with one clove,
a small sprig of thjTue,' a bay-leaf, a small
piece of mace, and two ounces of gelatine.
Place the saucepan on the fire, and stir its
contents till the gelatine is dissolved. To
clarify it, stir into it when cold the white and
crushed shell of an egg beaten up with a little
"watei-. Let it boil, draw it to the side, and
let it simmer gently without touching it for
ten minutes ; take it off the fire, let it settle
for ten minutes, and then strain it through a
jelly-bag. Cut a pound and a half of dressed
veal and three-quarters of a pound of bacon or
ham into thin slices. Pour a spoonful or two
of the savoury jelly into an ordinary potting
pan or earthenware dish. Let it get cold,
then cover with a layer of hard-boiled yolks of
eggs cut into slices. Place on this a neat layer
of the slices of veal, then a little salt✪ Veal Cake, cayenne,
chopped parsley, and shallot, and afterwards
a few slices of ham. Pour a little jelly upon
this, and repeat the layers imtil the dish is full.
Cover the pan closely by laying over it several
folds of paper, put it in a dripping-tin three
parts filled with boiling water, and keep adding
more water as this boils away, until the cake
is done enough. Take it out of the oven, and
set in a cool place for some hours. Turn it
upon a dish, and garnish with parsley. If the
cake is put into the oven without the water
under it, it will in all probability be dried up
and spoilt. Time to bake the cake, an hour
and a quarter to an hour and a haK. Prebable
cost, 4s. Sufficient for a breakfast, luncheon,
or supper dish.
Veal Cakes, Small.— Mince, season, and
mix the veal and bacon as in the last recipe.
Divide the mixture into small cakes. Dredge
these all over with flour, and fry in hot fat
over a gentle fire. Drain them well, and serve
in a hot dish with brown sauce✪ Veal Cakes, Small, made from
the trimmings of the veal and thickened,
poured over them. Time to fry the cakes,
about a quarter of an hour.
Veal— Calf's Brains (a la Ravigote).—
Wash the brains in several waters, and free
them from skin and fibre. Boil them for ten
minutes in salt and water mixed with a table-
spoonful of vinegar, and when they are fiim,
cut them in sbces, dip them in a frying batter,
and fry them to a light brown. Place them in
a circle on a hot dish with a little fried parsley
in the centre, and send ravigote sauce to
table with them. Time to fry the brains, four
or five minutes. Calf's brains are generally
sold with the head. Sufiicient for two or three
persons.
Veal— Calf s Head, Boiled.— Take a
Page 2108 · 3 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 Cake, Superior.— Put a pint of stock made from bones into a stewpan with three young onions, each stuck with one clove, a small sprig of thyme, a bay-leaf, a small piece of mace, and two ounces of gelatine. Place the saucepan on the fire, and stir its contents till the gelatine is dissolved. To clarify it, stir into it when cold the white and crushed shell of an egg beaten up with a little water. Let it boil, draw it to the side, and let it simmer gently without touching it for ten minutes ; take it off the fire, let it settle for ten minutes, and then strain it through a jelly-bag. Cut a pound and a half of dressed veal and three-quarters of a pound of bacon or ham into thin slices. Pour a spoonful or two of the savoury jelly into an ordinary potting pan or earthenware dish. Let it get cold, then cover with a layer of hard-boiled yolks of eggs cut into slices. Place on this a neat layer of the slices of veal, then a little salt, cayenne, chopped parsley, and shallot, and afterwards a few slices of ham. Pour a little jelly upon this, and repeat the layers until the dish is full. Cover the pan closely by laying over it several folds of paper, put it in a dripping-tin three parts filled with boiling water, and keep adding more water as this boils away, until the cake is done enough. Take it out of the oven, and set in a cool place for some hours. Turn it upon a dish, and garnish with parsley. If the cake is put into the oven without the water under it, it will in all probability be dried up and spoilt. Time to bake the cake, an hour and a quarter to an hour and a half. Probable cost, 4s. Sufficient for a breakfast, luncheon, or supper dish.
Veal Cakes, Small.— Mince, season, and mix the veal and bacon as in the last recipe. Divide the mixture into small cakes. Dredge these all over with flour, and fry in hot fat over a gentle fire. Drain them well, and serve in a hot dish with brown sauce, made from the trimmings of the veal and thickened, poured over them. Time to fry the cakes, about a quarter of an hour.
Veal— Calf's Brains (a la Ravigote).—
Wash the brains in several waters, and free them from skin and fibre. Boil them for ten minutes in salt and water mixed with a table-
spoonful of vinegar, and when they are fiim, cut them in sbces, dip them in a frying batter, and fry them to a light brown. Place them in a circle on a hot dish with a little fried parsley in the centre, and send ravigote sauce to table with them. Time to fry the brains, four or five minutes. Calf's brains are generally sold with the head. Sufiicient for two or three persons.
Veal— Calf s Head, Boiled.— Take a
Records on this page
Veal CakeVeal Cake, SuperiorVeal Cakes, Small