Cassell's dictionary of cookery

Veal Chops Broiled in Paper.— Have the chops cut from the loin nearly an inch thick. Trim them neatly, and flatten with the cutlet-bat. Prepare for each chop a piece of doubled stiff white paper sufficiently large to leave a margin an inch and a half wide round the chop. Butter this well, and sprinkle upon the inside a little chopped parsley, pepper and salt. Put the chops inside the paper, and double down the edges securely. Lay the chops on the gridiron, and place this at a considerable height above a clear fire. Let them broil gently, and turn them frequently. Serve on a hot dish in the papers. Garnish with sliced lemon. Time to broil, twenty minutes. Probable cost, Is. per pound. Sufficient, two pounds of chops for four persons. Veal, Chump of, Stewed.— Take the chump end of a loin of veal. Bone it, and tie it in shape with tape. The butcher wiU bone it if desired. Put it into a stewpan, and pour a half-pint of veal stock upon it. Boil this quickly till it begins to thicken, draw it back, and let it acquire a little colour; then pour over it a quart of nicely-flavoured stock and a glassful of light wine, and let it simmer very gently till the meat is tender. A quarter of an hour before it is to be served take it up, drain it, and put it in the oven. Strain the liquor, boil quickly tiU it is reduced to half glaze, then baste the meat with it until it looks bright and glossy. Put it on a dish, and garnish with glazed carrots, or onions, or with boiled cauliflowers. Tomatoes, mushrooms, or any kind of dressed vegetables may be served with this dish, and brown sauce, Italian sauce, bechamel, tomato sauce, &c. may be sent to table with it. Time to simmer the veal, about twenty minutes to the pound. Probable cost, lOd. per pound. Veal, Cold, Baked.— Take a quarter of a pound of cold roast veal free from skin and gristle. Mince it finely, and with it two or three slices of bacon. Add the bulk of the mince in finely-grated bread-crumbs, together with a little salt and cayenne, a quarter of a tea-spoonful of minced lemon-rind, and a pinch of pounded mace. Mix these ingredients thoroughly, stir them into a cupful of veal gravj-, add two weU-beaten eggs, and pour the whole into a small buttered dish. Bake in a well-heated oven, and serve with gravy in a tureen. Time to bake, half an hour. Probable cost, exclusive of the cold meat, 4d. Sufficient for two persons. Veal, Cold, Hashed.— Take about one pound of cold veal, and cut the lean part into thin slices, free from skin and gristle. Season these with a little salt and pepper, and dredge a table-spoonful of flour upon them. IVIince a moderate-sized onion finely. Put it in a saucepan with the bones, skin, and trimmings of the veal, and any flavouring ingredients that may be chosen ; cover aU with stock or water, and simmer the gravy gently for an hour. Strain it, pour it back into the saucepan, and put into it the pieces of veaL Let them simmer in it till they are quite hot without boiling. Add a tea-spoonful of vinegar or lemon-juice. Place the veal on a dish. Garnish with toasted sippets and a little fried bacon. Pour the gravy round the veal, and serve the hash very hot. Time, a few minutes to heat the meat. Probable cost, 4d., exclusive of the cold meat and bacon. Sufficient for three or four persons. Veal, Cold, Minced Plainly.— Take