Cassell's dictionary of cookery

Add gradually the stock in which the veal has simmered, let the sauce boil up, put the cutlets in again, and simmer all together over a gentle fire for half an hour. Place the meat on a dish, pour the sauce over, and send rice boiled for curry to table on a separate dish. If liked, a little lemon- juice may be used instead of the sour apple, and milk may be substituted for the veal stock. Some cooks put a clove of garlic into the curry, but this is a matter of taste. Time to simmer the veal, three-quarters of an hour in the stock and half an hour in the gravy. Probable cost, veal, lOd. to Is. per pound. Sufficient for four or five persons. Veal, Cushion of. Braised (superior). — The cushion of veal, or the twix, as it is called in French cookery-books, is simply that part of the leg which is covered by the udder. It should be separated from the imder part of the fillet with a sharp knife, and the udder should be left whole, closely adhering to the cushion in its original position. The sinewy parts may be cut away. Take the cushion thus prepared, and lard the fleshy portion evenly and neatly with strips of fat bacon. Butter a braisingpan, and cover the bottom with a layer of sliced vegetables (onions, carrots, celery, and herbs), put in the larded veal and any bones and trimmings of meat that may be at hand, pour in as much stock as will just touch the surface of the veal, and braise it very gently over a slow fire. Baste constantly with its own Liquor. When it is quite tender and mellow it is done enough. Take up the meat a quarter of an hour before it is to be served, drain it, and put it upon a baking-dish. Strain the gravy, and boil it down till it begins to thicken. Baste the veal liberally with this until it looks bright and shiny, then serve it on a dish. Garnish with forcemeat balls and any kind of dressed vegetable, or three or four different kinds placed in alternate groups round the dish. Send tomato, Italian, cucumber, or celery sauce to table in a tureen, or a sauce prepared as follows : — Thicken a pint of stock with a small lump of brown thickening, or failing this with a little butter and flour kneaded together and stirred quickly over a gentle fire till lightly browned. Stir the sauce over the fire till it is smooth and coats the spoon. Add a glassful of mushroom ketchup, a glassful of sherry or madeira, and a pinch of cayenne. Draw the saucepan to the side of the fire and let it boil gently for about a quarter of an hour. Carefully remove the fat as it rises. Dissolve a tea-spoonful of Liebig's Extract of Meat in the sauce, and it will be ready for use. Endive, sorrel, and mushrooms may all be served with the dish. Time to braise the veal, about three hours. Probable cost. Is. per pound. Sufficient for eight or ten persons. Veal, Cushion of, Braised (another way) . — Prepare the veal as in the last recipe, then, instead of larding it, make deep incisions in the fleshy portion of it, and fill these alternately with pieces of truffle or tongue. Cover the cushion with thin slices of fat bacon, and braise the veal according to the instructions already given. Serve with rich white sauce. Time to braise the veal, about three hours. Probable VEA ( 1040 ) VEA cost, veal, Is. per pound. Sufficient for eight or ten persons.