Veal Custard.— Break three fresh eggs
into a bowl, take out the specks, and beat them
tin light. Stir into them gradually half a pint
of boiling veal gravy, add a seasoning of salt
and cayenne, a pinch of powdered mace, and
a tea-spoonful of lightly-grated lemon-rind.
Butter some cups✪ Veal Custard, and three-parts fill them with
the custard. Bake them in a gentle oven till
they are set, then turn them upon a dish, and
pour a little good veal gravy round them. If pre-
ferred, the custard may be baked in a small dish
edged with pastry. Time to bake the custard,
fifteen to twenty minutes.
Veal Cutlets. — Veal cutlets may either be
cut from the best end of the neck, or what is
called a veal cutlet may be taken from the
fillet. Chops only are taken from the loin. If
cut from the neck the chine-bone, gristle, and
skin should be removed, and the upper part of
the rib-bones shortened. After being trimmed,
the meat should be beaten with a cutlet-bat to
make it tender. A veal cutlet when trimmed
weighs from six to eight ounces. Probable
cost, Is. to Is. 2d. per pound.
Veal Cutlets (another way).— Take two
or three cutlets about three-quarters of an inch
thick from the best end of the neck of veal.
Flatten them with the cutlet-bat, sprinkle pepper
and salt upon them, and fry them in butter or
lard six minutes on each side. Take them up,
drain them, and put them aside till cool. Take
a sheet of stiflt paper for each cutlet. Trim the
edges to make it as nearly as possible of the
shape of the cutlet, and be careful to leave a
tolerably wide margin for folding over. Oil
the paper, lay on it a slice of bacon, a spoonful
of sauce, the cutlet, another spoonful of sauce,
and another slice of bacon. Double the edges
of the paper all round that the sauce may not
escape. When the cutlets are to be served,
broil them over a very slow fire, and turn them
over that they may be equally cooked. Serve
them on a dish in the papers. The sauce with
which they are to be covered may be made as
follows: — Thicken a pint of nicely-flavoured
stock with an ounce of flour. Boil it tiU it is
smooth. Strain it, put it back into the sauce-
pan, and boil till it is reduced to half the
quantity. Stir into it a little grated ham, a
little parsley, half a tea- spoonful of minced
shallots, one or two chopped mushrooms if they
are to be had, and a little pepper✪ Veal Cutlets (another way), salt, and grated
nutmeg, and keep stirring for a few minutes.
The sauce should form a stiff jelly when
cold, and if the stock of which it is made is not
sufficiently strong for this a little gelatine may
bo dissolved in it to make it so. Time to broil
the cutlets, a quarter of an hour. Probable
cost, Is. to Is. 2d. per pound.
Veal Cutlets (another way).— Soak the
cutlets in oil for an hour, and put into the oil
a table-spoonful of lemon-juice, a bunch of
parsley, a sprig of thjone, a bay-leaf, a small
onion finely minced, and a little pepper and
salt. Drain and dry them. Lay each cutlet on
a sheet of white paper which has been well
saturated with oil, cover with bread-crumbs.
Page 2120 · 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 Custard.— Break three fresh eggs into a bowl, take out the specks, and beat them till light. Stir into them gradually half a pint of boiling veal gravy, add a seasoning of salt and cayenne, a pinch of powdered mace, and a tea-spoonful of lightly-grated lemon-rind. Butter some cups, and three-parts fill them with the custard. Bake them in a gentle oven till they are set, then turn them upon a dish, and pour a little good veal gravy round them. If preferred, the custard may be baked in a small dish edged with pastry. Time to bake the custard, fifteen to twenty minutes.
Veal Cutlets. — Veal cutlets may either be cut from the best end of the neck, or what is called a veal cutlet may be taken from the fillet. Chops only are taken from the loin. If cut from the neck the chine-bone, gristle, and skin should be removed, and the upper part of the rib-bones shortened. After being trimmed, the meat should be beaten with a cutlet-bat to make it tender. A veal cutlet when trimmed weighs from six to eight ounces. Probable cost, Is. to Is. 2d. per pound.
Veal Cutlets (another way).— Take two or three cutlets about three-quarters of an inch thick from the best end of the neck of veal. Flatten them with the cutlet-bat, sprinkle pepper and salt upon them, and fry them in butter or lard six minutes on each side. Take them up, drain them, and put them aside till cool. Take a sheet of stiflt paper for each cutlet. Trim the edges to make it as nearly as possible of the shape of the cutlet, and be careful to leave a tolerably wide margin for folding over. Oil the paper, lay on it a slice of bacon, a spoonful of sauce, the cutlet, another spoonful of sauce, and another slice of bacon. Double the edges of the paper all round that the sauce may not escape. When the cutlets are to be served, broil them over a very slow fire, and turn them over that they may be equally cooked. Serve them on a dish in the papers. The sauce with which they are to be covered may be made as follows: — Thicken a pint of nicely-flavoured stock with an ounce of flour. Boil it till it is smooth. Strain it, put it back into the saucepan, and boil till it is reduced to half the quantity. Stir into it a little grated ham, a little parsley, half a tea- spoonful of minced shallots, one or two chopped mushrooms if they are to be had, and a little pepper, salt, and grated nutmeg, and keep stirring for a few minutes. The sauce should form a stiff jelly when cold, and if the stock of which it is made is not sufficiently strong for this a little gelatine may be dissolved in it to make it so. Time to broil the cutlets, a quarter of an hour. Probable cost, Is. to Is. 2d. per pound.
Veal Cutlets (another way).— Soak the cutlets in oil for an hour, and put into the oil a table-spoonful of lemon-juice, a bunch of parsley, a sprig of thjone, a bay-leaf, a small onion finely minced, and a little pepper and salt. Drain and dry them. Lay each cutlet on a sheet of white paper which has been well saturated with oil, cover with bread-crumbs.
Records on this page
Veal CustardVeal Cutlets (another way)