Cassell's dictionary of cookery

Veal, Fillet of, with Oysters or Mushrooms. — Remove the bono from a fillet of veal, and, without stuffing it, bind it very tightly with tape, so that there may be no hollow left in the centre. Roast in the usual way. Whilst it is before the fire, take about two dozen oysters, and scald them in their liquor. Beard them, and simmer the beards in about half a pint of good veal stock. Strain the sauce, add to it the oyster liquor and an equal quantity of cream or mUk, and boil with a small piece of white thickening, together with a few drops of anchovy and a little cayenne, nutmeg, and lemon-juice. Take up the veal, quickly cut out about a pound from the centre, and keep the meat hot in the oven. Mince the slice which has been cut out finely with the oysters, put them into the sauce, and pour the whole into the cavity in the veal. Serve very hot. If Uked, mushrooms stewed in butter may be substituted for the oysters. Veal Forcemeat. — No. l. Shred finely half a poimd of suet, free from skin and fibre. Mix with it half a pound of bread-crumbs sifted through a colander, the rind of half a small lemon grated, one tea-spoonful of salt, half a tea-spoonful of white pepper, a table-spoonful of chopped parsley, a tea-spoonful of thyme, a tea-spoonful of marjoram, two small blades of mace pounded. Bind the mixture together with yolk of egg to which a little milk may be added when economy is a consideration. No. 2. Chop finely a quarter of a pound of beef suet with two ounces of lean raw ham and five ounces of bread-crumbs rubbed through a colander. Add a quarter of the thin rind of a lemon chopped very fine, a tea-spoonful of chopped parsley, a tea-spoonful of mixed sweet herbs if fresh — if very dry, two tea-spoonfuls — and half a tea-spoonful of salt, and a little cayenne or white pepper. Bind the mixture together with two whole eggs. No. 3. Take half a pound of veal, and a quarter of a poimd of fat bacon. Cut these into strips, and scrape them with the back of a knife, then pound them well in a mortar, and pass the preparation through a sieve. Mix with it the crumb of half a roll, half a drachm of powdered mace, the same quantity of grated nutmeg, a dessertspoonful of chopped onions, parsley, and mushrooms, with a little pepper and salt. Mix these ingredients thoroughly, continually pounding them in the mortar, bind them together with two well-beaten eggs, and poach a small quantity in boiling water. When the preparation is firm, light, and delicately flavoured it will be ready for use. This forcemeat may be used on all occasions, for pies, balls, &c. When forcemeat is to be served in the form of balls, mould it to the size and shape of large marbles, put these into hot fat over the fire, and turn them about for a few minutes till they are lightly browned. Place them on a sheet of blotting paper before the fire to drain off the fat. When dry they are ready for serving.