Cassell's dictionary of cookery

for five minutes, then put in the veal, and let it simmer till the peas are done enough. Put the peas on a dish, place the collops with the larding uppermost upon them, pour the gravy over all, and serve. If preferred, instead of green peas heing used, the veal may be dished upon a puree of mushrooms, dressed sorrel, or endive. Some cooks, instead of making the grenadins of uniform size, cut one large one to place in the centre, and form the rest of the meat into diamonds, to he arranged round it. Time, two hours to simmer the grenadins. Veal, Haricot. — Take the best end of a small neck of veal. Shorten the bones, and either divide the meat into cutlets, or leave it whole. Put it into a stewpan, pour over it a pint of good brown gravy, and let it simmer gently until three parts dressed. Boil in stock in a separate saucepan a pint of freslilygathered and shelled young peas, half a pint of carrots and turnips cut into shapes, a small cauliflower, half a dozen young onions, a sliced cucumber, a Ciibbage lettuce cut into quarters, a pound or two of young onions, or any suitable vegetables. When these are nearly tender, add a little salt and cayenne. Shortly before the haricot is to be served, put the vegetables with the veal, and let all simmer gently together for ten minutes. Put the veal on a dish, arrange the vegetables round it, and garnish with forcemeat balls. Send fried bacon to table on a separate dish. If more convenient, some of these vegetables may be omitted, and when boiling the vegetables it should be remembered that some kinds will need to boil longer than others, according to their nature and age. The appearance of the veal will be improved if it is brightly browned before being stewed, and a little acid will improve its flavour for many. Time to simmer the veal alone, about half an hour. Probable cost, veal. Is. per pound. Veal, Hashed. — Any joint of veal not over-dressed may be hashed, and will be found excellent. Cut the meat into neat slices free from skin and gristle. Cover these, and put them aside till wanted. Slice two onions, and fry them in butter, dredge a little flour upon them, pom- over them half a pint of stock or water, and add a small bunch of sweet herbs, a quarter of a tea-spoonful of grated nutmeg, a quarter of a tea-spoonful of grated lemon-rind, and a little salt and white pepper. Let all simmer for a few minutes till the liquor is strong and pleasantly flavoured. Strain the gravy, put the veal into it, let it simmer till it is hot without allowing it to boil, then serve on a hot dish, and garnish with toasted sippets. Time, altogether, about three-quarters of an hour. Veal Imitation of Mock Turtle.— Put three or four pounds of knuckle of veal into an earthenware pan with two calf's feet, two onions, each one stuck with two cloves, a bunch of sweet herbs, a blade of mace, half a dozen allspice, and half a tea-spoonful of peppercorns. Cover the ingredients with cold water, tie several folds of paper over the jar, put it in a weU-heated oven, and let it remain xmtil the meat is quite tender. Take it up.