pound it in a mortar with a quarter of a pound
of fat previously boiled, or as much fat bacon,
also boiled. Boil in milk a French roll with an
onion, a bay-leaf, a small pinch of cayenne,
white pepper, and salt. Drain off the milk,
remove the bay-leaf, and beat the pounded veal
and bread through a coarse sieve. Mix in a
beaten egg, and make into rolls with a little
flour✪ Veal, Italian. Boil these in separate floui-ed cloths,
and serve turned out on a dish, with gravy,
white or brown, and a little lemon- jiuce. Time,
ten or twelve minutes to boil. Probable cost,
about Is.
Veal, Jugged. — Take from two to three
pounds of lean veal, cut it into neat slices
convenient for serving, and season with salt,
cayenne, and powdered mace. Put the slices
into an earthen jar, pour over them half a pint
of strong stock, and add a small bunch of sweet
herbs and a roll of thin lemon-rind✪ Veal, Jugged. Cover the
jar closely by tying over it two or three folds
of paper. Put it in a di'ipping-tin three-parts
filled with boiling water, and place it in a
moderately-heated oven. Let it remain till the
meat is tender. Take it out, remove the herbs
and the lemon-rind ; thicken the gravy with a
little brown thickening, add the strained juice
of half a lemon, and serve the meat on a hot
dish with the gravy poured over it. Time to
stew the meat, two hours and a half to three
hours. Probable cost, 2s. lOd. Suflicient for
five or six persons.
Veal, Jugged (another way). — Cut some
slices of veal, and put them into an earthen
jug with a blade of mace, a little pepper, salt,
and nutmeg, a sprig of sweet herbs, and a bit
of lemon-peel. Cover the jug closely, that the
steam may not get out ; set it in a pot of boiling
water, and about three hours will do the meat.
About half an hour before it is done, put in a bit
of butter rolled in flour✪ Veal, Jugged (another way), and a little lemon-juice
or lemon pickle. Turn it out of the jug into a
dish ; take out the herbs and lemon-peel, and
send it to table garnished with lemon.
Veal, Kebobbed. — Cut some lean veal
into thin slices about an inch and a half in
diameter, and not more than a quarter of an
inch thick, and season each one of these with
pepper, salt, powdered mace, and a little tur-
meric. Fasten them alternately with thin slices
of onion and slices of pickled pork upon small
skewers. Fry them in butter✪ Veal, Kebobbed tiU they are suf-
ficiently cooked, or fasten the skewers to a spit,
and roast the meat before a clear fire, -basting
liberally during the process ; drain them, and
serve on a hot dish garnished with fried
parsley. If liked, after the veal is fried it may
be stewed in good curry gravy flavoured with
lemon-juice, and served with dry rice.
Veal Kernels. — There are ten kernels in
each calf — four in each leg, and one in each
shoulder. Those in the shoulders are considered
much the best. French cooks trim, cook, and
press these as directed for Tendons of Veal,
and serve them in a circle on a dish, with a
puree of vegetables in the centre. Kernels
are very variable in price : they are cheapest
in March, April, and May. About a dozen
are required for a dish.
Page 2140 · 4 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
pound it in a mortar with a quarter of a pound of fat previously boiled, or as much fat bacon, also boiled. Boil in milk a French roll with an onion, a bay-leaf, a small pinch of cayenne, white pepper, and salt. Drain off the milk, remove the bay-leaf, and beat the pounded veal and bread through a coarse sieve. Mix in a beaten egg, and make into rolls with a little flour. Boil these in separate floured cloths, and serve turned out on a dish, with gravy, white or brown, and a little lemon-juice. Time, ten or twelve minutes to boil. Probable cost, about Is.
Veal, Jugged. — Take from two to three pounds of lean veal, cut it into neat slices convenient for serving, and season with salt, cayenne, and powdered mace. Put the slices into an earthen jar, pour over them half a pint of strong stock, and add a small bunch of sweet herbs and a roll of thin lemon-rind. Cover the jar closely by tying over it two or three folds of paper. Put it in a dripping-tin three-parts filled with boiling water, and place it in a moderately-heated oven. Let it remain till the meat is tender. Take it out, remove the herbs and the lemon-rind ; thicken the gravy with a little brown thickening, add the strained juice of half a lemon, and serve the meat on a hot dish with the gravy poured over it. Time to stew the meat, two hours and a half to three hours. Probable cost, 2s. lOd. Suflicient for five or six persons.
Veal, Jugged (another way). — Cut some slices of veal, and put them into an earthen jug with a blade of mace, a little pepper, salt, and nutmeg, a sprig of sweet herbs, and a bit of lemon-peel. Cover the jug closely, that the steam may not get out ; set it in a pot of boiling water, and about three hours will do the meat. About half an hour before it is done, put in a bit of butter rolled in flour, and a little lemon-juice or lemon pickle. Turn it out of the jug into a dish ; take out the herbs and lemon-peel, and send it to table garnished with lemon.
Veal, Kebobbed. — Cut some lean veal into thin slices about an inch and a half in diameter, and not more than a quarter of an inch thick, and season each one of these with pepper, salt, powdered mace, and a little turmeric. Fasten them alternately with thin slices of onion and slices of pickled pork upon small skewers. Fry them in butter till they are sufficiently cooked, or fasten the skewers to a spit, and roast the meat before a clear fire, basting liberally during the process ; drain them, and serve on a hot dish garnished with fried parsley. If liked, after the veal is fried it may be stewed in good curry gravy flavoured with lemon-juice, and served with dry rice.
Veal Kernels. — There are ten kernels in each calf — four in each leg, and one in each shoulder. Those in the shoulders are considered much the best. French cooks trim, cook, and press these as directed for Tendons of Veal, and serve them in a circle on a dish, with a puree of vegetables in the centre. Kernels are very variable in price : they are cheapest in March, April, and May. About a dozen are required for a dish.
Records on this page
Veal, ItalianVeal, JuggedVeal, Jugged (another way)Veal, Kebobbed