Cassell's dictionary of cookery

till it is lightly and equally browned. Put it into a stewpan with the onions and as much hoiling stock or water as will cover it. Let the liquor boil, then simmer gently for an hour. Add two lettuces finely shred, a pint of freshlyshelled green peas, two tea-spoonfuls of salt, and a tea-spoonful of pepper, and simmer all gently together another hour. Serve the meat on a hot dish with the gravy poured over it, and send boiled rice to table on a separate dish. If liked, one or more cucumbers, pared, freed from seeds, and sliced, may be stewed in the gravy as well as the peas. Boiled bacon should be sent to table with it. Time to stew the veal, about two hours or more, according to size. Probable cost, four pounds at 5d. per pound, five pounds at 6d. per pound, six poimds at 7d. per pound. Veal, Knuckle of, Stewed with Macaroni. — Break the shank-bone of a small knuckle of veal, wash it well, and put it into a stewpan with a shallot or a small onion, and a little pepper, salt, and pounded mace. Cover with stock or water, and let it simmer gently for an hour. Throw half a pound of macaroni into it, and let it simmer another hour, when it will be ready for serving. If preferred, the sauce may be thickened and will be much improved by boiling with it for the last ten minutes a table-spoonful of ground rice mixed smoothly with milk ; a little cream may be added to enrich it. Time, two hours. Probable cost, veal, 5d. to 7d. per pound. Veal, Knuckle of, Stewed with rice. — Put a small knuckle of veal into a stewpan just large enough to contain it. If too large, so much water will be needed that the veal will be rendered insipid. Cover with stock or water, throw a tea-spoonful of salt into it, let the liquor boil, skim carefully, and simmer gently for three-quarters of an hour. Throw into it half a pound of well-washed rice, and let all stew gently together till the meat and the rice are tender. Half an hour before it is taken up, season the preparation with mace and cayenne, and add a Httle more salt if required. >Send boiled bacon and parsley and butter to table with the veal. Time to stew the veal, two hours to two hours and a half — half an hour to the pound. Veal Liver Pate (to be eaten cold). — Take one pound of calf's liver and ten ounces of fat bacon. Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace. Add two table-spoonfuls of chopped parsley, two ounces of finely-minced lean ham, and a moderatesized onion that has been sliced and browned in fat. IMix these ingredients thoroughly, and mix with them first the beaten yolks, and afterwards the well-whisked whites of two eggs. Line a mould with thin slices of fat bacon, put in the mince, place shces of bacon on the top, and bake the pate very gradually in a gentle oven. When it is done enough it can be easily pierced quite through with a skewer. Let it get cold, turn it upon a dish, and garnish with parsley. Carve it in slices. Veal, Loin of. — The loin is generally considered the prime joint of veal for roasting. It is frequently divided, and then there is the kichiey end and the chump end. The chump end is sometimes stuffed, but if this is not done forcemeat balls should be served with it. A loin of veal is frequently stewed also, and in wdnter-time is excellent.