Cassell's dictionary of cookery

Veal, Marbled.— Cut into thin slices a dried tongue which has been skinned and boiled in the usual way. Pound these in a mortar with a little butter and a seasoning of pepper and pounded mace. Mince and pound separately an equal weight with the tongue of cold roast veal, and season this with salt and cayenne. Spread a layer of the veal in the bottom of a potting-pan, put the tongue on it in large lumps, leaving a sjjace between each lump, and fill up the empty spaces with veal. Press the meat closely into the pan. Pour clarified butter over to the thick-ness of half an inch, and keep the preparation in a cool place till wanted. Veal, Minced.— Take the remains of cold dressed veal free from slrin, bone, and fat. jMince finely, and put it aside. Put the brown skin, the bones, and trimmings into a saucepan with a little salt and pepper, a pinch of grated nutmeg, and a piece of thin lemon-rind. Pour over these as much stock or water as will cover them, and let the gravy simmer till it is strong and pleasantly flavoured. Strain the sauce, and supposing there is a pound and a half of meat, stir into it a tea-spoonful of lemon-juice, half a quarter of a pint of cream or milk, and a small piece of white thickening, or about an ounce of butter rubbed in flour. When the sauce is smooth and thick put in the minced veal, and let it remain for a few minutes till it is quite hot, but it must not boil or it will be hard. Serve on a hot dish, and garnish with toasted sippets. If brown gravy is preferred to white, the cream must be omitted, and the gravy must be thickened with brown thickening, or if this is not at hand flour and butter may be used, and a few drops of sugar browning be added. An onion with two cloves stuck into it should then be stewed with the gravy, and a glassful of port or claret may be added if liked. Fried rashers of bacon should accompany this dish. Time, an hour and a half to draw the gravy ; four minutes to heat the mince in the gravy. Veal, Minced, and Macaroni.— Soak half a pound of macaroni in water for an hour, then put it into salted water, and boil gently till tender. Whilst it is boiling cut about a pound and a half of cold roast veal into thin slices free from fat, skin, and bone. Mince the meat finely with a quarter of its weight in ham (if this is to be had) ; season the mince with salt, white pepper, grated nutmeg, and grated lemon-rind, and add a quarter of a pound of bread-crumbs. Bind the mixture together with one or two eggs. Butter a mould, drain the macaroni, and wind it round and round the inside. Put the mince in the centre, place a dish on the top of the mould, and steam the preparation over boiling water. Turn it upon a dish, and serve with brown gravy made from the bones and trimmings of the veal and ham poured round, but not upon it. Time to boil the macaroni, an hour and a half; to steam the preparation, half an hour. Probable cost, exclusive of the cold meat, 8d. Sufficient for four persons. Veal, Minced, and Macaroni (another way). — Soak and boil the macaroni as before. Mince and flavour the veal, and mix with it VEA ( 1055 ) VEA