Cassell's dictionary of cookery

Veal, Minced, with Potatoes (a plain family dish) . — Take the remains of cold dressed ■\-eal. Free the lean part entirely from skin, bone, and fat, and mince it finely. Stew the bones and trimmings with as much cold water as will cover them to a strong gravy. Mix with the minced veal an equal quantity (or more if liked) of cold boiled potatoes. Put the mixture into a saucepan, moisten with a little of the gravy, and add pepper and salt as required. Dredge a little flour into the mince, dissolve a slice of fresh butter in it, and let it simmer over a moderate fire till it is thoroughly hot. Stir occasionally to keep it from burning. Time, half an hour to heat the mince. Veal, Neapolitan Turnovers of.— Cut half a pound of dressed lean veal and two oimces of dressed ham (fat and lean together), into thin slices, and mince these finely. Dissolve a piece of butter the size of a walnut in a saucepan, and fry in it a finely-minced shallot and a dessert-spoonful of chopped parsley. Drain these, and put them in a mortar with the minced meat, a table-spoonful of grated Parmesan, a pinch of cayenne, a pinch of grated nutmeg, and a salt-spoonful of white pepper. Pound these ingredients thoroughly, and whilst pounding add gradually a table-spoonful of strong stock which is a jelly when cold, a dessert-spoonful of sherry, a salt-spoonful of essence of anchovy, and a well-beaten egg. Have ready some good pastry made for the purpose, and rolled to the thickness of a shilling. Cut this into pieces three inches square, and lay a spoonful of the forcemeat on one corner of each. Turn the comers over, moisten the edges with beaten egg, and press them together to make them stick. Put a quart of water into a saucejoan, throw a teaspoonful of salt into it, and let it boil. Drop the turnovers into it, and let them simmer for five minutes. Drain them, and put them into a dish. Have ready prepared some good stock made by simmering the bones and trimmings of the veal, with a carrot, an onion, a bunch of sweet herbs, and as much water as will cover it. Strain this stock, skim the fat from it, and put half a pint of it into a saucepan with a wine-glassful of fight wine, two table- spoonfuls of grated Parmesan, a slice of butter, a teaspoonful of ketchup, a spoonful of mustard, and another of essence of anchovy. Stir the gravy over the fire for five minutes, pour it over the turnovers, sprinkle a little grated cheese on the surface, and bake the turnovers in a quick oven. Serve them on the dish in which they the}- were baked. The pastry should be made fully three hours before it is used, and kept in a cool place till wanted. It may be made by mixing half a salt-spoonful of salt with six ounces of baked flour, then rubbing into this one ounce of butter, and working into the mixture the yolks of three eggs beaten up with a wine-glassful of cold water. Veal, Neck of.— The best end of the neck is generally chosen for roasting, and is VEA ( 1056 ) VEA excellent served with forcemeat balls round it, though it is not usual to stuff it with foixemeat. It is also very good braised or stewed. The scrag end of the neck should be made into a pie or used for broth. Probable cost, best end, lid. large, Is. small; scrag end, from 7d. per pound, according to size.