paper over the joint. Hang it close to a clear
tire, and at the end of twenty minutes draw it
back and let it roast slowly till done enough.
Baste with good dripping every quarter of an
houi'. Twenty minutes before it is taken up
remove the paper, dredge a Little fiour over the
joint, and baste with fresh butter melted for the
jDurpose in a spoon. Sprinkle a little salt over
it five minutes before serving. Those joints
which are not stuffed shoidd have forcemeat
balls sent to table with them. Ham, bacon,
tongue, or pickled pork should accompany roast
veal. A little brown gravy should be poured
over the joint, and a little more served in the
tureen.
Veal, Roast (a la Langucdociennc) . — Roast
a joint of veal✪ Veal, Roast in the usual way, and baste
liberally with good dripping. Half an hour
before taking it uji, baste with a mixture of
oil and ^-inegar in which two anchovies and five
or six peppercorns have been infused. When
the veal is to be served, skim the gra\y, and
pour it round the veal in the dish.
Veal, Roast, Sauce for.— Brown sauce
is generally ser\'ed with roast veal {see Veal,
Gravy for), and clear brown gravy, melted
butter coloured with ketchup, tomato, sorrel
sauce, and bechamel are also served with it.
Or a sauce may be prepared as follows : — Mince
an anchovy, and boil it with a minced shallot in
good stock till the anchovy is dissolved. Strain
it, stir into it a dessert-spoonful of lemon-juice
and a glassful of port, let it boil, then mix it
with the gravy in the dish. Time, about twenty
minutes to simmer the gravy.
Veal Roll, Baked. — Mince finely from
two to three pounds of undressed lean veal
and one pound of good streaky bacon. Add to
the mince a salt- spoonful of white pepper, the
grated rind of a small lemon, half a tea-spoon-
ful of minced thyme, a minced shallot, an ounce
of finely-grated bread-criunbs, and a little salt✪ Veal Roll, Baked —
the quantity to be regulated by the quality of
the bacon. Form the mince into a roll, cover
with oiled paper, and wrap it in coarse paste
made of flovu- and water. Bake in a moderate
oven. Turn it out, and serve with good brown
sauce poured round it {see Veal Forcemeat,
EoU of). Time to bake the roU, about two
hours.
Veal Rolls, Eried. — Take the remains of
cold roast veal. Cut from it half a dozen slices
of lean meat half an inch thick. Brush these
over with egg, cover with a thin slice of fat
bacon, ^2^^ again, spread forcemeat upon them,
and roll tightly. Skewer securety, ^^^ and
bread-crumb the rolls, and fry till they are
brightly browned. Serve on a hot dish, and
pour mushroom sauce or brown gravy over
them. Garnish -with sliced lemo✪ Veal Rolls, Friedn and parsley.
Time to fry the roUs, ten to fifteen minutes.
Probable cost, 8d., exclusive of the cold meat.
Sufficient for thi-ee or four persons.
Veal Sausages. — Take equal quantities
of lean veal and fat bacon. Mince finely, and
to every pound of meat add a tea-spoonful of
minced sage and a little pepper and salt. Mix
these ingredients thoroughly. Bind the mixture
together with yolk of egg, aad form^ it into
VEA
( 1063 )
VEA
rolls or flat cakes, and fry or bake these in the
usual way. Two or three anchovies may ho
added to the mince if approved.
Veal Sausages with Pork.— Take
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paper over the joint. Hang it close to a clear
tire, and at the end of twenty minutes draw it
back and let it roast slowly till done enough.
Baste with good dripping every quarter of an
houi'. Twenty minutes before it is taken up
remove the paper, dredge a Little fiour over the
joint, and baste with fresh butter melted for the
jDurpose in a spoon. Sprinkle a little salt over
it five minutes before serving. Those joints
which are not stuffed shoidd have forcemeat
balls sent to table with them. Ham, bacon,
tongue, or pickled pork should accompany roast
veal. A little brown gravy should be poured
over the joint, and a little more served in the
tureen.
Veal, Roast (a la Langucdociennc) . — Roast
a joint of veal in the usual way, and baste
liberally with good dripping. Half an hour
before taking it uji, baste with a mixture of
oil and ^-inegar in which two anchovies and five
or six peppercorns have been infused. When
the veal is to be served, skim the gra\y, and
pour it round the veal in the dish.
Veal, Roast, Sauce for.— Brown sauce
is generally ser\'ed with roast veal {see Veal,
Gravy for), and clear brown gravy, melted
butter coloured with ketchup, tomato, sorrel
sauce, and bechamel are also served with it.
Or a sauce may be prepared as follows : — Mince
an anchovy, and boil it with a minced shallot in
good stock till the anchovy is dissolved. Strain
it, stir into it a dessert-spoonful of lemon-juice
and a glassful of port, let it boil, then mix it
with the gravy in the dish. Time, about twenty
minutes to simmer the gravy.
Veal Roll, Baked. — Mince finely from
two to three pounds of undressed lean veal
and one pound of good streaky bacon. Add to
the mince a salt- spoonful of white pepper, the
grated rind of a small lemon, half a tea-spoon-
ful of minced thyme, a minced shallot, an ounce
of finely-grated bread-criunbs, and a little salt —
the quantity to be regulated by the quality of
the bacon. Form the mince into a roll, cover
with oiled paper, and wrap it in coarse paste
made of flovu- and water. Bake in a moderate
oven. Turn it out, and serve with good brown
sauce poured round it {see Veal Forcemeat,
EoU of). Time to bake the roU, about two
hours.
Veal Rolls, Eried. — Take the remains of
cold roast veal. Cut from it half a dozen slices
of lean meat half an inch thick. Brush these
over with egg, cover with a thin slice of fat
bacon, ^2^^ again, spread forcemeat upon them,
and roll tightly. Skewer securety, ^^^ and
bread-crumb the rolls, and fry till they are
brightly browned. Serve on a hot dish, and
pour mushroom sauce or brown gravy over
them. Garnish -with sliced lemon and parsley.
Time to fry the roUs, ten to fifteen minutes.
Probable cost, 8d., exclusive of the cold meat.
Sufficient for thi-ee or four persons.
Veal Sausages. — Take equal quantities
of lean veal and fat bacon. Mince finely, and
to every pound of meat add a tea-spoonful of
minced sage and a little pepper and salt. Mix
these ingredients thoroughly. Bind the mixture
together with yolk of egg, aad form^ it into
VEA
( 1063 )
VEA
rolls or flat cakes, and fry or bake these in the
usual way. Two or three anchovies may ho
added to the mince if approved.
Veal Sausages with Pork.— Take