For soup — the knuckle, feet, the head and the breast.
For roasting — the loin, the breast and the fillet.
For frying — outlets from the leg, and the sweetbreads.
For stewing — the knuckle, the sinewy part of the leg and tliA
ffweetbreads.
For baking — the head.
* To Soait a Loin of VeaL
Season with pepper, salt✪ To Roast a Loin of Veal, and dust with flour; to be roasted
slewly for two and a half hour£( In a dripping-pan, witii a little
60 COOKER T FROM MJTERIENCB.
wmtor under it. Baste it frequently; and wlian done, tldelcM
tlie gnvy with a little flonr.
*Fillet Of YeaL
The fillet is the thick end of the leg ; take the bone firom the
oentre and prepare a filling as follows : Grate Tory fine a piat
of bread cmmbs, add to them blaek pepper, salt, a tea^K>onfvl
of sweet marjoram, half an one of sweet basil, half a snu^
onion chopped very fine, a bunch of parsley ditto, a saltspoonfok
of grated nntmeg, the same of lemon-peel grated, and stir aft
well together ; melt in a sanoe-pan a piece of butter the siie
of an egg✪ Fillet of Veal and pour over the erumbs, stirring it through until
every crumb has its share ; break an egg on this, and mix that
In well ; fill up the place you took the bone firom ; then with a
sharp knife make deep incisions through the meat and around
it, and fill them with the remainder of the dressing ; season the
meat on the outside witb pepper and salt, dust it with flour,
cover the top of it with a sheet of writing-paper well buttered;
skewer the meat in a nice round shape; if necessary, tie it
around the side with a broad tape ; cover the bottom of the
stew-pan with thin slices of pickled pork, lay the meat on thom|
pour around it half a pint of boiling water, cover closely and set
in the oven ; baste it occasionally, removing the paper to do so.
and replacing it again; bake slowly three hours. As the water
dries away, replenish it from a kettle of boiling water. When
the fillet is done, remove the string and skewers, lay it on a hot
dish, thicken the gravy with browned flour ; if not enough, add
water, pour a little over the meat, and serve the remainder in a
«moe or gravy-boat.
Baked Calf s Head.
When you purchase the head, get your butcher te split il
open, take out the eyes, and chop the nose off; lay it in edd
water with a handM of salt for half an hour, change the water,
wash and cleanse the head thoroughly, take out the brains,
re al. the skin and blood, and tie them up in a efotk.
MEATS. 61
uid put tbom with tlie head in a large pot of boiling water, with
a handful of salt ; boil the head until jou can twist the jaw-bone
out of the meat, which will be in a little over two hours. The
brains will be done in half an hour, and must be taken out.
rhen remove the head, take out all the bones, but keep it as
nearly whole as you can ; butter a deep baking-dish, lay the
brains in the middle of it, spreading them a little, put the head
on them, season it plentifully with powdered cloves, pepper and
salt, stick pieces of butter rolled in flour wherever you find a
erack or opening, dust with flour, mix in a bowl half a pint of
good cooking wine, and the same of the broth the head wai^
boiled i✪ Baked Calf's Headn, and pour over the head ; set it in a hot oven and bake
it about three-quarters of an hour, or until it is very brown,
basting it several times. You may add a little grated nutmeg over
the meat with the other seasoning, but it must not predominate.
It is nicer to be baked in a dish that you can send it to table in,
though if you prefer it, you may remove it to a dish and serve.
Be careful to retain the shape of the head as nearly as possible
when you place it in the baking-dish.
* Knuckle of Teal Stewed. ✪ Knuckle of Veal Stewed
Page 28 · 4 recipe records on this page
Presented as published in 1905. 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
For soup — the knuckle, feet, the head and the breast. For roasting — the loin, the breast and the fillet. For frying — outlets from the leg, and the sweetbreads. For stewing — the knuckle, the sinewy part of the leg and the sweetbreads..
For baking — the head.
* To Soait a Loin of VeaL
Season with pepper, salt, and dust with flour; to be roasted slewly for two and a half hours. In a dripping-pan, witii a little
60 COOKER T FROM MJTERIENCB.
water under it. Baste it frequently; and wlian done, thicken the gravy with a little flour.
*Fillet Of YeaL
The fillet is the thick end of the leg ; take the bone firom the center and prepare a filling as follows : Grate Tory fine a piat of bread crumbs, add to them blaek pepper, salt, a teaspoonful of sweet marjoram, half an one of sweet basil, half a small onion chopped very fine, a bunch of parsley ditto; a saltspoonfok of grated nutmeg, the same of lemon-peel grated, and stir aft well together ; melt in a sauce-pan a piece of butter the siie of an egg and pour over the erumbs, stirring it through until every crumb has its share ; break an egg on this, and mix that In well ; fill up the place you took the bone from; then with a sharp knife make deep incisions through the meat and around it, and fill them with the remainder of the dressing ; season the meat on the outside witb pepper and salt, dust it with flour, cover the top of it with a sheet of writing-paper well buttered; skewer the meat in a nice round shape; if necessary, tie it around the side with a broad tape ; cover the bottom of the stew-pan with thin slices of pickled pork, lay the meat on them; pour around it half a pint of boiling water, cover closely and set in the oven ; baste it occasionally, removing the paper to do so. and replacing it again; bake slowly three hours. As the water dries away, replenish it from a kettle of boiling water. When the fillet is done, remove the string and skewers, lay it on a hot dish, thicken the gravy with browned flour ; if not enough, add water, pour a little over the meat, and serve the remainder in a sauce or gravy-boat.
Baked Calf s Head.
When you purchase the head, get your butcher to split it open, take out the eyes, and chop the nose off; lay it in cold water with a handful of salt for half an hour, change the water, wash and cleanse the head thoroughly, take out the brains, re all the skin and blood, and tie them up in a cloth.
and put them with tlie head in a large pot of boiling water, with a handful of salt ; boil the head until jou can twist the jaw-bone out of the meat, which will be in a little over two hours. The brains will be done in half an hour, and must be taken out. rhen remove the head, take out all the bones, but keep it as nearly whole as you can ; butter a deep baking-dish, lay the brains in the middle of it, spreading them a little, put the head on them, season it plentifully with powdered cloves, pepper and salt, stick pieces of butter rolled in flour wherever you find a crack or opening, dust with flour, mix in a bowl half a pint of good cooking wine, and the same of the broth the head wai^ boiled in, and pour over the head ; set it in a hot oven and bake it about three-quarters of an hour, or until it is very brown, basting it several times. You may add a little grated nutmeg over the meat with the other seasoning, but it must not predominate. It is nicer to be baked in a dish that you can send it to table in, though if you prefer it, you may remove it to a dish and serve. Be careful to retain the shape of the head as nearly as possible when you place it in the baking-dish.
* Knuckle of Teal Stewed.
Records on this page
To Roast a Loin of VealFillet of VealBaked Calf's HeadKnuckle of Veal Stewed