♦ Veal Curry.
Two pounds of meat from the leg or breast of veal * put il
in a frying-pan with a little salt, and two ounces of butter, let it
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MEATS. 69
hnmn slightly on ooth sides, out into it a large onion, and add
a tablespoon^l of chopped parsley, and a pint of broth made
by boiling the bones and trimmings of the yeal in a little water
an hour and a half before you pnt the real on the fire ; strain
tile broth over the veal ; mix to a smooth paste a tablespoonfal
and a half of curry powder with a little cold water, add it to
the broth, turn the meat about in it, until thoroughly irized,
and set it where it will simmer slowly for an hour and a half;
add a little browned flour, give a boil up and serve with boiled
rioe. The veal for curry should be out in slices half an inch
thick and kept entire.
Two slices from the leg will weigh about two pounds.✪ Curry Veal
Breast of Veal Stuffed.
Take out all the bones, put them in a stew-pan with oold
water and simmer them for a broth ; make a filling of a quart
of bread crumbs rubbed very fine, season with pepper and salt,
a tea8poon heaping full of sweet marjoram, half an one of
sweet basil, a small onion chopped fine, a tablespoonful of
chopped parsley, half a saltspoon of grated lemon-peel, the
same of nutmeg, a beaten egg, and a piece of butter the size of
an egg✪ Breast of Veal Stuffed, melted and poured over,, mix all well together, spread
over the veal,, leaving an inch all round the outside, roll it
tightly and secure it with strings or skewers, put it in a stew-
pan, season with pepper and salt, pour around it the broth from
the bones, set it in the oven covered closely, baste very fre-
quently, stew until tender, thicken the gravy with browned
flour, pour over and serve. This will require about an hour and
ft half to cook.
* Leg of Veal Salted.
Prepare a pickle as fbr corned beef, lay the leg in for three
weeks, then hang it in a dry place, and in a few days it will be
ready for use : shave off very thin slices, melt a little butter in
a frying-pan, pat in the veal and stir it about until cooked|
whifih will be in a few minutes, dust with flour✪ Leg of Veal Salted, add half a te»-
9vp V lum. give a boil up, and serve ; this is a very nice
TO COOKERY FROM EXPERIRNCS.
nfieh tot breakiast or tea in tha ooontij, whan jcra obbboI
ahn^B pioenn a rariety.
* T«al ud Ham Pattiaa.
Pnpan half a pound of half pnfi pasto, roll it o«t a qnaztat
•f an iaeh in tfaieknees, eat it into aa many aqnana as 70a have
pattj-pana, aorer them, brim round and laj in eaoh a |ueoe of
braad aa inch tbiok, and neatly aa lu^ nond aa the inaide
of year patty-pan, oorer them wiUi eniat rolled the aame thiek-
aeaa aa that on the bottom, wet Ae edge td the under onst
bef<H« yon lay the lid on, preea it aronnd to make it atiek, and
bake fifteen minBtea in a hot oven ; then eat a round pieee oot
of the Ud, take ont the bread, and fill them mth the Teal and
ham prepared as fbUowa : Chop half a pound of ocdd roaat Teal,
half the quantity of eold boiled or raw ham, piU it together into
a Btew-paa, with two ouneea vi batter, two teaapocmsfnl of lonr,
a gill of oream, half a gill of broth, a Httle grated nutmeg, pep-
per and a rery little Bah if needed, and a little chopped panley,
rtew orer the fire aboat six or eight minnlca, Mining all tha
time; then fill the pattiee and mttb.
Teal and Hah Fia.
^ke two poonda of real eotlet, ent them in Ihin shoei half tha
■ae of yoor hand, and one poond of either raw « eold btnled
ham eat the aame way, line a deep diah with tha envt &r meat
piM, p«t in the bottom a layer of the veal, aeaaon with pe^o
and a rei; little salt, afiee a hard-boiled ^g and qaead ot«,
Miew orer the b^ little pieoea of batter, dnst with loot U^tly,
tken pat a layer tS the ham, and <m that a layer half aa iaA
t, then another layer ef the real, aea-
1 flveemeat; poor orer all a en fc e e^
Page 33 · 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
♦ Veal Curry. Two pounds of meat from the leg or breast of veal * put it in a frying-pan with a little salt, and two ounces of butter, let it
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brown slightly on both sides, cut into it a large onion, and add a tablespoonful of chopped parsley, and a pint of broth made by boiling the bones and trimmings of the veal in a little water an hour and a half before you put the veal on the fire ; strain the broth over the veal ; mix to a smooth paste a tablespoonfal and a half of curry powder with a little cold water, add it to the broth, turn the meat about in it, until thoroughly ized, and set it where it will simmer slowly for an hour and a half; add a little browned flour, give a boil up and serve with boiled rioe. The veal for curry should be cut in slices half an inch thick and kept entire. Two slices from the leg will weigh about two pounds.
Breast of Veal Stuffed.
Take out all the bones, put them in a stew-pan with oold water and simmer them for a broth ; make a filling of a quart of bread crumbs rubbed very fine, season with pepper and salt, a teaspoon heaping full of sweet marjoram, half an one of sweet basil, a small onion chopped fine, a tablespoonful of chopped parsley, half a saltspoonful of grated lemon-peel, the same of nutmeg, a beaten egg, and a piece of butter the size of an egg, melted and poured over, mix all well together, spread over the veal, leaving an inch all round the outside, roll it tightly and secure it with strings or skewers, put it in a stewpan, season with pepper and salt, pour around it the broth from the bones, set it in the oven covered closely, baste very frequently, stew until tender, thicken the gravy with browned flour, pour over and serve. This will require about an hour and ft half to cook.
* Leg of Veal Salted.
Prepare a pickle as for corned beef, lay the leg in for three weeks, then hang it in a dry place, and in a few days it will be ready for use : shave off very thin slices, melt a little butter in a frying-pan, pat in the veal and stir it about until cooked, which will be in a few minutes, dust with flour, add half a teaspoonful of mushroom catsup, give a boil up, and serve; this is a very nice dish for breakfast or tea in the country, when you need something nice to present a variety. give a boil up, and serve ; this is a very nice
* Veal and Ham Patties. Prepare half a pound of half puff paste, roll it out a quarter of an inch in thickness, cut it into as many squares as you have patty-pans, cover them, bring round and lay in each a piece of bread an inch thick, and neatly as large round as the inside of your patty-pan, cover them with crust rolled the same thickness as that on the bottom, wet the edge of the under crust before you lay the lid on, press it around to make it stick, and bake fifteen minutes in a hot oven; then cut a round piece out of the lid, take out the bread, and fill them with the veal and ham prepared as follows: Chop half a pound of cold roast veal, half the quantity of eold boiled or raw ham, put it together into a stew-pan, with two ounces of butter, two teaspoonfuls of flour, a gill of oream, half a gill of broth, a little grated nutmeg, pepper and a very little salt if needed, and a little chopped panley, stew over the fire about six or eight minutes, stirring all the time; then fill the pattiee and serve.
Teal and Hah Fia.
^ke two Take two pounds of veal cutlet, cut them in thin slices half the size of your hand, and one pound of either raw or cold boiled ham cut the same way, line a deep dish with the crust for meat pies, put in the bottom a layer of the veal, season with pepper and a very little salt, slice a hard-boiled egg and quarter of one, strew over the bottom little pieces of butter, dust with flour lightly, then put a layer of the ham, and on that a layer half an inch thick, then another layer of the veal, season with pepper and salt; slice the remaining hard-boiled egg and quarter of one, strew over the top little pieces of butter, dust with flour lightly, then put a layer of the ham, and on that a layer half an inch thick, then another layer of the veal, season with pepper and salt, and five meat; pour over all a half pint of meat broth or good gravy,^
Records on this page
Curry VealBreast of Veal StuffedVeal and Ham PattiesLeg of Veal Salted