place as much veal stuffing as possi-
ble. Bring the edges of the meat to-
gether and sew them with twine, or
fasten them with skewers, that the
force-meat may not escape. Put the
veal in a moderately hot oven. Baste
it liberally. When done enough take
it up, pour melted butter over, and
send fried rashers of bacon to table
with it. Time to roast the veal, two
to two and a half hours.
Veal, Cold, To Ragout. — Cut the
white part of the cold veal into small,
round cutlets about one-third of an inch
thick, and free from skin and gristle.
Break up the bones of the veal, and
with them the skin and trimmings of
the meat, and any flavoring ingredi-
ents that may be chosen, make a little
good gravy. Strain this, and thicken
it with a small piece of brown thick-
ening, or with a small slice of butter.
Season the gravy rather highly with
pepper, mace or nutmeg, and anchovy,
or mushroom powder. Flour the
slices of veal, and fry them in hot fat
till they are lightly browned. Drain
them, put them on a dish, pour
the gravy over, and serve very hot.
Time, an hour or more to make the
gravy.
Veal Croquettes, a la Stuart. —
Boil for thirty minutes 2 lbs. of veal,
together with an onion, cut small, and
some parsley in a pint of stock, to
which add the liquor from one box of
mushrooms ; season to taste with salt,
pepper, and spices; when done, take
out the veal ; strain the gravy and add
to it a little roux ; reduce by boiling ;
next add an egg and a handful of
bread-crumbs ; mix well, and season
with a little grated nutmeg and chop-
ped parsley ; add the veal, Yz lb. of ham,
and a tin of mushrooms✪ Veal Ragout, chopped fine ;
allow to cool ; separate into small, neat
pieces, dip them into beaten egg, and
roll in bread-crumbs ; repeat once or
twice ; drop the croquettes into boiling
lard, and fry a light brown; when
cooked, drain and set aside to cool.
Dish in the shape of a pyramid, and
garnish with cresses.
Veal Curry. — Veal may be curried
whether it is cooked or not. The fresh
meat is, of course, to be preferred,
though the other is very good. To
curry fresh veal, take about 2 lbs. of
veal from the breast or cutlets from the
neck. Cut it into neat pieces conven-
ient for serving, rub these over with
curry powder, and fry them in hot fat
till they are brightly browned. Take
them up, put them into a saucepan
with a pint of stock, and simmer them
gently till tender. Slice a large onion,
and mince an apple finely: Fry these
in the fat in which the veal was fried
till they are quite soft. Rub them
through a sieve, then mix with the
pulp a table-spoonful of curry paste,
a dessert-spoonful of ground rice, a
pinch of salt, and a teaspoonful of
finely minced lemon-rind✪ Veal Curry. Add grad-
ually the stock in which the veal has
simmered, let the sauce boil up, put the
cutlets in again, and simmer all to-
gether over a gentle fire for half an
hour. Place the meat on a dish, pour
the sauce over, and send rice boiled
for curry to table on a separate dish.
If liked, a little lemon -juice may be
used instead of the sour apple, and
milk may be substituted for the veal
stock. Some cooks put a clove of gar-
lic into the curry, but this is a matter
of taste. Time to simmer the veal,
three-quarters of an hour in the stock
and half an hour in the gravy.
Page 443 · 2 recipe records on this page
Presented as published in 1902. 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
place as much veal stuffing as possible. Bring the edges of the meat together and sew them with twine, or fasten them with skewers, that the force-meat may not escape. Put the veal in a moderately hot oven. Baste it liberally. When done enough take it up, pour melted butter over, and send fried rashers of bacon to table with it. Time to roast the veal, two to two and a half hours.
Veal, Cold, To Ragout. — Cut the
white part of the cold veal into small, round cutlets about one-third of an inch thick, and free from skin and gristle. Break up the bones of the veal, and with them the skin and trimmings of the meat, and any flavoring ingredients that may be chosen, make a little good gravy. Strain this, and thicken it with a small piece of brown thickening, or with a small slice of butter. Season the gravy rather highly with pepper, mace or nutmeg, and anchovy, or mushroom powder. Flour the slices of veal, and fry them in hot fat till they are lightly browned. Drain them, put them on a dish, pour the gravy over, and serve very hot. Time, an hour or more to make the gravy.
Veal Croquettes, a la Stuart. —
Boil for thirty minutes 2 lbs. of veal, together with an onion, cut small, and some parsley in a pint of stock, to which add the liquor from one box of mushrooms ; season to taste with salt, pepper, and spices; when done, take out the veal ; strain the gravy and add to it a little roux ; reduce by boiling ; next add an egg and a handful of bread-crumbs ; mix well, and season with a little grated nutmeg and chopped parsley ; add the veal, Yz lb. of ham, and a tin of mushrooms, chopped fine ; allow to cool ; separate into small, neat pieces, dip them into beaten egg, and roll in bread-crumbs ; repeat once or twice ; drop the croquettes into boiling lard, and fry a light brown; when cooked, drain and set aside to cool. Dish in the shape of a pyramid, and garnish with cresses.
Veal Curry. — Veal may be curried whether it is cooked or not. The fresh meat is, of course, to be preferred, though the other is very good. To curry fresh veal, take about 2 lbs. of veal from the breast or cutlets from the neck. Cut it into neat pieces convenient for serving, rub these over with curry powder, and fry them in hot fat till they are brightly browned. Take them up, put them into a saucepan with a pint of stock, and simmer them gently till tender. Slice a large onion, and mince an apple finely; fry these
in the fat in which the veal was fried till they are quite soft. Rub them through a sieve, then mix with the pulp a table-spoonful of curry paste, a dessert-spoonful of ground rice, a pinch of salt, and a teaspoonful of finely minced lemon-rind. Add gradually the stock in which the veal has simmered, let the sauce boil up, put the cutlets in again, and simmer all together over a gentle fire for half an hour. Place the meat on a dish, pour the sauce over, and send rice boiled for curry to table on a separate dish. If liked, a little lemon -juice may be used instead of the sour apple, and milk may be substituted for the veal stock. Some cooks put a clove of garlic into the curry, but this is a matter of taste. Time to simmer the veal, three-quarters of an hour in the stock and half an hour in the gravy.
Records on this page
Veal RagoutVeal Curry