Harper's cook book encyclopædia

Veal Loaf. — Three and a half pounds of uncooked veal, x/z lb. of salt pork (which may, of course, be omitted if so desired) ; have the veal and pork chopped very fine by your butcher; half a cupful of melted butter, six crackers (preferably sodacrackers), rolled fine ; two eggs, a grated nutmeg, a small piece of onion, a little chopped parsley. Form into a loaf ; cover with bread - crumbs and small pieces of butter ; bake in a dripping-pan with plenty of water, and baste frequently ; bake two hours. Veal, Marble. — Boil and skin a smoked tongue; beat it in a mortar, together with i lb. of butter and a little mace, till it is like paste ; prepare some veal in the same manner. Put some of the veal in the pot, and place some of the tongue over it ; then some veal, next some tongue ; repeat till the pot is full ; press it down, and pour clarified butter over it. Keep in a dry place, and cut in thin slices before sending to the table. Veal, Minced. — This makes a most delightful supper dish. Choose a shin of veal with about 3 lbs. of meat on it. Boil it in a small quantity of water. When the meat seems entirely done, Take it out, laying it away from the air, but not wrapping it in a cloth ; save all the liquor in a separate dish. The next day cut the meat off, make it very fine, but not quite so fine as mince-meat ; about half an hour before you wish to send it to table, put it over the fire in a covered stewpan with the liquor ; have ready about half a pint of drawn butter (hot), and eight or ten hardboiled eggs ; remove the shells ; save out two; mince the rest, and add to the meat, etc. Take off the fire at once, season with salt, cayenne pepper, and a small quantity of black pepper, and, if desired, a very little wine. Cut in slices the two eggs, and, after the meat has been placed in the dish for table, garnish it with them. It should be sent hot to table. Veal Olives. — Cut small pieces of veal as if you were going to make cutlets, and spread them on a table. Make a seasoning of crumbs of bread, pepper, salt, and sweet herbs that are agreeable. Strew the seasoning on the meat, roll them up, and tie them. Put a little butter in your saucepan, and when it is quite hot drop in the veal balls, or olives, which have been dusted with flour. Stir gently until light brown and until thoroughly done. Add enough boiling water to make a little gravy ; a little lemon -juice, and Madeira or sherry, may be added. Veal, Pain de Foie. — Cut in small pieces 2 lbs. of fresh calf's liver and I lb. of larding-pork ; chop together very fine. Chop, also separately, one table-spoonful of parsley and add it. Chop one table - spoonful of white onion and put it in a small saucepan with half a table -spoonful of butter; cook for two minutes; add it to the liver. Cook for ten minutes one pint of bread cut in fine slices in half a pint of broth ; the bread must become perfectly dry. Add it also to the liver, season with one teaspoonful of salt, one salt-spoonful of black pepper ; mix well and pass through a strainer, then put it in a mortar or a chopping-bowl ; pound it till very smooth ; add lb. of cooked smoked tongue, cut in small pieces, also three raw egg yolks and two whites ; mix very well, and finish with one white of egg, beaten stiff. Butter a plain mould of one and a half quarts.