Sprinkle all over the inside of the mould with half a pint of fresh bread- crumbs ; fill up the mould with the puree and pack it well. Put over the top a piece of well-buttered, white paper. Put the mould in a saucepan filled two-thirds with warm water, and cook in a moderate oven for one hour. Unmould over a platter, and serve warm or cold ; garnish around and on top with some watercress. If put in a cool place it will keep four or five days. Time for cooking, one hour. 399 Veal Pie VEAL Veal, Roast Veal Pie. — Take lYz lbs. of veal cutlets a quarter of an inch thick and free from skin and bone, also Y> lb. of thin ham. Season the meat with a little salt, pepper, grated nutmeg, grated lemon-rind, and pow- dered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered pie- dish, and pour over it four table- spoonfuls of cold stock or water. In- tersperse among the pieces of veal the yolks of four hard-boiled eggs and four force-meat balls, together with four button mushrooms✪ Veal Pie, or a truffle, if these can be had. The pie, however, will be very good without them. Line the edge of a dish with good pastry, cover with the same, trim with a sharp knife, and orna- ment the pie. Make a hole in the centre that the steam may escape, and bake the pie in a moderate oven. Have ready some nicely seasoned veal gravy to pour into the pie after it is baked. Lay paper over the pastry in the oven to keep it from browning too much. Time to bake the pie, two hours. Veal, Potted. — Season a slice of the fillet of veal with some mace, pepper- corns, and two or three cloves ; put it in a pot that will just hold it ; fill it up with water and bake it for three hours ; when cooked, pound in a mortar, with salt and pepper to taste ; add a little of the gravy ; put in the pot, and cover with butter. Another way : — Pound some veal as in the preceding recipe ; fill the pot with layers of the veal and alternate layers of ham, pounded; press down and cover with butter. Veal, Provencal. — Cut in pieces three inches long and one inch wide 3 lbs. of nice, white, fat breast of veal. Wash in lukewarm water, and dry it well with a clean towel. Put in a skillet one table-spoonful of butter and three of olive oil, and when the butter is melted put the meat in it and let the pieces of veal get brown for fifteen minutes. It must be of a golden color all over. Have the saucepan uncovered and stir from time to time. After being browned, season with one teaspoonful of salt, one salt-spoonful of black pepper, one large white onion, chopped, one tea- spoonful of chopped shallots, one clove of garlic, whole, one bouquet of three sprigs of parsley, half a bay-leaf, two cloves ; add three good- sized tomatoes. Remove the skin and seeds from the latter previously, and cut them in small pieces. Add also half a pint of good broth✪ Veal, Provencal. Stir everything; cover the saucepan, and let cook for one hour, not too fast, stirring three times during the cook- ing. Dress the meat on a hot platter. Remove the bouquet and the clove of garlic, and pour the gravy over the meat. This dish must be served very hot, and if the garlic is objected to it may be omitted. A fowl carved and prepared in the same manner would also be very good and make a nice dish at very little cost.

AI-modernized reading of the original text

Sprinkle all over the inside of the mould with half a pint of fresh breadcrumbs ; fill up the mould with the puree and pack it well. Put over the top a piece of well-buttered, white paper. Put the mould in a saucepan filled two-thirds with warm water, and cook in a moderate oven for one hour. Unmould over a platter, and serve warm or cold ; garnish around and on top with some watercress. If put in a cool place it will keep four or five days. Time for cooking, one hour. Veal Pie Veal, Roast Veal Pie. — Take lYz lbs. of veal cutlets a quarter of an inch thick and free from skin and bone, also Y> lb. of thin ham. Season the meat with a little salt, pepper, grated nutmeg, grated lemon-rind, and powdered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered piedish, and pour over it four tablespoonfuls of cold stock or water. Intersperse among the pieces of veal the yolks of four hard-boiled eggs and four force-meat balls, together with four button mushrooms, or a truffle, if these can be had. The pie, however, will be very good without them. Line the edge of a dish with good pastry, cover with the same, trim with a sharp knife, and ornament the pie. Make a hole in the centre that the steam may escape, and bake the pie in a moderate oven. Have ready some nicely seasoned veal gravy to pour into the pie after it is baked. Lay paper over the pastry in the oven to keep it from browning too much. Time to bake the pie, two hours. Veal, Potted. — Season a slice of the fillet of veal with some mace, peppercorns, and two or three cloves ; put it in a pot that will just hold it ; fill it up with water and bake it for three hours ; when cooked, pound in a mortar, with salt and pepper to taste ; add a little of the gravy ; put in the pot, and cover with butter. Another way : — Pound some veal as in the preceding recipe ; fill the pot with layers of the veal and alternate layers of ham, pounded; press down and cover with butter. Veal, Provencal. — Cut in pieces three inches long and one inch wide 3 lbs. of nice, white, fat breast of veal. Wash in lukewarm water, and dry it well with a clean towel. Put in a skillet one table-spoonful of butter and three of olive oil, and when the butter is melted put the meat in it and let the pieces of veal get brown for fifteen minutes. It must be of a golden color all over. Have the saucepan uncovered and stir from time to time. After being browned, season with one teaspoonful of salt, one salt-spoonful of black pepper, one large white onion, chopped, one teaspoonful of chopped shallots, one clove of garlic, whole, one bouquet of three sprigs of parsley, half a bay-leaf, two cloves ; add three goodsized tomatoes. Remove the skin and seeds from the latter previously, and cut them in small pieces. Add also half a pint of good broth. Stir everything; cover the saucepan, and let cook for one hour, not too fast, stirring three times during the cooking. Dress the meat on a hot platter. Remove the bouquet and the clove of garlic, and pour the gravy over the meat. This dish must be served very hot, and if the garlic is objected to it may be omitted. A fowl carved and prepared in the same manner would also be very good and make a nice dish at very little cost.

Records on this page

Veal PieVeal, Provencal

Harper's cook book encyclopædia