The Ideal cook book

The first act is to separate the shoulder from the carcase by drawing the knife round the line 1 the shoulder will then easily come away. ‘Then take off the leg by cutting round the line I,2,3 in the same way as shoulder. The ribs are now open to the knife, which should be carried down line 4to5. The other half of pig is of course served in the same manner. Ham. . To reach the choice portion take a thin é sharp knife, which should be carried . down to the bone along line 1 to 2. The § ; slices must be thin and even and cut to the bone. Leg of Pork. z Carry the knife sharply down to the bone through the crackling along line 1 to 2. Note.—Other joints do not call for any special remarks as to carving. | VEAL. ae 198. Roast Veal (stuffed)—Ingredients—8 oz. of bruised bread crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram, and winter savory, 2 eggs, salt and pepper. To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram and winter savory, all chopped fine ; two eggs, salt and pepper to season ; mix all these ingredients into a firm, compact kind of paste, and use | this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly. i 199. Veal (stewed)—Ingredients—2 qts. of water, 1 peeled onion, a Ae few blades of mace, a little salt, 1% Ib. of rice, butter, chopped parsley. Break the shank bone, wash it clean, and put it into two : quarts of water, an onion peeled, a few blades of mace and a little salt ; set it over a quick fire, and remove the scum as it rises ; wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice ; simmer for three quarters of an hour slowly ; when — done put the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour | 3 “g ‘2 < over the veal. 200. Veal and Ham Pie—Ingredients—Forcemeat balls, 1 or 2 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, mace, parsley, whites ofeggs, one ks) Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and some thin slices of. ham: Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley and sweet herbs, grated lemon peel, salt, cayenne and pounded mace. Pound all in a mortar, and bind with one or two eggs. Line a pie dish with good paste, and fill it with layers (not too close)— first one of ham, then one of veal, of forcemeat balls, of the eggs (cut-in halves), and so on; a few mushrooms may be added ; put in some gravy ; lastly, a layer of thin bacon ; and cover all with tolerably thick crust, glaze. Bake for about four hours in a moderate oven. Through the hole in the top insert some good savory jelly—made with ox or calf’s foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of eggs. Leave till quite cold, then it can be cut with a sharp knife into slices. 201. Veal Pudding—Ingredients—A few pieces of salt pork, butter, pepper, salt, parsley, thyme and flour.