Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Two or three pounds of veal cutlets, egg and breadcrumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters of an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. STUFFED FILLET OF VEAL WITH BACON. Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone witha force-meat of crumbs, chopped pork, thyme, and parsley, seasoned with pepper, salt, nutmeg Mother's Cook Book. 61 and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled crackers thickly over it, and set in the oven for half an hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strainn and thicken the gravy, and serve in a boat. If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds. VEAL CAKE (a Convenient Dish for a Picnic). A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tablespoonfuls of minced parsley, a little pepper, good gravy, or stock No. 109. Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mold; lay veal, ham, eggs, aud parsley in layers, with a little pepper between each, and when the mold is full, get some strong stock, and fill up the shape. Bake for one half-hour, and when cold, turn it out. . * * VEAL PIB. Cut a breast of veal small, and put it in a stewpan, with hot water to cover it; add to it a tablespoonfal of salt, and set it over the fire; take off the scum as it rises; when the meat is tender, turn it into a dish to cool; take out all the small bones, batter a tin or earthen basin or pudding-pan, line it with a pie paste, lay some of the parboiled meat in to half fill it; put bits of butter the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour 62 Motheb'b Oook Book. over until it looks white; then fill it nearly to the top with some of the water in which the meat was boiled; roll a cover for the top of the crust, puff paste it, giving it two or three turns, and roll it to nearly half an inch thickness; cut a slit in the center, and make several small incisions on either Bide of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife; bake one hour in a quick oven. A breast of veal will make two two-quart basin pies; half a pound of nice corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any butter, will be required for the pie; when pork is used, no other salt will be necessary. BOILED CALF HEAD (without the skin). Calfs head, water, a little salt, four tablespoonfuls of melted butter, one tablespoonfnl of minced parsley, pepper and salt to taste, one tablespoonful of lemon -juice.