Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

the liquor it was boiled in, and add a teacup of rice to three pounds of veal. For the same quantity of veal allow a piece of butter the size of an egg. Season with salt, pepper, and sweet herbs if you like. Stew gently till the rice is tender and the water nearly stewed away. Knuckle of Veal with Bice Pour over a small knuckle of veal rather more than water enough to cover it, bring it slowly to a boil, take off the scum with great care, and throw in a teaspoon of salt. When the joint has simmered for about half an hour, throw in from eight to twelve ounces of well-washed rice, and stew the meat gently for an hour and a half longer, or until both meat and rice are perfectly tender. A seasoning of cayenne and more salt, should it be required, are added twenty or thirty minutes before serving. If it is at band, good veal broth may with advantage be substituted for the water. Piokled Veal Cut cold cooked veal in small pieces and cover with scalding hot vinegar. To three scant pints of vinegar add ten whole cloves, half a stick of cinnamon, one teaspoonful of salt, and ten peppercorns. Stir these into the scalding vinegar and then pour over the veal. Let the mixture stand for one day. It is then ready to serve for luncheon or supper. Meat and Nut Balla Blanch the nuts and allow thirty to every pint of chopped meat. The nuts should also be chopped. Either veal or lamb may be used. Mix the nuts and meat, season with pepper and salt, and use an egg or two for binding the whole together. Mould in small balls, or roll them out in croquette form and lay them in a baking dish. Pour over them a pint of strained tomatoes, allowing a pint to a pint of the misture of nuts and meat, and cook fifteen or twenty minutes. Serve the balls on a hot dish, and pour round them the thickened tomatoes. Sweetbread Jardinière with Sauoe Prepare three pairs of sweetbreads by first letting them stand in cold water for one hour. Change the water during that time. Then put them over the fire with enough white stock to cover them. Add one teaspoonful of salt, six whole peppers, one blade of mace, one onion, one slice of carrot, and a stalk of celery. Let them come to the boiling-point, remove, and leave them in the liquor until cold enough to handle. Then remove all the skin and fatty parts and cut them in the shape of a chop. Press them by putting a piate on top and setting a light weight on it, to keep them in shape. Leave them in the press one hour. Put two ounces of butter in a saucepan and clarify it. Then add the sweetbreads. When they become a rich golden brown, remove them and keep them in a warm place. Have some nice chicken forcemeat. Put a layer of it on top of each sweetbread, and on top of that, a slice of cooked beef tongue a little smaller than the sweetbread. Wrap each one in oiled paper. Place in a pan and steam on top of the range until the forcemeat is firm. Have some spinach cooked and put through a fine sieve. Place on a dish a mould of spinach. With spinach in a pastry bag ornament the edges of the dish, and in the centre make a rosette so the sweetbreads will have a support. Have some nice white tumips cooked in stock. Cut them in halves, or with a fancy cutter cut each one the desired size. Then with a small cutter scoop out the inside of the turnip.