gravy ; dish up the meat, pour the gravy over it, and serve
with water-cress sprinkled with salt, pepper, and vinegar.
R
258 PRACTICAL HOUSEHOLD COOKERY.
For roast chump of loin, bone entirely, tie with string
to keep it in shape, and proceed in the same manner as
previous number.
535. ROAST BREAST OF VEAL WITH STUPHNG.
Bone completely the breast of veal ; mix one pound of
well-seasoned veal stuffing (Nos. 270 or 270a) and a table-
spoonful of finely chopped sage; place this along in the
centre of the meat, roll up tightly, fasten round with
string, tie a well-buttered sheet of paper round, and roast
before a moderate fire for about an hour and three-quarters,
taking care to baste as often as possible. Twenty minutes
before taking away from the fire remove the paper, and
when done untie the string. Dish it up and serve with
some good gravy, properly strained and skimmed✪ Roast Breast of Veal with Stuffing.
536. ROAST OR BAKED BREAST OF VEAL, CITIZEN
STYLE.
Bone, trim, and roll a breast of veal (without stuffing)
ns in No. 535, tie round, and put in a stewpan with
three ounces of butter, to fry till it is well coloured all
over ; then add a " bouquet garni " and a quart of stock ;
put in the oven to bake gently. Half an hour after-
wards add two dozen new carrots nicely turned, and in
another half hour the same number of button onions, a
tablespoonful of sugar, and the same quantity of salt.
Baste the meat frequently. When done take it up, un-
fold the string, and put the veal on a baking-sheet in
the oven again for a few minutes to glaze. Meanwhile
continue the glazing of the carrots and onions on the fire.
Dish up the meat, garnish round with the glazed vegetables,
remove the "bouquet garni," skim off the fat from the
surface of the liquor, reduce to the consistency of a half-
glaze, pour it over the veal and vegetables, and serve,
CHAPTER XL
REMARKS ON MUTTON, LAMB, AND GOAT.
The flesh of mutton and lamb is of great benefit as a
supply of food to mankind, in every part of the world
the meat of the former being used on a larger scale than
any other kind by all classes. It can be served to great
advantage roasted, boiled, or made into numerous dishes
very similar to those made of veal.
The flesh of lamb, when not too old and of good quality,
is perfectly white. For taste, delicacy, and tenderness it
is superior to all other butcher's meat ; but it should not
be more than two months old, as its flesh then begins
to get coarse and loses much of its delicate flavour and
whiteness.
The meat of the goat is coarse and tough, and possesses
rather a strong flavour; while that of the kid five or six
weeks old is delicious when properly cooked.
587. MUTTON CUTLETS A LITALIENNE,
Select a neck of mutton that has been killed at least
four days, and cut off the neck or scrag-end with the
chopper; or simply procure the best-end of a neck of
mutton from the butcher, saw off the breast-part so as
to leave the cutlet-bones between three and a half and
four inches long; saw off also the chine or spine bone,
and then with a sharp knife cut in as many cutlets as
there are bones from the neck of mutton thus prepared.
26o PRACTICAL HOUSEHOLD COOKERY.
Trim the cutlets by removing all the sinewy part and
superfluous fat without damaging the flllet, and detach
the meat about an inch from the end of each bone.
Marinade the cutlets for a couple of hours, wipe and
pass them over the yolks of three eggs well beaten, and
bread them. Ten minutes before serving, fry them in a
saut^pan with claiified butter✪ Mutton Cutlets A L'Italienne, taking care to give them
a nice golden colour on both sides ; after which, dish them
up in a circle and serve with Sharp sauce (No. 205)
apart.
Page 112 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
gravy ; dish up the meat, pour the gravy over it, and serve
with water-cress sprinkled with salt, pepper, and vinegar.
R
For roast chump of loin, bone entirely, tie with string to keep it in shape, and proceed in the same manner as previous number.
535. ROAST BREAST OF VEAL WITH STUFFING.
Bone completely the breast of veal ; mix one pound of well-seasoned veal stuffing (Nos. 270 or 270a) and a tablespoonful of finely chopped sage; place this along in the centre of the meat, roll up tightly, fasten round with string, tie a well-buttered sheet of paper round, and roast before a moderate fire for about an hour and three-quarters, taking care to baste as often as possible. Twenty minutes before taking away from the fire remove the paper, and when done untie the string. Dish it up and serve with some good gravy, properly strained and skimmed.
536. ROAST OR BAKED BREAST OF VEAL, CITIZEN
STYLE.
Bone, trim, and roll a breast of veal (without stuffing) ns in No. 535, tie round, and put in a stewpan with three ounces of butter, to fry till it is well coloured all over ; then add a " bouquet garni " and a quart of stock ; put in the oven to bake gently. Half an hour afterwards add two dozen new carrots nicely turned, and in another half hour the same number of button onions, a tablespoonful of sugar, and the same quantity of salt. Baste the meat frequently. When done take it up, unfold the string, and put the veal on a baking-sheet in the oven again for a few minutes to glaze. Meanwhile continue the glazing of the carrots and onions on the fire. Dish up the meat, garnish round with the glazed vegetables, remove the "bouquet garni," skim off the fat from the surface of the liquor, reduce to the consistency of a halfglaze, pour it over the veal and vegetables, and serve,
CHAPTER XL
REMARKS ON MUTTON, LAMB, AND GOAT.
The flesh of mutton and lamb is of great benefit as a supply of food to mankind, in every part of the world the meat of the former being used on a larger scale than any other kind by all classes. It can be served to great advantage roasted, boiled, or made into numerous dishes very similar to those made of veal.
The flesh of lamb, when not too old and of good quality, is perfectly white. For taste, delicacy, and tenderness it is superior to all other butcher's meat ; but it should not be more than two months old, as its flesh then begins to get coarse and loses much of its delicate flavour and whiteness.
The meat of the goat is coarse and tough, and possesses rather a strong flavour; while that of the kid five or six weeks old is delicious when properly cooked.
587. MUTTON CUTLETS A LITALIENNE,
Select a neck of mutton that has been killed at least four days, and cut off the neck or scrag-end with the chopper; or simply procure the best-end of a neck of mutton from the butcher, saw off the breast-part so as to leave the cutlet-bones between three and a half and four inches long; saw off also the chine or spine bone, and then with a sharp knife cut in as many cutlets as there are bones from the neck of mutton thus prepared.
Trim the cutlets by removing all the sinewy part and superfluous fat without damaging the flllet, and detach the meat about an inch from the end of each bone. Marinade the cutlets for a couple of hours, wipe and pass them over the yolks of three eggs well beaten, and bread them. Ten minutes before serving, fry them in a saut^pan with claiified butter, taking care to give them a nice golden colour on both sides ; after which, dish them up in a circle and serve with Sharp sauce (No. 205) apart.
Records on this page
Roast Breast of Veal with StuffingMutton Cutlets A L'Italienne