36. Veal and Ham Fatties Are prepared by chopping small six ounces of lean dressed veal, three of ham ; put this into a stew-pan, with an ounce of butter rolled in flour, half a gill of cream, and the same quantity of veal stock, a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoonful of the essence of ham, and lemon-juice✪ Veal and Ham Fatties. Stir the whole over the fire some time, and then make the patties as before directed (p. 208). The white meat of the breasts of chickens or fowls may be substituted for the veal. 37. Veal and Ham Fie. Take two pounds of veal cutlets, divide them into small pieces, and season with pepper and salt. Then take a pound of raw or dressed ham, cut it into slices. Lay both alternately in the dish, and put some forcemeat or sausage meat over all, with stewed mushrooms, the yolks of three hard eggs, and a glass of Avate✪ Veal and Ham Pier. The best end of a neck of veal cut into chops is the most approved part for a pie. 38. Raised Ham Fie. Lay a small ham to soak four or five hours, then Avash and scrape it Avell ; cut off the knuckle, and boil it half an hour. 224 THE THOROUGH GOOD COOK. Take it up and trim it neatly, clear the rind, and put it into a stew-pan with a pint of Marsala or sherry, and a sufficient quantity of veal stock✪ Raised Ham Pie to cover it. Stew for two hours, or until it is three parts done, then take it out and set it to cool. Raise a crust large enough to receive the ham, round which put some forcemeat, and bake it in a slow oven. When done, remove the cover, glaze the top, and pour in a sauce made as follows : — Take the liquor the ham was stewed in, skim it clear, thicken it with flour and butter, add a Uttle browning and some cayenne pepper. S9. Hottentot Fie. Bone two calf's feet; boil and chop small some chitter- lings ; take two chicken, cut them up as for eating ; put all into a stew-pan, with two sweetbreads, a quart of veal gravy, half an ounce of morels, cayenne pepper, and salt ; stew over a gentle fire for an hour, then add six or eight forcemeat balls that have been boiled, and the yolks of four hard eggs✪ Hottentot Pie ; lay the whole in a good raised crust, previously baked for the purpose. Strew over the top some green jDcas or asparagus tops, and send to table without a cover. 40. Lamb and Fork Chops Are both fried in the same manner — either plain, or egged, rolled in bread-crumbs, and, when dished, garnished with slices of lemon or crisped parsley. I have dealt with chops elsewhere (see pp. 300-1), and will only say in this place that, like steaks and cutlets, they should be neatly trimmed Avhen they are not cut into a good shape. EXTEEE.^: 225 41. Veal Cutlets.

AI-modernized reading of the original text

36. Veal and Ham Fatties Are prepared by chopping small six ounces of lean dressed veal, three of ham ; put this into a stew-pan, with an ounce of butter rolled in flour, half a gill of cream, and the same quantity of veal stock, a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoonful of the essence of ham, and lemon-juice. Stir the whole over the fire some time, and then make the patties as before directed (p. 208). The white meat of the breasts of chickens or fowls may be substituted for the veal. 37. Veal and Ham Pie. Take two pounds of veal cutlets, divide them into small pieces, and season with pepper and salt. Then take a pound of raw or dressed ham, cut it into slices. Lay both alternately in the dish, and put some forcemeat or sausage meat over all, with stewed mushrooms, the yolks of three hard eggs, and a glass of water. The best end of a neck of veal cut into chops is the most approved part for a pie. 38. Raised Ham Pie. Lay a small ham to soak four or five hours, then wash and scrape it well ; cut off the knuckle, and boil it half an hour. Take it up and trim it neatly, clear the rind, and put it into a stew-pan with a pint of Marsala or sherry, and a sufficient quantity of veal stock to cover it. Stew for two hours, or until it is three parts done, then take it out and set it to cool. Raise a crust large enough to receive the ham, round which put some forcemeat, and bake it in a slow oven. When done, remove the cover, glaze the top, and pour in a sauce made as follows : — Take the liquor the ham was stewed in, skim it clear, thicken it with flour and butter, add a little browning and some cayenne pepper. 39. Hottentot Pie. Bone two calf's feet; boil and chop small some chitterlings ; take two chicken, cut them up as for eating ; put all into a stew-pan, with two sweetbreads, a quart of veal gravy, half an ounce of morels, cayenne pepper, and salt ; stew over a gentle fire for an hour, then add six or eight forcemeat balls that have been boiled, and the yolks of four hard eggs ; lay the whole in a good raised crust, previously baked for the purpose. Strew over the top some green peas or asparagus tops, and send to table without a cover. 40. Lamb and Pork Chops Are both fried in the same manner — either plain, or egged, rolled in bread-crumbs, and, when dished, garnished with slices of lemon or crisped parsley. I have dealt with chops elsewhere (see pp. 300-1), and will only say in this place that, like steaks and cutlets, they should be neatly trimmed when they are not cut into a good shape. ENTREES. 225 41. Veal Cutlets.

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