Marbled Veal

Ingredients

• two quarts of cold roasted or boiled veal
• two tablespoonfuls of butter
• one of salt
• one-fourth of a teaspoonful of pepper
• a speck of mace

Method

1. 1

   Trim all the roots and tough parts from a boiled pickled tongue, chop and pound to a paste.

2. 2

   Mix with the veal, butter, salt, pepper, and mace.

3. 3

   Butter a deep earthen dish, layer the veal, add spoonfuls of tongue, and fill in with veal.

4. 4

   Pack solidly, cover, and cook in a water bath for one hour.

5. 5

   Pour melted butter over it when cold and set away.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 173. The excerpt below is the record exactly as published.

Marbled Veal. Trim all the roots and tough parts from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a paste. Mix two table- spoonfuls of butter and a speck of cayenne with the tongue, and with the veal mix four table- spoonfuls of butter, one of salt, one-fourth of a teaspoonful of pepper and a speck of mace. Butter a deep earthen dish. Put a layer of the veal in it and pack down solidly ; then put spoonfuls of the tongue here and there on the veal, and fill in the spaces with veal. Continue this until all the meat has been used, and pack very solidly. Cover the dish, and place it in the oven in a pan of water. Cook one hour. When cold, pour melted butter over it. Cover, and set away. Fish. Take any kind of cooked fish and free it of skin and bones. To each quart of fish add one table-spoonful of essence of anchovy, three of butter, two teaspoonfuls of salt, a little white pepper and a speck of cayenne. Pound the fish to a paste before adding the butter and anchovy. When all the ingredients are thoroughly mixed, pack the fish closely in little stone jars. Place these in a pan of water and put in a moderate oven. Cook forty-five minutes. When cold, pour melted butter over the fish. Paste paper over the top, and set away. 350 MISS PARLOAS NEW COOK BOOK. Lobster. Prepare and pot lobster the same as fish. If there is " coral " in the lobster, pound it with the meat. Mackerel. Nine pounds of small mackerel (about twenty-five in num- ber), one ounce of whole cloves, one of pepper-corns, one of whole allspice, six teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots. Three will be needed for the quantities given. Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the fish in each pot, and put two of the little bags of spice in each pot. Cover the fish with the vinegar ; and if there should not be enough, use more. Cover the pots with old plates, and place in a moderate oven. Bake the fish four hours. Cool, and put away in the pots in which they were baked. They will keep five or six months. Where oil is liked, half a cupful can be added to each pot with the vine- gar. Any kind of small fish can be potted in this manner. Smelts. Six dozen smelts, one pint of olive oil, three pints of vine- gar, or enough to cover the smelts ; three table-spoonfuls of salt. Spice the same as potted mackerel, and prepare and cook the same as mackerel. More or less oil can be used. Smelts are almost as nice as sardines. BREAKFAST AND TEA. 351 BREAKFAST AND TEA. Meat Hash. Chop rather fine any kind of cold meat ; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine ; one table-spoonful of butter and one cupful of stock ; or, if no stock is on hand, two-thirds of a cupful of hot water. Season with salt and pepper to taste. Put the mixture in a frying-pan and stir over the fire for about eight minutes, being careful not to burn. Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. Vegetable Hash. Chop, not very fine, the vegetables left from a boiled dinner, and season them with salt and pepper. To each quart of the chopped vegetables add half a cupful of stock and one table- spoonful of butter. Heat slowly in the frying- pan. Turn into a hot dish when done, and serve immedi- ately. If vinegar is liked, two or more table-spoonfuls of it can be stirred into the hash while it is heating. 352 MISS PARLOA'S NEW COOK BOOK. Breaded Sausages. Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put them in the frying-basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. Meat Fritters. Cut any kind of cold meat into dice. Season well with salt and pepper. Make a fritter batter. Take up some of it in a large spoon, put a small spoonful of the meat in the centre, cover with batter, and slide gently into boiling fat. Cook about one minute. Drain on brown paper, and serve on a hot dish. Lyonnaise Tripe. About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of vinegar, salt, pepper. Put the onion and butter m a frying- pan, and when the onion turns yellow, put in the tripe. Cook five minutes. Season with the salt, pepper and vine- gar. Serve on slices of toast. Meat and Potato Sandwiches. Any kind of cold meat, cut in slices and seasoned with salt and pepper ; four large potatoes, two eggs, salt, pepper, one-fourth of a cupful of boiling milk, one table-spoonful of butter. Have the meat cut in thin slices and seasoned with salt and pepper. Pare, boil and mash the potatoes. Add the milk, butter, salt, pepper and one well-beaten egg. Cover the slices of meat on both sides with this preparation, and dip in well -beaten egg. Put in the frying-basket and fry till a light brown. Serve on a hot dish. Minced Veal and Eggs. One quart of cold veal, chopped rather coarse ; one tea- spoonful of lemon juice, one cupful of stock or water, two BREAKFAST AND TEA. 353 table-spoonfuls of butter, one teaspoonful of flour, salt, pep- per. Melt the butter in a frying-pan. Add the flour to it. Stir until smooth, and add the stock and seasoning. When it boils up, add the chopped veal. Heat thoroughly, and dish on slices of toast. Put a dropped egg in the centre of each slice, and serve very hot. Mutton, Rechauffe. Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way : Put two table-spoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.