Rissoles of Veal

Ingredients

• One pound of filet of veal
• one quarter of pound of suet
• one pound of bread crumbs
• one-half pint of milk
• two eggs
• one saltspoonful of powdered mace
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one ounce of butter
• one-half ounce of flour
• one-half pint of white stock

Method

1. 1

   Remove skin from veal, chop finely, and pound.

2. 2

   Soak bread crumbs in milk for ten minutes, then drain.

3. 3

   Mix bread crumbs with veal, season with mace, pepper, and salt, add egg yolks, and mix with chopped suet.

4. 4

   Roll into balls, dip in egg whites, then in bread crumbs, and fry in hot clarified fat for ten minutes.

5. 5

   Prepare sauce by melting butter, stirring in flour, adding stock, and seasoning.

6. 6

   Serve rissoles with sauce.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 35. The excerpt below is the record exactly as published.

one teaspoonful of salt, six cloves, one blade of mace, one Bermuda onion, one-half teaspoonful of peppercorns, one tablespoonful of mushroom catsup, eight drops of caramel. When the pigeons have been plucked, singed and drawn they must be cut into quarters, first splitting them KROMESQUIES RUSSE. 77 through from breast to back, and then separating these halves into wing and drumstick quarters. Place these quarters into a stew pan, cover them with the stock and when this boils up skim the surface care- fully, throw in the mace, peppercorns, cloves, chopped onion and salt, when covering the saucepan draw it to one side of the fire and allow its contents to simmer very slowly until the pigeons become tender, the length of time for which depends entirely upon their age. Put the flour now into a bowl, beat it smooth with a little cold water, add to this the catsup and caramel, and pouring this mixture into the saucepan with the pigeons stir all together until boiling again, when it must continue to boil for ten minutes and the pigeons then be trans** ferred to a deep platter and the sauce from the saucepan strained over them. ENTREMETS. Kromesqnies Russe.— One-quarter of a pound of raw bacon, one quarter of a pound of cold turkey, two ounces of cold tongue, one ounce of butter, four ounces of flour, one gill of milk, one-half teaspoonful of salt, one* teaspoonful of pepper, one saltspoonful of grated nutmeg, one dessert spoonful of salad oil, one gill of tepid water, white of one egg. Cut the turkey and the tongue into small equal pieces, melt in a saucepan the butter, stir into it one ounce of the flour, and add to this by degrees the milk and stir all until boiling. When boiling, allow the mixture to cook for two minutes, when the saucepan must be drawn aside from the fire, and the turkey and tongue thrown into it. ^g ENTREMETS, Season all now with the pepper and salt, add to it the nutmeg, and turn the entire contents of the saucepan out upon a plate and allow it to become cold. While this is cooling put into a bowl three ounces of the flour, pour into the centre thereof a dessert spoonful of salad oil, and throwing over this the gill of tepid water, beat all well together. Place upon a plate the white of egg and whip it to a very stiff froth, mix the egg lightly with the contents of the bowl, exercising care not to break the froth, after which the bacon must be sliced very thinly and cut into pieces about three inches square. When the turkey and tongue compound has grown very cold roll a little of it into each piece of bacon, then dipping each little bacon-roll into the batter in the bowl, drop them into hot clarified fat of which there should be' enough to cover them, and fry for ^yt minutes. Drain them when- done upon a sheet of kitchen paper pile them high upon a hot napkin and serve garnished with sprigs of parsley. Notes — By tepid water is meant two part of cold and one part of boiling water. When hot clarified fat is not convenient lard may be substituted for this as for other frying purposes. Oiirry "with boiled rice. — Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert spoonfuls of curry-powder, one apple, three gills of stock, two tablespoonfuls of cream, one-half of a lemon, one-half teaspoonf ul of salt. First melt the butter in a small saucepan and add to it the onion very finely chopped. With an iron spoon toss' CURRY WITH BOILED RICE. 79 the onion about in the pan until it comes to a pale brown color, then strain from it the butter, and put the onion aside upon a plate until it is required. Return the butter to the saucepan and when again hot throw into it the veal which first must have been cut into small square pieces. Brown the meat well upon all sides and when this is done, stir in the curry-powder, and draw the saucepan aside from the fire. Dry then in a towel the apple and ^ate it with a car- rpt-grater over the veal in the sauce-pan. Return the saucepan to the fire, add to its contents the salt and the stock, stir all until boiling and then put in the browned onion. After the onion has been thrown in draw the saucepan again aside from the blaze of the fire and leave all to sim- mer, uncovered, for two hours for the purpose of reduc- ing the sauce. Just before ready for serving, stir in the cream, squeeze: over it the lemon- juice and dish up at once. This should be served with boiled rice which must be prepared as follows : Take three-quarters of a pound of dry rice, and put- ting it into a strainer, wash thoroughly with running water. When washed throw the rice into a large sauce- pan two-thirds filled with boiling water, into which has been put a dessert spoonful of salt. Cover the saucepan tightly until the water boils up, when the lid should be taken off and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes, take out of the pan a kernel of the rice and if it fiours by rubbing between the thumb and finger, it is sufficiently cooked but if not yet done — ^the length of time required depending upon 9o ENTREMETS, whether the grain be or bie not freshly gathered, it must be kept boiling a few minutes longer, keeping in mind the fact that rice must be boiled quickly, otherwise it will be transformed into a starchy jelly. Throw the rice when done into a cullender that it may be thoroughly drained of water and serve very hot with the curry, but in separate dishes. Notes, — The reason for browning tHe onion separately from the meat is that the veal requires so much longer time to brown than the onion that the vegetsible would be reduced to a crisp before the meat could be done. Lean mutton, rabbit and chicken may also be curried in this way. Rissoles of Veal. — One pound of filet of veal, one quarter of pound of suet, one pound of bread crumbs, one-half pint of milk, two eggs, one saltspoonful of pow dered mace, one teaspoonf ul of salt, one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour,, one-half pint of white stock

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