Sauce for Veal Cutlets

Ingredients

• Melt and brown piece of butter size of hen’s egg
• 1 tablespoonful flour
• 1 tablespoonful ketchup
• 1 teaspoonful Harvey’s sauce
• 1 pint stock
• 1 teaspoonful lemon juice
• salt
• pepper

Method

1. 1

   Boil, skim, and strain round cutlets.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 85. The excerpt below is the record exactly as published.

Sauce for* Veal Cutlets. Melt ivncl brown piece of butter size of hen’s egg, add 1 tablespoon- ful flour. Cook 2 minutes. Add I tablespoonful ketchup, 1 tea- spoonful Harvey’s sauce, 1 pint stock, a teaspoonhd lemon juice, salt, and pepper. Boil, skim, and strain round cutlets. Sauce for Cold Meat. 4 tablespoonfuls grated horse radish, a little made mustard, pepper, salt, and sugar, and just enough vinegar to make it like cream. Pork Forcemeat. 2 lbs. Onions, 1 tablespoonful Crushed Sago, J lb. Bread Crumto, Salt and Pepper. Cut the onions in quarters, drop into slightly salted boiling water. Parboil 15 minutes, drain, chop uji, add sage, salt and pepper. Use for stuffing pork, ducks, geese, etc. Forcemeat (No. 1). i lb. chopped Ijcan Ham, a little Suet, Bread Crumbs, 3 hard-boiled Eggs, chopp^ fine, teaspoonful Minced Parsley, i teaspoonful Mushroom Powder, and a little Ketchup and Vinegar, if liked. Bind all together with 1 egg. Forcemeat (No. 2). 6 oz. bread crumbs 4 oz. suet, a teaspoonful each of chopped pars- ley and mixed herbs, chopped lemon rind, 2 oz. lean bacon, salt, cay- enne, and mace, 1 egg, and a little milk. Forcemeat (uncommon) for Pair of Fowls or one Turkey. Boil ^ pint chestnuts till quite soft, peel, and pound them up to fine powder, then mix with J lb. sausage meat. Stu-ffingr for Boiled Turkey. , lb. suet, 2 oz. lean, raw Wiltshire bacon, chopped. Add ^ lb. bread crumbs, half contents small tin button mushrooms, teaspoonful mixed sweet herbs, if liked, 2 whole eggs, and seasoning of pepper and salt. Also suitable for roast veal, but, as veal is rather insipid, | lb. bacon. Mushroom Stulfingr for Roasted Turkey. ^ lb. fresh mushrooms (forced can always be had), peel, trim, and drop into cold water. Put in enamelled pan with just the water that clings to them when lifted out. Add 1 oz. butter, squeeze lemon juice, small onion chopped finely, and 1 oz. chopped Wiltshire bacon. Stew, or rather steam, very gently till tender. Strain them out of the licjuor, chop finely, and add them to J lb, fine bread crumbs. Pound ]n 2 yolks of eggs, and as much of the mushroom liquor as the mixture ■will stand without being too wet. Season nicely with cayenne^ salt and pepper. j > > Superfine Stuffing: for anything served cold, as galantine, chartreuse, or game pie, hot for quails and other small bird::, J lb calf’s liver cut small, | lb. streaky bacon, also Uiop a slice of onion, then fry bacon a little. Add onion ute, and then fry liver till cooked. Add teaspoonful of’ mixture, salt, ^d a gcfod pinch cayenne. This must now to cool, then it is chopped, pounded, and passed through to be &o. Also cut small, fry a min- herbaceous be allowed wire sieve. 86 TRIED FAVOURITES COOKERY BOOK. Stuffing: for Poultry. 1 pint Bread Crumbs, 1 teaspoonful Pepper, 1 small do.. Salt, 1 oz. Thyme, and a little chopped Parsley. Melt a piece of butter size of an egg in 1 cup boiling water, and mix, adding 1 egg. Tomato Catsup. Boil 1 bushel ripe tomatoes, skin and all, and when soft strain through a colander (not a sieve). Add to this pulp 2 quarts best vinegar, breakfastcup salt, 2 lbs. brown sugar, ^ oz. cayenne pepper, 3 oz. each of powdered allspice and mace, 2 oz. powdered cinnamon, 3 oz. celery seed. Mix spices and sugar together, and stir into the tomato, add the vinegar and stir thoroughly. Now strain through a sieve. A good deal of rather thick pulp will not go through. Pour all that runs through into a large pan, and let it boil slowly till reduced to half. Bottle, and keep in cool, dark place. Will keep for years. Put the thick pulp in a smaller pan and boil 20 minutes. Use this as a pickle for cold meat or boiled fish. A teacupful will flavour a Eoup. Pickled Beetroot and Onions. 1 large Beetroot, 1 Spanish Onion. Slice them thin, and place a layer of beetroot and onion alter- nately in a deep bottle with a little sugar. Press them down well till the bottle is nearly fuU. Pour into it cold vinegar to the top, and tie it over. Ready for use in two' days. Red Cabbagfe to Pickle. Take a firm cabbage, wash well, and take ofl outside leaves. Shred cabbage into slender slips and place a layer on a sieve, and sprinkle it freely with salt. Repeat till all is salted. Allow to re- main two days thus, tuniing several times to drain, then put in jar. Boil 1 pint vinegar with 1 teaspoonful peppercorns, 6 cloves, a blade of mace, and pour it hot over cabbage. A few slices beetroot will improve the colour. When cold, cover up tightly. To Pickle Beetroot. 6 Beets, 2 pints Vinegar, ^ oz. Ginger, J oz. Peppercorns, 1 blade Mace, 1 doz. Cloves. Boil 1^ hours. Peel, cut in slices | in. thick. Put in jar; boil 1 pint vinegar, Ac., and when cold add 1 pint cold vinegar. Pour over in jar. Ct)ver tightly when quite cold. Pickle for Meat. 1 gallon Water, 2^ lbs. Salt, i lb. Saltpetre, f lbs. raw Sugar. Boil well. Skim. Use when cold. Walnut Gravy. 3 tablespoonfuls Grated Walnuts, 1 pint Stock, 1 teaspoonful Butter, 1 table- spoonful Flour, Onion or Tomato Sauce. Heat, butter in pan, add walnuts and fry dark brown, stirring well to prevent burning. Pour on stock (made from beans or any vegetables) or water, and simmer slowly until just before serving. Then add a tablespoonful flour

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