Stewed Veal

Ingredients

• 2 qts. of water
• I peeled onion
• a few blades of mace
• a little salt
• 1% Ib. of rice
• butter
• chopped parsley

Method

1. 1

   Break the shank bone, wash it clean, and put it into two quarts of water, an onion peeled, a few blades of mace and a little salt; set it over a quick fire, and remove the scum as it rises; wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice; simmer for three quarters of an hour slowly; when done put the meat in a deep dish and the rice around it.

2. 2

   Mix a little drawn butter, stir in some chopped parsley, and pour over the veal.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 38. The excerpt below is the record exactly as published.

butter, pepper. . Take some slices of co’d ham, cut them small, mixing the lean and fat in the above proportions ; proceed to pound the ham to a fine paste in a mortar; gradually add the seasoning, and take care that all the ingredients are well mixed, press the mixture into pots, cover with the clarified butter and keep it cool : 192, Ham (Baked)—Ingredients—Han, crust. Allow the ham to soak in water for twelve hours ; wipe it dry, and trim any rusty places underneath ; cover with a: com- mon crust, taking care that it is thick enough to keep the gravy in; have the oven at a moderate heat and bake for about four hours ; when done, take off crust and skin, cover with raspings, and garnish the knuckle with a paper frill. Very good. 193. To Glaze a Ham—lIngredients—An egg, salt, melted butter, a cup of powdered cracker, a little cream. After the ham is skinned and cold, brush all over with beaten egg ; mix the cracker, salt and melted butter with cream enough to make a thick paste; spread it evenly over the ham and brown in a moderate oven. 194. To Make Lard. Take the inner part of the pig, put into a stone jar, and place in a saucepan of boiling water; allow it to simmer gently, and as it melts, strain carefully from the sediment; put in small jars and keep in a cool place. The fleed makes ex- ceedingly light crust, and is very wholesome. 195. Tripe (to Gress)—Ingredients—Tripe, milk and water, onion sauce. Cut away the coarsest fat, take equal proportions of milk and water, and boil for three quarters of an hour. Have ready some onion sauce, and when ready to dish, smother the tripe with the sauce, and any that is left send to table in a tureen. 196. Fried Tripe—Ingredients—Salt and water, pepper, flour, lard, a tablespoonful of vinegar. Scrape the tripe well; cut into squares the size of your fence boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pieces, season with salt and pepper, dredge with flour, fry brown on both sides in a pan of hot lard. When done, take it out, pour near y all the lard out, add a good gill of boiling water, thicken with flour, mixed smooth with a tablespoonful of vinegar ; season to taste, and pour hot over the tripe. A nice breakfast dish. Tripe may be cooked several ways, it can be stewed in gravy with mushrooms, or cut into collops, sprinkled with chopped onion and savory herbs, and fried a nice brown in clarified butter. 197. Tripe (stewed)—Ingredients—z qts. of water, pepper and salt, onions, a piece of butter, 2 tablespoonfuls of cream, nutmeg, 2 slices of buttered toast. See that the tripe is washed very white ; cut up in pieces and put them into a stewpan with two quarts of water, and pepper and salt to taste. Let boil until quite tender, which will take about two hours and a half, or perhaps longer ; have some white onions boiled until quite tender ; then turn them out in ‘a cullender to drain ; then mash them, putting them back. into your saucepan (which you have previously wiped out) with a piece of butter, two tablespoonfuls of cream or milk, a grating of nutmeg and a very little salt; sprinkle in a little flour, set the pan on the fire, keeping it well covered, and give it one boil. Place at the bottom of a dish two slices of buttered toast, cut in pieces, and put the tripe over it. TO CARVE PORK. Sucking Pig. The first act is to separate the shoulder from the carcase by drawing the knife round the line 1 ie kG shoulder will then easily come away. ‘Then take off the leg by cutting round the line I,2,3 in the same way as shoulder. The ribs are now open to the knife, which should be carried down line 4to5. The other half of pig is of course served in the same manner. Ham. = 44 Nock: 3 ae . To reach the choice portion take a thin é sharp knife, which should be carried . down to the bone along line 1 to 2. The § ; slices must be ¢#z7z and even and cut to the bone. Leg of Pork. z Carry the knife sharply down to the bone through the crackling along line 1 to 2. Note.—Other joints do not call for any special remarks as to carving. | VEAL. ae 198. Roast Veal (stuffed)-—Ingredients—8 oz. of bruised brenda crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram, and winter savory, 2 eggs, salt and pepper. To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram and winter savory, eee all chopped fine ; two eggs, salt and pepper to season ; mix all these ingredients into a firm, compact kind of paste, and use | this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing four pounds ene would require rather more than an hour to cook it thoroughly. i 199. Veal (stewed )—Ingredients—2 qts. of water, I peeled onion, a Ae few blades of mace, a little salt, 1% Ib. of rice, butter, chopped parsley. Break the shank bone, wash it clean, and put it into two : quarts of water, an onion peeled, a few blades of mace

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