Veal Moulds

Ingredients

• f lb. cold veal
• 1 teaspoonful chopped parsley
• 1 lb. cooked bacon or ham
• Nutmeg
• ^ teaspoonful herbs
• 1 egg
• 1 lemon
• 1 oz flour
• Pepper and salt
• J pt. brown sauce
• 1 oz butter
• J pt. good gravy

Method

1. 1

   Put the butter into a saucepan and when dissolved, stir in the flour till smooth, then pour in the gravy and stir till it boils.

2. 2

   Stir in the yolk of the egg and take off the fire.

3. 3

   Mince the veal and the ham or bacon very finely and place in a basin, season with pepper and salt, nutmeg, herbs, grated lemon rind and parsley; stir into the mixture in the saucepan and mix thoroughly.

4. 4

   Grease some small moulds with dissolved butter or marrow, fill with the veal mixture and stand in a saucepan with sufficient boiling water to come halfway up the moulds, place a piece of buttered paper over the top and steam for half an hour.

5. 5

   Turn out the mould onto a hot dish, have ready some brown sauce nicely flavored, strain round the veal moulds and garnish with chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 47. The excerpt below is the record exactly as published.

VEAL MOULDS, f lb. cold veal 1 teaspoonful chopped I lb. cooked bacon or ham parsley Nutmeg ^ teaspoonful herbs 1 egg 1 lemon 1 oz flour Pepper and salt J pt. brown sauce 1 oz butter J pt. good gravy. Mode. — Put the butter into a saucepan and when dissolved, stir in the flour till smooth, then pour in the gravy and stir till it boils, stir in the yolk of the egg and take off the fire. Mince the veal and the ham, or bacon, very finely and place in a basin, season with pepper and salt, nutmeg, herbs (dried and powdered), grated lemon rind and parsley ; stir into the mixture in the saucepan and mix thoroughly. Eub some small moulds with dissolved butter or marrow, fill with the veal mixture and stand in a saucepan with sufficient boiling water to come half way up the moulds, place a piece of buttered paper over the top and steam for half an hour. Turn out the mould on to a hot dish, have ready some brown sauce nicely flavored, strain round th-e veal moulds and garnish with chopped parsley. 254— TONGUE BEAWN. 4 sheep's tongues 1 tablespoonful Worcester- shire sauce 1 eggspoonful of spice 3 pts. of water. Shin of beef 1 large onion Pepper and salt Ginger H Veal. Mode. — Boil the shin for about five hours in water ; take all the gristle from it, hut no meat ; have the tongues boiled nice and tender, skin them and cut them up very small ; slice the onion into little squares, place all fchese with the sauce, spice, ging'er (pepper and salt to taste), and a pint of the stock in a saucepan and stew till well cooked and mix with the meat and ginger. Put it in well damped moulds and place in a cool place until well set. 255— VEAL AND HAM PATTIES. ^ lb. cold veal 2 tablespoonfuls of butter J lb. lean ham Nutmeg 1 gill veal gravy Cayenne and salt A little grated lemon peel 1 tablespoonful of lemon 1 teaspoonful extract of beef juice Puff paste 2 teaspoonfuls paw-paw sauce. Mode. — Chop up the veal and ham very small, put it in a stewpan with the butter rolled in flour, the gravy, grated lemon peel, extract of beef, lemon juice, pepper, salt, a little nutmeg and paw-paw sauce. Mix all well together and stir over the fire until quite^ hot, taking care it does not burn. Cover some buttered patty pans with some pulf paste, fill with the mixture, then cover neatly with some more pufit paste, nip the edges closely and bake in a hot oven for one hour. 256— SWEETBEEADS AUX CHAMPIGNON. 1 calf's sweetbread 2 tablespoonfuls of butter 1 tin champignons Salt and pepper 1 teaspoonful chopped J a wineglass sherry parsley J an onion A little flour. Mode. — Put the sweetbread into a basin of hot water with a teaspoonful of salt and allow it to remain for half an hour. Slice and chop up the onion very finely, put it Veal. into a small frying pan with half the butter ; when it is well cooked, cut the sweetbreads into the size you require (about two inches square) and place them in the pan with the onion and the remainder of the butter, fry them for about fifteen minutes. When nearly cooked put in the champignons each rolled in flour, sprinkle freely with pepper and salt, pour over these the sherry and shake the pan well so as to prevent them burning ; allow it to simmer lor two or three minutes. Turn out into a hot entree dish, sprinkle with the parsley and serve at once. TRIPE. 257— HOW TO CLEAN TRIPE. Mode.— Nearly always you can get the tripe from the butchers ready for use ; should it not be partly boiled, you must wash it, cut away all the fat, soak in salt and water for one hour and a-half, dip in boiling water, then you can pick off any discolored parts ; put on to boil with about two quarts of water and two tablespoonfuls of salt ; boil for one hour and a-half, it is then ready to dress in any way you wish. 258~TRIPE CUTLETS. 1 lb. tripe Breadcrumbs 1 egg Flour Pepper and salt. Mode. — Cut the tripe into two-inch square pieces, dredge the flour over them, sprinkle with pepper and salt ; dip them into the egg well beaten, then into the bread- crumbs ; fry in boiling fat until a nice brown color. Serve a slice of lemon or a little tomato sauce 259— STEWED TRIPE AND ONIONS. 1 lb. tripe Milk 3 onions Flour Pepper and salt. Mode. — Cut the tripe into pieces about two inches square, peel and cut the onions each into four, put on in a saucepan with a pint of water, pepper and salt ; boil for one hour or until the onions are well cooked ; pour off nearly all the water, and add half a pint of milk, thicken with a little flour, allow to come to a boil ; it is then ready for use. Tripe. 260— FEICASSEE TEIPE. 1 lb. tripe 1 egg J pt. of milk 1 tablespoonful chopped par- Pe

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