Veal Olives

Ingredients

• 7 thin slices of Fillet of Veal
• 7 thin slices of streaky Bacon
• 3 ozs. Bread Crumbs
• 2 ozs. Suet finely chopped
• 1 teaspoonful of chopped Parsley
• 1/2 teaspoonful of chopped Herbs
• a little grated Lemon Rind
• Salt and Pepper
• yolk of an Egg
• 2 ozs. Butter
• 1 pint Brown Sauce

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 17. The excerpt below is the record exactly as published.

2 ozs. Butter or Dripping, 1 Onion, 1 Carrot, 2 Mushrooms, 1 oz. Flour, 1 pint •Stock or Water, 1 teaspoonful Caramel or Browning. D 2 52 MEAT DISHES AND HOT ENTREES. METHOD. — Fry the steak in a thick stewpan in 2 ozs. butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely ; fry these for five minutes, then add the stock or water ; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot or button mushrooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering, Steak, Stuffed Ingredients.— i lb. Steak, 2 ozs. of Dripping, 2 teaspoonsful Parsley, X teaspoonful of Salt and Pepper mixed, 2 ozs. of Bread Crumbs, X teaspoonful of Lemon, Thyme and Marjoram chopped finely, 1 dessert spoonful of Milk, 1 Egg. Method. — Have the beef cut rather thin in one large slice. Mix the stuffing and spread over it, and then roll it up and sew it. Make the dripping quite- hot in a stewpan and fry it a nice brown ; then take it out and make the gravy by frying in the hot dripping oz. of flour and a small onion chopped, till brown ; then add half a pint of hot water, bring it to the boil, replace the stuffed steak, and simmer it gently for two hours. MEAT DISHES AND HOT ENTREES. S3 Scollops. Ingredients. — ]/z lb. Steak, i teaspoon of Flour, i oz. Butter, i small Onion, i Mushroom, Salt and Pepper, i gill of Stock, fried Sippets or toasted. Method. — Chop the steak finely, mince the onion and mushroom finely, and fry all in the butter for five minutes. Then add the stock, and simmer gently for half an hour over just a glimmer of gas. Sweetbread. Ingredients. — i Heart, Sweetbread, y2 pint Haricots Verts. METHOD. — Blanch the sweetbread by putting it in cold water and bringing it to the boil ; take it up and lightly press. When cold cut it into fillets, and braize gently for twenty minutes. Dish on a bed of mashed potato, with the haricots verts in centre, and pour white sauce over the fillets and round. For a brown entree, •egg and crumb the fillets after braizing, fry, and serve with good brown sauce. Deal, Stewed. Ingredients. — 2 lbs. Veal, 1 Carrot, 1 Turnip, 1 Onion, 1 stick of Celery, 5 White Peppeixorns, teaspoonful of Salt, 3 pints of cold Water. Method. — Bone the veal, roll it up and tie in a nice shape with string. Then put the bones, pepper- 54 MEAT DISHES AND HOT ENTREES. corns, and salt into a stevvpan with the water. Let it come to the boil and well skim it. Then cut up the turnip and carrot in fancy shapes, and put the trimmings in the stock to flavour it, with the sliced onions and celery. Lay the veal on the top and steam it gently for an hour. When ready to serve, place the veal on a hot dish and cover with parsley sauce, using half a pint of the veal stock to half a pint of milk, and garnish with the carrot and turnip. The pieces of carrot must be thrown into boiling water and boiled for about 20 minutes, and the turnip for io minutes. Note. — Turn gas full on till the water boils, then turn it down one-half ; and after the veal has been in a quarter of an hour, leave only just a glimmer of gas, and that will keep it simmering gently. Deal ©lives. Ingredients. — 7 thin slices of Fillet of Veal, yi of an inch thick, 7 thin slices of streaky Bacon, 3 ozs. Bread Crumbs, 2 ozs. Suet finely chopped, 1 teaspoonful of chopped Parsley, '/2 tea- spoonful of chopped Herbs, a little grated Lemon Rind, Salt and Pepper, yolk of an Egg, 2 ozs. Butter, 1 pint Brown Sauce

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