Part 99 (1/2)

_Time_.--Rather more than 1-1/2 hour.

_Average cost_, exclusive of the meat, 1s. 2d.

_Seasonable_ from March to October.

THE CALF IN AMERICA.--In America, the calf is left with the mother for three or four days, when it is removed, and at once fed on barley and oats ground together and made into a gruel, 1 quart of the meal being boiled for half an hour in 12 quarts of water. One quart of this certainly nutritious gruel, is to be given, lukewarm, morning and evening. In ten days, a bundle of soft hay is put beside the calf, which he soon begins to eat, and, at the same time, some of the dry meal is placed in his manger for him to lick. This process, gradually increasing the quant.i.ty of gruel twice a day, is continued for two months, till the calf is fit to go to gra.s.s, and, as it is said, with the best possible success. But, in this country, the mode pointed out in No. 862 has received the sanction of the best experience.

CURRIED VEAL (Cold Meat Cookery).

865. INGREDIENTS.--The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.

_Mode_.--Slice the onions and apples, and fry them in a little b.u.t.ter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsic.u.ms, and gherkins arranged prettily on the top.

_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 4d.

_Seasonable_ from March to October.

VEAL CUTLETS (an Entree).

866. INGREDIENTS.--About 3 lbs. of the prime part of the leg of veal, egg and bread crumbs, 3 tablespoonfuls of minced savoury herbs, salt and popper to taste, a small piece of b.u.t.ter.

[Ill.u.s.tration: VEAL CUTLETS.]

_Mode_.--Have the veal cut into slices about 3/4 of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sprinkle with bread crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and press the crumbs down. Fry them of a delicate brown in fresh lard or b.u.t.ter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour: by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows: Dredge in a little flour, add a piece of b.u.t.ter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat b.a.l.l.s will be found a very excellent addition to this dish.

_Time_.--For cutlets of a moderate thickness, about 12 minutes; if very thick, allow more time.

_Average cost_, 10d. per lb. _Sufficient_ for 6 persons.

_Seasonable_ from March to October.

_Note_.--Veal cutlets may be merely floured and fried of a nice brown; the gravy and garnis.h.i.+ng should be the same as in the preceding recipe.

They may also be cut from the loin or neck, as shown in the engraving.

BROILED VEAL CUTLETS a l'Italienne (an Entree).

867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread crumbs, 1/2 pint of Italian sauce No. 453.

_Mode_.--Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread crumbs, then into clarified b.u.t.ter, and, afterwards, in the bread crumbs again; broil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce, made by recipe No. 453, in the middle.

_Time_.--10 to 15 minutes, according to the thickness of the cutlets.

_Average cost_, 10d. per lb.

_Seasonable_ from March to October.

THE CALF'S-HEAD CLUB.--When the restoration of Charles II. took the strait waistcoat off the minds and morose religion of the Commonwealth period, and gave a loose rein to the long-compressed spirits of the people, there still remained a large section of society wedded to the former state of things.