Part 99 (2/2)

The elders of this party retired from public sight, where, unoffended by the reigning saturnalia, they might dream in seclusion over their departed Utopia. The young bloods of this school, however, who were compelled to mingle in the world, yet detesting the politics which had become the fas.h.i.+on, adopted a novel expedient to keep alive their republican sentiments, and mark their contempt of the reigning family. They accordingly met, in considerable numbers, at some convenient inn, on the 30th of January in each year,--the anniversary of Charles's death, and dined together off a feast prepared from _calves'

heads_, dressed in every possible variety of way, and with an abundance of wine drank toasts of defiance and hatred to the house of Stuart, and glory to the memory of old Holl Cromwell; and having lighted a large bonfire in the yard, the club of fast young Puritans, with their white handkerchiefs stained _red_ in wine, and one of the party in a mask, bearing an axe, followed by the chairman, carrying a _calf's head_ pinned up in a napkin, marched in mock procession to the bonfire, into which, with great shouts and uproar, they flung the enveloped head. This odd custom was continued for some time, and even down to the early part of this century it was customary for men of republican politics always to dine off calf's head on the 30th of January.

VEAL CUTLETS a la Maintenon (an Entree).

868. INGREDIENTS.--2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a little grated nutmeg.

_Mode_.--Cut the cutlets about 3/4 inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cutlet in a piece of b.u.t.tered paper. Broil them, and send them to table with melted b.u.t.ter or a good gravy.

_Time_.--From 15 to 18 minutes. _Average cost_, 10d. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

VEAL A LA BOURGEOISE.

(_Excellent_.)

869. INGREDIENTS.--2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas.

_Mode_.--Cut the veal into cutlets, trim them, and put the tr.i.m.m.i.n.gs into a stewpan with a little b.u.t.ter; lay in the cutlets and fry them a nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the peas and potatoes, boiled _separately_; put them with the veal, and serve.

_Time_.--2 hours. _Average cost_, 2s. 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from June to August with peas;--rather earlier when these are omitted.

SCOTCH COLLOPS (Cold Meat Cookery).

870. INGREDIENTS.--The remains of cold roast veal, a little b.u.t.ter, flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup.

_Mode_.--Cut the veal the same thickness as for cutlets, rather larger than a crown-piece; flour the meat well, and fry a light brown in b.u.t.ter; dredge again with flour, and add 1/2 pint of water, pouring it in by degrees; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about 3/4 hour; flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion; give one boil, and serve.

_Time_.--3/4 hour.

_Seasonable_ from March to October.

SCOTCH COLLOPS, WHITE (Cold Meat Cookery).

871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little b.u.t.ter, 1 dessertspoonful of flour, 1/4 pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, 1 teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonfuls of cream, 1 tablespoonful of sherry.

_Mode_.--Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on them the nutmeg, mace, cayenne, and salt, and fry them in a little b.u.t.ter. Dish them, and make a gravy in the pan by putting in the remaining ingredients. Give one boil, and pour it over the collops; garnish with lemon and slices of toasted bacon, rolled. Forcemeat b.a.l.l.s may be added to this dish. If cream is not at hand, subst.i.tute the yolk of an egg beaten up well with a little milk.

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