Part 102 (1/2)

_Mode_.--Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour. Fry them in a little b.u.t.ter of a pale brown, and put them into a stewpan with the bone (which should be chopped in several places); add the celery, herbs, mace, and carrots; pour over all about 1 pint of hot water, and let it simmer very gently for 2 hours, over a slow but clear fire. Take out the slices of meat and carrots, strain and thicken the gravy with a little b.u.t.ter rolled in flour; add the remaining ingredients, give one boil, put back the meat and carrots, let these get hot through, and serve. When in season, a few green peas, _boiled separately_, and added to this dish at the moment of serving, would be found a very agreeable addition.

_Time_.--2 hours. _Average cost_, 5d. to 6d. per lb.

_Sufficient_ for 4 or 6 persons.

STEWED KNUCKLE OF VEAL AND RICE.

885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/2 lb. of rice.

[Ill.u.s.tration: KNUCKLE OF VEAL.]

_Mode_.--Have the knuckle cut small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the sc.u.m as fast as it rises. When it has simmered gently for about 3/4 hour, add the remaining ingredients, and stew the whole gently for 2-1/4 hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon, and a tureen of parsley and b.u.t.ter to table with it.

_Time_.--A knuckle of veal weighing 6 lbs., 3 hours' gentle stewing.

_Average cost_, 5d. to 6d. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

_Note_.--Macaroni, instead of rice, boiled with the veal, will be found good; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley and b.u.t.ter.

ROAST LOIN OF VEAL.

[Ill.u.s.tration: LOIN OF VEAL.]

886. INGREDIENTS.--Veal; melted b.u.t.ter.

_Mode_.--Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast thoroughly. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt. Have ready some melted b.u.t.ter, put it into the dripping-pan after it is emptied of its contents, pour it over the veal, and serve. Garnish the dish with slices of lemon and forcemeat b.a.l.l.s, and send to table with it, boiled bacon, ham, pickled pork, or pig's cheek.

_Time_.--A large loin, 3 hours.

_Average cost_, 9-1/2d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from March to October.

_Note_.--A piece of toast should be placed under the kidney when the veal is dished.

LOIN OF VEAL AU BECHAMEL (Cold Meat Cookery).

887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel, rather more than 1/2 pint of Bechamel or white sauce.

_Mode_.--A loin of veal which has come from table with very little taken off, answers very well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient Bechamel to warm through. In the mean time, wrap the joint in b.u.t.tered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the Bechamel.

_Time_.--1-1/2 hour to warm the meat in the oven.