Part 104 (1/2)

VEAL AND HAM PIE.

898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, 1/4 teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-boiled eggs, 1/2 pint of water, nearly 1/2 pint of good strong gravy, puff-crust.

_Mode_.--Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1-1/2 hour, or longer, should the pie be very large. When it is taken out of the oven, pour in at the top, through a funnel, nearly 1/2 pint of strong gravy: this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mushrooms, oysters, or sweetbreads; but it will be found very good without any of the last-named additions.

_Time_.--1-1/2 hour, or longer, should the pie be very large. _Average cost_, 3s. _Sufficient_ for 5 or 6 persons. _Seasonable_ from March to October.

POTTED VEAL (for Breakfast).

899. INGREDIENTS.--To every lb. of veal allow 1/4 lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh b.u.t.ter; clarified b.u.t.ter.

_Mode_.--Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh b.u.t.ter in the above proportion. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified b.u.t.ter. If kept in a cool place, it will remain good some days.

_Seasonable_ from March to October.

NAMES OF CALVES, &c.--During the time the young male calf is suckled by his mother, he is called a bull-or ox-calf; when turned a year old, he is called a stirk, stot, or yearling; on the completion of his second year, he is called a two-year-old bull or steer (and in some counties a twinter); then, a three-year-old steer; and at four, an ox or a bullock, which latter names are retained till death. It may be here remarked, that the term ox is used as a general or common appellation for neat cattle, in a specific sense, and irrespective of s.e.x; as the British ox, the Indian ox. The female is termed cow, but while sucking the mother, a cow-calf; at the age of a year, she is called a yearling quey; in another year, a heifer, or twinter; then, a three-year-old quey or twinter; and, at four years old, a cow. Other names, to be regarded as provincialisms, may exist in different districts.

RAGOUT OF COLD VEAL (Cold Meat Cookery).

900. INGREDIENTS.--The remains of cold veal, 1 oz. of b.u.t.ter, 1/2 pint of gravy, thickening of b.u.t.ter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat b.a.l.l.s.

_Mode_.--Any part of veal will make this dish. Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of b.u.t.ter, and fry a light brown; add the gravy (hot water may be subst.i.tuted for this), thicken with a little b.u.t.ter and flour, and stew gently about 1/4 hour; season with pepper, salt, and pounded mace; add the ketchup, sherry, and lemon-juice; give one boil, and serve. Garnish the dish with forcemeat b.a.l.l.s and fried rashers of bacon.

_Time_.--Altogether 1/2 hour.

_Average cost_, exclusive of the cold meat, 6d.

_Seasonable_ from March to October.

_Note_.--The above recipe may be varied, by adding vegetables, such as peas, cuc.u.mbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the meat, and then stewed in the gravy.

VEAL RISSOLES (Cold Meat Cookery).

901. INGREDIENTS.--A few slices of cold roast veal, a few slices of ham or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced savoury herbs, 1 blade of pounded mace, a very little grated nutmeg, cayenne and salt to taste, 2 eggs well beaten, bread crumbs.

_Mode_.--Mince the veal very finely with a little ham or bacon; add the parsley, herbs, spices, and seasoning; mix into a paste with an egg; form into b.a.l.l.s or cones; brush these over with egg, sprinkle with bread crumbs, and fry a rich brown. Serve with brown gravy, and garnish the dish with fried parsley.

_Time_.--About 10 minutes to fry the rissoles.

_Seasonable_ from March to October.

VEAL ROLLS (Cold Meat Cookery).

902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread crumbs, a few slices of fat bacon, forcemeat No. 417.

_Mode_.--Cut a few slices from a cold fillet of veal 1/2 inch thick; rub them over with egg; lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg and bread crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy.

_Time_.--10 to 15 minutes to fry the rolls.