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 trimmings into a stewpan with a little butter; 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 butter, 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 butter; 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 butter, 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 butter. 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 balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.
Time.—About 5 or 7 minutes.
Seasonable from May to October.
COOKING COLLOPS.—Dean Ramsay, who tells us, in his "Reminiscences of Scottish Life and Character," a number of famous stories of the strong-headed, warm-hearted, and plain-spoken old dames of the north, gives, amongst them, the following:—A strong-minded lady of this class was inquiring the character of a cook she was about to hire. The lady who was giving the character entered a little upon the cook's moral qualifications, and described her as a very decent woman; to which the astounding reply—this was 60 years ago, and a Dean tells the story—"Oh, d—n her decency; can she make good collops?"
ROAST FILLET OF VEAL.
872. INGREDIENTS.—Veal, forcemeat No. 417, melted butter.
Mode.—Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 417. Prepare sufficient of this, as there should be some left to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually. About 1/2 hour before serving, draw it nearer the fire, that it may acquire more colour, as the outside should be of a rich brown, but not burnt. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal.
[Illustration: FILLET OF VEAL.]
Time.—A fillet of veal weighing 12 lbs., about 4 hours.
Average cost, 9d. per lb.
Sufficient for 9 or 10 persons.
Seasonable from March to October.