These hams require to be well soaked in water, and scraped previous to dressing; boil from three to four hours, and when done take off the skin, leaving a little on the knuckle, which you cut as fancy may direct; glaze it nicely, put a paper frill upon the knuckle-bone, and serve it plain, or it may be served with any of the following sauces: poivrade (No. 32), jardinière (No. 100), Milanaise (No. 49), or dressed spinach (No. 1087); but when it is intended to be eaten with a remove of poultry, it is as well served plain.
No. 563. Loin of Veal à la Cambaçéres.
For this see Removes (No. 441), only in this instance substitute the thin end of the loin only, and that not too large.
No. 564. Loin of Veal à la Crèmière.
Procure part of a loin about the size your dish will conveniently hold, place it on a spit and have ready some vegetables of all kinds cut small; lay them on two or three sheets of thickish paper, moisten them with half a pint of cream, tie the veal up in them and roast it two hours, make a border of mashed potatoes round your dish, upon which dress twelve nice poached eggs; take up the veal, clear it from the vegetables, and dress it in the centre; have ready the following sauce: put a quart of bechamel sauce (No. 7) in a stewpan, with a little grated nutmeg, salt, and sugar; stir it over a quick fire, boil it ten minutes, then add a gill of cream, the juice of a lemon, and an ounce of fresh butter, pour it over the eggs and veal, and serve; the sauce requires to be rather thick, but if too much so, thin it with a little milk; if sprue grass is in season, a few of the heads boiled, and lard between the eggs, would have a pleasing effect.
For Loins à la purée de céleri,
Do. macédoine de légumes, and
Do. à la Strasbourgienne
See Removes, Nos. 443, 442, and 444.
No. 565. Noix de veau pique au jus.
Procure a very white leg of veal from a cow calf, saw off the knuckle, lay the fillet on the table and cut it open without cutting through the meat, that is cut from the bone in the centre under the udder until you cut through the skin, take out the bone, and lay it out, there will be three separate lumps of meat, the largest of which is the noix (or nut); to cut it out press your hand upon it and with a sharp knife cut down close to the skin, separating it from the skin till it comes to the udder, then bring the knife up, lay the piece upon the table the best side downwards and beat it well, trim it of a nice shape, and lard it with pieces of fat bacon two inches long and slender in proportion, cut off the udder and sew it to the side, put a few slices of bacon in a flat stewpan, with two or three onions cut in slices, half a bunch of parsley, two bay-leaves, and a sprig of thyme, lay in the noix, add a pint of white broth, then put the lid on the stewpan, and place it in a moderate oven for three hours, occasionally looking at it, taking care that the gravy does not become dry or burnt, if it becomes dry add a little water to moisten it, but not enough to cover the veal, which moisten now and then with the gravy; when done, glaze it nicely, slightly colour it with the salamander if required, and lay it on a dish, keep it hot, then pass the gravy through a tammie into a smaller stewpan, set it on the corner of the fire, skim off all the fat, pour it in your dish, and lay the noix in the last moment of serving, or the fat would run, and give the gravy a bad appearance.