No. 104. Dress Fillet of Veal for Remove. Procure a small fillet of veal, skewered up very round, and well covered with udder, place a good piece of streaked bacon in the centre where the bone was taken out, and stuff it under the udder thus: chop three quarters of a pound of beef suet very fine, which put into a basin with six ounces of bread-crumbs, the rind of half a lemon chopped very fine, a little grated nutmeg, two tablespoonfuls of chopped parsley, and a little chopped thyme and marjoram, with one bay-leaf, mixed, amalgamate the whole with the yolks of three, and two whole eggs, sew it in, surround your fillet when upon the spit with every description of vegetables, tie up in oiled paper, and roast about three hours before a moderate fire; when done clear it from the vegetables, skewer up with silver, plated, or polished skewers, draw out those it was first trussed with, place upon your dish with celery sauce (page 47), white sauce (No. 136), or rather thin melted butter, with which you have mixed two tablespoonfuls of Harvey sauce and one of catsup, and boiled until it becomes rather a clear brown sauce.
No. 105. Breasts and Necks of Veal may be plain roasted, or roasted in vegetables as above, and served with stewed peas (No. 1077), or a sauce jardinière (page 40), which are very simply described.
No. 106. Half Calf’s Head, with White Sauce. Procure the half of a scalded calf’s head, which put into a braising-pan, just cover with water, add a little salt, two onions, two carrots, two turnips, a large bunch of parsley, thyme, and bay-leaves, and six cloves; boil very gently for two hours, or until tender, which you can tell by pressing upon it with your finger; when done take up, drain and place in your dish, surrounded with some well-boiled potatoes cut in halves, and have ready the following sauce: put a pint and a half of melted butter into a stewpan, with the juice of a lemon, when boiling add two ounces of fresh butter and a pinch of salt, when the butter is melted add a liaison of two yolks of eggs, mixed with half a gill of cream, stir in quickly over the fire, but do not let it boil, sauce over and serve; the sauce requires to be rather highly seasoned.
Should you have the tongue and brains, boil the tongue with the head, when done skin it, lay the brains in warm water to disgorge, blanch them two minutes in boiling water, to which you have added a little salt and vinegar; skin, chop, and put them into a stewpan, with the juice of a lemon, a little pepper and salt, a tablespoonful of chopped parsley, and half a pint of melted butter, boil altogether a few minutes, turn out upon a dish, dress the tongue over, and serve with the calf’s head.
No. 107. Half Calf’s Head in Currie. Boil half a calf’s head as directed in the last, and have ready the following sauce: put four large onions in slices in a stewpan, with two ounces of lean ham, three apples in slices, six cloves, a blade of mace, two bay-leaves, and two ounces of butter, pass them over the fire, until slightly browned, add two good tablespoonfuls of flour, and one of currie-powder, or a little more if required, mix well in, add a quart of the stock the head was boiled in, season with salt and sugar, reduce until of a proper consistency, rub it through a hair sieve or tammie, put into another stewpan, boil up, skim, and sauce over the head, which serve with rice, plain boiled, in a separate dish.
No. 108. Half Calf’s Head à la Vinaigrette. (See No. 460, Kitchen of the Wealthy.)
No. 109. Half Calf’s Head Broiled, Sauce Piquante. Boil the head as before, when done drain upon a napkin, place it upon a baking-sheet, egg over with a paste-brush, cover with bread-crumbs, put a few small pieces of butter upon it at various places, and put into a hot oven until well browned; dress upon your dish with a pint of good sharp sauce (page 15) round. The tongue and brains may be served dressed as described before, with each of the methods for dressing calf’s head.
No. 110. Large Veal Pie. Have ready boiled a pound of streaked bacon, when cold cut it in large thin slices, also cut four pounds of lean veal from the fillet into large but thin slices, season each piece well with pepper and salt, and dip them into flour; lay some of the bacon at the bottom of a pie-dish, then some veal, over which sprinkle a little chopped eschalots, then more bacon, and so on alternately, finishing in a perfect dome; have ready a pound of half puff paste (p. 480), place a band round the edge of your dish, wet it, and pour in a quarter of a pint of water to the meat, cover with the remainder of the paste, egg over, and decorate it tastefully, bake an hour and three quarters in a moderate oven. They may also be made of the remains of a joint of veal previously served, but half a pint of white sauce (No. 136) used in it, and the water omitted, but the paste will then require to be much thinner, and it must be baked in a much warmer oven, or the meat would eat dry; a couple of bay-leaves in a veal pie is a great improvement.
No. 111. Saddle of Mutton à la Bretonne. (See page 189.)
No. 112. Leg of Mutton basted with Devil’s Tears. Procure a fine but small leg of mutton which has been well kept, cut an incision in the knuckle, in which put a clove of garlic, rub all over with a spoonful of salt, a saltspoonful of cayenne, two ditto of black pepper, and another clove of garlic (well mixed), and let remain upon a dish until the following day, when place it upon a spit before a sharp fire, then procure about a quarter of a pound of fat bacon, place it upon a long toasting fork, running the prongs through the rind, and hold over the fire until in a blaze, then hold it over the mutton upon which it will drop in tears of fire, until all melted; it will give the mutton quite a peculiar flavour and appearance, and requiring a quarter of an hour less to roast than in the ordinary method; when done dress upon your dish, sauce over with two spoonfuls of Harvey sauce and serve.