Ragout of Cold Mutton
- 2 cups cold mutton
- 1 onion, sliced
- 1 cup mutton stock
- 2 tablespoons butter
- 1⁄2 can peas
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 head of lettuce
- [Farina balls]
Cut the mutton into one-inch cubes. Put all the ingredients except the lettuce and farina balls into a cooker-pail together, cover it closely, and when boiling put it into a cooker for one hour. Serve it on a platter garnished with lettuce leaves and farina balls.
Serves four to six persons.
XIV
VEAL
Veal varies greatly with the age of the calf from which it is taken. It should be pink, with firm, white fat. Pale, flabby veal comes from calves which have been killed too young, or bled before death, and is likely to be tasteless and stringy when cooked. The older veal grows, the more like beef it appears. The cuts are larger and the colour is darker and more like the red of beef. Veal can be purchased the year round, but the best season for it is spring and summer. Almost all parts of the calf are tender, but the cheaper cuts correspond with the cheaper cuts of beef, except the cutlets or steaks, which are taken from the same part of the animal as the round of beef, and command a good price. Veal, like other white meats, should be thoroughly cooked. Its delicacy commends it for many purposes, but it often requires the addition of pork, or high seasoning, to give it flavour.
Figure No. 9.
Diagram of the cuts of veal.
TABLE SHOWING THE WAYS IN WHICH THE VARIOUS CUTS OF VEAL MAY BE COOKED IN THE HAY-BOX OR COOKER.