Wipe a knuckle of veal clean with a wet cloth; have it well broken. Put it in a saucepan with two quarts of water, or enough to cover it. Tie in a piece of cheese-cloth one tablespoonful each of chopped onion, carrot, and turnip, a little parsley and celery, three cloves, and a blade of mace. Put it in the pot. Boil slowly until the veal falls from the bone; then strain it, and put the liquor again in the saucepan; season it with salt, pepper, and a little lemon juice. Reduce it to one quart by boiling with the cover off the saucepan. Cut two hard-boiled eggs into thin slices, and with them ornament the bottom of a plain mold; a brick ice-cream mold, or a small tin basin will do. Put a very little of the liquor in to fix the ornament, but not enough to float the egg slices. When set add a little more of the liquor, enough to make a layer of jelly one quarter of an inch thick. When that is set fill the mold with the veal, and place slices of boiled egg between the layers of meat. Around the sides of the mold lay in slices of egg. Then pour in as much of the liquor as it will hold, and set away to harden. This makes a good cold dish to use with salad.
VEAL LOAF
- 3 pounds of veal.
- ½ pound of ham, or
- ¼ pound of salt pork.
- 2 eggs.
- 1 cupful of fine bread or cracker crumbs.
- 1 teaspoonful of salt.
- ½ teaspoonful of pepper.
- 1 teaspoonful of onion juice.
- ½ teaspoonful of ground mace.
- ½ teaspoonful of allspice.
Chop the veal and ham very fine, mix into it the other ingredients, and mold it into a loaf; or press it into a mold or tin to form a loaf; then turn it on a baking dish. Baste it with beaten egg, and sprinkle it with bread crumbs. Cook in moderate oven for two hours, basting it several times with melted butter and water. This dish is to be served cold.
VEAL SCALLOP
Chop veal to a fine mince. Put into a baking-dish alternate layers of veal and bread crumbs, sprinkling the meat with salt and pepper, the crumbs with bits of butter. Over the top pour a white sauce made of one tablespoonful each of butter and flour, and one cupful of milk. Spread over it a layer of crumbs, and put in the oven to brown.
Rice may be used instead of the crumbs, and tomatoes instead of the white sauce.
LIVER AND BACON
Cut the liver into slices one half inch thick; lay them in boiling water for a few minutes, then dry and cover them with flour and a little pepper and salt. Lay in a hot frying-pan very thin slices of bacon. When tried out enough for the bacon to be crisp, remove it and put the slices of liver in the same frying pan. Cook until thoroughly done, but not dried. Remove the liver, and to the fat in the pan add a spoonful of flour; when the flour is brown, add enough water slowly to make a thick sauce. Pour the sauce over the liver, and place the bacon around it. Liver is generally cut thin, but it will be found much better when cut a half inch or more thick. The bacon should be cut thin, and cooked quickly; the liver cut thick, and cooked slowly.