Ingredients.—7 or 8 turnips, 1 oz. of butter, ½ pint of white sauce. Mode.—Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by either of the recipes, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce. Time.—About ¾ hour to boil the turnips. Average cost, 4d. per bunch. Sufficient for 1 side dish. Seasonable in winter.
VANILLA CUSTARD SAUCE, to serve with Puddings.
Ingredients.—½ pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of vanilla. Mode.—Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce one way until it thickens; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served. Time.—To be stirred in the jug from 8 to 10 minutes. Average cost, 4d. Sufficient for 4 or 5 persons.
VEAL, Baked (Cold Meat Cookery).
Ingredients.—½ lb. of cold roast veal, a few slices of bacon, 1 pint of bread-crumbs, ½ pint of good veal gravy, ½ teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs. Mode.—Mince finely the veal and bacon; add the bread-crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from ¾ to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment. Time.—from ¾ to 1 hour. Average cost, exclusive of the cold meat, 6d. Sufficient for 3 or 4 persons. Seasonable from March to October.
VEAL, Roast Breast of.
Ingredients.—Veal; a little flour. Mode.—Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon. Time.—From 1½ to 2 hours. Average cost, 8½d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October.
VEAL, Breast of, to Carve.
The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The breast of veal consists of two parts,—the rib-bones and the gristly brisket. These two parts should first be separated by sharply passing the knife in the direction of the lines 1, 2; when they are entirely divided, the rib-bones should be carved in the direction of the lines 5 to 6; and the brisket can be helped by cutting pieces in the direction 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as it often is with roast breast of veal, each person should receive a piece.
