LOIN OF VEAL.
VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).
Ingredients.—The remains of a fillet of veal, 1 pint of béchamel sauce, ½ teaspoonful of minced lemon-peel, forcemeat balls. Mode.—Cut—but do not chop—a few slices of cold roast veal as finely as possible, sufficient to make rather more than 1 lb., weighed after being minced. Make the above proportion of béchamel, by recipe; add the lemon-peel, put in the veal, and let the whole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread. Time.—To simmer 1 minute. Average cost, exclusive of the cold meat, 1s. 4d. Sufficient for 5 or 6 persons. Seasonable from March to October.
VEAL, Minced (more economical).
Ingredients.—The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, ½ teaspoonful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a faggot of sweet herbs, thickening of butter and flour, a tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk. Mode.—Take about 1 lb. of veal, and should there be any bones, dredge them with flour, and put them into a stewpan with the brown outside, and a few meat trimmings, add rather more than a pint of water, the onion cut in slices, lemon-peel, seasoning, mace, carrots, and herbs; simmer these well for rather more than 1 hour, and strain the liquor. Rub a little flour into some butter; add this to the gravy, set it on the fire, and, when it boils, skim well. Mince the veal finely by cutting, and not chopping it; put it in the gravy; let it get warmed through gradually; add the lemon-juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon-peel is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy. Time.—1 hour to make the gravy. Average cost, exclusive of the cold meat, 6d. Seasonable from March to October.
VEAL, Minced, and Macaroni (a pretty side or corner dish).
Ingredients.—¾ lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste, ¼ teaspoonful of grated nutmeg, ¼ lb. of bread-crumbs, ¼ lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter. Mode.—Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham: should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and bread-crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat. In the mean time, boil the macaroni in salt and water, and drain it; butter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked; mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it, and steam for ½ hour. Turn it out carefully, and serve with good gravy poured round, but not over, the meat. Time.—½ hour. Average cost, exclusive of the cold meat, 10d. Seasonable from March to October.
Note.—To make a variety, boil some carrots and turnips separately in a little salt and water; when done, cut them into pieces about ⅛ inch in thickness; butter an oval mould, and place these in it, in white and red stripes alternately, at the bottom and sides. Proceed as in the foregoing recipe, and be very careful in turning it out of the mould.
VEAL, Moulded Minced (Cold Meat Cookery).
Ingredients.—¾ lb. of cold roast veal, a small slice of bacon, 1/3 teaspoonful of minced lemon-peel, ½ onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg. Mode.—Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, beat up an egg, with which bind the mixture. Butter a shape, put in the meat, and bake for ¾ hour; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep’s head dressed in this manner is an economical and savoury dish. Time.—¾ hour. Average cost, exclusive of the meat, 6d. Seasonable from March to October.