Ingredients.—A shoulder of veal, a few slices of ham or bacon, forcemeat, 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour. Mode.—Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat. Roll and bind the veal up tightly; put it into a stewpan with the carrots, onions, seasoning, herbs, and mace; pour in just sufficient water to cover it, and let it stew very gently for about 5 hours. Before taking it up, try if it is properly done by thrusting a larding-needle in it: if it penetrates easily, it is sufficiently cooked. Strain and skim the gravy, thicken with butter and flour, give one boil, and pour it round the meat. A few young carrots may be boiled and placed round the dish as a garnish, and, when in season, green peas should always be served with this dish. Time.—5 hours. Average cost, 7d. per lb. Sufficient for 8 or 9 persons. Seasonable from March to October.
VEAL, Stewed with Peas, Young Carrots, and New Potatoes.
Ingredients.—3 or 4 lbs. of the loin or neck of veal, 15 young carrots, a few green onions, 1 pint of green peas, 12 new potatoes, a bunch of savoury herbs, pepper and salt to taste, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of tomato sauce, 2 tablespoonfuls of mushroom ketchup. Mode.—Dredge the meat with flour, and roast or bake it for about ¾ hour: it should acquire a nice brown colour. Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper, and salt; pour over it sufficient boiling water to cover it, and stew gently for 2 hours. Take out the meat and herbs, put it in a deep dish, skim off all the fat from the gravy, and flavour it with lemon-juice, tomato sauce, and mushroom ketchup, in the above proportion. Have ready a pint of green peas boiled separately; put these with the meat, pour over it the gravy, and serve. The dish may be garnished with a few forcemeat balls. The meat, when preferred, may be cut into chops, and floured and fried instead of being roasted; and any part of veal dressed in this way will be found extremely savoury and good. Time.—3 hours. Average cost, 9d. per lb. Sufficient for 6 or 7 persons. Seasonable, with peas, from June to August.
VEGETABLE MARROW, Boiled.
VEGETABLE MARROW ON TOAST.
Ingredients.—To each ½ gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. Mode.—Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of molted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets of toasted broad placed round as a garnish. Time.—Young vegetable marrows, 10 to 20 minutes; old ones, ½ to ¾ hour. Average cost, in full season, 1s. per dozen. Sufficient.—Allow 1 moderate-sized marrow for each person. Seasonable in July, August, and September; but may be preserved all the winter.
VEGETABLE MARROW, Fried.
Ingredients.—3 medium-sized vegetable marrows, egg and bread-crumbs, hot lard. Mode.—Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread-crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve. Time.—About ½ hour to boil the marrow, 7 minutes to fry it. Average cost, in full season, 1s. per dozen. Sufficient for 4 persons. Seasonable in July, August, and September.