(d) Pie.—Stew a knuckle of veal till fit for eating, with 2 onions, a few isinglass shavings, a bunch of herbs, a little mace, and a few white peppercorns in 3 pints water; keep the broth from the pie. Half boil the head, and cut it in square pieces; put a layer of ham at the bottom of your dish, then some head, first fat, then lean, with forcemeat balls and hard eggs cut in halves, and so on till the dish be full, but be careful not to place the pieces too close, or there will be no space for the jelly. The meat must be well seasoned, then put a little gravy and a little water in, and cover with rather a thick crust; bake in a slow oven, and when done put in as much gravy as it will possibly hold, and when perfectly cold turn it out. The different colours and clear jelly have a very pretty appearance.
Liver.—Cut up into slices ½ lb. calf’s liver and the same quantity of fat bacon; put first a layer of bacon at the bottom of a pie dish, then one of liver, sprinkle with pepper and salt, add 1 medium-sized onion and 1 apple, both cut up; cover down, and let it stew gently in the oven for about 1¼ hours. No water is required, as the liver makes sufficient gravy.
Croquettes.—Take some cold veal, remove carefully all fat and outside parts, and mince it finely; melt a piece of butter in a saucepan, add a little flour, stir; then add a small quantity of stock and the minced meat, with some parsley, finely chopped; season with pepper, salt, and a little powdered spices; stir well, and as soon as the mixture is quite hot remove it from the fire. Beat up and strain into a basin the yolks of 1 or 2 eggs with the juice of half or of a whole lemon, according to the quantity of mince; put 2-3 tablespoonfuls mince into the basin; mix them well with the egg and lemon; then add the whole to the rest of the mince; mix well, and turn it out on a dish. When cold, fashion it in breadcrumbs to the shape of corks, taking care to make them all of a uniform size; then roll them in egg, and again in breadcrumbs. Let them dry a short time; then fry in plenty of hot lard, and serve with fried parsley.
Curried.—Take a 2 qt. saucepan, put into it 2 tablespoonfuls fresh butter, place on the fire, and, when the butter is melted, throw in a middle-sized onion, sliced, and fry it until of a light brown colour. Add 1 tablespoonful curry powder, and 1 teaspoonful salt. Let the curry powder get well mixed with the butter and onions, then add a coffee-cupful of gravy; keep stirring, so that all may be well cooked; then put in the meat cut into small squares, each about the size of a small walnut, and with the most pour in ½ pint good gravy. Keep over a brisk fire for 5 minutes, stirring all the time; then cover up and leave it to stew gently till the meat be quite tender. If necessary, add a little more gravy while thus stewing, unless a dry curry be preferred. Serve hot, with rice in a separate dish. It will be an improvement to fry the pieces of meat in butter before putting them in the curry sauce.
Cutlets.—(a) Prepare some thin cutlets, trim them neatly, season with salt and pepper. Take some fat bacon, and some of the trimmings of the cutlets, chop them up very finely, add breadcrumbs, sweet herbs, a little shallot, all finely minced; beat them up with an egg, and cover the cutlets over with the forcemeat; then egg and breadcrumb them and fry to a golden brown colour. Serve with rich brown gravy round them, and garnish them with half-quarters of lemon.
(b) Remove every bit of skin, vein, or sinew from the veal, and chop it fine; well salt, pepper, and a little minced parsley, shape like cutlets (use an egg to bind them, if needed), and if you have them use the bones; egg and breadcrumb them twice, and fry in boiling butter; serve with sorrel, spinach, or tomatoes.
Fritters.—For these the remains of cold veal should be cut in small neat pieces; dip each in batter and fry a light brown; in serving pile them high on a dish, pouring over them a good brown sauce, well thickened with tomatoes when in season, or, if not, the gravy must itself be thick and strongly flavoured with tomato sauce. Fritters of cold calves’ head or feet both make a nice savoury dish; for the former, cut the pieces of calves’ head into round slices, laying them in a pie dish, and sprinkling over them chopped parsley, tarragon, and chives; squeeze over them the juice of a lemon, and add 2 tablespoonfuls vinegar. After remaining in this mixture for 2-3 hours, turning them over from time to time, take them out, drain them well from the moisture, dip each piece into batter, and fry them a nice light golden colour, in plenty of hot fat. Serve very hot, and piled high, on a napkin. Fritters from calves’ feet may be made when the feet are being used for making jelly. When the meat is about half cooked, take off some of the best portion of it, returning the bones to the stock for jelly; let it simmer on a dish to get cold; when cold cut it into long or cutlet-shaped pieces, dip them in batter, and fry them a light colour; they must be well drained from the fat and piled high in the centre of the dish, pouring round them the following sauce, which should be ready prepared, and they must be sent to table very hot. For the sauce, take ½ pint stock, add to it 1 tablespoonful Mogul sauce, 2 of tarragon vinegar, a lump of sugar, a little salt, and enough browning to make it a good colour; thicken it with corn flour, and boil the sauce well, so that the flour may be well cooked before using.
Hashed.—Take some remnants of roast or braised veal, trim off all browned parts, and mince it very fine. Fry a shallot chopped small in plenty of butter; when it is a light straw colour add a large pinch of flour and a little stock; then the minced meat, with chopped parsley, pepper, salt, and nutmeg to taste; mix well; add more stock if necessary, and let the mince gradually get hot by the side of the fire. When quite hot stir into it off the fire a yolk of egg and the juice of a lemon strained and beaten up together. Serve with sippets of bread fried in butter round it, and 3 or 4 poached eggs on the top.
Minced.—(a) Remove all outside pieces, gristle, and fat from any cold veal, roast or boiled. Mince it finely either with a knife or mincing machine; season with pepper and salt, chopped lemon peel, and a blade of mace. Put it in a stewpan with sufficient white stock to moisten it well, and let it simmer gently until quite hot, but not boiling. Remove the mace, add sufficient cream to make it quite white, stir it over the fire, and serve in a dish with a border of mashed haricot beans, potatoes, or spinach. Poached eggs may be served on the top, or tiny rolls of bacon may be arranged symmetrically, either with or without the eggs.
(b) Take some remnants of roast or braised veal, trim off all brown parts, and mince it very finely. Fry a chopped shallot in plenty of butter; when it is a light straw colour, add a large pinch of flour and a little stock; then the minced meat, with chopped parsley, pepper, salt, and nutmeg to taste; mix well; add more stock if necessary, and let the mince gradually get hot by the side of the fire. When quite hot stir into it, off the fire, the yolk of egg and the juice of a lemon strained and beaten up together. Serve with sippets of bread fried in butter round it, and 3-4 poached eggs on the top.