Patties.—Prepare some patties; take some cold veal, trim off all browned parts, gristle, and fat, and mince it very finely with a little fat bacon; add a little cayenne, salt, mace, and the grated rind of half a lemon; mix well, and moisten with some white stock; simmer by the side of the fire till quite hot, then stir in (off the fire) the yolk of an egg and a little strained lemon juice. Fill the patties with the meat, put on the covers, and serve hot.
Pie.—(a) Cut the veal into square pieces, and put a layer of them at the bottom of a pie dish. Sprinkle over them a portion of minced savoury herbs, a little spice, lemon peel finely chopped, and some yolk of egg hard boiled, then a layer of ham cut thin. Proceed in this manner until the pie dish is full. Lay a puff paste on the edge of the dish, and pour in ½ pint water; then cover with crust, ornament with leaves, brush over with the yolk of an egg, and bake in a well-heated oven for 1-1½ hour—longer if the pie be very large. When you take it from the oven, pour in at the top, by means of a funnel, ½ pint strong gravy. This should be made sufficiently good that when cold it may be cut in a firm jelly. This pie may be very much enriched by the addition of mushrooms, oysters, or sweetbreads.
(b) Cut steaks from a neck or breast of veal, season well, slice 2 sweetbreads, lay a puff paste rim round the dish; then put in the meat, sweetbreads, some yolks of hard-boiled eggs, and some oysters when in season, on the top; lay on the whole some very thin slices of ham, and fill up the dish with water; cover with puff paste; bake, and when taken out of the oven pour in at the top a few spoonfuls of good veal gravy, and some cream to fill up; but first boil it up with a teaspoonful of flour.
(c) And Ham Pie.—Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and some thin slices of ham. Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley, and sweet herbs, grated lemon peel, salt, cayenne, and pounded mace. Pound all in a mortar, and bind with one or two eggs. Line a pie dish with good paste, and fill it with layers (not too close)—first one of ham, then one of veal—of forcemeat balls, of the eggs (cut in halves), and so on; a few mushrooms may be added; put in some gravy; lastly a layer of thin bacon; and cover all with tolerably thick crust, glaze. Bake for about 4 hours in a moderate oven. Make a hole in the top, and pour in some good savoury jelly, made with ox or calf’s foot, knuckle of veal, and trimming of bacon and ham, well flavoured with onions, more herbs and lemon peel, cleared with the whites of egg.
(d) Ditto.—Take 2 lb. veal cutlets, ½ lb. boiled ham, 2 doz. oysters, ½ lb. fresh-made sausages, 2 tablespoonfuls savoury minced herbs, ¼ teaspoonful grated nutmeg, a little mace, pepper and salt to taste, with a strip of lemon peel finely minced, 2 hard-boiled eggs, and ½ pint water; cut the veal into square pieces, put a layer of them at the bottom of a pie-dish. Sprinkle over this a little of the herbs, spice, seasoning, and lemon peel. Cut the eggs into slices, put some of the slices and about 8 oysters with part of the sausages, cut into 3, then a layer of the ham in thin slices. Proceed thus until the dish is full, arranging it so that the ham is at the top. Put puff paste on the edge of the dish, then pour in ½ pint cold water. Cover it with crust, and ornament with leaves, cut from the remaining paste; brush over with yolk of egg, and bake in a well-heated oven for 1-1½ hour. When removed from the oven, pour in at the top, through a funnel, ½ pint rich gravy, so that when cold it will form a jelly. Mushrooms may be added to this pie.
Quenelles.—Remove the skin from 1 lb. veal cutlet, and cut it into small pieces. Put into a stewpan 1 gill water, a pinch of salt, and a small piece of butter; when boiling stir in as much flour as will form a paste; when it is smooth put it away to get cold, then take half the quantity of butter that you have of veal, and half the quantity of paste you have of butter; put the paste into a mortar, pound it well, then add the butter, pound it, then add the veal; pound well for 10 minutes, add one whole egg, 3 yolks of egg, salt, pepper, a little grated nutmeg; work well together, pass through a wire sieve, stir in ½ gill cream, shape the quenelles with 2 tablespoons, place them in a well-buttered sauté pan, leaving a clear space on one side; put a good pinch of salt in that space, pour in sufficient boiling water to cover the quenelles, and leave them to poach for 10 minutes; then drain them carefully on a cloth, arrange on a dish, and serve with rich gravy or any sauce you like. (Jane Burtenshaw.)
Roast.—Take 4-6 lb. best end of neck of veal, trim it neatly, and joint the cutlets. Put it to roast at a very moderate fire, and baste it plentifully every 10 minutes, first with butter and then with its own gravy. It will take 1½-2 hours. During the last ¼ hour bring the joint nearer to the fire, and sprinkle it plentifully with salt. Serve with the gravy over, carefully strained and freed from fat, and with the juice of a lemon and a small piece of fresh butter added to it.
Rolled.—Neck of veal, best end, 5 lb.; bacon, a few rashers; parsley, minced, 1 tablespoonful; breadcrumbs, 4-5 oz.; 1 good-sized onion, ¼ nutmeg, 3 cloves, 1 blade of mace, 1 egg, 1 oz. butter, a little glaze, pepper and salt, and little lemon thyme. Get the butcher to bone the veal; lay this on the table, the skin to the table. Split or cut nearly through the thick part of the veal, and turn the upper half over on the thin part, to make it all one thickness. Cut a few thin slices off it, about 5-6 oz., flatten the veal with a chopper or rolling pin, and prepare the forcemeat. Chop very fine the parsley, thyme, a very small bit of onion, and about 1 oz. of the lean of the bacon. Chop all these ingredients separately, and then all together. Next, with a sharp knife scrape the pieces of veal free from skin and fibre, also scrape about 2 oz. of the fat of the bacon; chop this and the veal together very fine, and pound in a mortar, adding to it the other ingredients, with butter, the nutmeg grated, and a little salt and pepper, and the breadcrumbs, and the egg to bind it. Mix well together, then take this forcemeat out of the mortar, and spread it on the veal; over this lay 2 or 3 rashers of bacon out of the back. Roll the veal up tight, sew it up with a needle and thread, and bind round with a piece of tape; place the meat in a stewpan just the size to hold it, and pour into it sufficient water or stock to nearly, but not quite, cover it, put round it any pieces of bacon or trimmings of the veal that may be left, the stalks of the parsley and thyme, the onion and cloves, a little celery, and a couple of bay leaves if you have them. Set the stewpan on the fire, and let the meat stew gently about 2 hours. When done take it from the fire, and let it remain in the stewpan till nearly cold, then take it up on one dish, lay another on it, with some heavy weights on it to press the meat. In the evening remove the top dish and weights, take off the tape, cut and draw out the threads, melt a little glaze, and glaze over the veal, and it will be ready to serve. It will cut and eat well, and the stock will make soup or aspic.
Scallops.—Let the meat be cut into very thin slices and then chopped, but not too finely; put it into a stewpan with a little white sauce, or, if here is none ready made, in another saucepan, thicken a little stock with flour, and add a tablespoonful of cream or good milk (if milk, a little bit of butter must be added); season with salt and pepper, and a very little nutmeg; let this boil, stirring constantly, until thick enough; add this sauce to the meat, and let it remain simmering, stirring it the while, for a few minutes; fill scallop shells with this, cover with fresh breadcrumbs, sprinkle them over with oiled butter, and put them in the oven until they are a light brown colour.
Shape.—Take 1½ lb. veal and stew gently with an onion, a stick of celery, carrot, bunch of herbs tied in muslin, pepper and salt, in water sufficient to cover it. It will take about 1¾ hours to cook, and should not be overdone, or it will lose flavour. While the meat is cooking take a mould, and set 2 cut hard-boiled eggs, some pieces of olive, and diamonds of beetroot, in aspic jelly, allowing about an inch of ornamental jelly to stand until firm. Mince the cooked veal, carefully excluding all fat, mix 1 pint liquid jelly with the veal, ornament with 2 hard-boiled eggs, olive, and beetroot round the sides of the mould, and when the mince is nearly cold place it carefully on the set jelly. Decorate with parsley and rings of finely sliced tongue. If aspic is not at hand, strain 1 pint of the stock from the stewing, dissolve ½ oz. Nelson’s gelatine in ½ tumbler cold water, boil it up, mix it with the mince; add 1 glass sherry and a squeeze of lemon, pour into a mould arranged with hard-boiled egg and a nice savoury shape will be obtained, though it will not look so well as with clear aspic. If the liquor is not wanted, it does for a white stock.