Hashed or minced Veal.—(No. 511*.)
To make a hash[318-*] cut the meat into slices;—to prepare minced veal, mince it as fine as possible (do not chop it); put it into a stew-pan with a few spoonfuls of veal or mutton broth, or make some with the bones and trimmings, as ordered for veal cutlets (see [No. 80], or [No. 361]), a little lemon-peel minced fine, a spoonful of milk or cream; thicken with butter and flour, and season it with salt, a table-spoonful of lemon pickle, or Basil wine, [No. 397], &c., or a pinch of curry powder.
*** If you have no cream, beat up the yelks of a couple of eggs with a little milk: line the dish with sippets of lightly toasted bread.
Obs.—Minced veal makes a very pretty dish put into scollop shells, and bread crumbed over, and sprinkled with a little butter, and browned in a Dutch oven, or a cheese-toaster.
To make an excellent Ragoût of Cold Veal.—(No. 512.)
Either a neck, loin, or fillet of veal, will furnish this excellent ragoût with a very little expense or trouble.
Cut the veal into handsome cutlets; put a piece of butter or clean dripping into a frying-pan; as soon as it is hot, flour and fry the veal of a light brown: take it out, and if you have no gravy ready, make some as directed in the [note] to [No. 517]; or put a pint of boiling water into the frying-pan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following manner: put about an ounce of butter into a stew-pan; as soon as it melts, mix with it as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add to it the gravy you made in the frying-pan; let them simmer together for ten minutes (till thoroughly incorporated); season it with pepper, salt, a little mace, and a wine-glassful of mushroom catchup or wine; strain it through a tamis to the meat, and stew very gently till the meat is thoroughly warmed. If you have any ready-boiled bacon, cut it in slices, and put it in to warm with the meat, or [No. 526] or [527].
Veal cutlets, see [No. 90], &c.
Breast of Veal stewed.—(No. 515.)
A breast of veal stewed till quite tender, and smothered with onion sauce, is an excellent dish; or in the gravy ordered in the [note] to [No. 517].