Mrs. Maclurcan's cookery book

Mode. — Cut the fillet into pieces about three inches square and one and a half thick and grill nicely over a clear fire ; put the macaroni on in a small saucepan of boiling water with the garlic and a teaspoonful of salt ; when cooked take out the piece of garlic and strain ; place the macaroni on to a hot dish, mix about half the butter with it while hot, and sprinkle freely with pepper, place it into the oven until the steak is cooked ; then place the pieces of steak neatly around the dish, spread a little butter on each piece and sprinkle with salt and pepper, serve at once very hot. VEAL 235— STEWED VEAL. Remains of cold veal Pej^per and salt 1 onion Butter Bunch sweet herbs Mushroom ketchup Mode. — Slice the onion and fry in about a tablespoonful of butter ; cut the veal into small dice-like pieces, dredge a little flour, pepper and salt, and add to the onions, cover with stock, if you have it, or water, mixed with a little beef extract, put in the bunch of herbs ; stew for one hour and a-half to two hours, take out the herbs, add a tablespoonful of ketchup and thicken with a little flour. 236— MINCED VEAL AND POACHED EGGS. Remains of cold veal Chopped parsley 1 onion Pepper and salt 1 tablespoonful of Worcester- Eggs shire sauce Mode. — Put the veal with the onion through the mincing machine, chop the parsley very fine, put it all, with the pepper, salt and sauce, into a saucepan, and a cupful of water ; allow it to simmer for an hour. Dish up with small triangles of toast and poached eggs on the top. 237— VEAL CUTLETS 2 lbs. loin veal Breadcrumbs 1 egg Pepper and salt Flour Chopped parsley. Mode. — Cut the veal away from the bone in pieces of about half an inch thick, flatten with the chopper, sprinkle with pepper and salt, and squeeze a little lemon over them, dredge with flour, dip in the egg (which you must have Veal well beaten), then into the breadcrumbs, into which you mix a teaspoonful of chopped parsley, put into a pan with boiling dripping, and fry for twenty minutes ; keep turning the cutlets often to prevent burning. Veal must be very well cooked. Serve on pieces of toast with slices of lemon. 238— FRIED VEAL AND MUSHROOMS. Remains of cold veal Pepper and salt 1 tin mushrooms (if cannot Floiir get fresh) 1 tablespoonf ul of butter j- pt. of milk. Mode. — Put on the milk to boil, adding pepper, salt and the butter, thicken with a little flour, then add the mushrooms ; cut the veal in nice thin slices and fry in a little butter ; dish on a hot dish and pour the mushrooms over it. If you have fresh mushrooms stew them with the milk, and when the mushrooms are cooked thicken with a little flour. 239— RAGOUT OF VEAL. Remains of cold veal 6 cloves 1 onion Pepper and salt 2 carrots Wineglass of port wine 2 turnips Flour. 2 teaspoonfuls of paw-paw sauce. Mode. — Cut up the vegetables in square dice, put them in a saucepan with one pint of water, cloves, pepper and salt, boil for one hour, cut up the veal in pieces of about two inches long and half an inch thick, add to the vegetables, boil for another hour, thicken with a little flour, then add the port wine and sauce. Serve with mashed potatoes. 240— FRICASSEE OF VEAL. Remains of cold veal 2 onions i pt. of milk Pepper and salt Flour. Veal.