1 dessert - sp. chopped parsley. Cold water. Flavouring vegetables. A little glaze. Prepare the meat, bone it as directed on p. 205, and spread it on a board with the skin side underneath. Season the sausage meat rather highly and spread it on the top. Cut the hard- boiled eggs in long sections and the ham or tongue in strips, and place these in rows on the top of the sausage meat. Sprinkle the parsley over. Two or three truffles and a few shred pistachio nuts may also be put in. Roll and sew up the meat, then tie it in a cloth very firmly and in the shape of a bolster. Put the bones from the veal into a saucepan with cold water to cover them, a little salt and a few pieces of flavouring vegetable✪ Galantine of Veal. Bring this to the boil and skim if necessary. Put in the roll of veal and let it simmer slowly until tender. When done, lift it out, and if, owing to the shrinking of the meat, the cloth looks loose and wrinkled, take it ofl and re-roll it. Press the galantine between two tins or dishes with a weight on the top and let it remain until it is quite cold. Then remove the cloth and trim the ends. Brush over the surface with a little melted glaze, applying two coatings if necessary (see p. 210). Serve garnished with parsley, some nice salad, or chopped aspic jelly. Time to cook, 2\ to 3 hours. Probable cost, 4 s. 955. Veal and Ham Mould 1 lb. fleshy veal. 6 oz. fat bacon. 1 gill jelly stock. 2 hard-boiled eggs. 1 tea-sp. chopped parsley Grated rind of | lemon. Salt. Pepper. Lemon juice. Take a plain tin mould and decorate the bottom of it with slices of hard-boiled egg and a little chopped parsley. Wipe the veal with a damp cloth, remove all skin and bone, weigh it and cut it into small pieces. Remove all skin and gristle from the bacon, and cut it into narrow strips. Mix the veal and bacon together on a plate with the remainder of the eggs cut in small pieces, and the seasonings. Pack this mixture loosely into the prepared mould, filling it to within an inch from the top. Melt the stock and strain it over. Should the stock used not be sufficiently stiff, dissolve a little gelatine in it first, and if no stock is available, boil the bones from the veal for about \ an hour, ■with a little water and small pieces of flavouring vegetables, then strain. Fill up the mould with the stock, cover over with greased paper, and bake 238 COOKERY FOR EVERY HOUSEHOLD in a slow oven until cooked. When ready, the veal should feel quite tender when it is tested with a skewer. If necessary, fill up the mould with a little more stock, and set aside to cool. When Veal and Ham Mould wanted, turn out on a dish and garnish with parsley or some fresh salad. Note. — Rabbit may be prepared in the same way. Time to cook, 2 hours. Sufficient for 4 or 5 persons. Probable cost. Is. 10 d. 956. Veal Olives (Paupiettes de Veau) If lbs. fillet of veal. A little butter. 4 pt. stock. Farce. 3 oz. cooked meat. 1 tea - sp. chopped onion or shallot. 1 tea - sp. chopped parsley. 4 oz. butter. Pepper Salt. A pinch of nutmeg. 1 tea-sp. flour. 1 yolk of egg✪ Veal Olives.

AI-modernized reading of the original text

1 dessert - sp. chopped parsley. Cold water. Flavouring vegetables. A little glaze. Prepare the meat, bone it as directed on p. 205, and spread it on a board with the skin side underneath. Season the sausage meat rather highly and spread it on the top. Cut the hardboiled eggs in long sections and the ham or tongue in strips, and place these in rows on the top of the sausage meat. Sprinkle the parsley over. Two or three truffles and a few shred pistachio nuts may also be put in. Roll and sew up the meat, then tie it in a cloth very firmly and in the shape of a bolster. Put the bones from the veal into a saucepan with cold water to cover them, a little salt and a few pieces of flavouring vegetable. Bring this to the boil and skim if necessary. Put in the roll of veal and let it simmer slowly until tender. When done, lift it out, and if, owing to the shrinking of the meat, the cloth looks loose and wrinkled, take it off and re-roll it. Press the galantine between two tins or dishes with a weight on the top and let it remain until it is quite cold. Then remove the cloth and trim the ends. Brush over the surface with a little melted glaze, applying two coatings if necessary (see p. 210). Serve garnished with parsley, some nice salad, or chopped aspic jelly. Time to cook, 2\ to 3 hours. Probable cost, 4 s. 955. Veal and Ham Mould 1 lb. fleshy veal. 6 oz. fat bacon. 1 gill jelly stock. 2 hard-boiled eggs. 1 tea-sp. chopped parsley Grated rind of | lemon. Salt. Pepper. Lemon juice. Take a plain tin mould and decorate the bottom of it with slices of hard-boiled egg and a little chopped parsley. Wipe the veal with a damp cloth, remove all skin and bone, weigh it and cut it into small pieces. Remove all skin and gristle from the bacon, and cut it into narrow strips. Mix the veal and bacon together on a plate with the remainder of the eggs cut in small pieces, and the seasonings. Pack this mixture loosely into the prepared mould, filling it to within an inch from the top. Melt the stock and strain it over. Should the stock used not be sufficiently stiff, dissolve a little gelatine in it first, and if no stock is available, boil the bones from the veal for about \ an hour, ■with a little water and small pieces of flavouring vegetables, then strain. Fill up the mould with the stock, cover over with greased paper, and bake in a slow oven until cooked. When ready, the veal should feel quite tender when it is tested with a skewer. If necessary, fill up the mould with a little more stock, and set aside to cool. When Veal and Ham Mould wanted, turn out on a dish and garnish with parsley or some fresh salad. Note. — Rabbit may be prepared in the same way. Time to cook, 2 hours. Sufficient for 4 or 5 persons. Probable cost. Is. 10 d. 956. Veal Olives (Paupiettes de Veau) If lbs. fillet of veal. A little butter. 4 pt. stock. Farce. 3 oz. cooked meat. 1 tea - sp. chopped onion or shallot. 1 tea - sp. chopped parsley. 4 oz. butter. Pepper Salt. A pinch of nutmeg. 1 tea-sp. flour. 1 yolk of egg.

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