Cookery for every household

Cut the veal in strips about 3 inches wide and 4 or 5 inches in length. Beat them out with a heavy spoon or cutlet bat, in order to break the fibres of the meat, and make them tender. Put a little of the farce or stuffing given below on each strip of meat and roll them up. Tie them round with strong cotton, and place them in a shallow stewpan in which has been melted a little butter. Turn the veal olives over and over until they are nicely browned on all sides, then put on the lid and cook slowly by the side of the fire for a few minutes. Now add the stock, or half wine and half stock may be used, and continue the cooking until the meat is quite tender. Then lift out the little rolls of meat, remove the strings, arrange them neatly on a dish, and pour the liquid, which should be well reduced and freed from all grease, over them. Sprinkle with parsley and serve either hot or cold. If hot, a few rolls of bacon may be used as a garnish, and a puree of potatoes or spinach served separately. If cold, serve with celery or green salad. To Make the Farce. — Almost any kind of cooked meat may be used for this — veal, chicken, beef, or game — along with a little ham. Mutton is not so good, as the flavour is too pronounced. Melt the butter in a small stewpan, put in the chopped onion and cook it for a few minutes. When lightly browned, add the parsley, the meat finely chopped, and a seasoning of pepper, salt, and a pinch of nutmeg. A few chopped mushrooms may also be added if at hand. Bind all together with the yolk of egg and flour, or with a spoonful of any good sauce. Turn the mixture on to a plate and let it cool. Notes. — Sometimes the veal olives are wrapped in a thin slice of bacon before they are tied up, and when cooked served on a fried crouton of bread of a suitable shape and size. They have then the appearance of a small bird without a head, and on a French menu would appear as Oiseaux sans Tete. If preferred, a thickened sauce may be served with the veal olives. It should be added to the gravy in the pan, boiled for a few minutes, and then strained. This of course would only be suitable if the dish is being served hot. Time to cook, 14 to 2 hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 6 d. to 3s. 957. Mock Sweetbreads | lb. lean veal. 2 oz. suet or bacon fat. 4 cup bread-crumbs. | cup milk or cream. 1 egg- Pepper and salt. Rind of | lemon. A pinch of nutmeg. A little flour. Egg and bread-crumbs. 1 oz. butter. 1 tea-cupful light stock. Chop the veal and fat finely and mix them together. Heat the milk or cream, add to it the | cupful of bread-crumbs, and let them stand by the side of the fire until well soaked. Then add them to the minced meat, season with pepper, salt, a pinch of nutmeg, and the grated rind of | lemon. Bind with a beaten egg and mix well together. Now divide the mixture into eight or nine equalsized pieces, form them into balls, using a little flour and egg, and bread-crumb them. Melt the 1 oz. of butter in a small baking tin when smoking hot, put in the mock sweetbreads and brown them on all sides (or they may be plunged into a saucepan of deep fat to brown), then pour round tho light stock, cover over and cook in the oven, basting now and again with the stock. Serve on a hot dish and garnish with rolls of bacon or thin slices of lemon.