Cookery for every household

Time to cook, about £ hour. Sufficient for 3 or 4 persons. 1064. Fricassee of Cooked Veal | lb. cold cooked veal. £ pt. veloute sauce. Salt. Pepper. A pinch of nutmeg. 1 dessert-sp. chopped parsley. Juice of £ lemon. 2 yolks of eggs. Rolls of bacon. Croutons of pastry or fried bread. Cut the remains of cooked veal into small neat pieces, free from skin and gristle. Warm the veloute sauce (see Recipe 673), and put the meat into it. Season with white pepper, salt, and a pinch of nutmeg. Let all warm for a short time without boiling, then just before serving stir in the yolks of eggs mixed with the strained lemon juice and the finely chopped parsley. Serve in a hot entree dish, and garnish with small rolls of bacon and a few pretty croutons. Sufficient for 3 or 4 persons. 1065. Scrambled Veal and Tomatoes £ lb. cooked veal. 2 eggs. ♦ 1 cupful tomato puree. 1 oz. butter or bacon fat. 1 tea - sp. chopped parsley. Salt. Pepper. 1 or 2 slices of toast. Remove all skin and gristle from the veal, then weigh it and chop it finely or put it through the mincing machine. Either fresh or tinned tomatoes may be used; rub them through a wire or hair sieve in order to get a puree. Melt the butter or bacon fat in a saucepan, add the puree, meat, eggs slightly beaten, pepper, and salt. Mix quickly over the fire until thoroughly hot and thick. Serve on neat pieces of toast or fried bread, and garnish with small sprigs of parsley. 1066. Creamed Veal with Spinach Seasoning. 2 table-sps. browned bread-crumbs. A little butter. £ lb. cooked veal. 1 large cupful cooked spinach. 2 or 3 hard-boiled eggs. 1 cupful white sauce. Trim the veal and cut it in fine shreds, or, if very scrappy, put it through the mincing machine. Take the remains of some cooked spinach well seasoned with pepper, salt, and a little lemon juice. Have ready also a cupful of thick white sauce, and 2 or 3 hard-boiled eggs cut in slices. Now grease a piedish or fireproof dish, and put the different ingredients into it in layers — first, some of the veal with a little of the spinach over, then a few slices of egg, and some sauce over that. Repeat these layers until all is in, making the last layer sauce. Sprinkle the top with browned bread-crumbs, place a few pieces of butter here and there, and place in a moderate oven until thoroughly hot, and nicely browned on the top. Note. — Other green vegetables may be used instead of the spinach, such as cabbage, Brussels sprouts, or cauliflower, finely chopped. Fillet of Beef The fillet proper is the under cut of the sirloin of beef, and is the most tender and most esteemed part of the animal. When a large piece of fillet is served whole it is usually larded, and braised or roasted. It may then be served as the piece de releve at a dinner, or be cut in slices after cooking and served as an entree. Many different garnishes may be served with a fillet of beef, and the accompanying sauce varied according to taste.