Myra's cookery book

If not stuffed, serve with oyster or mushroom sauce and garnish with sliced lemon. 15.-SHOULDER OF VEAL, stewed. Order. Ingredients. Quantities. Method. 1.. . 2.. . 3 — 4... Shoulder of veal Salt and pepper Nutmeg Butter To taste 4 oz. Bone it. j Sprinkle over the meat. Roll the veal in an oblong shape, and tie it up with string. Melt in a large stewpan on a slow fire. g6 MYRA'S COOKERY BOOK. SHOULDER OF VEAL, stewed — {continued). Order, j 1 Ingredients. | Quantities. Method. 6... Flour I table- spoonful Sprinkle into the butter, stirring with a wooden spoon. 7... Stock I pint ... Pour in gradually, still stirring. S... ... • . . ... ... Put in the rolled veal. g... Salt A pinch... Add. 10... Thyme 2 or 3 sprigs 1 Add to flavour, if liked. n... Bay-leaf I Close the stewpan with a cover with raised edges, and place hot coals on the top. 12... ... ... 13... ... ... Let the meat stew for 4 or 5 hours. 14... Onions 3 or 4 ... ] 15... Mushrooms ... 5 or 6 ... 1 Boil any of these apart, or stew 16... Green peas ... I pint ... ( them with the veal. 17... Carrots 3 or 4 ... ) 18... When the meat is done dress it on the dish and take away the siring; put the vegetables round the meat and serve very hot. 16-BREAST OF VEAL, steivcd. Order. Ingredients. Quantities. Method. I... Breast of Veal Take off the tendons, and skewer the sweetbread to the joint. 2... Buttered paper • * • * * * Cover the meat and place it to roast for ij hours, more or less accord- ing to weight. •y Melted butter ••• ) 4... Gravy ... ... > Serve with the meat. S... Sliced lemon • • ••• ) 6 ., It can be roasted without the sweet- bread, which with the tendons can be served up as an entree. VEAL. 97 ' 17-BREAST OF VEAL, with white sauce. rder. Ingredients. Quantities. I... Breast of Veal 3 lbs. ... 2... Boiling water ... ... 3" ... 4... Butter i lb. ... 5- Flour I table spoonful 6... Salt To taste 7... Water I cupful... 8... 9... Parsley 3 sprigs... 10... Eschalots 3 or 4 ... II... Thyme A few sprigs 12... Bay-leaves ... 2 13... Mushrooms ... 5 or 6 ... 14... ... ... 15... Yolks of eggs I or 2 ... 16... Vinegar or A few lemon juice drops 17... ... 18... ... 19... ... 20... • •• . 21... ••• • Method. Cut the meat in pieces and put them in an earthen jar. Pour over sufficient to cover the meat. Blanch it and let it drain. Melt in a saucepan without browning. ) Sprinkle over, stirring with a wooden spoon. Pour in gradually, stirring all the time. Put the pieces of veal in the sauce. 1 I Tie together in a bunch and put in j the saucepan. J . . Add if liked. Stew gently for i hour at least. Break into a basin. Pour into the beaten eggs drop by drop, stirring with a wooden spoon the whole time. When the meat is done, put it in a dish and keep it hot. Take the sauce off the fire, and skim it. Mix with it gradually the beaten eggs, stirring constantly. Put the sauce back on the fire, to make it quite hot, but without letting it boil. Pour the sauce over the meat and serve. 18.-KNUCKLE OF VEAL, boiled. Order. Ingredients, Quantities. Method. I... Knuckle of veal Put into a stewpan. 2... Water ••• ... Pour over till covered. 3" ••• ... Let it simmer slowly. H 98 MYRA'S COOKERY BOOK.