Myra's cookery book

KNUCKLE OF VEAL, boiled — [continued). Order. Ingredients. Quantities. Method. 4... Salt I dessert spoonful Throw in when it reaches the boiling point. 5... ... Keep it well skimmed, and boil it 20 minutes to each pound. 6... Parsley and butter Serve with it. 7- Salted pig’s cheek do. 8... Rice fib. ... May also be boiled with it. g... ... ... ... ... Serve with green peas, or vegetable marrow stewed. 19.-FRICANDEAU OP VEAL. Order. Ingredients. Quantities. Method. I... Fillet of veal I slice ... Cut a handsome slice, trim it neatly round. 2... Fat bacon ... ilb. ... Lard the veal closely. 3-" Butter 2 OZ. Melt in a stewpan. 4... ... ... ... ... Put the meat in. 5... Salt and pepper ... ” 6... Bunch of ... ... herbs 7... Remains of ..• ... bacon ^ Add. 8... Carrots in 2 slices g... Onions in 3 slices 10... Stock or ... Pour over till all is covered. water II... ... Let it simmer 5 or 6 hours. 12... Put the meat on a dish, and keep it hot. Strain the gravy, skim off the fat. and put back on the fire. 14... Flour I pinch ... Add, stirring with a wooden spoon. . Boil it till thickened. 1^... Put the meat in again a minute. 17... ... ..« ... Serve with a puree of spinach, sorrel. or green peas. VEAL. 99 20.-CALP’S HEART, roasted. Order. Ingredients. Quantities. Method. I... Calf’s heart ... Put, to disgorge, in lukewarm water for an hour. 2... ... ... ... Wipe it dry. 3-- Veal stuffing Stuff the heart with it and season well. 4... ... Cover it with buttered paper, and set it down to roast at a good fire. 5- ... Serve it with good gravy, or any piquante sauce. 6... ... Serve as hot as possible. 21.- -CALF’S LIVER, roasted. Order. Ingredients. Quantities. Method. I... Fat bacon ... i Ib. ... Cut it to lard the liver. 2... Parsley ) Chop fine and roll the bacon in the 3- Salt and pepper ... V mixture of parsley, salt, pepper. 4... Nutmeg ... ) and nutmeg. 5--- Calf’s liver ... ... Skin, and lard with the bacon, which should not show. 6... Salt and pepper ... Put it into a pan. 7... Sprinkle over. 8... Olive oil 2 table spoonsful Pour over. g... Bunch of herbs ... Add to flavour. 10... ... Let it steep for 5 or 6 hours. II... Buttered paper ... Take it up and wipe it carefully. 12... ... Put round it. 13... ... ... Let it roast J hour before a gentle fire. 14... ... ... Take off the paper to let it brown I minute. 15... ... When the gravy ceases to drop it is done. 16... Liver gravy with the grease off 17... Eschalots 2 or 3 ... Mix in a basin to make a sauce i8... Sweet herbs ... Chopped fine piquante. 19... Stock 2 table spoonsful - n 2 lOO MYRA’S COOKERY BOOK. CALF’S LIVER, roasted — [continued). Order. Ingredients. Quantities. Method. 20... Capers Add if liked. 21... Lemon juice... J lemon... do. 22... Dress the liver on a dish. 23... • • • • • t • •• • Pour the sauce over, or serve it separately. 22.— CALF’S LIVER, a la bourgeohe. Order, Ingredients. Quantities. Method. I... Calf’s liver ... Lard well all over with bacon rolled in the following mixture: 2... Parsley • •• I chopped fine y To season the bacon. 3-- Salt and pepper ... 4... Nutmeg ... ) . , ^ 5... Butter lib. ... Melt in a stewpan over a slow fire.