Procure a nice breast or brisket of veal, well jointed, put the pieces into
the pot with one quart of water to every five pounds of meat; put the pot
over a slow Are; just before it comes to a boil, skim it well and pour in a
teacupful of cold water; then turn over the meat in order that all the
scum may rise; remove all the scum, boil quite hard, season with pepper
and salt to your taste, always remembering that the crust will take up
part of the seasoning; when this is done cut off your crust in pieces of
equal size, but do not roll or mould them; lay them on top of the meat, so
as to cover it; put the lid on the pot closely, let the whole boil slowly
one hour. If the lid does not fit the pot closely, wrap a cloth around it, in
order that no steam shall’ escape; and by no means allow the pot to stop
boiling.
MEATS.
125
The crust for pot-pie should be raised with yeast. To three pints of
flour add two ounces of butter, a little salt, and wet with milk sufiicient to
make a soft dough✪ Veal Pot-Pie; knead it well and set it away to rise; when quite light,
mould and knead it again, and let it stand, in winter, one hour, in summer,
one-half hour, when it will be ready to cut.
In summer you had better add one-half a teaspoonful of soda when you
knead it the second time, or you may wet it with water and add another
bit of butter.
VEAL PIE.
Cut the veal into rather small pieces or slices, put it in a stewpan with
hot water to cover it ; add to it a tablespoonful of salt and set it over the
fire ; take off the scum as it rises ; when the meat is tender turn it into a
dish to cool ; take out all the small bones, butter a tin or earthen basin or
pudding-pan, line it with pie paste, lay some of the parboiled meat in to
half fill it; put bits of butter in the size of a hickory nut all over the meat;
shake pepper over, dredge wheat flour over✪ Veal Pie until it looks white, then fill it
nearly to the top with some of the water in which the meat was boiled ;
roll a cover for the top of the crust, puff-paste it, giving it two or three
turns, and roll it to nearly half an inch thickness ; cut a slit in the centre
and make several small incisions on either side of it, put the crust on, trim
the edges neatly with a knife ; bake one hour in a quick oven. A breast
of veal will make two two-quart basin pies ; half a pound of nice corned
pork, cut in thin slices and parboiled with the meat, will make it very nice,
and very little, if any, butter will be required for the pie ; when pork is
used no other salt will be necessary. Many are fond of thin slices of
sweet ham cooked with the veal for pie.
VEAL STEW.
Cut up two or three pounds of veal into pieces three inches long and
one thick. Wash it, put it into your stewpan with two quarts of water,
let it boil, skim it well, and when all the scum is removed, add pepper and
salt to your taste, and a small piece of butter ; pare and cut in halves
twelve small Irish potatoes, put them into the stewpan ; when it boils,
have ready a batter made with two eggs, two spoonfuls of cream or milk,
a little salt, and flour enough to make it a little thicker than for pancakes✪ Veal Stew;
drop this into the stew, a spoonful at a time, while it is boiling ; when all
is in, cover the pan closely so that no steam can escape ; let it boil twenty
minutes and serve in a deep dish.
126
MEATS.
VEAL LOAF. ✪ Veal Loaf
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Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Procure a nice breast or brisket of veal, well jointed, put the pieces into
the pot with one quart of water to every five pounds of meat; put the pot
over a slow Are; just before it comes to a boil, skim it well and pour in a
teacupful of cold water; then turn over the meat in order that all the
scum may rise; remove all the scum, boil quite hard, season with pepper
and salt to your taste, always remembering that the crust will take up
part of the seasoning; when this is done cut off your crust in pieces of
equal size, but do not roll or mould them; lay them on top of the meat, so
as to cover it; put the lid on the pot closely, let the whole boil slowly
one hour. If the lid does not fit the pot closely, wrap a cloth around it, in
order that no steam shall’ escape; and by no means allow the pot to stop
boiling.
MEATS.
125
The crust for pot-pie should be raised with yeast. To three pints of
flour add two ounces of butter, a little salt, and wet with milk sufiicient to
make a soft dough; knead it well and set it away to rise; when quite light,
mould and knead it again, and let it stand, in winter, one hour, in summer,
one-half hour, when it will be ready to cut.
In summer you had better add one-half a teaspoonful of soda when you
knead it the second time, or you may wet it with water and add another
bit of butter.
VEAL PIE.
Cut the veal into rather small pieces or slices, put it in a stewpan with
hot water to cover it ; add to it a tablespoonful of salt and set it over the
fire ; take off the scum as it rises ; when the meat is tender turn it into a
dish to cool ; take out all the small bones, butter a tin or earthen basin or
pudding-pan, line it with pie paste, lay some of the parboiled meat in to
half fill it; put bits of butter in the size of a hickory nut all over the meat;
shake pepper over, dredge wheat flour over until it looks white, then fill it
nearly to the top with some of the water in which the meat was boiled ;
roll a cover for the top of the crust, puff-paste it, giving it two or three
turns, and roll it to nearly half an inch thickness ; cut a slit in the centre
and make several small incisions on either side of it, put the crust on, trim
the edges neatly with a knife ; bake one hour in a quick oven. A breast
of veal will make two two-quart basin pies ; half a pound of nice corned
pork, cut in thin slices and parboiled with the meat, will make it very nice,
and very little, if any, butter will be required for the pie ; when pork is
used no other salt will be necessary. Many are fond of thin slices of
sweet ham cooked with the veal for pie.
VEAL STEW.
Cut up two or three pounds of veal into pieces three inches long and
one thick. Wash it, put it into your stewpan with two quarts of water,
let it boil, skim it well, and when all the scum is removed, add pepper and
salt to your taste, and a small piece of butter ; pare and cut in halves
twelve small Irish potatoes, put them into the stewpan ; when it boils,
have ready a batter made with two eggs, two spoonfuls of cream or milk,
a little salt, and flour enough to make it a little thicker than for pancakes;
drop this into the stew, a spoonful at a time, while it is boiling ; when all
is in, cover the pan closely so that no steam can escape ; let it boil twenty
minutes and serve in a deep dish.
126
MEATS.
VEAL LOAF.