Three pounds of raw veal chopped very fine, butter the size of an egg,
three eggs, three tablespoonfuls of cream or milk ; if milk use a small
piece of butter ; mix the eggs and cream together ; mix with the veal four
pounded crackers, one teaspoonful of black pepper, one large tablespoonful
salt, one large tablespoonful of sage✪ Veal Loaf ; mix well together and form into a
loaf. Bake two and one-half hours, basting with butter and water while
baking. Serve cut in thin slices.
VEAL FOR LUNCH.
Butter a good-sized bowl, and line it with thin slices of hard-boiled
eggs; have veal and ham both in very thin slices; place in the bowl a layer
of veal, with pepper and salt, then a layer of ham, omitting the salt, then
a layer of veal, and so on, alternating with veal and ham, until the bowl is
filled; make a paste of fiour and water✪ Veal for Lunch as stiff as it can be rolled out; cover
the contents of the bowl with the paste, and over this tie a double cotton
cloth; put the bowl into a saucepan, or other vessel, with water just up to
the rim of the bowl, and boil three hours; then take it from the fire,
remove the cloth and paste, and let it stand until the next day, when it
may be turned out and served in very thin slices. An excellent lunch in
traveling.
VEAL PATTIES.
Cut portions of the neck or breast of veal into small pieces, and, with a
little salt pork cut fine, stew gently for ten or fifteen minutes; season with
pepper and salt, and a small piece of celery chopped coarsely, also of the
yellow top, picked (not chopped) up; stir in a paste made of a, tablespoon-
ful of flour, the yolk of one egg, and milk to form a thin batter✪ Veal Patties; let all come
to a boil, and it is ready for the patties. Make the patties of a light, flaky
crust, as for tarts, cut round, the size of a small sauceplate; the centre of
each, for about three inches, cut half way through, to be raised and serve
as a cover. Put a spoonful of the stew in each crust, lay on the top and
serve. Stewed oysters or lamb may be used in place of veal.
BRAISED VEAL.
Take a piece of the shoulder weighing about five pounds. Have the
bone removed and tie up the meat to make it firm. Put a piece of butter
the size of half an egg, together with a few shavings of onion, into a kettle
or stone crock and let it get hot. Salt and pepper the veal and put it into
MEATS.
127
the kettle, cover it tightly and put it over a medium fire until the meat is
brown on both sides, turning it occasionally. Then set the kettle back on
the stove, where it will simmer slowly for about two hours and a half.
Before setting the meat back on the stove, see if the juice of the meat
together with the butter do not make gravy enough, and if not, put in
about two tablespoonfuls of hot water✪ Braised Veal. When the gravy is cold it will be
like jelly. It can be served hot with the hot meat, or cold with the cold
meat.
BAKED CALF’S HEAD. ✪ Baked Calf’s Head
Page 81 · 5 recipe records on this page
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
Three pounds of raw veal chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk ; if milk use a small piece of butter ; mix the eggs and cream together ; mix with the veal four pounded crackers, one teaspoonful of black pepper, one large tablespoonful salt, one large tablespoonful of sage ; mix well together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin slices.
VEAL FOR LUNCH.
Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have veal and ham both in very thin slices; place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and so on, alternating with veal and ham, until the bowl is filled; make a paste of flour and water as stiff as it can be rolled out; cover the contents of the bowl with the paste, and over this tie a double cotton cloth; put the bowl into a saucepan, or other vessel, with water just up to the rim of the bowl, and boil three hours; then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices. An excellent lunch in traveling.
VEAL PATTIES.
Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a, tablespoonful of flour, the yolk of one egg, and milk to form a thin batter; let all come to a boil, and it is ready for the patties. Make the patties of a light, flaky crust, as for tarts, cut round, the size of a small sauceplate; the centre of each, for about three inches, cut half way through, to be raised and serve as a cover. Put a spoonful of the stew in each crust, lay on the top and serve. Stewed oysters or lamb may be used in place of veal.
BRAISED VEAL.
Take a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot. Salt and pepper the veal and put it into
the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally. Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half. Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water. When the gravy is cold it will be like jelly. It can be served hot with the hot meat, or cold with the cold meat.
BAKED CALF’S HEAD.
Records on this page
Veal LoafVeal for LunchVeal PattiesBraised VealBaked Calf’s Head