The "A1" cookery book

Fricandeau of Veal.— 3! lbs. of the lean part of the best end of neck (boned), y lb. bacon, 3 carrots, y a turnip, 1 onion stuck with 2 cloves, bunch of sweet herbs, 1 bay-leaf, 12 peppercorns, £ teaspoon grated lemon rind, about 1 pint water. The meat must be nicely trimmed and larded evenly with strips of fat bacon. Roll the meat and bind it with tape, with the larding outside. Cut up the vegetables into small pieces and put them into a stew-pan with some slices of bacon and the trimmings of the meat. Lay the meat on the top of the vegetables, and pour in as much cold water as will cover the vegetables without covering the meat (about one pint). Cover the stew-pan, and let its contents come slowly to the boil, and then stew very gently by the side of the fire till the meat is tender, basting it frequently with its own liquor. It should simmer about two hours. Twenty minutes before it is to be served take the veal out of the stew-pan and put it in a brisk oven to crisp the bacon. Strain the liquor in the stew-pan, skim off the fat, season it, boil quickly to glaze it, and baste the fricandeau with it till it looks glossy. Serve the meat with its own gravy or on a puree of spinach, or some other vegetable. To Boil a Knuckle of Veal. — Wash it and put into a stewpan, cover with hot water, let it boil and then draw back and simmer gently, and skim frequently for from two to three hours till the flesh will leave the bone. Parsley sauce should be served with it, or plain white sauce ; and bacon also may be served with it, either fried in rolls to garnish the dish, or boiled and served separately. Knuckle of Veal Stewed with Green Peas. — Melt a little butter in a stew-pan and put in two onions sliced and the knuckle. Turn the meat about till it is lightly and evenly browned. Then cover with boiling water, let it boil, and simmer gently for two hours or longer. Put in one pint green peas half an hour before the meat is cooked. Boiled bacon should be served with this dish. Minced Veal. — The remains of cold veal minced by hand, 3 tablespoons cream, x teaspoon lemon juice, 1 teaspoon grated lemon peel, a pinch of mace, pepper and salt, 1 onion, 1 oz. butter rolled in flour, a little white stock or water. The stock may be made of the bones and trimmings of the meat. When this is made put it in a stew-pan with a little piece of butter rolled in flour to thicken it, add the lemon juice and peel and seasoning and put in the mince, then add a little milk or cream, and just before it boils take it off the fire and serve on a very hot dish garnished with little rolls of fried bacon, sippets of toast, and quarter-slices of lemon. Chicken can be treated in the same way. Stewed Veal and Green Peas. — 2 lbs. of the loin, neck, or breast of veal, 2 slices lean bacon, 1 blade mace, 1 bunch savoury herbs, pepper and salt to taste, 1 onion. Cut the veal into cutlets. Fry in a stew-pan in 2 oz. of butter till lightly browned on both sides. Add the bacon, one small onion stuck with two cloves, spices, herbs, and seasoning ; pour in 1 pint boiling water, and stew gently for two hours. When done skim off the fat and take out the herbs. Have ready 1 quart boiled peas, put a few through a sieve and add to the gravy to thicken it, add pepper and salt, the rest of the peas, and serve.