Fry these in a httle butter
over a gentle fire. Add haK a pint of stock
or water, a small piece of brown thickening, a
little pepper and salt, and a spoonful of ketchup.
Stir the sauce till it boils, add a few drops of
lemon- juice, strain it, and it will be ready for
use. Time to bake the pie, an hour and a haK
or more according to size. Sufiicient for five
or six persons. Probable cost, 3s. 6d., plainly
made.
Veal and Ham, To Press {see Ham and
Veal, To Press).
Veal and Macaroni Pudding.— Take
as much veal (free from bone) as will about
three-parts fill the pudding-basin it is intended
to use. When fortune is favourable, half a
pound of bacon, the veal kidney or part of it, the
sweetbread, or a few oysters or mushrooms,
may be added to the veal. Cut the meat into
smaU neat pieces, and season Avith pepper and
salt. Break into one-inch lengths as much
macaroni as will fill the vacant space in the
pudding-basin, and soak these in lukewarm
water for half an hour. Line the pudding-
basin with good suet pastry. Fill it with layers
of meat and macaroni, and sprinkle grated
lemon and powdered mace between the layers.
Add half a tea-cupful of stock or water for
gravy and a dessert-spoonful of lemon-juice.
Lay a pastry cover on the top of the pud-
ding, tie the pudding in a floured cloth, plunge
it into boiling water, and keep it boiling
quickly until done enough. Take it up, untie
the cloth, and run a sharp skewer into the
pudding, in order to ascertain whether or
not the meat is tender. If not, it will re-
quire_ longer boiling. If it is done enough,
turn it out carefully upon a hot dish, and serve
immediately. Time to boil a pudding made
with a pound and a half of veal, about two
hours. Probable cost, varj-ing with the nature
of the contents. Sufiicient for seven or eight
persons.
Veal and Rice Soup.— Take about four
pounds of the knuckle of veal. Break up the
bones, and put them with the meat into a small
stock-pot with a gallon of stock made from
bones, or water and any trimmings of meat or
poultry that may be at hand. The knuckle-
bone of a ham or a little scal✪ Veal and Ham Pattiesded and scraped
bacon-rind will be a great improvement. Let
the liquor boil, skim well, and thi-ow into it
two carrots, a tui-nip, two onions, each stuck
with one clove, a few sticks of celery or a little
celery-seed, and pcpjjer and salt. Simmer the
stock very gently indeed for three hours. Take
out the meat, and put it aside till wanted.
Strain the liquor, and pour it into a smaller
saucepan with half a pound of half -boiled rice.
Let it simmer until the rice is quite tender.
Cut the veal into pieces convenient for serving,
let them become hot in the liquor. Pour the
soup, with the rice and veal, into a tureen, and
serve very hot. Time, foxu- hours. Probable
cost, knuckle of veal, 5d. to 7d. per pound.
Sufiicient for eight or ten persons.
Page 2096 · 4 recipe records on this page
Presented as published in 1892. 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
Fry these in a little butter over a gentle fire. Add half a pint of stock or water, a small piece of brown thickening, a little pepper and salt, and a spoonful of ketchup. Stir the sauce till it boils, add a few drops of lemon- juice, strain it, and it will be ready for use. Time to bake the pie, an hour and a half or more according to size. Sufficient for five or six persons. Probable cost, 3s. 6d., plainly made.
Veal and Ham, To Press {see Ham and
Veal, To Press).
Veal and Macaroni Pudding.— Take
as much veal (free from bone) as will about three-parts fill the pudding-basin it is intended to use. When fortune is favourable, half a pound of bacon, the veal kidney or part of it, the sweetbread, or a few oysters or mushrooms, may be added to the veal. Cut the meat into smaU neat pieces, and season Avith pepper and salt. Break into one-inch lengths as much macaroni as will fill the vacant space in the pudding-basin, and soak these in lukewarm water for half an hour. Line the puddingbasin with good suet pastry. Fill it with layers of meat and macaroni, and sprinkle grated lemon and powdered mace between the layers. Add half a tea-cupful of stock or water for gravy and a dessert-spoonful of lemon-juice. Lay a pastry cover on the top of the pudding, tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Take it up, untie the cloth, and run a sharp skewer into the pudding, in order to ascertain whether or not the meat is tender. If not, it will require_ longer boiling. If it is done enough, turn it out carefully upon a hot dish, and serve immediately. Time to boil a pudding made with a pound and a half of veal, about two hours. Probable cost, varj-ing with the nature of the contents. Sufiicient for seven or eight persons.
Veal and Rice Soup.— Take about four pounds of the knuckle of veal. Break up the bones, and put them with the meat into a small stock-pot with a gallon of stock made from bones, or water and any trimmings of meat or poultry that may be at hand. The knucklebone of a ham or a little scalded and scraped bacon-rind will be a great improvement. Let the liquor boil, skim well, and thi-ow into it two carrots, a tui-nip, two onions, each stuck with one clove, a few sticks of celery or a little celery-seed, and pcpjjer and salt. Simmer the stock very gently indeed for three hours. Take out the meat, and put it aside till wanted. Strain the liquor, and pour it into a smaller saucepan with half a pound of half -boiled rice. Let it simmer until the rice is quite tender. Cut the veal into pieces convenient for serving, let them become hot in the liquor. Pour the soup, with the rice and veal, into a tureen, and serve very hot. Time, foxu- hours. Probable cost, knuckle of veal, 5d. to 7d. per pound. Sufiicient for eight or ten persons.
Records on this page
Veal and Ham PattiesVeal and Ham PieVeal and Macaroni PuddingVeal and Rice Soup