Cassell's dictionary of cookery

Veal, Bachelor's Stew of.— In order to dress veal successfully in this way there should be at hand a small saucepan with a very closely-fitting lid. Take a slice of veal from the fillet, about two inches thick, and weighing from two to three pounds. Dissolve a slice of fresh butter in the saucepan and brown the cutlet in this on both sides. Dredge it with pepper, and place upon it a little piece of lean ham, together with two or three sliced carrots, some sticks of celery, a few onions or peas, or any other suitable fiavouring ingredients, together with salt and cayenne, a spoonful of ketchup, and a teacupful of boiling stock or water. Cover the saucepan very closely, and let its contents simmer as gently as possible till done enough. Place the veal on a hot dish, garnish with the vegetables, thicken the gravy, pour it over the meat, and serve very hot. Time to simmer, an hour and three-quarters. Probable cost, with two pounds of veal, 3s. Sufficient for two or three persons. Veal, Blanquette of. Made from Cold Dressed Meat. — Take from two to three pounds of cold dressed veal. Cut it into neat slices, and trim away the brown outside. Put these slices into a dish, cover them over, and keep them in a cool place till wanted. Mince the brown part, and put it into a saucepan with a good-sized onion chopped small, a stick of celery, a bunch of parsley, a little pepper and salt, and a pint of stock made from bones. Let all simmer gently together for half an hour. Strain the gravy, and put it again into the saucepan with a pinch of pounded mace, the strained juice of half a lemon, and the slices of veal. Let it simmer a minute or two. Beat the yolks of two eggs in a bowl. Mix a small quantity of the warm gravy with them, and add them gradually to the rest. Stir the sauce till it is smooth and thick, but it must not boil or it will curdle. This dish is excellent with green peas as an accompaniment. Time, altogether, about an hour. Probable cost, exclusive of the cold meat, 6d. Sufiicient for five or six persons. VEA ( 1029 ) VEA Veal, Blanquette of, Made from Presh Meat. — Take from two to three pounds of the breast of veal. Cut it into pieces the size of a walnut, put these into a small saucepan, and pour upon them as much boiling stock or water as will cover them. Let the liquor boil up, and skim it. Throw into it two onions each stuck with a clove, two carrots, and a large bunch of sweet herbs. Add a little pepper and salt. Cover the saucepan closely, and simmer the meat gently for an hour. Drain it, and put it aside for a short time. Strain the gravj% thicken with white thickening, and let it boil, stirring occasionally till it coats the spoon. Let it cool a minute, then beat the yolks of two eggs in a bowl, mix with them a spoonful of the gravy, and add the rest gradually. Put the pieces of veal into a small saucepan, strain the gravy upon them, and let them remain in it gently simmering until they are heated through, but the sauce must not boil or it will curdle. Add a table-spoonful of scalded and chopped parsley. 'Mix and serve. Time to simmer the veal, about an hour. Probable cost, breast of veal, lOd. per pound. Sufficient for five or six persons.