Cassell's dictionary of cookery

Veal, Cold, To Re-dress.— Cold veal may be served in various ways, for which recipes are given under the different headings. It may be minced, hashed, or made into croquets and rissoles, curried, made into minced collops, and served with Tartar sauce, or made into a mould. For the latter method proceed as follows : — Cut cold-dressed veal into slices, and mince it finely, fat and lean together. Season as for minced veal, with salt, pepper, grated nutmeg, and a little lemon-rind. Moisten with white stock, and bind the whole together with yolk of egg. Press it into a buttered mould, cover closely, and put it into a pan of fast-boiling water. Let it boil quickly for an hour, or longer if large. Turn it out, and serve with white gravy, or if preferred brush it over after it is turned out with beaten egg, sprinkle finely-grated broadcrumbs thickly over it, brown it in a brisk oven, or before the fire, and send brown sauce to table with it. Garnish with cut lemon and parsley. Time to boil the mould, one hour or more. Veal, Collared, or Galantine of Veal. • — Take a fine breast of veal. Put it into a stewpan with as much cold water as will cover it, and put with it an onion and a carrot, half a dozen peppercorns, a moderate-sized lump of sugar, and a pinch of salt. Bring the liquor quickly to the boil, skim carefully, then draw the saucepan back, and let it simmer gently for a couple of hours. Take it up, remove the bones and the gristle, and lay it flat upon the table skin downwards. Have ready prepared half a pound of lean ham cut into thin strips, four truffles cleaned and thinly sliced, and a forcemeat made with the hard-boiled yolks of twelve eggs pounded smoothly with three ounces of clarified butter, the grated rind of a lemon, as much grated nutmeg as will cover a sixpence, a saltspoonful of white pepper, a tea-spoonful of powdered sweet herbs, two tea-spoonfuls of chopped parsley, and a tea-spoonful of anchovy. Rub the veal quickly across with a piece of freshly-cut garlic, sprinkle a little salt upon it, and rub the strained juice of a lemon into it. Spread the egg forcemeat equally over, and lay the truffle and ham upon this in alternate lines. Roll the veal up very tightly, bind it with tape, and tie it in a cloth. Sew it up securely. Put it again into the liquor in which it was simmered, add the bones and trimmings, let it boil up, then simmer as gently as possible three hours longer. Lot it remain in the liquor half an hour after it is taken from the fire. Put it on a board, lay a large dish I with a heavy weight upon it, and let it remain until cold. Brush over with liquid glaze, and garnish with very stiff aspic jelly cut into cubes, diamonds, &c. If preferred, good veal forcemeat may be used instead of the egg ' forcemeat, and the truffles may be omitted. Very good soup may be made of the liquor in which the veal was stewed. Time, two hours to simmer the veal the first time, three hours the second. Probable cost, 14s. Sufficient for a luncheon or supper dish. Veal Collops (à l'Indienne). — See Indian Veal Collops.