Cassell's dictionary of cookery

Veal, Fricandelles of.— Take a pound of lean veal from the fillet, and mince it finely with half its weight in suet freed from skin and fibre. Soak four rusks in mUk, then press the moisture thoroughly from them, and mix them with the minced meat. Season and flavour the preparation with pepper, salt, grated nutmeg, and finely-minced lemon-rind. A little onion or shallot may be added, if liked. Bind together with the yolks of four and the whites of two eggs. Divide it into three portions, and form these into balls. Drop them into fastboiling water, and let them remain for four minutes. Take them up, drain them, dip them into egg and bread-crumbs, and fry in hot fat till they are nicely browned. Make some gravy with the bones and trimmings of the veal. Flavour this nicely, and thicken with brown thickening. Stew the balls in this gravy a short time before they are to be served, put them on a hot dish, pom- the gravy over, and garnish with slices of lemon. Time to stew the fricandelles, half an hour. Probable cost, 2s. 6d. Sufficient for three or four persons. Veal, Fricandelles of (another way). — Prepare the fricandelle mixture as in the last recipe. Put it into a buttered dish which it will half fill, and bake for an hour in a moderate oven. When the surface is lightly brown, pour over it a little gravy, stock, or milk, and let it bake twenty minutes longer. Pour ofE the gTSLvy which swims on the top, mix with it the well-beaten yolks of two eggs, again pour it upon the mince, place it in the oven for a few minutes, and serve. Veal, Fricassee of. — Take two pounds, or more if required, of lean veal free from skin and bone. Cut this into small thick pieces convenient for serving, and fry them in hot butter until the flesh is firm without having acquired any colour. Dredge a table-spoonful of flour upon them, add a small strip of thin lemon-rind, and gi-adually as much boiling white stock as will cover the meat. Let it simmer very gently till tender. Take out the lemonrind, flavour the gravy with salt, cayenne, and pounded mace, and mix with it a quarter of a pint of boihng cream. Beat the yolks of two eggs in a bowl, add gradually a little of the sauce (first allowing it to cool for a minute or two), then add it carefully to the remainder. Let the saucepan remain near the fire for three or four minutes till the eggs are set, add the strained juice of half a lemon, and serve immediately. A few fried rashers of bacon should be served with this dish. A pint of stewed mushrooms may be served with it or not. The remains of dressed veal may be served in this way. Time, about half an hour to simmer the veal. Probable cost, veal. Is. Id. per pound; Sufficient for five or six persons.