Dissolve a slice of butter in a stewpan, put in
the onion iind bacon, and when the latter begins
to soften, put in the liver with a seasoning
of pepper, salt, and grated nutmeg. Stir the
mixture over the fire till the liver loses its red
appearance, turn it out to cool, and beat it to a
paste. Add four well-beaten eggs with a few
stewed mushrooms or truffles cut into pieces, if
these are to be had. Line a basin with thin
slices of fat bacon, put in the mince, and cover
the top with bacon. Cover the basin closely,
and bake the mince in the oven, or gently steam
it over hot water till a skewer will pierce it
easily. Let it remain till cold, trim neatly,
and serve cut into slices.
Veal, Godiveau (a kind of forcemeat).—
Take a quarter of a pound of lean veal free
fiom skin and sinew and an equal weight of
good beef suet. ISIince these very finely. Add
a small bunch of parsley and a few chives
chopped small, together with a seasoning of
pepper, salt, and grated nutmeg. Pound the
ingredients in a mortar till they form a smooth,
firm paste, and place this on ice for an hour.
Put it again into the mortar with three ounces
of pure ice✪ Veal Godiveau (a kind of forcemeat), and pound it till it looks soft and
creamy. Roll it on the table with flour, divide
it into small round balls about the size of
marbles, and bake these on a baking-sheet in a
moderately-heated oven. Time to bake the
balls, five minutes.
Veal, Goose. — This very savoury dish,
which is a favourite with many, may be made
of breast of veal after the tendons or bones
have been removed, or of the upper part of the
flank of the loin, or of the skin of the best end
of the neck which has been pared off with about
an inch and a half of the flesh adhering to it.
Lay the meat upon a table, cover with sage
and onion stufling, such as is used for goose ;
then roll it, bind securely with tape, and
roast before a clear fire. When done enough
place it upon a hot dish, and send good brown
gravy and apple sauce to table with it.
Veal Gravy, Endive with.— Wash and
clean twelve heads of endive, and beware of
the worms which generally are found in the
heai-t. After having taken off all the green
part of the leaves, wash the endive again in two
or three different waters, and blanch them to
take off the bitter taste. Then throw them
into cold water, and when quite cold squeeze
them till there is no water left in them, then
chop them very fine. Next' stew them in a
quantity of gravy sufficient to cover them
entirely, to which add a little salt and a very
small lump of sugar to cover the bitter tart
taste of the endive. Ascertain if they are done
enough by squeezing a bit between two fingers ;
if very tender they are done. Then add two
spoonfuls of Spanish sauce reduced, arid use
them either for entremets under poached eggs
or for entrees, such as minces of mutton,
fricandeaux, sweetbreads, fillets of fowl, &c.
Veal, Gravy for.— Take the bones and
trimmings of the veal, and if the bones are
large break them into small pieces. Put them
into a saucepan, and pour over them as much
cold water as will cover them. Supposing
Page 2136 · 1 recipe record 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
Dissolve a slice of butter in a stewpan, put in the onion and bacon, and when the latter begins to soften, put in the liver with a seasoning of pepper, salt, and grated nutmeg. Stir the mixture over the fire till the liver loses its red appearance, turn it out to cool, and beat it to a paste. Add four well-beaten eggs with a few stewed mushrooms or truffles cut into pieces, if these are to be had. Line a basin with thin slices of fat bacon, put in the mince, and cover the top with bacon. Cover the basin closely, and bake the mince in the oven, or gently steam it over hot water till a skewer will pierce it easily. Let it remain till cold, trim neatly, and serve cut into slices.
Veal, Godiveau (a kind of forcemeat).— Take a quarter of a pound of lean veal free from skin and sinew and an equal weight of good beef suet. Mince these very finely. Add a small bunch of parsley and a few chives chopped small, together with a seasoning of pepper, salt, and grated nutmeg. Pound the ingredients in a mortar till they form a smooth, firm paste, and place this on ice for an hour. Put it again into the mortar with three ounces of pure ice, and pound it till it looks soft and creamy. Roll it on the table with flour, divide it into small round balls about the size of marbles, and bake these on a baking-sheet in a moderately-heated oven. Time to bake the balls, five minutes.
Veal, Goose. — This very savoury dish, which is a favourite with many, may be made of breast of veal after the tendons or bones have been removed, or of the upper part of the flank of the loin, or of the skin of the best end of the neck which has been pared off with about an inch and a half of the flesh adhering to it. Lay the meat upon a table, cover with sage and onion stufling, such as is used for goose ; then roll it, bind securely with tape, and roast before a clear fire. When done enough place it upon a hot dish, and send good brown gravy and apple sauce to table with it.
Veal Gravy, Endive with.— Wash and
clean twelve heads of endive, and beware of the worms which generally are found in the heai-t. After having taken off all the green part of the leaves, wash the endive again in two or three different waters, and blanch them to take off the bitter taste. Then throw them into cold water, and when quite cold squeeze them till there is no water left in them, then chop them very fine. Next' stew them in a quantity of gravy sufficient to cover them entirely, to which add a little salt and a very small lump of sugar to cover the bitter tart taste of the endive. Ascertain if they are done enough by squeezing a bit between two fingers ; if very tender they are done. Then add two spoonfuls of Spanish sauce reduced, arid use them either for entremets under poached eggs or for entrees, such as minces of mutton, fricandeaux, sweetbreads, fillets of fowl, &c.
Veal, Gravy for.— Take the bones and trimmings of the veal, and if the bones are large break them into small pieces. Put them into a saucepan, and pour over them as much cold water as will cover them. Supposing
Records on this page
Veal Godiveau (a kind of forcemeat)