Cassell's dictionary of cookery

there is a quart of water, add a bunch of parsley, two sprigs of thyme or marjoram, a quarter of the rind of a lemon thinly pared, a blade of mace, a pinch of pepper, and a few strips of bacon-rind if they are at hand. Cover the saucepan closely, and simmer the liquor gently till it is strong and pleasantly flavoured. Strain it, pour it into a bowl, and when cold remove the fat from the top. When wanted, thicken with a little brown thickening, and let it remain at the side of the fire till it has thrown up the fat. If brown thickening is not at hand, mix two table-spoonfuls of liour smoothly with a little cold water and a slice of butter, boil this with the stock, and add a little sugar-browning. Pour the fat from the pan under the veal, leaving the brown gravy untouched. Stir the sauce into the pan, dissolve a small lump of sugar in it, add a little salt, boil it up once more, and serve very hot. A little boiling cream may be added if liked. Time, one to two houi's to simmer the stock. Veal, Grenadin of. — Prepare an equal number of neat pieces of lean veal seasoned with pepper, salt, and pounded mace, and of slices of good bacon, together with a portion of good forcemeat. Line a small dish with a veal caul, and be careful to leave as much of the skin hanging over the sides as will cover the meat entirely. Fill the dish with alternate layers of bacon, veal, and forcemeat, and let bacon form the undermost and uppermost layers. ]\Iinced mushrooms and savoury herbs may be added or not. Fasten the caul over the meat, tie three or four folds of paper over the dish, and bake the grenadin in a moderately-heated oven. Turn it upon a dish, and send plenty of good brown gravy to table with it. Time to bake a small dish, about an hour. Veal, Grenadins of.— Take a slice of veal from the fillet about an inch in thickness, and divide it into neat round pieces ; or if preferred the round piece of lean cut out of five or six chops from tlie best end of a neck or loin of veal may be used. Flatten the collops, anlarded them on one side only very thickly with strips of fat bacon. Put the bones and trimmings of the veal into a stewpan with a pint and a half of cold water, a carrot, a turnip, an onion stuck with two cloves, a bunch of sweet herbs, a sprig of marjoram, an ounce of lean ham, a small lump of sugar, half a tea-spoonful of unmixed mustard, and a little salt and white pepper. Let the sauce boil till it is strong and pleasantly flavoured. Skim frequently, and when it is done enough strain, let it get cold, and then remove the cake of fat from the top. Rub the bottom of a bright stewpan quickly across with garlic, dissolve a thick slice of fresh butter in it, lay in the pieces of veal, the larded side uppermost, and let them remain until they are lightly browned. Pour in as much of the strained gravy as will just touch without covering the larding, and let the veal simmer gently till done enough. Skim the gravy, and baste the veal with the liquor frequently. Take out the veal, and put into the gravy a pint of young freshly-shelled green peas, with a small lump of white sugar. Leave the lid off the pan, and let the peas boil VEA ( 10-19 ) VEA