Cassell's dictionary of cookery

the veal steam gently till tender. Take up the veal, strain and skim the gravy, stir into it a cupful of sour cream and two table-spoonfuls of bruised capers. Let it boil, and pour it over the meat. If liked, the kidneys may be browned and steamed with the veal. Time to steam the veal, an hour and a half to two hours. Veal, Loin of, Stewed, Plain.— Take the chump end of a moderate-sized loin of veal ; put it into a stewpan with a slice of fresh butter, and turn it about until it is lightly and equally browned. Pour over it boiling stock or water to half its depth, and add two sliced carrots, two small onions, and a bunch of sweet herbs. Let it simmer gently for an hour, carefully removing the scum as it rises. Turn it upon the other side, and simmer another hour. Dish the joint. Skim the gravy, pour some of it over the veal, and send the rest to table in a tureen. Ham, bacon, or pickled pork should accompany this dish. Time, two hours. Probable cost, chump end of a loin of veal, lOd. per pound. Veal, Loin of. Stewed, Superior.— Take the chump end of a loin of veal weighing about seven pounds, and let the butcher bone it. FiU the cavity thus made with good veal forcemeat, and bind the meat into a good form with tape. Put it into a stewpan with haK a pound of bacon cut into slices, two carrots, two onions, each stuck with a clove, a bunch of sweet herbs, a few outer sticks of celery, half a teaspoonful of peppercorns, a blade of mace, and half the thin rind of a lemon. Half a dozen mushrooms may be added if liked, and will be an improvement. Barely cover the ingredients with veal stock, and let all simmer gently till the veal is tender. Draw the saucepan on one side, and take out as much of the stock as will be needed for sauce. Thicken this with white thickening or with a little butter rolled in flour. Place the veal on a dish, garnish with the bacon, pour the sauce over, and serve. Time to simmer the veal, two hours. Probable cost, veal, lOd. per pound. Sufficient for six or seven persons. Veal, Loin of. Stuffed and Braised (to eat cold).— Take a loin of veal with two neck-bones. Bone it, and stuif with good veal forcemeat. Wrap the sides round the forcemeat, skewer the joint firmly, and bind with tape, keeping it as oblong as possible. Wrap it in a napkin, tie the ends securely, and tie the meat also across in two or three places to keep it in shape. Place it on a bed of sliced vegetables in a braising-pan, cover with as much stock as will barely reach to the edge of the surface of the veal, close the stewpan, and boil and simmer the veal very gently for four hours. Take the stewpan from the fire, but do not take out the veal until the liquor is cool. Remove the napkin, tie the meat in a clean one, put over it a dish with a heavy weight upon it, and let it remain until the next day. Trim neatly, brush over with liquid glaze, and garnish with aspic jelly, parsley, &c. This dish wiU be much improved if three or four truffles finely minced, a little red tongue, and the veal kidney finely minced, be added to the forcemeat. Time to braise the veal, four hours.