Veal Pluck. — Take a calf's heart with
the liver and lights. Wash the heart in several
waters, let it soak for half an hour, drain and
dry it, fill it with good veal forcemeat, tie thin
slices of fat bacon round it, and roast or bake
it. Soak the liver and lights, boil them for an
hour, and mince them. Put this mince into a
stewpan with a little pepper and salt, the thin
rind of half a lemon, half a blade of mace„
and a pinch of grated nutmeg. Cover with
gravy, and let it simmer gently till done
enough. Season with pepper and salt, and
add a table-spoonful of chopped parsley, a
table-spoonful of ketchup, and a httle strained
lemon-juice. SUce the remainder of the liver,
and fry in the usual way {see Liver, Fried).
Place the mince upon a dish, put the heart
upon it, and garnish tlie dish with the fried
Hver, fried rashers of bacon, toasted sippets,,
and parsley. Serve very hot, and send good
brown gravy to table with it. Time, one hour
and a half to roast the heart ; half an hour to
simmer the mince in the gravy.
Veal Pot Pie (economical family dish). —
Take two pounds of the breast or scrag of veal,
or, if prefeiTcd, two pounds of cold dressed veal✪ Veal Pie with Potatoes.
Cut it into small pieces convenient for sei-ving,
and with it half a pound of pickled pork. Put
it into a saucepan, cover with cold water, and
let it simmer gently till tender. If the veal
has been cooked, the bones and trimmings of
the meat only ought to be stewed. Put the
meat into a dish, and let it cool. Line the
edges of a large pie-dish with good plain pastry
or with bread dough rolled to the thickness
of half an inch. Put in the meat with six
or eight potatoes, and dredge a table-spoonful
of flour over it, with a tea-spoonful of pepper.
Strain the gravy upon it, adding water if
necessary to make the quantity up to one
quart. Cut off as much pastry as is required
to cover the dish, and lay the remainder in
slices upon the meat. Put some skewers across
to support the pastry, and place the cover on
the top. Press the edges secm-ely, make a slit
in the centre that the steam may escape, and
bake the pie in a weU-heated oven. When
serving turn the pastry on a dish, place the
meat upon it, and pour the gravy over all.
\^Tiolesome pastry may be made as follows :
— Put two pounds of flour into a bowl, mix
with it a tea-spoonful of salt, make a hole in
the centre, and stii- into it a tea-spoonful of
powdered saleratus dissolved in a cupful of
water. Make it into soft dough with som- milk.
Veal Pottage. — Cut away from a knuckle
of veal all the meat that can be stewed or made
useful in any waj', then break the bone into
four or five pieces, and put these into a stewpan
with an onion stuck with two cloves, a small
blade of mace, a bunch of parsley, a sprig of
thj-me, a bay -leaf, sLx or eight peppercorns.
VEA
( 1061 )
VEA
✪ Veal Pottage
Page 2161 · 3 recipe records 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
Veal Pluck. — Take a calf's heart with the liver and lights. Wash the heart in several waters, let it soak for half an hour, drain and dry it, fill it with good veal forcemeat, tie thin slices of fat bacon round it, and roast or bake it. Soak the liver and lights, boil them for an hour, and mince them. Put this mince into a stewpan with a little pepper and salt, the thin rind of half a lemon, half a blade of mace, and a pinch of grated nutmeg. Cover with gravy, and let it simmer gently till done enough. Season with pepper and salt, and add a table-spoonful of chopped parsley, a table-spoonful of ketchup, and a little strained lemon-juice. SUce the remainder of the liver, and fry in the usual way {see Liver, Fried). Place the mince upon a dish, put the heart upon it, and garnish the dish with the fried liver, fried rashers of bacon, toasted sippets, and parsley. Serve very hot, and send good brown gravy to table with it. Time, one hour and a half to roast the heart ; half an hour to simmer the mince in the gravy.
Veal Pot Pie (economical family dish). — Take two pounds of the breast or scrag of veal, or, if preferred, two pounds of cold dressed veal. Cut it into small pieces convenient for serving, and with it half a pound of pickled pork. Put it into a saucepan, cover with cold water, and let it simmer gently till tender. If the veal has been cooked, the bones and trimmings of the meat only ought to be stewed. Put the meat into a dish, and let it cool. Line the edges of a large pie-dish with good plain pastry or with bread dough rolled to the thickness of half an inch. Put in the meat with six or eight potatoes, and dredge a table-spoonful of flour over it, with a tea-spoonful of pepper. Strain the gravy upon it, adding water if necessary to make the quantity up to one quart. Cut off as much pastry as is required to cover the dish, and lay the remainder in slices upon the meat. Put some skewers across to support the pastry, and place the cover on the top. Press the edges securely, make a slit in the centre that the steam may escape, and bake the pie in a well-heated oven. When serving turn the pastry on a dish, place the meat upon it, and pour the gravy over all. Wholesome pastry may be made as follows : — Put two pounds of flour into a bowl, mix with it a tea-spoonful of salt, make a hole in the centre, and stii- into it a tea-spoonful of powdered saleratus dissolved in a cupful of water. Make it into soft dough with some milk.
Veal Pottage. — Cut away from a knuckle of veal all the meat that can be stewed or made useful in any waj', then break the bone into four or five pieces, and put these into a stewpan with an onion stuck with two cloves, a small blade of mace, a bunch of parsley, a sprig of thyme, a bay -leaf, sLx or eight peppercorns.
VEA
( 1061 )
VEA
Records on this page
Veal Pie with PotatoesVeal Pot PieVeal Pottage