Cassell's dictionary of cookery

pepper and salt, and add pounded mace. Pour a quarter of a pint of veal gravy over the meat ; lay a cover of pastry on the top, moisten the edge of the piece of pastry, draw it over the cover, and press the two closely together. Wring a pud- ding-cloth out of boiling water, flour it, and tie the basin loosely in it. Plunge it into fast- boiling water, and boil quickly irntil done enough. Take it up, let it stand a few minutes, turn it upon a dish, and serve very hot. A pound and a half of lean veal and half a pound of ham will make a moderate-sized pudding. Time to boil the pudding, two hours to two hours and a half. Probable cost, 2s. 6d. Sufficient for four persons. Veal Pudding, Baked.— Take half a pound of cold roast veal carefully freed from skin, fat, and gristle, and finely minced. IMix thoroughly with it a tea-spoonful of salt, a pinch of cayenne, a pinch of grated nutmeg, and the grated rind of half a lemon. Pour half a pint of nicely-flavoured boiling gravy (made by stewing the trimmings of the veal in water) over two ounces of finely-grated bread-crumbs. Let this cool, then stir into it the minced veal, and add three well-beaten eggs. Whisk the mixture briskly for a minute or two, turn it into a well-buttered dish, and bake in a moderate oven. If liked, the crimibs may be soaked in cream instead of gravy. Time to bake the pudding, one hour. Probable cost, lOd., exclu- sive of the cold meat. Sufficient for three or four persons. Veal Quenelles (an entree). — Take a slice of lean veal from tlie leg, cut it in long thin slices, and scrape it with a knife till nothing but the fibre remains. Put it in a mortar, pound for ten minutes, then pass it through a wire sieve upon a plate. Put back in a mortar six ounces of the veal thus prepared, also four ounces of panada, and three ounces of fresh butter. Pound these ingredients together tiU they are perfectly blended and form a smooth paste, and add gradually a little pepper, salt, and pounded mace or grated nutmeg. The more the forcemeat is pounded the better it will be. Moisten gradually with two whole eggs, and pound it again. Poach a smaU ball in boiling water to see if the forcemeat is light, fine, and delicately flavoured. If it is not sufficiently firm, add the yolk only of another egg. The white will only serve to render the quenelles hollow and puffy inside. A small quantity of white sauce will improve the force- meat, which should be kept in a cool place till wanted. Half an hour before the quenelles ai'e to be served mould the forcemeat into small balls, roll these in flour, and throw them into fast-boiling water slightly salted. When they are done enough take them up, put them on a dish, pour on them haK a pint of nicely-flavoured white sauce, and serve very hot. Mushrooms or trutiies may bo added to the sauce if Kked. Time to poach the quenelles, about a quarter of an hour. Probable cost, veal, Is. Id. per pound. Sufficient for a small dish. Veal Quenelles (another way). — Take the fleshy part of veal, cut it into slices, and scrape it with a knife till you have got ofl: all the meat without the sinews. About haK a VEA ( 1062 ) VEA