from a large, thin veal steak. Make a
force-meat of a cupful of minced ham,
half a cupful of bread-crumbs, a doz-
en stoned and minced olives, salt and
pepper to taste. Moisten this mixt-
ure with enough milk to make it into
a thick paste. Lay the veal steak
upon a pastry-board, spread it with the
force-meat, roll it upon itself, and sew
this roll up tightly in a piece of mus-
lin. Put into a pot with enough sea-
soned veal stock to cover✪ Veal Galantine it, and
simmer for at least three hours. Let
the meat get cold in the liquor, then
remove the cloth and set under a
heavy weight in a cold place until
wanted. This galantine is very nice
served with a jelly made by add-
ing i oz. of gelatine to a pint of
skimmed, cleared, and seasoned veal
stock. Pour into a border- mould to
form.
Veal and Ham Pie. — Remove the
bones of a breast of veal, which use
for gravy, stewing them long and
slowly ; put a layer of veal, pepper
and salt, then a sprinkling of ham ;
if boiled, cut in slices; if raw, cut a
slice in dice, which scald before using ;
then more veal, and again ham.
Force-meat balls or chopped, hard-
boiled eggs, and binding into a
paste with raw eggs ; then make
into balls, which drop into the crevices
of the pie ; boil two or three eggs quite
hard, cut each into four, and lay
them round the sides and over the
top; pour in about a gill of gravy✪ Veal and Ham Pie,
and cover with pastry. The force-
meat may be left out and sweetbread,
cut up, or mushrooms put in.
Veal, Jellied. — Take a knuckle of
veal, wipe, put in a kettle, cover with
cold water, and bring slowly to a
boil ; skim, and let simmer for two
hours; add a slice of onion, a blade
of mace, a dozen whole cloves, half
a dozen peppercorns, half a tea-
spoonful of ground allspice, and one
grated nutmeg ; let simmer gently
for one hour longer. Take the joint
of veal up, remove the bones and
gristle, put the meat in a square
mould, strain the liquor, and boil
until reduced to one quart; add half
a teacupful of vinegar, the juice
of a small lemon✪ Veal, Jellied, with pepper and
salt ; pour it over the meat, and
stand aside overnight to cool. When
ready to serve, turn carefully out
of the mould ; garnish with parsley
and thin slices of lemon. Slice very
thin.
Veal, Jugged. — Take from 2 to 3
lbs. of lean veal, cut it into neat
slices convenient for serving, and
season with salt, cayenne, and pow-
dered mace. Put the slices into an
earthen jar, pour over them half a
pint of strong stock, and add a small
bunch of sweet herbs and a roll of
thin lemon-rind✪ Veal, Jugged. Cover the jar close-
ly by tying over it two or three folds
of paper. Put it in a dripping-tin
three parts filled with boiling water,
and place it in a moderately heated
oven. Let it remain till the meat
is tender. Take it out, remove the
herbs and the lemon- rind; thicken
the gravy with a little brown thick-
ening, add the strained juice of half
a lemon, and serve the meat on a hot
dish with the gravy poured over it.
Tiine to stew the meat, two hours
and a half to three hours.
Veal Loaf
VEAL
Veal, Pain de Foie
✪ Veal Loaf
Page 447 · 6 recipe records on this page
Presented as published in 1902. 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
from a large, thin veal steak. Make a force-meat of a cupful of minced ham, half a cupful of bread-crumbs, a dozen stoned and minced olives, salt and pepper to taste. Moisten this mixture with enough milk to make it into a thick paste. Lay the veal steak upon a pastry-board, spread it with the force-meat, roll it upon itself, and sew this roll up tightly in a piece of muslin. Put into a pot with enough seasoned veal stock to cover it, and simmer for at least three hours. Let the meat get cold in the liquor, then remove the cloth and set under a heavy weight in a cold place until wanted. This galantine is very nice served with a jelly made by adding i oz. of gelatine to a pint of skimmed, cleared, and seasoned veal stock. Pour into a border- mould to form.
Veal and Ham Pie. — Remove the bones of a breast of veal, which use for gravy, stewing them long and slowly ; put a layer of veal, pepper and salt, then a sprinkling of ham ; if boiled, cut in slices; if raw, cut a slice in dice, which scald before using ; then more veal, and again ham. Force-meat balls or chopped, hardboiled eggs, and binding into a
paste with raw eggs ; then make into balls, which drop into the crevices of the pie ; boil two or three eggs quite hard, cut each into four, and lay them round the sides and over the top; pour in about a gill of gravy, and cover with pastry. The forcemeat may be left out and sweetbread, cut up, or mushrooms put in.
Veal, Jellied. — Take a knuckle of veal, wipe, put in a kettle, cover with cold water, and bring slowly to a boil ; skim, and let simmer for two hours; add a slice of onion, a blade of mace, a dozen whole cloves, half a dozen peppercorns, half a teaspoonful of ground allspice, and one grated nutmeg ; let simmer gently for one hour longer. Take the joint of veal up, remove the bones and gristle, put the meat in a square mould, strain the liquor, and boil until reduced to one quart; add half a teacupful of vinegar, the juice of a small lemon, with pepper and salt ; pour it over the meat, and stand aside overnight to cool. When ready to serve, turn carefully out of the mould ; garnish with parsley and thin slices of lemon. Slice very thin.
Veal, Jugged. — Take from 2 to 3 lbs. of lean veal, cut it into neat slices convenient for serving, and season with salt, cayenne, and powdered mace. Put the slices into an earthen jar, pour over them half a pint of strong stock, and add a small bunch of sweet herbs and a roll of thin lemon-rind. Cover the jar closely by tying over it two or three folds of paper. Put it in a dripping-tin three parts filled with boiling water, and place it in a moderately heated oven. Let it remain till the meat is tender. Take it out, remove the herbs and the lemon- rind; thicken the gravy with a little brown thickening, add the strained juice of half a lemon, and serve the meat on a hot dish with the gravy poured over it. Tiine to stew the meat, two hours and a half to three hours.
Veal Loaf
Veal, Pain de Foie
Records on this page
Veal GalantineVeal and Ham PieVeal, JelliedVeal, JuggedVeal LoafVeal, Pain de Foie