Harper's cook book encyclopædia

Veal, Rissoles of. — To i lb. of cold veal, finely minced, allow half a teacupful of grated bread-crumbs, a teaspoonful of powdered sweet herbs, a teaspoonful of grated lemon -peel, a pinch of cayenne pepper, and two well -beaten raw eggs. Mix all the ingredients well together, adding the eggs last. Flour the hands, and form the mixture into balls about the size of a hen’s egg. Fry them in boiling lard till a delicate brown, and serve with slices of lemon placed round the dish. Veal, Roast. — Take out the bone, fill the space with a fine force-meat, and let the fat be skewered quite round ; stuff it also well under the skin with bread, sage, chopped onions, and parsley, very much depending on the quantity and flavor of the stuffing. Cover the fat with buttered paper and roast at a distance from the fire ; or, if baked in an oven, bake slowly, basting often until it is TABLE SET FOR AN INFORMAL SUNDAY-EVENING SUPPER Veal, Roulade of Veal, Shoulder of thoroughly done. Serve with melted butter. Veal, Roulade of. — Remove the bone from 4 lbs. of veal ; lay it flat, and sprinkle it with chopped parsley, sweet herbs, pepper, and salt ; lay over this slices of bacon ; roll it up and tie securely ; rub a little lard over the outside, and roast in a quick oven for two hours, basting frequently. Allow to cool, and garnish with parsley or cresses. Veal, Saddle of, Larded, with Chicory. — From a nice saddle of veal, about 10 lbs., remove the skin at the top, and also most of the fat which surrounds the kidneys. Sprinkle over it two pinches of salt and one of pepper, and rub in well ; then bring together the two ends and join them with a skewer. Put I lb. of lardingpork cut in small strips in a bowl of ice-water one hour before using. With a medium-sized larding-needle lard the saddle. Sprinkle with two pinches of salt and pepper. Cut in small pieces all the fat, and put over the meat. Cover with a buttered paper. Put in oven and cook two hours. After the first half-hour baste every fifteen minutes. Remove all fat from the surface of the gravy, and strain. Put the hearts of six large heads of chicory aside to be used as a salad. Wash the balance in several waters, and boil in plenty of boiling water with half a tablespoonful of salt for thirty minutes. Drain through a colander, then plunge in cold water. Squeeze well. Chop fine, and strain. Put in a saucepan half a table - spoonful of butter and the same of flour. Cook three minutes, stirring. Put the chicory in it, mix well, add one gill of good consomme. Cook eight more minutes, remove from the fire, and finish with two table - spoonfuls of glace de viande. Serve around the saddle. Veal Salad. — One and one-half pounds of veal, one pork chop, boiled 26 j until tender, then chopped very fine. Mix together equal quantities of cabbage and celery, chopped fine. Measure the chopped meat, and add to it the same quantity of the cabbage and celery with a teaspoonful of celery seed, and salt to taste. Dressing : Yolks of four eggs, one cupful of cream, half a cupful of strong vinegar, teaspoonful each of mustard, pepper, and salt, and a tablespoonful of sugar. Boil and stir until thick and smooth. When ready to take from the fire, add butter the size of a walnut. When cold, pour over the veal and cabbage mixture.