Veal, Shoulder of, Larded. — Have
every particle of bone removed from
a nice fat shoulder of veal, roll it up
tight, and put two skewers at each
end, or use a piece of twine. Cut in
small strips % lb. of larding-pork,
and lard all the top of the shoulder.
Remove the rind of lb. of bacon,
cut it in thick slices, and garnish the
bottom of a brazier with them. Add
one table - spoonful of butter to the
bacon. When hot put the meat over
it, and let it brown for twelve minutes.
Pour over slowly while stirring one
quart of hot broth (if not at hand,
half a teaspoonful of beef extract di-
luted in the same quantity of warm
water as of broth will answer). Sea-
son with one large carrot, two red
onions, a bouquet of a small bay-
leaf, three sprigs of parsley, half a
branch of white celery, two cloves, a
very tiny branch of thyme, one tea-
spoonful of salt, and one salt-spoonful
of black pepper. Put only half of
this seasoning if broth is used. Have
all the bones cut in pieces ; add them,
and also one calf’s foot, cut in four,
or half of a veal knuckle. They must
be plunged first in boiling water,
and drained on a clean towel. Place
also a piece of buttered paper over
the saucepan and put on the cover.
Cook on a slow fire constantly for
two hours and a half. Remove the
skewers and pour half of the gravy
over the shoulder through a strainer ;
serve the other half in a sauce-boat.
Veal Stew with Noodles
VEAL
Vegetables
Wash one quart of split pease ; put
them in a saucepan with two quarts
of cold water, salt, and one onion,
and cook for two hours, covered ;
pass through a sieve. Put in a hot
bowl, add two table -spoonfuls of
butter and half a teaspoonful of
pepper.
Veal Stew with Noodles.- — Cut 3
lbs. of veal breast in pieces two inches
square, put them in a bowl with luke-
warm water, rub, drain, and dry them
with a clean towel. Cover the meat
with cold water in a saucepan ; when
at boiling-point skim carefully, sea-
son with half a table-spoonful of salt,
one salt-spoonful of pepper, a bouquet
of three sprigs of parsley, half a bay-
leaf, two cloves, two large white
onions. Cover the saucepan, and
cook forty -five minutes. Mix one
table -spoonful of fresh butter with
half a table-spoonful of flour, add it to
the stew, stir well, remove the sauce-
pan from the fire, add the yolks of two
raw eggs, previously beaten with a lit-
tle of the gravy, and half a teaspoon-
ful of vinegar. Stir again, but do not
cook. While the stew is cooking, pre-
pare the egg noodles. Put in boiling
salted water Yz lb. of egg noodles✪ Veal Stew with Noodles, cook
slowly eight minutes, drain them well.
Arrange the veal in the centre of a hot
platter with the noodles.
Veal Sweetbreads.
For recipes, see Sweetbreads.
Veal. — The following additional rec-
ipes for cooking veal will be found
under their respective headings as
indicated :
Veal Curry. See Force-meats.
.. Force-meat.
.. Fritters. See Fritters.
.. Sandwiches. See Sandwiches.
.. Soup. See Soups.
VEGETABLES
Page 451 · 1 recipe record 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
Veal, Shoulder of, Larded. — Have every particle of bone removed from a nice fat shoulder of veal, roll it up tight, and put two skewers at each end, or use a piece of twine. Cut in small strips % lb. of larding-pork, and lard all the top of the shoulder. Remove the rind of lb. of bacon, cut it in thick slices, and garnish the bottom of a brazier with them. Add one table - spoonful of butter to the bacon. When hot put the meat over it, and let it brown for twelve minutes. Pour over slowly while stirring one quart of hot broth (if not at hand, half a teaspoonful of beef extract diluted in the same quantity of warm water as of broth will answer). Season with one large carrot, two red onions, a bouquet of a small bayleaf, three sprigs of parsley, half a branch of white celery, two cloves, a very tiny branch of thyme, one teaspoonful of salt, and one salt-spoonful of black pepper. Put only half of this seasoning if broth is used. Have all the bones cut in pieces ; add them, and also one calf’s foot, cut in four, or half of a veal knuckle. They must be plunged first in boiling water, and drained on a clean towel. Place also a piece of buttered paper over the saucepan and put on the cover. Cook on a slow fire constantly for two hours and a half. Remove the skewers and pour half of the gravy over the shoulder through a strainer ; serve the other half in a sauce-boat.
Veal Stew with Noodles
Vegetables
Wash one quart of split pease ; put them in a saucepan with two quarts of cold water, salt, and one onion, and cook for two hours, covered ; pass through a sieve. Put in a hot bowl, add two table -spoonfuls of butter and half a teaspoonful of pepper.
Veal Stew with Noodles. — Cut 3
lbs. of veal breast in pieces two inches square, put them in a bowl with lukewarm water, rub, drain, and dry them with a clean towel. Cover the meat with cold water in a saucepan ; when at boiling-point skim carefully, season with half a table-spoonful of salt, one salt-spoonful of pepper, a bouquet of three sprigs of parsley, half a bayleaf, two cloves, two large white onions. Cover the saucepan, and cook forty -five minutes. Mix one table -spoonful of fresh butter with half a table-spoonful of flour, add it to
the stew, stir well, remove the saucepan from the fire, add the yolks of two raw eggs, previously beaten with a little of the gravy, and half a teaspoonful of vinegar. Stir again, but do not cook. While the stew is cooking, prepare the egg noodles. Put in boiling salted water Yz lb. of egg noodles, cook slowly eight minutes, drain them well. Arrange the veal in the centre of a hot platter with the noodles.
Veal Sweetbreads.
For recipes, see Sweetbreads.
Veal. — The following additional recipes for cooking veal will be found under their respective headings as indicated :
Veal Curry. See Force-meats.
.. Force-meat.
.. Fritters. See Fritters.
.. Sandwiches. See Sandwiches.
.. Soup. See Soups.
Records on this page
Veal Stew with Noodles