The Ideal cook book

Line a pudding mould or tin pail with a rich paste and fill the cavity with bits of veal cut into small pieces; add a few pieces of salt pork and season to taste with butter, pepper, salt, parsley and thyme, and sufficient boiling water to fill the mould two-thirds full; dredge with flour and then cover the top with paste, and after placing the cover on firmly, tie a cloth closely over the entire mould, and place it in boiling water and allow it to boil an hour or more. 202. Veal Cake—Ingredients—Some hard boiled eggs, a layer of ham, tongue or sausage meat, salt, pepper, and nutmeg, a layer of veal. Have some slices of veal; put a layer of hard boiled eggs into a dish, then a layer of ham, tongue or sausage meat ; season with salt, pepper, and a little nutmeg; then a layer of veal— in this way fill up the dish. Bake in the oven with a little water in the dish, kecp it covered while baking ; when done put a weight on until cold, then turn it out. A nice dish for breakfast or supper. 203. Veal (Marbled)—Ingredients—Spice, butter, tongue and veal. Take some cold roasted veal, season with spice, beat in a mortar; skin a cold boiled tongue, cut up and pound it to a THE Dominton Cook Book. paste, adding to it nearly its weight of butter ; put some of the — veal into a pot, and strew in lumps of the pounded tongue ; put in another layer of the veal and then more tongue; press it down and pour clarified butter on top ; this cuts very prettily _ like veined marble. White meat of fowls may be used instead of veal. 204. Veal Scallop—Ingredients—Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter. Chop some cold roast or stewed veal very fine; put a layer on the, bottom of a pudding dish well buttered ; season with pepper and salt. Next havea layer of finely-powdered crackers ; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full; spread over all a thick layer of cracker-crumbs, seascned with salt and wet into a paste with milk and two beaten eggs. Stick pieces of butter all over it, cover closely, and bake half an hour; then remove the cover and bake long enough to brown nicely. Do not get it too dry. 205. Quenelies of Veal—Ingredients—1 Ib. of veal cutlet, a gill of water, salt, butter, nutmeg, flour, 4 eggs, % gill of cream. . Remove the skin from one pound of veal cutlet, and cut it into small pieces. Put into a stewpan a gill of water, a pinch of salt, and a small piece of butter; when boiling stir in as much flour as will form a paste ; when it is smooth put it away to get cold, then take half the quantity of butter that you have of veal, and half the quantity of paste you have of butter, put the paste into a mortar, pound it well, then add the butter, pound it, then add the veal; pound well for ten minutes, add one whole egg, three yolks of eggs, salt, pepper, a little grated nutmeg, work well together, pass through a wire sieve, stir in half a_ gill of cream, shape the queneiles with two tablespoons, place them in a well-buttered stew pan, leaving a clear space on one side ; put a good pinch of salt in that space, pour in sufficient boiling water to cover the quenelles, and leave them to poach for ten minutes, then drain them carefully on a cloth; arrange on a dish. 206. Fricamdeau of Veal—Ingredients—A fillet or cushion of 4 veal, lard, bacon, carrots, onions, sweet herbs, salt, pepper, spices, stock, spinach. Neatly trim a nice piece of fillet or cushion of veal, lard it thickly on one side with bacon. Place in a large stewpan a Meats. . 75