The Ideal cook book

layer of slices of bacon, then some carrots and onions cut in slices, with a bundle of sweet herbs, pepper, salt and spices to taste ; lay the piece of veal in the middle, and moisten with about a pint of stock. Let the meat stew gently for two or three hours, basting the top occasionally. Then strain off the gravy, put it into a small saucepan, skim off superfluous fat, add to it a little butter mixed smooth with a small quantity of flour, and let the gravy reduce nearly to a glaze; pour it over the meat, the top of which should be previously browned with a salamander if necessary, and serve with a border of spinach. 207. Rolled Veal—Ingredients—Loin of veal, forcemeat, bacon, bread crumbs, eggs, lemon peel, sweet herbs, salt, cayenne, pounded mace, fat bacon. Bone a loin of veal and stuff it with forcemeat made of bacon, bread crumbs and eggs, and flavored with lemon peel, sweet herbs, salt, cayenne and pounded mace. Tie it up, keeping it the shape of a large sausage ; lay some slices of fat bacon on it, and stew gently for four hours in well-flavored stock. Let it cool; remove from the stock, and put it under heavy weights. When quite cold, glaze it. 208. Collared Calf’s Head —Ingredients—A calf head, 5 tablespoonfuls of parsley, 4 blades of pounded mace, pepper to taste, a grated nutmeg, a few thick slices of,ham, the yolks of 5 eggs boiled hard. Scald the head for ten minutes, then scrape off the hair ; divide the head and remove the brains ; boil for about two hours, and if tender remove the bones. When this is done flatten it on the table, sprinkle a thick layer of parsley, likewise of ham, and cut the yolks of the eggs into rings, and place these upon the ham, then season with pounded mace, white pepper and nutmeg between each layer; roll the head in a cloth, and tie as tightly as possible. Boil for about four hours then remove from the pot; place a heavy weight on the top. Let it remain till cold, then remove the cloth and serve. 209. Veal Sausages — Ingredients—Equal quantities of lean veal and fat bacon, a handful of sage, salt, pepper, a few anchovies, Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. _ Beat all in a mortar; and when thoroughly blended, roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. } 76 Tne Dominion Cook Book. 210. Veal Cutlets — Ingredients—4 lbs. of the best end of the neck of veal, 1/4 teaspoonful of minced thyme, rind of a small lemon, I bunch of parsley; 1 tablespoonful of butter, 1 teaspoonful of lemon juice, I egg, pepper and salt, bread crumbs, 1/4 lb. of bacon, To shape the cutlets, saw off the end of the rib bone, saw off the chine bone also, which lies at the back of the cutlets ; then form the cutlets to a neat shape. Mince thyme and lemon rind and parsley, as finely as possible; melt the butter, and add these ingredients to it; add also the egg, pepper and salt, and beat all up together; then rub very finely some crumbs of bread ; dip each cutlet into the mixture, then cover with bread crumbs ; when the gridiron is perfectly warm, arrange the cut- ‘ lets upon it. Have the fire nice and bright, but do not allow them to cook too fast or the bread crumbs will burn before the . cutlets are cooked through ; allow them to brown nicely on both sides ; about ten minutes will be the time. Serve on a wall of mashed potatoes in a circle; fill the centre of dish with rolls of bacon and with a nice brown sauce. (See ‘‘Sauces.”) For rolls.—Cut some neat slices of bacon, roll them up and run a skewer through each; place these in the oven for about. five minutes, then remove skewers and arrange in centre of the dish. 211. Haricot of Veal—Ingredients—Best end of a small neck, a little brown gravy, I pt. of peas, 6 small cucumbers, 2 lettuces, a little broth, a few forcemeat balls.