The white ribbon cook book

Break the shank bone, wash it clean, and put it into 2 qts. of water, 1 onion peeled, a few blades of mace and a little salt; set over a quick fire, and remove the scum as it rises; wash carefully 3^ lb. of rice, and when the veal has cooked for about an hour skim it well and throw in the rice; simmer for ^ of an hour slowly; when done put the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal. Veal and Ham Pie — Forcemeat balls, 1 or 2 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, parsley, whites of eggs. Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and thin slices of ham. Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley and sweet herbs, grated lemon peel, salt, cayenne, and pounded mace. Pound all in a mortar, and bind with 1 or 2 eggs. Line a pie with good 70 White Ribbon Cook Book, paste, and fill it with layers (not too close), first one of ham, then one of veal, of forcemeat balls, of the eggs (cut in halves), and so on; a few mushrooms may be added; put in some gravy; lastly, a layer of thin bacon, and cover all with tolerably thick crust, glaze. Bake for about 4 hours in a moderate oven. Make a hole in the top, and insert some good savory jelly — made with an ox or calf's foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of egg. Leave till quite cold, then it can be cut with a sharp knife into slices. Veal Pudding —— Slice boiled veal about }^ an inch in thickness; butter a pudding dish and have ready 2 cupfuls of boiled rice; put first a layer of rice, then one of meat; season to taste, and add, if you like, a little chopped sage. Beat 1 egg into 1 cupful of milk; add a little salt and pour over the pudding; bake % of an hour. Veal Cake — One-half lb. veal cutlets, 1 rasher of ham, 2 hard-boiled eggs, a little veal stuffing, and 3^ oz. of gelatine. Cut the eggs into slices and arrange them at the bottom and sides of a pie-dish. Cut the veal and ham into rather small pieces; arrange them in layers, with a little stuffing and egg between, and a small quantity of water, pepper and salt. Cover with a plain crust, in which make two holes. Bake very slowly for 2 hours. Before it is done have ready the gelatine dissolved in 3^ teacupful of boiling water, with pepper and salt. Pour this into the holes in the crust. Shake it down well, to mix together. Turn out when cold. Veal (Marbled) — Spice, butter, tongue and veal. Meats. 71 Some cold roasted veal, season with spice, beat in a mortar; skin a cold boiled tongue, cut up and pound it to a 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. Veal Scallop — Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter.