Recipes Of The Past: Veal

Showing posts with label Veal. Show all posts

Showing posts with label Veal. Show all posts

FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.

Author: Top of the Rock Astronaut / Labels: Forcemeat and Stuffing, Fowl, Hare, Turkey, Veal

INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs.

Mode.--Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

Note.--In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

ALMOND SOUP

Author: Top of the Rock Astronaut / Labels: Almonds, Beef, Soup, Veal

INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1 oz. of vermicelli, 4 blades of mace, 6 cloves, 1/2 lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 2 quarts of water.

Mode.--Boil the beef, or veal, and the mutton, gently in water that will cover them, till the gravy is very strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quantities of vermicelli, mace, and cloves, to 2 quarts. Let it boil till it has the flavour of the spices. Have ready the almonds, blanched and pounded very fine; the yolks of the eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them till they are a mere pulp, and keep adding to them, by degrees, a little soup until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream.

Time.--3 hours.

Seasonable all the year.

Sufficient for 8 persons.

VEAL PIE

Author: Top of the Rock Astronaut / Labels: Veal

Crust for veal or chicken pie, two teacups flour, two teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls shortening; beat one egg and fill the teacup with milk, add to flour. Boil veal in cold water until quite tender, keep out a quart of the broth after it is cooked. When two-thirds done put in the salt.

Gravy for Pie.

Two tablespoonfuls melted butter, three tablespoonfuls flour; mix well, add salt and pepper, one cup cream, slightly warm; stir in the quart of broth after thickening is added. Cook about fifteen minutes, stir, but do not boil. Put meat and gravy in baking dish, cover with dough and bake twenty minutes.

VEAL LOAF II

Author: Top of the Rock Astronaut / Labels: Veal

Three pounds of veal chopped fine, one-half pound salt or fresh pork, one cup powdered crackers, one cup water, two eggs, three teaspoonfuls salt, three teaspoonfuls sage, one teaspoonful pepper. Bake in rather quick oven.

VEAL LOAF

Author: Top of the Rock Astronaut / Labels: Veal

Three pounds of raw veal chopped very fine, butter size of an egg, three eggs, three tablespoonfuls cream or milk. Mix the eggs and cream together. Mix with the veal four pounded[Pg 45] crackers, one teaspoonful black pepper, one large tablespoonful salt, one large teaspoonful sage. Mix well together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin slices.

VEAL CUTLETS

Author: Top of the Rock Astronaut / Labels: Veal

Get a thick cutlet, one and a half inch thick, second cut with little round bone; have it scored on both sides. Then chop it all over on both sides with the edge of a china plate, until the meat is very ragged. Salt and pepper it, and rub flour into both sides until it will hold no more. Put two heaping tablespoonfuls of butter in a skillet and when hot put in the cutlet. Brown on both sides a golden brown, then add one cup of soup stock, or one cup boiling water, pouring it into the skillet. Let simmer one hour.

VEAL BIRD

Author: Top of the Rock Astronaut / Labels: Veal

Make a dressing of bread crumbs, melted butter, salt, pepper, and, if desired, a little sage. Cut veal cutlets into pieces about the size of palm of hand. Put a spoonful of dressing into each piece, roll, and fasten with a toothpick. Put in a pan with a cup of hot water or stock, cover and bake. Arrange around a platter or chop plate. Fill center with a pound of peas. This is delicious cooked in a fireless cooker.

HUNGARIAN GOULASH

Author: Top of the Rock Astronaut / Labels: Veal

Slice a peeled onion and cook it until brown in three tablespoonfuls of fat tried out of salt pork; take out the onion and turn in one and one-half pound lean uncooked veal cut into inch cubes. Stir and cook the meat until slightly browned, then, rejecting the fat, if there be any in the pan, place the meat in a casserole; add about a pint of broth or boiling water, a teaspoonful pepper, cover the dish and set to cook in the oven. In the meantime add more fat to the pan; when hot, brown in it a dozen balls cut from pared potatoes and a dozen small onions; when the onions are well browned, add to the casserole, and after the meat has been cooking an hour, add a teaspoonful salt and the potatoes, and if desired two tablespoonfuls flour mixed to a thin paste with cold water. Let cook in all about two hours. Serve from the casserole.

VEAL BOUILLON

Author: Top of the Rock Astronaut / Labels: Soup, Veal

Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.

Veal Gumbo

Author: Top of the Rock Astronaut / Labels: Veal

In two tablespoonfuls of hot fat brown one chopped onion and quarter of a pound of fat ham cut into dice. Add 1 qt. of boiling water, ½ a can of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a half longer, adding seasoning as necessary ½ an hour before it is done. Serve with a separate dish of boiled rice.

Veal Salad

Author: Top of the Rock Astronaut / Labels: Salad, Veal

Chop cold veal very fine, season, mix well with mayonnaise dressing. Heap on lettuce leaves. Garnish with slices of hard boiled egg.

Jellied Veal

Author: Top of the Rock Astronaut / Labels: Veal

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced onions, a bay leaf, a few pepper corns, 12 whole cloves and ½ a teaspoonful of ground allspice. Let it simmer for an hour longer. Take out the meat, remove all the bones and pick the meat into small pieces. Put it into a mould, reduce the liquor to 1 qt., add salt and pepper. Turn over the meat and stand away for 12 hours or more to harden.

Veal Rissoles

Author: Top of the Rock Astronaut / Labels: Veal

Mince a few slices of cold veal fine and the same quantity of ham or bacon; add one tablespoonful of minced parsley and one of herbs, a very little nutmeg, cayenne and salt. Mix into a paste with a well-beaten egg. Form into balls, egg and bread crumb them and fry in hot fat.

Frenchman's Pie

Author: Top of the Rock Astronaut / Labels: Chicken, Liver, Veal

Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1½ ozs. of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.

Veal Loaf

Author: Top of the Rock Astronaut / Labels: Veal

Chop fine, 3½ lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a loaf, and bake without water. Quick heat at first. A little grated lemon peel is an improvement.

Veal and Tomato Salad

Author: Top of the Rock Astronaut / Labels: Salad, Veal

Take thick slices of cold veal and remove all the fat. Cut into dice, chop up tomatoes in the same sized pieces. Mix well and cover with mayonnaise.

Veal Eggs in a Nest a la Turin

Author: Top of the Rock Astronaut / Labels: Veal

Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of chopped mushrooms. Bind the mixture with a beaten egg, stir over the fire one minute and set aside to cool. Flour your hands and form into balls the size and shape of an egg; let them get cold, roll in egg and cracker-dust[Pg 53] and fry in deep fat. Arrange upon a platter a border of spaghetti, boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato sauce. Heap the eggs in the centre.

Veal and Ham Pates

Author: Top of the Rock Astronaut / Labels: Ham, Veal

Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3 ham. A few mushrooms are a pleasing addition. To each cup of the mixture allow a tablespoonful of fine crumbs; season highly with salt, a dash of cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with stock, or butter and water, and heat in a vessel set in another of hot water, to a smoking boil. Take from the fire, stir in a beaten egg and a glass of sherry, and fill in shells of pastry that have been baked empty. The shells should be hot when the mince goes in. Set in the oven for 2 or 3 minutes, but the mixture must not cook.

Veal Mould

Author: Top of the Rock Astronaut / Labels: Veal

Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a mould. Place in the mould alternate layers of thin slices of cold veal and ham. Cover with stock well boiled down. Set into the oven for ½ an hour; when cold turn out of mould and garnish with parsley.

Minced Veal and Macaroni

Author: Top of the Rock Astronaut / Labels: Veal

Mince ¾ of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould and line it with some boiled macaroni. Mix more macaroni with the veal mixture, fill the mould, put a plate on it and steam for ½ an hour. Turn out carefully, pour a good brown gravy around it.

Subscribe to: Posts (Atom)