Home › The Principles of Cookery › VEAL, BREAST OF, COLLARED (another way)

VEAL, BREAST OF, COLLARED (another way)

Bone a breast of veal. Lay it on the table, and spread on it a thick layer of nicely-seasoned oyster forcemeat (see OYSTERS, FORCEMEAT OF). Roll the veal as tightly as possible, and bind it with tape. Put it into boiling water, let it boil up once, skim the liquor carefully, draw the saucepan to the side of the fire, and let its contents simmer as gently as possible till the veal is tender. Put the bones into a separate saucepan with a moderate-sized onion, a bunch of sweet herbs, and a little pepper and salt. Let them simmer till the liquor is strong and pleasantly flavoured. Strain it, thicken with white thickening or a little flour and butter, and stir into it two or three table-spoonfuls of thick cream. If milk has to be used instead of cream the yolk of an egg may be beaten up with it. Serve the meat on a hot dish with the sauce poured over. This dish may be garnished with forcemeat balls, and with the sweetbread cut into slices, egged and bread-crumbed, and fried; or a little parsley and sliced lemon may be used instead. The meat is sometimes baked instead of boiled, and then a little weak stock should be put into the pan with it, and it should be basted frequently. If it is preserved in pickle it will keep good for some time. Time to simmer the veal, three to four hours. Probable cost, 1s. per pound.