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Veal, Braised Neck of
INGREof the neck of veal (from 3 to 4 lbs.), bacon, 1 tablespoonful of minced parsley, salt, pepper and grated nutmeg to taste; I onion.
VEAL, NECK OF. 2 carrots, a little celery (when this is not obtainable, use the seed), 1/24 glass of sherry, thickening of butter and flour, lemon-juice, 1 blade of pounded mace. AVERAGE COST, 3s. 6d.
Prepare the bacon for larding, and roll it in minced parsley, salt, pepper and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots and celery; and do not quite cover it with water. Stew it gently for 2 hours, or until it is quite tender; strain off the liquor; stir together over the fire, in a stewpan, a little flour and butter until brown; lay the veal in this, the upper side to the bottom of the pan, and let it remain till it is a nice brown colour. Place it in the dish; pour into the stewpan as much gravy as is required, boil it up up, skim well, add the wine, pounded mace and lemon-juice; simmer for 3 minutes, pour it over the meat, and serve.
TIME. Rather more than 2 hours.
SEASONABLE from March to October.
Veal, Roast Neck of. INGRE- DIENTS.-Veal, melted butter, forcemeat balls. AVERAGE COST, 10d. per lb.
Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.
TIME. About 2 hours.
SEASONABLE from March to October.
Veal Olive Pie (Cold Meat Cookery). INGREDIENTS for small pie. A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust. AVER- AGE COST, exclusive of the cold veal, 1s.
Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust and bake for 1 to 1½ hour; should the pie be very large, allow 2 hours. The pieces of rolled veal should be about 3 inches in length and about 3 inches round.
TIME.-Moderate-sized pie, 1 to 1 hour, SEASONABLE from March to October.
VEAL-AND-HAM PIE.
Veal Pie. INGREDIENTS for goodsized pie.-2 lbs. of veal cutlets, 2 slices of lean bacon or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy. AVERAGE COST, 3s.
Cut the cutlets into square pieces, and season them with pepper, salt and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 VEAL PIE, slices of lean bacon or ham placed at the top: if possible, this should be previously cooked, as undressed bacon makes the veal red and spoils its appearance. Pour in a little water, cover with crust, ornament it in any way that is approved; brush it over with the yolk of an egg, and bake in a wellheated oven for about 1 hour. Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added.
TIME. About 1 hour.
SEASONABLE from March to October.