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Veal, Stewed Knuckle of, and Rice
INGREDIENTS. -Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/21 lb. of rice. AVERAGE COST, 6d. per lb.
Have the knuckle cut small, or cut some cutlets from it, that it may be just large KNUCKLE OF VEAL. from A to B, sufficiently indicates the direction which should be given to the KNUCKLE OF VEAL. enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shankbone, wash it clean, and put the meat into a stewpan with sufficient water to cover it.
Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises.
When it has simmered gently for about VEAL, LOIN OF. hour, add the remaining ingredients, and stew the whole gently for 24 hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon and a tureen of parsley-and-butter to table with it.
TIME.-A knuckle of veal weighing 6 lbs., 3 hours' gentle stewing.
SEASONABLE from March to October.
Note.-Macaroni, instead of rice, boiled with the veal, will be found good; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley-and-butter.
Veal, Roast Loin of. ; melted butter. AVERAGE COST, 10d. per lb.
INGREDI- AVERAGE Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put LOIN OF VEAL. it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast thoroughly. Keep it well basted, and, a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt. Have ready some over the veal, and serve. it melted butter, put it into the dripping-pan after it is emptied of its contents, pour Garnish the dish with slices of lemon and forcemeat balls, and send to table with it boiled bacon, ham, pickled pork, or pig's cheek.
TIME. A large loin, 3 hours.
SEASONABLE from March to October.
Note. A piece of toast should be placed under the kidney when the veal is dished.
Veal, Loin of, au Béchamel. (Cold Meat Cookery.) - INGREDIENTS.- Loin of veal, 1/2 teaspoonful of minced lemonpeel, rather more than 1/2 pint of béchamel or white sauce. AVERAGE COST, 10d. per lb.
A loin of veal which has come from table with very little taken off, answers well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient béchamel to warm it through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above VEAL, LOIN OF. it, and pour over the remainder of the béchamel.
TIME.-1 hour to warm the meat in the SEASONABLE from March to October. oven.
Veal, Loin of, à la Daube.- INGREDIENTS. - The chump end of a loin of veal, forcemeat, a few slices of bacon, a bunch of savour savoury herbs, 2 blades of mace, teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions.
AVERAGE COST, 10d. per lb.
Cut off the chump from a loin of veal, and take out the bone; fill the cavity with forcemeat, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover the veal with a few slices of bacon. Add the herbs, mace, pepper and onions, and stock or water; cover the pan with a closely-fitting lid, and simmer for 2 hours, shaking the stewpan occasionally.
Take out the bacon, herbs and onions; reduce the gravy, if not already thick enough, to a glaze, with which glaze the meat, and serve with tomato, mushroom , or sorrel sauce.
TIME.-2 hours.
SEASONABLE from March to October.