or broil the bacon and cut it into dice; bake or broil the tomatoes until tender, but not too soft. Remove the meat from the stewpan, brush it lightly over with meat glaze, and keep it hot. Have ready the flour mixed smoothly with a little cold stock, and the remainder of the stock boiling in a stewpan, add the moistened flour to the stock, stir and boil for 5 minutes, then strain and add the butter in which the meat was cooked, the lemon-juice, and the cream. Season to taste, bring to the boil, and serve in a tureen. Garnish the dish alternately with little bunches of bacon and tomatoes. When economy is an object, dripping may be substituted for the butter, and the tomatoes and meat glaze omitted.
Time.—From 2½ to 2¾ hours. Average Cost, 2s. 6d. Sufficient for 4 or 5 persons.
753—POTTED HEAD. (See Collared Head.)
754.—POTTED VEAL.
Ingredients.—1 lb. of veal finely-chopped, ¼ of a lb. of ham finely-chopped, butter, mace, cayenne, salt and pepper.
Method.—Place both veal and ham in a buttered jar, add 2 tablespoonfuls of cold water, and tie a buttered paper over the mouth. Stand the jar in a saucepan or tin of boiling water, and cook gently for 3 hours either on the stove or in a moderately-cool oven. Pound the meat finely in a mortar, adding gradually the liquor in the jar, and as much oiled butter as is required to reduce the whole to a perfectly smooth paste. Season liberally with cayenne, salt and pepper, add mace to taste, and pass the preparation through a sieve. Press into small pots, cover with clarified butter, and use as required.
Time.—To cook, 3 hours. Average Cost, 1s. 6d. to 1s. 9d. Seasonable at any time.
755.—PRESSED VEAL. (Fr.—Galantine de Veau.)
Ingredients.—A breast of veal, 1 large onion sliced, 1 carrot sliced, ½ a turnip sliced, 2 or 3 strips of celery sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, salt.
Method.—Remove all bones and tendons, trim neatly, season liberally, roll up lightly, and bind securely with tape. Put the bones and trimmings into a stewpan just large enough to contain the meat, add the prepared vegetables, bouquet-garni, peppercorns, and a good seasoning of salt. Place the meat on the top, add stock or water to the depth of the vegetables but not enough to touch the meat; cover with a greased paper and put on a close-fitting lid. Cook very gently for 3 hours, basting frequently, then place the meat between two heavily-weighted dishes, and let it remain until cold. Strain the stock, and
