Page:Mrs Beeton's Book of Household Management.djvu/549

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481
RECIPES FOR COOKING VEAL

tightly, wrap a thin slice of bacon round, and tie securely with string. Place the rolls on end in the stewpan, cover with a greased paper, and cook very gently for 1¼ hours. Remove the string, dish in two straight rows, and strain the sauce over.

Time.—1¼ to 1½ hours, after the stock is made. Average Cost, 1s. for a dish of 12, exclusive of the meat. Sufficient for 5 or 6 persons.

794.—VEAL OLIVE PIE. (Fr.Pâté de Veau.)

Ingredients.—An equal number of thin slices of cold veal and raw bacon, veal forcemeat (see Forcemeats), ½ a pint of good gravy, puff paste, or rough puff (see pastes), forcemeat balls, 2 hard-boiled eggs, salt and pepper.

Method.—Boil the bones and trimmings down for gravy. Prepare the rolls as directed in the preceding recipe, place them on end in a pie-dish, intersperse slices of hard-boiled egg and forcemeat balls (previously fried), and half fill the dish with well-seasoned gravy. Cover with paste, bake in a moderately hot oven for nearly 1 hour, and as soon as the pie is baked, pour in the rest of the gravy through the hole in the centre. Serve either hot or cold.

Time.—To prepare and bake, about 2 hours. Average Cost, 1s. 3d. to 1s. 6d., exclusive of the meat. Sufficient for 6 or 7 persons.

795.—VEAL PATTIES. (Fr.Bouchées de Veau.)

Ingredients.—Puff paste. For the mixture: 8 ozs. of lean cooked veal, 2 ozs. of lean cooked ham, 3 or 4 tablespoonfuls of rich stock, 2 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, a pinch of nutmeg, the grated rind of ½ a lemon, salt and pepper.

Method.—Chop the veal and ham very finely, pound it in the mortar with the salt, pepper, nutmeg, lemon-rind, lemon-juice, moisten by degrees with the stock, and when perfectly smooth rub through a fine sieve. Stir in the cream, season to taste, and use. When the paste is ready for the last turn, roll it out to about ⅓ of an inch in thickness, and stamp out 8 or 9 rounds with a hot wet cutter, 2½ inches in diameter. Brush over with beaten egg, then take a cutter 2 or 3 sizes smaller, dip it into boiling water, and make an incision in the centre of each round, to half the depth of the paste. Bake in a hot oven; when done remove the tops, scoop out the soft inside, fill with the mixture, replace the tops, and serve. They may be served either hot or cold; if the former, they should first be put into the oven to become thoroughly hot.

Time.—From 1 to 1¼ hours, after the paste is made. Average Cost, 1s., exclusive of the meat. Sufficient for 8 or 9 patties.