The Book of Household Management - Mrs. Isabella Beeton
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_Time_.--3/4 hour.
_Seasonable_ from March to October.
SCOTCH COLLOPS, WHITE (Cold Meat Cookery).
871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of
grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a
little butter, 1 dessertspoonful of flour, 1/4 pint of water, 1
teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, 1
teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3
tablespoonfuls of cream, 1 tablespoonful of sherry.
_Mode_.--Cut the veal into thin slices about 3 inches in width; hack
them with a knife, and grate on them the nutmeg, mace, cayenne, and
salt, and fry them in a little butter. Dish them, and make a gravy in
the pan by putting in the remaining ingredients. Give one boil, and pour
it over the collops; garnish with lemon and slices of toasted bacon,
rolled. Forcemeat balls may be added to this dish. If cream is not at
hand, substitute the yolk of an egg beaten up well with a little milk.
_Time_.--About 5 or 7 minutes.
_Seasonable_ from May to October.
COOKING COLLOPS.--Dean Ramsay, who tells us, in his
"Reminiscences of Scottish Life and Character," a number of
famous stories of the strong-headed, warm-hearted, and
plain-spoken old dames of the north, gives, amongst them, the
following:--A strong-minded lady of this class was inquiring the
character of a cook she was about to hire. The lady who was
giving the character entered a little upon the cook's moral
qualifications, and described her as a very decent woman; to
which the astounding reply--this was 60 years ago, and a Dean
tells the story--"Oh, d--n her decency; can she make good
collops?"
ROAST FILLET OF VEAL.
872. INGREDIENTS.--Veal, forcemeat No. 417, melted butter.
_Mode_.--Have the fillet cut according to the size required; take out
the bone, and after raising the skin from the meat, put under the flap a
nice forcemeat, made by recipe No. 417. Prepare sufficient of this, as
there should be some left to eat cold, and to season and flavour a mince
if required. Skewer and bind the veal up in a round form; dredge well
with flour, put it down at some distance from the fire at first, and
baste continually. About 1/2 hour before serving, draw it nearer the
fire, that it may acquire more colour, as the outside should be of a
rich brown, but not burnt. Dish it, remove the skewers, which replace by
a silver one; pour over the joint some good melted butter, and serve
with either boiled ham, bacon, or pickled pork. Never omit to send a cut
lemon to table with roast veal.
[Illustration: FILLET OF VEAL.]
_Time_.--A fillet of veal weighing 12 lbs., about 4 hours.
_Average cost_, 9d. per lb.
_Sufficient_ for 9 or 10 persons.
_Seasonable_ from March to October.
STEWED FILLET OF VEAL.
873. INGREDIENTS.--A small fillet of veal, forcemeat No. 417, thickening
of butter and flour, a few mushrooms, white pepper to taste, 2
tablespoonfuls of lemon-juice, 2 blades of pounded mace, 1/2 glass of
sherry.
_Mode_.--If the whole of the leg is purchased, take off the knuckle to
stew, and also the square end, which will serve for cutlets or pies.
Remove the bone, and fill the space with a forcemeat No. 417. Roll and
skewer it up firmly; place a few skewers at the bottom of a stewpan to
prevent the meat from sticking, and cover the veal with a little weak
stock. Let it simmer very _gently_ until tender, as the more slowly veal
is stewed, the better. Strain and thicken the sauce, flavour it with
lemon-juice, mace, sherry, and white pepper; give one boil, and pour it
over the meat. The skewers should be removed, and replaced by a silver
one, and the dish garnished with slices of cut lemon.
_Time_.--A. fillet of veal weighing 6 lbs., 3 hours' very gentle
stewing.
_Average cost_, 9d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
THE GOLDEN CALF.--We are told in the book of Genesis, that Aaron, in the
lengthened absence of Moses, was constrained by the impatient people to
make them an image to worship; and that Aaron, instead of using his
delegated power to curb this sinful expression of the tribes, and
appease the discontented Jews, at once complied with their demand, and,
telling them to bring to him their rings and trinkets, fashioned out of
their willing contributions a calf of gold, before which the multitude
fell down and worshipped. Whether this image was a solid figure of gold,
or a wooden effigy merely, coated with metal, is uncertain. To suppose
the former,--knowing the size of the image made from such trifling
articles as rings, we must presuppose the Israelites to have spoiled the
Egyptians most unmercifully: the figure, however, is of more consequence
than the weight or size of the idol. That the Israelite brought away
more from Goshen than the plunder of the Egyptians, and that they were
deeply imbued with Egyptian superstition, the golden calf is only one,
out of many instances of proof; for a gilded ox, covered with a pall,
was in that country an emblem of Osiris, one of the gods of the Egyptian
trinity. Besides having a sacred cow, and many varieties of the holy
bull, this priest-ridden people worshipped the ox as a symbol of the
sun, and offered to it divine honours, as the emblem of frugality,
industry, and husbandry. It is therefore probable that, in borrowing so
familiar a type, the Israelites, in their calf-worship, meant, under a
well-understood cherubic symbol, to acknowledge the full force of those
virtues, under an emblem of divine power and goodness. The prophet Hosea
is full of denunciations against calf-worship in Israel, and alludes to
the custom of kissing these idols, Hosea, viii, 4-6.
FRICANDEAU OF VEAL (an Entree).
874. INGREDIENTS.--A piece of the fat side of a leg of veal (about 3
lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2
blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste,
a few slices of fat bacon, 1 pint of stock No. 107.
[Illustration: FRICANDEAU OF VEAL.]
_Mode_.--The veal for a fricandeau should be of the best quality, or it
will not be good. It may be known by the meat being white and not
thready. Take off the skin, flatten the veal on the table, then at one
stroke of the knife, cut off as much as is required, for a fricandeau
with an uneven surface never looks well. Trim it, and with a sharp knife
make two or three slits in the middle, that it may taste more of the
seasoning. Now lard it thickly with fat bacon, as lean gives a red
colour to the fricandeau. Slice the vegetables, and put these, with the
herbs and spices, in the _middle_ of a stewpan, with a few slices of
bacon at the top: these should form a sort of mound in the centre for
the veal to rest upon. Lay the fricandeau over the bacon, sprinkle over
it a little salt, and pour in just sufficient stock to cover the bacon,
&c., without touching the veal. Let it gradually come to a boil; then
put it over a slow and equal fire, and let it _simmer very_ gently for
about 2-1/2 hours, or longer should it be very large. Baste it
frequently with the liquor, and a short time before serving, put it into
a brisk oven, to make the bacon firm, which otherwise would break when
it was glazed. Dish the fricandeau, keep it hot, skim off the fat from
the liquor, and reduce it quickly to a glaze, with which glaze the
fricandeau, and serve with a puree of whatever vegetable happens to be
in season--spinach, sorrel, asparagus, cucumbers, peas, &c.
_Time_.--2-1/2 hours. If very large, allow more time.
_Average cost_, 3s. 6d.
_Sufficient_ for an entree.
_Seasonable_ from March to October.
FRICANDEAU OF VEAL (_More economical_.)
875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.),
lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of
mace, 2 bay-leaves, a little whole white pepper, a few slices of fat
bacon.
_Mode_.--Cut away the lean part of the best end of a neck of veal with a
sharp knife, scooping it from the bones. Put the bones in with a little
water, which will serve to moisten the fricandeau: they should stew
about 1-1/2 hour. Lard the veal, proceed in the same way as in the
preceding recipe, and be careful that the gravy does not touch the
fricandeau. Stew very gently for 3 hours; glaze, and serve it on sorrel,
spinach, or with a little gravy in the dish.
_Time_.--3 hours.
_Average cost_, 2s. 6d.
_Sufficient_ for an entree.
_Seasonable_ from March to October.
_Note_.--When the prime part of the leg is cut off, it spoils the whole;
consequently, to use this for a fricandeau is rather extravagant. The
best end of the neck answers the purpose nearly or quite as well.
BOILED CALF'S HEAD (with the Skin on).
876. INGREDIENTS.--Calf's head, boiling water, bread crumbs, 1 large
bunch of parsley, butter, white pepper and salt to taste, 4
tablespoonfuls of melted butter, 1 tablespoonful of lemon-juice, 2 or 3
grains of cayenne.
_Mode_.--Put the head into boiling water, and let it remain by the side
of the fire for 3 or 4 minutes; take it out, hold it by the ear, and
with the back of a knife, scrape off the hair (should it not come off
easily, dip the head again into boiling water). When perfectly clean,
take the eyes out, cut off the ears, and remove the brain, which soak
for an hour in warm water. Put the head into hot water to soak for a few
minutes, to make it look white, and then have ready a stewpan, into
which lay the head; cover it with cold water, and bring it gradually to
boil. Remove the scum, and add a little salt, which assists to throw it
up. Simmer it very gently from 2-1/2 to 3 hours, and when nearly done,
boil the brains for 1/4 hour; skin and chop them, not too finely, and
add a tablespoonful of minced parsley which has been previously scalded.
Season with pepper and salt, and stir the brains, parsley, &c., into
about 4 tablespoonfuls of melted butter; add the lemon-juice and
cayenne, and keep these hot by the side of the fire. Take up the head,
cut out the tongue, skin it, put it on a small dish with the brains
round it; sprinkle over the head a few bread crumbs mixed with a little
minced parsley; brown these before the fire, and serve with a tureen of
parsley and butter, and either boiled bacon, ham, or pickled pork as an
accompaniment.
_Time_.--2-1/2 to 3 hours.
_Average cost_, according to the season, from 3s. to 7s. 6d.
_Sufficient_ for 8 or 9 persons.
_Seasonable_ from March to October.
BOILED CALF'S HEAD (without the Skin).
877. INGREDIENTS.--Calf's head, water, a little salt, 4 tablespoonfuls
of melted butter, 1 tablespoonful of minced parsley, pepper and salt to
taste, 1 tablespoonful of lemon-juice.
[Illustration: CALF'S HEAD.]
[Illustration: HALF A CALF'S HEAD.]
_Mode_.--After the head has been thoroughly cleaned, and the brains
removed, soak it in warm water to blanch it. Lay the brains also into
warm water to soak, and let them remain for about an hour. Put the head
into a stewpan, with sufficient cold water to cover it, and when it
boils, add a little salt; take off every particle of scum as it rises,
and boil the head until perfectly tender. Boil the brains, chop them,
and mix with them melted butter, minced parsley, pepper, salt, and
lemon-juice in the above proportion. Take up the head, skin the tongue,
and put it on a small dish with the brains round it. Have ready some
parsley and butter, smother the head with it, and the remainder send to
table in a tureen. Bacon, ham, pickled pork, or a pig's cheek, are
indispensable with calf's head. The brains are sometimes chopped with
hard-boiled eggs, and mixed with a little Bechamel or white sauce.
_Time_.--From 1-1/2 to 2-1/4 hours.
_Average cost_, according to the season, from 3s. to 5s.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ from March to October.
_Note_.--The liquor in which the head was boiled should be saved: it
makes excellent soup, and will be found a nice addition to gravies, &c.
Half a calf's head is as frequently served as a whole one, it being a
more convenient-sized joint for a small family. It is cooked in the same
manner, and served with the same sauces, as in the preceding recipe.
HASHED CALF'S HEAD (Cold Meat Cookery).
878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of
the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1
carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white
pepper to taste, a very little cayenne, rather more than 2
tablespoonfuls of sherry, 1 tablespoonful of lemon-juice, 1
tablespoonful of mushroom ketchup, forcemeat balls.
_Mode_.--Cut the meat into neat slices, and put the bones and trimmings
into a stewpan with the above proportion of liquor that the head was
boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of
lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour,
or until the gravy is reduced nearly half. Strain it into a clean
stewpan, thicken it with a little butter and flour, and add a flavouring
of sherry, lemon-juice, and ketchup, in the above proportion; season
with pepper, salt, and a little cayenne; put in the meat, let it
_gradually_ warm through, but not boil more than _two_ or _three_
minutes. Garnish the dish with forcemeat balls and pieces of bacon
rolled and toasted, placed alternately, and send it to table very hot.
_Time_.--Altogether 1-1/2 hour.
_Average cost_, exclusive of the remains of the head, 6d.
_Seasonable_ from March to October.
VEAL COLLOPS (an Entree).
879. INGREDIENTS.--About 2 lbs. of the prime part of the leg of veal, a
few slices of bacon, forcemeat No. 417, cayenne to taste, egg and bread
crumbs, gravy.
_Mode_.--Cut the veal into long thin collops, flatten them, and lay on
each a piece of thin bacon of the same size; have ready some forcemeat,
made by recipe No. 417, which spread over the bacon, sprinkle over all a
little cayenne, roll them up tightly, and do not let them be more than 2
inches long. Skewer each one firmly, egg and bread crumb them, and fry
them a nice brown in a little butter, turning them occasionally, and
shaking the pan about. When done, place them on a dish before the fire;
put a small piece of butter in the pan, dredge in a little flour, add
1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt,
pepper, and pounded mace; let the whole boil up, and pour it over the
collops.
_Time_.--From 10 to 15 minutes.
_Average cost_, 10d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
CALF'S LIVER AUX FINES HERBES & SAUCE PIQUANTE.
880. INGREDIENTS.--A calf's liver, flour, a bunch of savoury herbs,
including parsley; when liked, 2 minced shalots; 1 teaspoonful of flour,
1 tablespoonful of vinegar, 1 tablespoonful of lemon-juice, pepper and
salt to taste, 1/4 pint water.
_Mode_.--Procure a calf's liver as white as possible, and cut it into
slices of a good and equal shape. Dip them in flour, and fry them of a
good colour in a little butter. When they are done, put them on a dish,
which keep hot before the fire. Mince the herbs very fine, put them in
the frying-pan with a little more butter; add the remaining ingredients,
simmer gently until the herbs are done, and pour over the liver.
_Time_.--According to the thickness of the slices, from 5 to 10 minutes.
_Average cost_, 10d. per lb. _Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
CALF'S LIVER AND BACON.
881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to
taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice,
1/4 pint of water.
_Mode_.--Cut the liver in thin slices, and cut as many slices of bacon
as there are of liver; fry the bacon first, and put that on a hot dish
before the fire. Fry the liver in the fat which comes from the bacon,
after seasoning it with pepper and salt and dredging over it a very
little flour. Turn the liver occasionally to prevent its burning, and
when done, lay it round the dish with a piece of bacon between each.
Pour away the bacon fat, put in a small piece of butter, dredge in a
little flour, add the lemon-juice and water, give one boil, and pour it
in the _middle_ of the dish. It may be garnished with slices of cut
lemon, or forcemeat balls.
_Time_.--According to the thickness of the slices, from 5 to 10 minutes.
_Average cost_, 10d. per lb. _Sufficient_ for 6 or 7 persons.
_Seasonable_ from March to October.
CALF'S LIVER LARDED AND ROASTED (an Entree).
882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of
parsley and thyme, salt and pepper to taste, 1 bay-leaf, lardoons, brown
gravy.
_Mode_.--Take a fine white liver, and lard it the same as a fricandeau;
put it into vinegar with an onion cut in slices, parsley, thyme,
bay-leaf, and seasoning in the above proportion. Let it remain in this
pickle for 24 hours, then roast and baste it frequently with the
vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce
piquante, and send it to table very hot.
_Time_.--Rather more than 1 hour. _Average cost_, 10d. per lb.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
_Note_.--Calf's liver stuffed with forcemeat No. 417, to which has been
added a little fat bacon, will be found a very savoury dish. It should
be larded or wrapped in buttered paper, and roasted before a clear fire.
Brown gravy and currant jelly should be served with it.
FILLET OF VEAL AU BECHAMEL (Cold Meat Cookery).
883. INGREDIENTS.--A small fillet of veal, 1 pint of Bechamel sauce No.
367, a few bread crumbs, clarified butter.
_Mode_.--A fillet of real that has been roasted the preceding day will
answer very well for this dish. Cut the middle out rather deep, leaving
a good margin round, from which to cut nice slices, and if there should
be any cracks in the veal, fill them up with forcemeat. Mince finely the
meat that was taken out, mixing with it a little of the forcemeat to
flavour, and stir to it sufficient Bechamel to make it of a proper
consistency. Warm the veal in the oven for about an hour, taking care to
baste it well, that it may not be dry; put the mince in the place where
the meat was taken out, sprinkle a few bread crumbs over it, and drop a
little clarified butter on the bread crumbs; put it into the oven for
1/4 hour to brown, and pour Bechamel round the sides of the dish.
_Time_.--Altogether 1-1/2 hour.
_Seasonable_ from March to October.
TO RAGOUT A KNUCKLE OF VEAL.
884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1
onion, 1 head of celery, or a little celery-seed, a faggot of savoury
herbs, 2 blades of pounded mace, thickening of butter and flour, a few
young carrots, 1 tablespoonful of ketchup, 1 tablespoonful of tomato
sauce, 3 tablespoonfuls of sherry, the juice of 1/4 lemon.
_Mode_.--Cut the meat from a knuckle of veal into neat slices, season
with pepper and salt, and dredge them with flour. Fry them in a little
butter of a pale brown, and put them into a stewpan with the bone (which
should be chopped in several places); add the celery, herbs, mace, and
carrots; pour over all about 1 pint of hot water, and let it simmer very
gently for 2 hours, over a slow but clear fire. Take out the slices of
meat and carrots, strain and thicken the gravy with a little butter
rolled in flour; add the remaining ingredients, give one boil, put back
the meat and carrots, let these get hot through, and serve. When in
season, a few green peas, _boiled separately_, and added to this dish at
the moment of serving, would be found a very agreeable addition.
_Time_.--2 hours. _Average cost_, 5d. to 6d. per lb.
_Sufficient_ for 4 or 6 persons.
STEWED KNUCKLE OF VEAL AND RICE.
885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1
teaspoonful of salt, 1/2 lb. of rice.
[Illustration: KNUCKLE OF VEAL.]
_Mode_.--Have the knuckle cut small, or cut some cutlets from it, that
it may be just large enough to be eaten the same day it is dressed, as
cold boiled veal is not a particularly tempting dish. Break the
shank-bone, 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 3/4 hour, add the remaining ingredients, and stew the
whole gently for 2-1/4 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.
_Average cost_, 5d. to 6d. per lb.
_Sufficient_ for 5 or 6 persons.
_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.
ROAST LOIN OF VEAL.
[Illustration: LOIN OF VEAL.]
886. INGREDIENTS.--Veal; melted butter.
_Mode_.--Paper the kidney fat; roll in and skewer the flap, which makes
the joint a good shape; dredge it well with flour, and put 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 melted
butter, put it into the dripping-pan after it is emptied of its
contents, pour it over the veal, and serve. 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.
_Average cost_, 9-1/2d. per lb.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
_Note_.--A piece of toast should be placed under the kidney when the
veal is dished.
LOIN OF VEAL AU BECHAMEL (Cold Meat Cookery).
887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel,
rather more than 1/2 pint of Bechamel or white sauce.
_Mode_.--A loin of veal which has come from table with very little taken
off, answers very 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
Bechamel to warm 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 it, and pour over the remainder of the
Bechamel.
_Time_.--1-1/2 hour to warm the meat in the oven.
_Seasonable_ from March to October.
LOIN OF VEAL, a la Daube.
888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a
few slices of bacon, a bunch of savoury herbs, 2 blades of mace, 1/2
teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6
green onions.
_Mode_.--Cut off the chump from a loin of veal, and take out the bone;
fill the cavity with forcemeat No. 417, 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.
_Average cost_, 9d. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from March to October.
MINCED VEAL, with Bechamel Sauce (Cold Meat Cookery).
(_Very Good_.)
889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Bechamel
sauce No. 367, 1/2 teaspoonful of minced lemon-peel, forcemeat balls.
_Mode_.--Cut--but do not _chop_--a few slices of cold roast veal as
finely as possible, sufficient to make rather more than 1 lb., weighed
after being minced. Make the above proportion of Bechamel, by recipe No.
367; add the lemon-peel, put in the veal, and let the whole gradually
warm through. When it is at the point of simmering, dish it, and garnish
with forcemeat balls and fried sippets of bread.
_Time_.--To simmer 1 minute.
_Average cost_, exclusive of the cold meat, 1s. 4d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
MINCED VEAL.
(_More Economical_.)
890. INGREDIENTS.--The remains of cold roast fillet or loin of veal,
rather more than 1 pint of water, 1 onion, 1/2 teaspoonful of minced
lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2
or 3 young carrots, a faggot of sweet herbs, thickening of butter and
flour, 1 tablespoonful of lemon-juice, 3 tablespoonfuls of cream or
milk.
_Mode_.--Take about 1 lb. of veal, and should there be any bones, dredge
them with flour, and put them into a stewpan with the brown outside, and
a few meat trimmings; add rather more than a pint of water, the onion
cut in slices, lemon-peel, seasoning, mace, carrots, and herbs; simmer
these well for rather more than 1 hour, and strain the liquor. Rub a
little flour into some butter; add this to the gravy, set it on the
fire, and, when it boils, skim well. Mince the veal finely by _cutting_,
and not chopping it; put it in the gravy; let it get warmed through
gradually; add the lemon-juice and cream, and, when it is on the point
of boiling, serve. Garnish the dish with sippets of toasted bread and
slices of bacon rolled and toasted. Forcemeat balls may also be added.
If more lemon-peel is liked than is stated above, put a little very
finely minced to the veal, after it is warmed in the gravy.
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