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Other Recipes from PRACTICAL COOKERY.Observations Respecting MeatRoast Beef Beef Steak Alamode Beef Beef Liver To Corn Beef Mutton Veal Veal Cutlets Calf's Head Force Meat Balls Calf's Feet Calf's Liver And Heart Collops Plaw A Fillet Of Veal Lamb Shoulder Of Lamb Grilled Lamb's Fry Turkey Goose Chickens Fricassee Pigeons Ducks |
Veal(Practical Cookery.) - (The Most Valuable And Original Receipts)The loin of veal is the best piece for roasting. The breast and rack are good roasted. The breast also is good made into a pot pie, and the rack cut into small pieces and broiled. The leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork. Veal for roasting should be salted, peppered, and a little butter rubbed on it, and basted frequently. Put a little water in the dripping pan, and unless the meat is quite fat, a little butter should be put in. The fillet is good baked, the bone should be cut out, and the place filled with a dressing, made of bread soaked soft in cold water, a little salt, pepper, a couple of eggs, and a table spoonful of melted butter put in--then sew it up, put it in your bake pan, with about a pint of water, cover the top of the meat with some of the dressing. When baked sufficiently, take it up, thicken the gravy with a little flour and water well mixed, put in a small piece of butter, and a little wine and catsup, if you like the gravy rich.
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