176. Another way, more economical

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for the knuckle of veal
for serving the veal
optional sauces for veal
for warming leftover veal
if using beef stock
if using mutton
if using lamb
Instructions (14)
Veal preparation
  1. Cut the knuckle of veal in four or five pieces.
  2. Leave the bacon in one piece.
  3. When the broth is passed, take out the veal.
  4. Serve the veal with a little of the broth for gravy.
  5. Serve the bacon with a few greens upon another dish.
  6. Should any of the veal be left until cold, cut it into thin slices, and gradually warm in parsley-and-butter sauce or sharp sauce.
Beef stock preparation
  1. If making stock from the leg or shin of beef, stew it double the time.
  2. Preserve the vegetables boiled in the stock.
  3. Serve the beef with the preserved vegetables or with some nice sharp sauce over.
  4. If any beef is left until cold, it may be hashed in the ordinary way.
Mutton preparation
  1. If using mutton (scrags of the neck, breast, head, or chump of the loin), keep them in as large pieces as possible.
  2. When done, serve with a few mashed turnips and caper sauce, separately.
  3. If any mutton remaining until cold, mince it.
Lamb preparation
  1. If using lamb (in case of an abundance), proceed the same as for mutton.
Original Text
176. Another way, more economical.—Instead of cutting up the knuckle of veal so small, cut it in four or five pieces only, and leave the bacon in one piece; then, when the broth is passed, take out the veal, which is very excellent served with a little of the broth for gravy, and the bacon with a few greens upon another dish. This is as I always eat it myself; but some persons would probably prefer a little parsley-and-butter sauce or sharp sauce, served with it. Should any of the veal be left until cold, it might be cut into thin slices, and gradually warmed in either of the before-mentioned sauces. Should you make your stock from the leg or shin of beef, stew it double the time, preserve the vegetables boiled in the stock, and serve with beef, or serve the beef with some nice sharp sauce over; the remainder, if cold, may also be hashed in the ordinary way. If of mutton, and you have used the scrags of the neck, the breast, head, or the chump of the loin, keep them in as large pieces as possible; and, when done, serve with a few mashed turnips, and caper sauce, separately; if any remaining until cold, mince it. Lamb would be seldom used for stock, being much too expensive; but in case of an abundance, which there sometimes is in the country, proceed the same as for mutton.
Notes
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