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 Béchamel 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 Béchamel 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 Béchamel.
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 Béchamel Sauce (Cold Meat Cookery).
(Very Good.)
889. INGREDIENTS.—The remains of a fillet of veal, 1 pint of Béchamel 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 Béchamel, 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.