VEAL

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (21)

Seasoning mixture

4oz. each of ground nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
and red, Nepal, or coralline pepper ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
2oz. freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
a short 1/2oz. of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Seasoning mixture to salt ratio

1oz. of the mixture to 4oz. of salt ↝ Salt, table, iodized [Spices and Herbs]

For larding or seasoning

seasoned lardons
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
either of the two savoury peppers mentioned above ↝ Peppers, hungarian, raw [Vegetables and Vegetable Products]

For baking

vinegar ↝ Vinegar [Mustard and other condiments]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
beef or veal kidney, sliced ↝ Kidney [Liver and organ meats]
onion, sliced ↝ Onions, raw [Vegetables and Vegetable Products]
carrots, sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
a shallot or two ↝ Shallots, raw [Vegetables and Vegetable Products]
some broken up parsley ↝ Parsley, raw [Not included in a food category]
a tablespoonful of well clarified dripping
a strip or two of well-scraped bacon rind
about a gill of stock

For stewing

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
well clarified veal dripping ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (22)

Prepare the seasoning mixture by grinding rosemary, then sifting in ground nutmeg, red/Nepal/coralline pepper, black pepper, and cayenne.
Store the mixture in tightly stoppered bottles.
To use, mix 1oz. of the seasoning mixture with 4oz. of ordinary fine salt.
This seasoning is suitable for stews, pies, galantines, etc.
Tie the leg of veal neatly into shape.
Lard the veal if desired.
Let the veal stand for an hour in vinegar, turning it two or three times.
Wipe the veal well and brush it over with salad oil.
Line a baking tin thickly with slices of beef or veal kidney, sliced onion and carrots, shallots, broken parsley, clarified dripping, bacon rind, and stock.
Place the prepared veal in the baking tin.
Bake very gently for about two hours for a 4lb. to 5lb. piece.
Keep the veal thoroughly well basted during baking.
When cooked, remove the string, dish the veal on a hot dish.
Strain the gravy over and around the veal and serve very hot.
The veal is excellent hot and absolutely delicious cold.
Alternatively, stew the leg or shoulder:
Remove the bone.
Season the inside lightly with pepper and salt (or the savoury peppers).
Skewer or tie the veal neatly back into shape.
Lard the veal evenly with seasoned lardons.
For each pound of meat, melt an ounce of butter or clarified veal dripping.
Gently brown the veal in the melted fat.

Original Text · last edited 4 days ago

VEAL.
rosemary, and when this is all in a fine powder, sift into it 4oz. each of ground nutmeg, and red, Nepal, or coralline pepper, 2oz. freshly ground black pepper, and a short ½oz. of cayenne; when thoroughly blended store in tightly stoppered bottles; this mixture, for use, is mixed with ordinary fine salt in the proportion of 1oz. of the mixture to 4oz. of salt, and makes a most delicious seasoning for all sorts of stews, pies, galantines, etc., as may be needed; now tie the leg back neatly into shape, and lard it or not as you please. Let it stand for an hour or so in vinegar, turning it two or three times during the time, then wipe it well, brush it over with salad oil, and set it in a baking tin previously thickly lined with a few slices of beef or veal kidney, sliced onion and carrots, a shallot or two, some broken up parsley, a tablespoonful of well clarified dripping, a strip or two of well-scraped bacon rind, and about a gill of stock. Bake it very gently, allowing fully two hours for a piece weighing from 4lb. to 5lb., and keep it thoroughly well basted. When perfectly cooked, take it up, remove the string, dish on a hot dish, strain the gravy over and round it, and serve very hot. This is excellent hot, but cold it is absolutely delicious. If preferred, the leg or shoulder may be stewed thus: Remove the bone, season the inside lightly with pepper and salt (or either of the two savoury peppers mentioned above), and skewer or tie it neatly back into shape, and lard it evenly with seasoned lardons. Then for each pound of meat melt an ounce of butter or well clarified veal dripping, and brown the veal gently

Notes

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