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seasoning of salt and pepper, and cover with the remainder of the sausage meat. Roll the meat up tightly, wrap it in a pudding cloth, secure the ends with string, put the roll into boiling stock, or into boiling water, to which has been added the veal bones, 1 or 2 onions, 1 or 2 small carrots, 1 turnip, celery, salt and peppercorns, and cook gently for 3 or 3½ hours. When cooked and nearly cold take off the cloth, which always becomes loose, re-roll, tie tightly as before, and press the galantine between two boards or dishes until cold. Before serving brush over with glaze, and garnish with parsley, and, if liked, some fancifully-shaped, or coarsely-chopped aspic jelly.

Time.—From 3 to 3½ hours, to boil the galantine. Average Cost, 1s. per lb.

When Calves should be Killed.—A calf should not be killed under 4 weeks; the flesh prior to that time lacks firmness, due development of muscular fibre, and is deficient in the animal juices on which the flavour and nutritive properties of the flesh depend. The calf is considered to be in prime condition at 10 weeks, and should then weigh from 16 to 18 stone.

736.—GATEAU OF COLD VEAL. (Fr.Gâteau de Veau.)

Ingredients.—½ lb. of cold veal (or veal and ham mixed), 2 tablespoonfuls of white breadcrumbs, 1 teaspoonful of finely-chopped parsley ½ teaspoonful of grated lemon-rind, a pinch of nutmeg, 1 egg, 1 or 2 tablespoonfuls of gravy or milk, a few browned breadcrumbs, ½ pint of gravy.

Method.—Grease a round mould or cake tin, and well cover it with browned breadcrumbs. Put the bones and browned trimmings of the meat into a stewpan with a little salt and pepper, and boil gently until the gravy is required, then strain and season to taste. Chop the meat finely, add to it the white breadcrumbs, parsley, lemon-rind, nutmeg, the egg beaten, and as much gravy or milk as will thoroughly moisten the whole. Season rather highly with salt and pepper, press the mixture tightly into the cake tin, and bake in a moderate oven for 40 or 45 minutes. Turn out, pour a little gravy round, and serve the remainder separately.

Time.—About 1¼ hours, altogether. Average Cost, 3d. or 4d., exclusive of the meat. Sufficient for 3 or 4 persons.

737.—GRENADINES OF VEAL. (Fr.Grenadins de Veau.)

Ingredients.—1½ lb. of fillet of veal, a few strips of larding bacon, 1 pint of good stock, 2 ozs. of butter, 1 oz. of flour, 1 onion, 1 carrot, ½ a turnip, 2 strips of celery, 6 peppercorns, 1 clove, a bouquet-garni (parsley, thyme, bay-leaf), meat glaze, salt, pepper.

Method.—Cut the meat into slices about ½ an inch in thickness, and cut each slice into rounds from 2 to 2½ inches in diameter. Lard the