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into short lengths, mix them with the meat preparation, and press the whole lightly into the mould or basin. Cover with a greased paper, steam gently for 1 hour, then carefully unmould and serve good gravy, previously made from veal bones and trimmings, separately.

Time.—To steam, 1 hour. Average Cost, 6d., in addition to the meat Sufficient for 5 or 6 persons. Seasonable at any time.

748.—MINCED VEAL WITH POACHED EGGS. (Fr.Hachis aux Œufs pochés.)

Ingredients.—1½ lb. of cold veal, 6 poached eggs, 1 pint of stock or water, 1½ ozs. of butter, 1½ ozs. of flour, 1 small onion, ½ a small carrot, 2 cloves, 1 blade of mace, the grated rind of ½ a lemon, 1 teaspoonful of lemon-juice, salt and pepper.

Method.—Remove the bones and break them into small pieces, trim off the brown outside the meat, put both bones and trimmings into a stewpan with the onion and carrot sliced, cloves, mace, lemon-rind, and a little salt and pepper, and boil gently for at least 2 hours. Cut the meat into very small pieces and put them aside until wanted. Melt the butter in a stewpan, stir in the flour, and cook until it acquires a nut-brown colour. Strain the stock from the bones, add it to the butter and flour, stir until it boils, pour half of it into another stewpan, and add the minced veal to the remainder. Season to taste, put in the lemon-juice, cover closely, and draw the stewpan to the side of the stove for ½ an hour. Care must be taken not to let the contents boil, and the preparation must be occasionally stirred. Poach the eggs and trim them neatly. Arrange the mince in the centre of a hot dish, place the poached eggs round the base, and serve the rest of the brown sauce in a tureen.

Time.—About 2½ hours, altogether. Average Cost, 1s. to 1s. 3d., exclusive of the meat. Sufficient for 6 persons.

749.—MIROTON OF VEAL. (Fr.Miroton de Veau.)

Ingredients.—1 lb. of cold roast veal, cut into thin slices, ¾ of a pint of stock, ¾ of an oz. of butter, ¾ of an oz. of flour, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-grated lemon-rind, browned breadcrumbs, 1 small onion sliced, salt and pepper.

Method.—Cut the meat into thin slices, and make the stock from the bones and trimmings (see Scotch Collops, No. 760.) Melt the butter in a stewpan, fry the onion lightly, then add the flour, and cook gently until well-browned. Add the prepared stock, stir until boiling, season to taste, and simmer gently for 10 minutes. Cover the bottom of the dish in which the miroton is to be served with brown sauce, on the top place the slices of meat, sprinkling each layer with parsley, lemon-rind, salt and pepper, and adding a thin covering of sauce. Cover the