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Time.—About ¾ of an hour. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 3 or 4 persons.

762.—SHOULDER OF VEAL BAKED. (Fr.Epaule de Veau rôtie.)

Ingredients.—A shoulder of veal, a few rashers of bacon (allow 2 to each person), forcemeat (see p. 281), salt, pepper, flour, fat for basting.

Method.—Take out the bone (or order it to be sent in already boned). Press the forcemeat tightly inside the shoulder, and fasten the sides with small skewers. Have ready the meat tin, with a sufficient quantity of boiling water in the lower tin, and in the upper 2 or 3 tablespoonfuls of hot fat. Put in the meat, baste well, bake in a hot oven for 10 or 15 minutes, then reduce the temperature by putting in the damper, drawing the fire away, or leaving open the oven door. Baste frequently and bake gently until the meat is done, the time required depending more upon the thickness of a joint than upon its weight; the rule of so many minutes to each lb. serves as a rough, but not absolutely reliable guide in cooking. Meanwhile prepare the gravy by boiling the bones removed from the meat (see Brown Gravy, p. 216), and a few minutes before the meat is ready to serve, roll up the rashers of bacon, put a skewer through them, and bake in the oven until crisp. To serve, remove the skewers from the meat, place it on a hot dish, garnish with the rolls of bacon, and, if liked, slices of lemon. A piece of boiled ham or bacon may be substituted for the rolls of bacon. Serve the gravy separately in a tureen.

Time.—To bake a large shoulder, about 3 hours. Average Cost, from 9d. to 10d. per lb.

763.—SHOULDER OF VEAL, STEWED. (Fr.Epaule de Veau étouffée.)

Ingredients.—A small shoulder of veal, 12 ozs. of sausage meat, 6 ozs. of veal forcemeat (see Forcemeats), a few slices of bacon, 2 lemons, 2 tomatoes, 1¼ pints of white sauce (made of equal quantites of milk and veal liquor), salt and pepper, 2 onions, 2 small carrots, 1 small turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns.

Method.—Bone the veal, flatten it on the table, season well with salt and pepper, spread on half the sausage meat, cover with half the forcemeat, then add the remainder of the sausage meat, and cover with forcemeat as before. Roll up tightly, bind with tape, put it with the bones, prepared vegetables, herbs, and peppercorns into boiling water, boil quickly for 10 minutes, add a little cold water to reduce the temperature, and simmer gently until done (see notes on boiling,