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mould in a tin containing water, and bake for about 3 hours in a slow oven. Add a little more hot stock as soon as the mould is taken out of the oven. When cold, turn out of the mould, garnish with tufts of parsley, and serve.

Time.—To cook, about 3 hours. Average Cost, about 2s. Sufficient for 5 or 6 persons.

780.—VEAL CUTLETS À LA MAINTENON. (Fr.Côtelettes de Veau à la Maintenon.)

Ingredients.—1½ lb. of fillet or neck of veal, butter or fat for frying, ¾ of a pint of white stock, 1 oz. of butter, 1 oz. of flour, 1 oz. of ham finely-shredded, 1 shallot finely-chopped, 1 or 2 thin strips of lemon-rind, salt and pepper.

Method.—Cut the veal into thin slices, which afterwards trim into neat cutlets. Fry these until lightly browned in hot fat or butter, and put them aside. Melt the ounce of butter in a stewpan, add the ham and shallot, toss over the fire for a few minutes, and sprinkle in the flour. Stir and cook slowly until a light-brown colour is obtained, then add the stock and lemon-rind, and season to taste. Stir until boiling, simmer gently for 15 minutes, then put in the cutlets, and place the stewpan where the contents will be kept just below simmering point. Stew until tender, which may be ascertained by piercing the meat with a skewer, then take out the cutlets, strain the sauce, and put both aside until cold. Take as many sheets of white paper as there are cutlets, cut away the corners, thus giving them something of the shape of a heart, and brush them over on both sides with oil or clarified butter. Place a cutlet on each paper, cover with sauce, enfold and fasten securely, so that the sauce cannot escape. Broil over a gentle fire, or bake in a moderate oven, and serve in the paper cases.

Time.—To stew the cutlets, 1 hour; to broil, from 12 to 15 minutes. Average Cost, 2s. 4d. Sufficient—Allow 2 cutlets to each person. Seasonable at any time.

781.—VEAL CHOPS. (Fr.Côtelettes de Veau.)

Ingredients.—1½ lb. of loin of veal, crisply-fried rolls of bacon, flour, butter, salt and pepper.

Method.—Cut the meat into chops, and trim them neatly. Run a skewer through the rolls of bacon, fry them lightly, and keep hot until required. Sprinkle the chops with pepper, fry them in the bacon fat slowly, in order that they may be thoroughly cooked without becoming too brown. Keep the chops hot, drain off any fat that remains in the pan, and add a little butter. When melted, sprinkle in a little flour, brown lightly, and add ⅓ of a pint of boiling water. Season to taste,