and serve. The oysters should remain in the hot sauce until they lose their flabbiness, but if overcooked they will become hard and indigestible.
Time.—About ¾ hour. Average Cost, about 2s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
787.—VEAL, HAM AND LIVER PIE. (Fr.—Pâté de Veau.)
Ingredients.—½ a lb. of cold roast veal finely-chopped, ½ a lb. of cold boiled liver finely-chopped, ½ a lb. of cooked ham finely-chopped, ½ a lb. of sausage meat, ½ a teaspoonful of finely-chopped parsley, ½ a pint of good gravy made from bones and trimmings, puff paste, or rough puff, salt and pepper.
Method.—Pound each kind of meat separately, and season to taste. Place in a piedish in layers, sprinkling each layer with parsley, and add a little of the gravy. Cover with paste, bake in a moderate oven from 35 to 40 minutes, and pour the remainder of the gravy through the hole in the top of the pie. Serve either hot or cold.
Time.—To bake, from 35 to 40 minutes. Average2s. to 2s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
788.—VEAL, LARDED AND ROAST. (Fr.—Poitrine de Veau rôti.)
Ingredients.—3 lb. of neck of veal, larding bacon, stock, 1½ ozs. of butter, 1½ ozs. of flour, 1 onion sliced, 2 carrots sliced, 1 small turnip sliced, 2 or 3 strips of celery sliced, bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, salt and pepper, fat for basting.
Method.—Saw the bones across, remove the short ends and the skin, and fold the flap under. Lard the upper surface in close rows (see No. 737). Place the prepared vegetables in a stewpan, add the bouquet-garni, peppercorns, salt to taste, and stock to barely cover the vegetables. Lay the meat on the top, cover with a greased paper, and put on the lid, which must fit closely. Cook gently for 2 hours, adding more stock when necessary. Have ready a baking-tin containing a little hot dripping, put in the meat, baste, and bake gently for ½ an hour, basting it well. Meanwhile melt the butter in a stewpan, add the flour, stir and cook gently until the mixture acquires a nut-brown colour, then add ¾ of a pint of stock, including that from the stewpan in which the veal was braised. Stir until boiling, simmer gently for a few minutes, and season to taste. Serve the meat on a hot dish, and the sauce in a tureen.
Time.—About 2 hours. Average Cost, 3s. Sufficient for 6 or 7 persons. Seasonable at any time.