WHILE veal is practically seasonable all the year round, it is especially welcome in spring as a change from the beef and mutton of winter.
As a delightful supper dish, moulded ham and veal is delightful. Put a very little aspic jelly into a mould, and when nearly set line it with thinly-cut slices of cold ham.
Fill in with slices of cold veal, pour in a little more jelly, to which a little stock and melted tomato jelly have been added. Set aside in a cool place, and choose good meat for your flan, and cook as directed In this article.
When required turn out and serve with salad.
A Good Luncheon Dish
MINCE lb. Of lean veal and with it mix 4 oz. Of finely chopped suet, 2 heaping tablespoonfuls of bread-crumbs, a little grated lemon rind, and a seasoning of salt, pepper, or paprika, and grated nutmeg. Stir in a beaten egg and sufficient gravy – or dissolved meat essence – to moisten the mixture.
Turn it into a well-greased casserole, only half filling the dish, and bake for about an hour in a moderate oven. Then have ready another egg, well beaten and mixed with 3 or 4 spoonfuls of gravy, and pour this over the meat; continue to bake until set and send to table in the casserole. These quantities will be enough for three or four people.
A Excellent Ragout
HAVE 2 lb. Of an inexpensive cut of veal – neck, breast or knuckle are all suitable – and cut the meat into neat pieces. Put oz. Of dripping into a stewpan and, when hot, put in the meat and fry it until lightly browned; then drain away the fat.
Cover the meat with hot, well-flavoured and seasoned stock, cover the pan, and let the contents simmer for two hours. Meanwhile, prepare one onion, one carrot, and half of a turnip, and cut them into dice.
When peas are in season, add a handful of them, freshly shelled. Ad
these to the ragout for the last half-hour of cooking.
When the meat is nearly done heat H oz. Of butter in a small pan, add the same quantity of flour, and stir over a mild heat until brown. Then add about pt. Of stock and stir until boiling; stir this to the ragout and continue to cook for a few minutes before serving.
A Good Way With Cutlets
HAVE the cutlets taken from the best end of a neck of veal, flatten them with the rolling pin, trim them neatly and season with salt and pepper. Now melt oz. Of butter, and with it mix teaspoonful each of chopped lemon-thyme and parsley, 1 teaspoonful of very finely minced lemon rind, and the yolk of 2 eggs. Dip each cutlet in this mixture and then coat it with bread-crumbs. Fry the cutlets in hot fat until nicely brown and, after draining them, dish them at once and serve with tomato sauce.
With Onion Purie
AWELL-MADE onion puree served with calfs liver makes of it a dish that is always welcome. Have the liver for frying cut in neat slices aboutin. in thickness, and dip each slice into a mixture made with a tablespoonful of flour, a teaspoonful of salt and a saltspoon-ful of pepper. Fry the slices in hot fat until nicely browned and firm. Let them drain before serving.
To make the puree, peel and blanch a large Spanish onion and out it into dice; fry these in a little butter until brown, but not burnt, and then add a gill of stock and cook until the onion is soft and has absorbed the stock. Add pt. Of brown sauce, and continue to cook slowly until the puree is thick. Send to table in a separate dish.