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When thoroughly mixed, stir the seasoning into the soup, and simmer it till it is as smooth and thick as cream, and till the chicken or veal is perfectly tender. Then stir into it the juice of a lemon; and five minutes after take up the soup, with the meat in it, and serve it in the tureen.
Two spoonfuls of cream, and a little ground rice, will give it a proper thickness. The meat and the soup may both be served together. Another. Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and simmer them in a small quantity of water, till it is very strong. Lower it with a good beef broth made the day before, and stew it till the meat is done to rags.
"Yes, 'm," said Maria, and disappeared, but was back in a few minutes. "If you please, 'm, Mrs Millett says there is no cold chicken, 'm." "Indeed?" said Helen wonderingly. "Very well, then, the cold veal pie." "Yes, 'm." Maria disappeared, and came back again. "Please, 'm, Mrs Millett says there is no veal pie." "Then tell her to make an omelette." "Yes, 'm." Maria left the room and came back.
Potatoes, if desired, and practically any vegetable are in order. Roast Veal: A Brown Gravy or Sauce Soubise are proper for veal. Rice, Spaghetti, Macaroni, are accompanying dishes; and practically all the usual garden vegetables are in order. Roast Venison: A Wild Plum Sauce is especially appropriate, plus Currant Jelly. Potatoes should be Saratoga or French Fried. Clam Soup, Browned Crackers.
"Well, laddie," said Miss Christie, "and if I'm not mistaken, ye'll find when you get more used to carving, that a breast of veal always is full of bones." "Nobody must take any notice of him till he has finished," said Brandon.
It was written to his brother John, on the first day of anchorage off Ryde. "On board the Queen of Portugal, Richd. Veal at anchor on the Mother Bank, off Ryde, to the care of the Post Master of Portsmouth this is my Date and y'r Direction. "July 12 1754 "Dear Jack, After receiving that agreeable Lre from Mess'rs.
The cake may be put into a small mould, and then it will turn out beautifully for a supper or side dish. VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a bit of thin bacon of the same size. Spread forcemeat over, seasoned high, and also a little garlic and cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long.
Poultry and other meats besides beef or veal can be cooked in this manner. Chicken cooked in a casserole, which is a favorite and expensive dish in good hotels and restaurants, may be easily prepared in the home, and casserole cookery is to be recommended for a tough chicken. The heat must be moderate and the cooking must occupy a long time. Hurried cooking in a casserole is out of the question.
There was a deal of mention of food in the Bible; but it was of sheep ready dressed, which meant mutton, and of wine, and of bread, and milk, and figs and raisins, of fatted calves, a good well-browned fillet of veal, and such like; but it had always gone against her conscience to cook swine-flesh and make raised pork-pies, and now if she was to be set to cook heathen dishes after the fashion of the Papists, she'd sooner give it all up together.
"Well, I never," said Mrs Carey. "No; I never heard a thing like that!" "What, not when you cut up the jackass and sold it for veal cutlets, mother." "Hold your tongue, Mr Imperence," said the widow. "It's very well known you're no Christian, and who'll believe what you say?"
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