Full book · ReadAI club library
Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food
by Blot, Pierre · Page 159 of 413 · 144,464 words
Tip · Use the reading mode control above and choose Scroll for a smoother flow through the full text.
that is, when overdone, as veal must always be, serve with the gravy only, or in the different ways described below. 2. Lard all the fleshy parts of the piece of veal with a larding-needle and strips of salt pork, the same as a fillet of beef, but which strips you roll in a mixture of parsley chopped, salt and pepper, before running them into the meat, and proceed as above for the rest. Serve also like the above. 3. After the piece of veal is improved as directed, spread the seasonings in which it has been improved all around it, then envelop the whole in buttered paper, which you fasten with twine, put it on the spit, and baste often with melted butter. It must be basted often to prevent the paper from burning. About fifteen minutes before it is done, remove the paper, put the meat a little nearer the fire so as to give it a fine yellow or golden color, finish the cooking till overdone, and serve also like the first, or No. 1. No matter which of these three ways the piece of veal is roasted, it is served in the same manner. _With Asparagus._--When the roasted piece of veal is dished, put a _purée_ of asparagus all around, and serve warm. _With Peas._--Spread one pint or one quart (according to the size of the piece of meat) of green peas _au jus_, on a dish; place the meat on the peas, spread the gravy over the whole, and serve as warm as possible. _With Quenelles._--Dish the roasted piece, place around it six or eight _quenelles_ of chicken or of veal, strain the gravy on the whole, and serve warm. _With Vegetables._--When roasted and dished, put any kind of vegetables, prepared _au jus_, all around the piece of meat, and serve warm. _With Sweetbreads._--Roast the piece of veal as directed, and when dished, place six sweetbreads, prepared _au jus_, tastefully around the meat; strain the gravy over, and serve very warm. _Decorated._--Every piece of roasted veal may be decorated with skewers, either served _au jus_
Other legal sources