meat (see p. 281), ¾ of a pint of brown sauce, a little meat glaze, lemons.
Method.—Bone the veal, season the inside with salt and pepper, fill with forcemeat, and skewer or tie it in the form of a roll. Baste well with hot dripping, cover with a greased paper, and either bake or roast from 2 to 2¼ hours, basting frequently. Meanwhile boil the bones for stock for the brown sauce (see p. 233). Half an hour before serving remove the paper from the meat and brush it lightly over with the glaze, drain away all the fat in the tin, but leave the brown sediment. Pour the brown sauce into the tin, return to the oven to finish cooking, and baste frequently. (When economy is not an object, the veal should be basted with cream instead of brown sauce, the cream being afterwards slightly thickened, seasoned, and served with the meat). Roll the bacon, put on a skewer, and fry or bake until crisp, or it may be broiled before the fire, and cut into dice. Remove the meat to a hot dish, garnish with rolls of bacon and cut lemon, or little piles of bacon dice and lemon. Strain the sauce, and serve it separately in a tureen.
Time.—To cook the veal, 2 to 2¼ hours. Average Cost, 10d. to 11d. per lb.
Note.—The above recipe is equally applicable to a shoulder and fillet of veal; and a loin of veal is not necessarily boned; a little forcemeat may be inserted, and the remainder made into small balls. The bone of the fillet is nearly always removed, and the cavity filled with forcemeat.
744.—LIVER SAUSAGES. (Fr.—Sausisson de Foie de Veau.)
Ingredients.—1 lb. of calf's liver, ¾ of a lb. of fat bacon, ½ a lb. of breadcrumbs, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered thyme, ¼ of a teaspoonful of finely-grated lemon-rind, ¼ of a teaspoonful of grated nutmeg, 1 teaspoonful of salt, ¼ of a teaspoonful of pepper, 3 eggs, skins.
Method.—Chop the liver and bacon very finely, mix them together, and add the breadcrumbs and the rest of the dry ingredients. Stir in the eggs, and press the mixture into the skins, leaving room for the bread to swell. Put them aside for 5 or 6 hours, then prick well, fry in hot fat until well-browned, and serve either on toast or with mashed potato.
Time.—Altogether, 6 or 7 hours. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
745.—LIVER SAUSAGES. (Another Method).
Ingredients.—2 lb. of calfs' liver, ¾ of a lb. of pickled pork or fat bacon, 1 small onion very finely-chopped, ½ a teaspoonful of powdered sage, salt and pepper, sausage skins.
