789.—VEAL MARBLED.
Ingredients.—Remains of a cooked tongue, an equal quantity of cooked veal, a little stock which will jelly when cold, 1 hard-boiled egg, salt and pepper.
Method.—Chop the tongue and veal separately until very fine, and if possible, pound smoothly in a mortar. Season well with salt and pepper. Divide the egg into slices or small sections, and arrange them in some simple pattern on the bottom of a small mould or basin. Place the tongue and veal in the mould in irregularly-shaped pieces, moistening each layer with stock, and allowing it to run between, and thus divide the lumps of tongue and veal. Put aside until set, then turn out and use as a breakfast, luncheon or supper dish.
Time.—2 hours to set. Average Cost, 1s. 3d. with ¼ lb. of tongue. Sufficient for 4 persons.
790.—VEAL FINGERS. (Fr.—Tranchettes de Veau.)
Ingredients.—6 ozs. of cold roast veal finely-minced, ½ an oz. of butter, ½ an oz. of flour, ⅓ of a pint of stock, ½ a teaspoonful of lemon-juice, 1 very small onion, a pinch of mace or nutmeg, salt and pepper, a little finely-chopped parsley, fingers of fried or toasted bread.
Method.—Prepare the sauce as directed in "Veal au Gratin," No. 778. Mix the veal, mace or nutmeg, and a good seasoning of salt and pepper well together, add the sauce, spread the mixture on the fingers, and sprinkle with parsley. Make thoroughly hot in the oven, and serve.
Time.—To re-heat, 5 or 6 minutes. Average Cost, 2d., in addition to the meat. Sufficient for 8 or 10 fingers. Seasonable at any time.
791.—VEAL OLIVES. (Fr.—Olives de Veau.)
Ingredients.—1½ lb. of fillet of veal, cut in 8 thin slices, an equal number of slices of bacon, veal forcemeat (see Forcemeats), 1 pint of brown sauce, 1½ ozs. of butter, salt and pepper, olives.
Method.—The slices of meat and bacon should be about 4 inches long and 3 inches wide. Place a slice of bacon on each piece of meat, spread on a thin layer of forcemeat, roll up tightly, and fasten securely with twine. Melt the butter in a stewpan, put in the olives, and fry until lightly browned. Pour away the butter, add the brown sauce (hot), cover closely, and simmer gently from 1¾ to 2 hours. When done, remove the strings, arrange the olives in 2 rows on a foundation of mashed potatoes, and strain the sauce over. Or, arrange them in a circle on a border of mashed potatoes, and fill the centre with purée of spinach, or any other suitable vegetables.
Time—To prepare and cook, about 2¼ hours. Average Cost, 3s. 4d. Sufficient, 8 fillets for 6 persons.
