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Classic
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page 47
is quite tender: this will take some hours. Lay it on the dresser, with a board
and weight on it till quite cold.
Pigs' or calves' feet, boiled and taken from the bones, may be put in or round
it. The different colours laid in layers look well when cut; and you may put in
yolks of eggs boiled, beet-root, grated ham, and chopped parsley in different
parts.
Do another way.
When it is cold, take off the tape, and pour over it the liquor; which must be
boiled up twice a week, or it will not keep.
Chump of Veal -la-daube.
Cut off the chump end of the loin; take out the edge-bone; stuff the hollow with
good forcemeat, tie it up tight, and lay it in a stew-pan with the bone you took
out, a little faggot of herbs, an anchovy, two blades of mace, a few white
peppers, and a pint of good veal-broth. Cover the veal with slices of fat bacon,
and lay a sheet of white paper over it. Cover the pan close, simmer it two
hours, then take out the bacon, and glaze the veal.--Serve it on mushrooms; or
with sorrel-sauce, or what else you please.
Veal-rolls of either cold Meat or fresh.
Cut thin slices; and spread on them a fine seasoning of a very few crumbs, a
little chopped bacon or scraped ham, and a little suet, parsley, and shalot, (or
instead of the parsley and shalot, some fresh mushrooms stewed and minced,)
pepper, salt, and a small piece of pounded mace.
This stuffing may either fill up the roll like a sausage, or be rolled with the
meat. In either case tic it up very tight, and stew it very slowly in a gravy
and a glass of sherry.
Serve it when tender, after skimming it nicely.
Harrico of Veal.
Take the best end of a small neck; cut the bones short, but leave it whole: then
put it into a stew-pan just
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