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Classic
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page 39
to this liquor a quarter of a pint of rich beef gravy, half an ounce of truffles
and morels, a spoonful of catchup, and two spoonfuls of white wine. While those
are boiling together flour the veal, and fry it in butter till it comes to be of
a fine brown. Then drain off the butter, and pour the gravy to the veal, with a
few mushrooms.
Boil all together till the liquor becomes rich and thick, cut the sweetbread
into four, and spread the pieces and forced-meat balls over the dish, having
first laid the veal in the dish, and poured the sauce all over it. Garnish with
sliced lemon.
TO MAKE PIES.
A Veal Pie.
Raise a high round pie, then cut a fillet of veal into three or four fillets,
season it with savory seasoning, and a little minced sage and sweet herbs; lay
it in the pie with slices of bacon at the bottom, and between each piece lay on
butter and close the pie. When it is baked and half cold, fill it with clarified
butter.
A Venison Pastry.
Raise a high round pie, shred a pound of beef suet, and put it into the bottom;
cut your venison in pieces, and season it with pepper and salt. Lay it on the
suet, lay on butter, close the pie, and bake it.
A Stew Pie.
Boil a shoulder of Veal, and cut up, salt, pepper, and butter half pound, and
slices of raw salt pork, make a layer of meat, and a layer of biscuit, or
biscuit dough into a pot, cover close and stew half an hour in three quarts of
water only.
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