Illustration] [Illustration] [Illustration] The coldveal is in there yet.
Centuries hence some antiquarian will perhaps grub about the spot whereon my cottage once stood, and will blow that cold veal out in a petrified condition, and then present it to a museum as the fossil remains of some unknown animal.
We undertook to arrive on the following day, bringing our sheaves with us, in the shape of a supply of veal cutlets.
They were those dainty cuts into which veal naturally seems to resolve itself in butcher's shops on the Continent.
Prepare a mince of veal and pork, and season it well with a little spice.
VEAL CAKE Mince very finely three pounds of raw veal and one-fourth pound of pork.
This is a good way to use veal that is hard, or parts that are not the best cuts.
Is there a standard by which we may ascertain beyond question whether a composition be Veal or Beef?
And the question now is, not so much whether there be a standard of what is in a literary sense good or bad, as whether there be a standard of what is Veal and what is Beef.
I am not going to take you to the green fields in which the creature which yielded the Vealwas fed, or to discourse of the blossoming hawthorn hedges from whose midst it was reft away.
The Vealyou now despise you thought Beef when you wrote it.
In the case of the Veal there was no effort at all.
The Veal of which I intend to speak is Moral Veal, or (to speak with entire accuracy) Veal Intellectual, Moral, and Aesthetical.
Possibly it may be Veal only in style; and by cutting out a turgid sentence here and there, and, above all, by cutting out all the passages which you thought particularly eloquent, the discourse may do yet.
I think, however, that there is a standard of sense and folly, and that there is a point at which Veal is Veal no more.
I have been speaking very generally of the characteristics of Veal in composition.
Show me such a man as that, and I shall be content to bow to his decision whether a thing be Veal or not.
As I write that verse, (at which the critical reader will smile,) I am aware that Veal has its hold of me yet.
The veal from this calf had been kept fourteen days, and was in a decomposed state.
Then there was a crisp green salad, big jugs of Normandy cider, which is a beautiful golden colour, blanquette de veau, which is veal with a nice white egg sauce over it.
Veal Cutlet Wipe off the meat with a clean wet cloth, and then with one that is dry.
Veal Loaf 1 1/2 pounds ofveal and 2 strips of salt pork, chopped together.
Then she began to arrange very easy dinners when Bridget was out, such as cream soup, beefsteak or veal cutlet, with potatoes and one vegetable, and a plain lettuce salad, with a cold dessert made in the morning.
The best end of the neck of veal (from 3 to 4 lbs.
Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose.
If the glaze is wanted of a pale colour, more veal than beef should be used in making the stock; and it is as well to omit turnips and celery, as these impart a disagreeable bitter flavour.
Macaroni, instead of rice, boiled with the veal, will be found good; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley and butter.
Stewed knuckle of veal and rice, cold lamb and dressed cucumber.
Curried fowl with remains of cold fowls, dish of rice, veal rolls with remains of cold fillet.
Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh butter in the above proportion.
Take two quarts of nicely seasoned veal stock; place it on the range to keep hot, but not to boil.
This soup can be prepared by following receipt for bisque of crab, or it may be prepared by adding boiled lobster to a strong veal stock, and colored red by pounding the coral with butter, and adding this to the soup.
Prepare two quarts of strong veal stock; set it on the back part of the range to simmer.
Now add three quarts of well-seasoned veal stock; taste for seasoning; boil once, and send to table with croutons or small bits of toast.
Substitute a knuckle of veal for mutton, and you will have an excellent veal broth.
Put two quarts of veal stock in a saucepan; add the vegetables, and a teaspoonful of chopped parsley, a little fresh sorrel if convenient (wild wood sorrel is the best for julienne) shredded.
Take three young male chickens; cut them up; put them in a saucepan with three quarts of veal stock.
Calf's feet and knuckle of veal may be added to the original or first pot if a very strong stock is required.
Take the remains of a cold roast turkey, trim off all the meat, break up the bones, and put them into a saucepan; cover them with two quarts of veal stock; salt and cayenne to taste.
Rub the ingredients through a sieve; put the pulp into a saucepan, and add one quart more of veal stock; boil; then draw to one side of fire to keep hot.
When the onion is slightly browned, add three quarts of strong veal stock, well seasoned; simmer gently for three quarters of an hour.
With your abstraction, your sighs, you would never be able to order a dinner; you would order veal for fish, and radishes for prawns, while I excel in that part of the game.
My friend Blanquette[C] of veal will give you my address.
Never take lamb or veal from the spit till the gravy that drops is white.
Legs and loins of pork, legs of mutton, and fillets of veal will bake to much advantage; especially if they be fat.
Veal cutlets may be served plain, or with tomato sauce.
Mutton, chicken, or veal soup cooked with cereal; small portion of baked potato, small portion of strained spinach or carrots; orange gelatin or cornstarch pudding.
Going up the bank, he pulled the hind quarters of veal from the tree and sliced off three or four ragged strips with his knife.
Knowles unfastened the hind quarters of veal from behind the cantle of his saddle, lifted them into a fork of one of the low trees, and rode off after Gowan, folding up his blood-stained slicker.
Ashton stared with a puzzled, half-dazed expression from the tentless trees beside him to the fore and hind quarters of veal wrapped in slicker raincoats and fastened on back of the men's saddles.
Hope you won't tell us the pay for your veal has vamoosed with the rest.
He can take his choice--pay for his veal or make a trip to the county seat.
Last of all I fried it in the wire basket in deep fat, and the result was a thick rich crust over vealas tender as chicken.
Have this as it is, as a roast, and what is left over make up into a loaf exactly as you do with chopped veal or beef; or dice, cream and bake it for a second dinner.
Then there is veal stew cooked with tomatoes; to make that, cut up the meat, add a slice of onion and a small cup of tomato, with a tablespoonful of rice or barley, and simmer them all till they are almost solid.
Of course roast veal is not quite as good as Maryland chicken," said Dolly, "but the mushrooms made it seem quite elegant; broiled mushrooms are certainly food for the gods.
All the beef was tough and stringy; the veal was apt to be far too young, and the chickens far too old.
They had veal loaf sometimes, surrounded with sliced tomatoes and French dressing; or slices of cold mutton with peas in mayonnaise; or occasionally, as a treat, jellied chicken with the peas.
Veal cutlet is expensive, but half a pound goes a long way if you have it cut in small bits and pound them out, and bread and fry them.
You had no pork to use up, so you got two veal chops, and those are fairly cheap.
Veal I find a most useful meat, for there is so little waste about it, like beef.
Then there isveal loaf; that is a delightful dish.
But don't you think veal would be pretty expensive in March?
To begin with meat, because you know my theory that that is always the expensive point in housekeeping, you know I said veal was cheap in the spring.
I don't know why, because the Veal de Parry is a French word, and means the Mephistopholis of France.
It is still considered proper for the man of the house to know how to carve, and at breakfast and lunch the gentlemen present always cut the cold beef, the fowl, the pressed veal and the tongue.
Veal may be pressed in the same way, some use half veal and half chicken, which is equally nice.
Serve with small pieces of chicken or veal cut in it.
This stew may be made of breast of vealomitting the chicken and brisket.
Also mix in someveal with the beef while chopping.
Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour.
ROAST VEAL The shoulder and breast of veal are best for roasting.
VEAL SALAD Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper.
VEAL SOUP Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small pieces.
Mix well and stuff in goose, stuffedveal or lamb breast, or in beef casings, cleaned and dressed.
Everybody was interested, from Mr. Veal himself, who hoped he saw the fathers of some future pupils arriving, down to Master George, glad of any pretext of laying his book down.
The drawing-rooms were fitted with the greatest taste; the dinner was exquisite; were there ever such delicious veal cutlets, such fresh French beans?
Lay on each steak a bit of fresh butter, spread the seasoning thickly over each, and fry them in the gravy or drippings of cold roast veal or beef.
Tender-loin beef steaks--or veal cutlets, may be stewed as above.
Lay the cutlets in a deep dish, (having first broiled them and saved the gravy,) pour the sauce over them, with the veal gravy added to it.
Lay the veal in a stew-pan, and season it slightly with salt, and a very little cayenne.
Have ready two pounds of the parboiled chump end of a loin of veal cut into square pieces.
Put the pieces of veal into it, (all the fat cut off,) and intersperse them with a dozen or more forcemeat balls, each about as large as an English walnut.
This particularly applies to mutton that has been boiled in soup, and which is so very generally liked, that it is served up on tables where soup-meat of beef and veal is considered inadmissible.
Do not buy veal unless the vein in the shoulder looks blue or bright red.
When they are well browned, pour on them half a pint of beef or veal gravy, and let it simmer for a quarter of an hour.
Veal liver is usually two cents a pound; beef liver is one cent.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "veal" in a variety of sentences. We hope that you will now be able to make sentences using this word.
