The Book of Household Management Part 103

_Average cost_, exclusive of the cold meat, 6d.

_Seasonable_ from March to October.

THE CALF A SYMBOL OF DIVINE POWER.--A singular symbolical ceremony existed among the Hebrews, in which the calf performed a most important part. The calf being a type or symbol of Divine power, or what was called the _Elohim_,--the Almighty intelligence that brought them out of Egypt,--was looked upon much in the same light by the Jews, as the cross subsequently was by the Christians, a mystical emblem of the Divine pa.s.sion and goodness. Consequently, an oath taken on either the calf or the cross was considered equally solemn and sacred by Jew or Nazarene, and the breaking of it a soul-staining perjury on themselves, and an insult and profanation directly offered to the Almighty. To render the oath more impressive and solemn, it was customary to slaughter a dedicated calf in the temple, when, the priests having divided the carcase into a certain number of parts, and with intervening s.p.a.ces, arranged the severed limbs on the marble pavement, the one, or all the party, if there were many individuals, to be bound by the oath, repeating the words of the compact, threaded their way in and out through the different s.p.a.ces, till they had taken the circuit of each portion of the divided calf, when the ceremony was concluded. To avert the anger of the Lord, when Jerusalem was threatened by Nebuchadnezzar and his Babylonian host, the Jews had made a solemn to G.o.d, ratified by the ceremony of the calf, if He released them from their dreaded foe, to cancel the servitude of their Hebrew brethren. After investing the city for some time, and reducing the inhabitants to dreadful suffering and privation, the Babylonians, hearing that Pharaoh, whom the Jews had solicited for aid, was rapidly approaching with a powerful army, hastily raised the siege, and, removing to a distance, took up a position where they could intercept the Egyptians, and still cover the city. No sooner did the Jews behold the retreat of the enemy, than they believed all danger was past, and, with their usual turpitude, they repudiated their oath, and refused to liberate their oppressed countrymen. For this violation of their covenant with the Lord, they were given over to all the horrors of the sword, pestilence, and famine--Jeremiah, x.x.xiv.

15-17.

MINCED VEAL AND MACARONI.

(_A pretty side or corner dish_.)

891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste, 3 teaspoonful of grated nutmeg, 1/4 lb. of bread crumbs, 1/4 lb. of macaroni, 1 or 2 eggs to bind, a small piece of b.u.t.ter.

_Mode_.--Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham: should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and bread crumbs, and mix these ingredients with 1 or 2 eggs well beaten, which should bind the mixture and make it like forcemeat. In the mean time, boil the macaroni in salt and water, and drain it; b.u.t.ter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked; mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it, and steam for 1/2 hour. Turn it out carefully, and serve with good gravy poured round, but not over, the meat.

_Time_.--1/2 hour. _Average cost_, exclusive of the cold meat, 10d.

_Seasonable_ from March to October.

_Note_.--To make a variety, boil some carrots and turnips separately in a little salt and water; when done, cut them into pieces about 1/8 inch in thickness; b.u.t.ter an oval mould, and place these in it, in white and red stripes alternately, at the bottom and sides. Proceed as in the foregoing recipe, and be very careful in turning it out of the mould.

MOULDED MINCED VEAL (Cold Meat Cookery).

892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon, 1/4 teaspoonful of minced lemon-peel, 1/2 onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg.

_Mode_.--Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, heat up an egg, with which bind the mixture. b.u.t.ter a shape, put in the meat, and hake for 3/4 hour; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep's head dressed in this manner is an economical and savoury dish.

_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 6d.

_Seasonable_ from March to October.

BRAISED NECK OF VEAL.

893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.), bacon, 1 tablespoonful of minced parsley, salt, pepper, and grated nutmeg to taste; 1 onion, 2 carrots, a little celery (when this is not obtainable, use the seed), 1/2 gla.s.s of sherry, thickening of b.u.t.ter and flour, lemon-juice, 1 blade of pounded mace.

_Mode_.--Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery; and do not quite cover it with water. Stew it gently for 2 hours, or until it is quite tender; strain off the liquor; stir together over the fire, in a stewpan, a little flour and b.u.t.ter until brown; lay the veal in this, the upper side to the bottom of the pan, and let it remain till of a nice brown colour. Place it in the dish; pour into the stewpan as much gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice; simmer for 3 minutes, pour it over the meat, and serve.

_Time_.--Rather more than 2 hours.

_Average cost_, 8d. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

BIRTH OF CALVES.--The cow seldom produces more than a single calf; sometimes, twins, and, very rarely, three. A French newspaper, however,--the "Nouveau Bulletin des Sciences,"--gave a trustworthy but extraordinary account of a cow which produced nine calves in all, at three successive births, in three successive years. The first year, four cow calves; the second year, three calves, two of them females; the third year, two calves, both females. With the exception of two belonging to the first birth, all were suckled by the mother.

ROAST NECK OF VEAL.

894. INGREDIENTS.--Veal, melted b.u.t.ter, forcemeat b.a.l.l.s.

_Mode_.--Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted b.u.t.ter, and garnish the dish with fried forcemeat b.a.l.l.s; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and b.u.t.ter.

_Time_.--About 2 hours. _Average cost_, 8d. per lb.

_Sufficient_.--4 or 5 lbs. for 5 or 6 persons.

_Seasonable_ from March to October.

VEAL OLIVE PIE (Cold Meat Cookery).

895. INGREDIENTS.--A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No. 417, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust.

_Mode_.--Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe No.

417, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust, and bake for 1 to 1-1/2 hour: should the pie be very large, allow 2 hours. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round.

_Time_.--Moderate-sized pie, 1 to 1-1/2 hour.

_Seasonable_ from March to October.

FRIED PATTIES (Cold Meat Cookery).

896. INGREDIENTS.--Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste.

_Mode_.--Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff-paste; roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may be also baked in patty-pans: in that case, they should be brushed over with the yolk of an egg before they are put in the oven. To make a variety, oysters may be subst.i.tuted for the ham.

_Time_.--15 minutes to fry the patties.

_Seasonable_ from March to October.

VEAL PIE.

897. INGREDIENTS.--2 lbs. of veal cutlets, 1 or 2 slices of lean bacon or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy.

_Mode_.--Cut the cutlets into square pieces, and season them with pepper, salt, and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at the top: if possible, this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, ornament it in any way that is approved; brush it over with the yolk of an egg, and bake in a well-heated oven for about 1-1/2 hour. Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added.

_Time_.--About 1-1/2 hour. _Average cost_, 2s. 6d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

A VERY VEAL DINNER.--At a dinner given by Lord Polkemmet, a Scotch n.o.bleman and judge, his guests saw, when the covers were removed, that the fare consisted of veal broth, a roasted fillet of veal, veal cutlets, a veal pie, a calf's head, and calf's-foot jelly. The judge, observing the surprise of his guests, volunteered an explanation.--"Oh, ay, it's a' cauf; when we kill a beast, we just eat up ae side, and doun the t.i.ther."