Recipes.

Hawke's Bay Weekly Times, Volume 1, Issue 48, 2 December 1867, Page 297

Recipes.

Lorn of Veal (a la Bechamel.) —Chop out the inner "bone from a nice white loin of veal, and trim it so that it will lie smoothly on the disli; chop off part of the chump end, and put it dowu to roast; let it he well done. Have a bechamel sauce prepared, and a few minutes before the veal is roasted enough take it up, cut a deep square hole close to where the champ was cut off, mince the

the.leanyou have cut off extremely fine, put it iuto , the hot bechamel sauce, and pour it again into tlie hole. .Serve it to table with a. well-buttered toast under the kidney, and plenty of. gravy. Veal Pie, CoLD.-yStew in veal stock, till it he perfectly tender and like a jelly, a piece of knuckle of veal, with the gristle adhering to it ;, let it cool, and then cut the meat and gristle in small bits; butter a pie dish or shape, and lay at regular distances'some hard boiled yolks of eggs, and Borne of the whites cut into rings or strips; then put over some of the meat and gristle, and strew over them sonde pepper, salt, and grated nutmeg mixed, a little of the gravy, and then more eggs, with small hits ! of beet root, green pickles, and the red part of a carrot cut to fancy; add more meat seasoning and all the gravy.. "When the shape is full- put it into the oven for twenty minutes, and when quite cold turn it outl If rightly done it will have a glazed : appearance, and the variety of colors look well by candlelight. . ,: ’