herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or 6
young onions, 1 strip of lemon-peel, 6 allspice, 1/4 teaspoonful of
pepper, 1 teaspoonful of salt, thickening of butter and flour, 2
tablespoonfuls of sherry, 2 tablespoonfuls of tomato sauce, 1
tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup,
green peas.
_Mode_.--Cut the breast in half, after removing the bone underneath, and
divide the meat into convenient-sized pieces. Put the butter into a
frying-pan, lay in the pieces of veal, and fry until of a nice brown
colour. Now place these in a stewpan with the herbs, mace, cloves,
onions, lemon-peel, allspice, and seasoning; pour over them just
sufficient boiling water to cover the meat; well close the lid, and let
the whole simmer very gently for about 2 hours. Strain off as much gravy
as is required, thicken it with butter and flour, add the remaining
ingredients, skim well, let it simmer for about 10 minutes, then pour it
over the meat. Have ready some green peas, boiled separately; sprinkle
these over the veal, and serve. It may be garnished with forcemeat
balls, or rashers of bacon curled and fried. Instead of cutting up the
meat, many persons prefer it dressed whole;--in that case it should be
half-roasted before the water, &c. are put to it.
_Time_.--2-1/4 hours. _Average cost_, 8-1/2d. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
BREEDING OF CALVES.--The forwarding of calves to maturity,
whether intended to be reared for stock, or brought to an early
market as veal, is always a subject of great importance, and
requires a considerable amount of intelligence in the selection
of the best course, to adopt for either end. When meant to be
reared as stock, the breeding should be so arranged that the cow
shall calve about the middle of May. As our subject, however,
has more immediate reference to the calf as _meat_ than as
_stock_, we shall confine our remarks to the mode of procedure
adopted in the former case; and here, the first process adopted
is that of weaning; which consists in separating the calf
_entirely_ from the cow, but, at the same time, rearing it on
the mother's milk. As the business of the dairy would be
suspended if every cow were allowed to rear its young, and
butter, cheese, and cream become _desiderata_,--things to be
desired, but not possessed, a system of economical husbandry
becomes necessary, so as to retain our dairy produce, and yet,
for some weeks at least, nourish the calf on its mother's milk,
but without allowing the animal to draw that supply for itself:
this, with the proper substituted food on which to rear the
young animal, is called weaning.
VEAL CAKE (a Convenient Dish for a Picnic).