Veal Outlets A La Jardiniere Cotelettes De Veau A La Jardiniere

Cut some cutlets as small as possible from the best end of the neck of veal, remove all the skin from them and bat them out with a palette knife, dipping the knife occasionally in cold water to prevent the cutlets sticking; then lard the cutlets round the edge with fat bacon and put them into a saute pan or stewpan that is buttered, and fry them gently on the side that is not larded for about ten to fifteen minutes; then add about a quarter-pint of stock, put a buttered paper over and the lid on the pan, and braise them for about three-quarters of an hour, adding a little more stock as that in the pan reduces. Dish them up on a border of potatoes (vol. i.) or spinach (vol. i.); glaze them lightly over and garnish with a macedoine of vegetables; remove the fat from the gravy the cutlets were cooked in, boil it up again, and serve it round the dish. These are nice to serve in place of a joint for dinner or luncheon or, if cut small, for an entree.

Tripe General Directions

Tripe requires very great care to clean it. It must be well and gently washed in the first instance. It is well after washing it to leave it under a water tap, that the water may continually drop on it and also pass away, for several hours. It must then be blanched with salt and water - that is, put it on the stove with plenty of cold water with a good lump or two of salt; watch it carefully, and when it is just at boiling point pour off the hot water and immerse it in cold water, wash it thoroughly well until quite cold, then place it on a board or table and scrape it well with the point of an iron spoon. When well scraped on the rough side wash and blanch again as before, then put to boil in cold water with salt to season, skim constantly and let it continue boiling for ten to twelve hours; boiling fast will make it eat tough. It is then ready to use in any of the following ways. For some dishes the tripe requires again to be cooked for some hours, as mentioned in the recipes.

Tripe A L'anglaise

Cut two pounds of freshly-boiled tripe (see Tripe, General Directions) into little squares about one and a half inches in diameter, put them into a stewpan with eight peeled onions that are very finely sliced, add to them three pints of new milk, season with a dessertspoonful of salt and a bunch of herbs tied up together in a piece of muslin; just bring to the boil, draw the pan to the side of the stove and let the contents simmer for two and a half to three hours. Mix together in a basin till smooth three ounces of sifted fine flour, one and a half gills of thick cream, two ounces of butter broken into little pieces, then stir this on to the tripe, reboil, and let it simmer for another five minutes; remove the herbs and turn out the tripe on to a nice hot entree dish, and serve for luncheon or dinner in the place of a joint.

Roast Tripe And Brown Caper Sauce

Boil in milk for two hours, cut in two oblong pieces of equal size, spread on the fat side of one piece a good Veal farce (vol. i.). and lay the other piece on the top. Roll it up in well-greased paper, tie it up and roast or bake it, keep it well basted; roast for one hour. When it has been roasting three-quarters of an hour remove the paper, brush over with egg, and sprinkle over it some browned breadcrumbs, put it to a brisk fire to crisp it well, and when ready to dish up serve with brown Caper sauce (vol. i.) round, or in a sauceboat.