The Belgian Cookbook by - (little bear else holmelund minarik TXT) 📖

used, which is cut from near the neck. What is called fresh silverside in England answers very well. Cut the beef into slices about half-an-inch thick and divide the slices into four pieces. This you can do with a piece of four pounds. For a piece of four pounds, cook first of all four large fried onions in fat. Put the beef in the hot fat when the onions are colored, and sauté it; that is, keep moving the meat about gently. Take the meat out and place it on a dish. Add to the fat two dessert-spoonsful of flour and let it cook gently for five minutes, adding a good pint of water. Pass the sauce through a tammy, over the onions, and put the meat back in it, and it ought to cover them. Then add a dessertspoonful of good vinegar and a strong bunch of herbs. Stew for an hour, take off the fat and remove the bunch of herbs. Heat up again and serve.

 

CARETAKER’S BEEF

The real name of this dish is Miroton de la Concierge, and it is currently held that only concierges can do it to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a dessertspoonful of flour, and stir it till all is well colored. Pour on it a little gravy, or meat-juice of some kind, and let it simmer for ten minutes after it begins to steam again. Then take your beef, which must be cold, and cut in small slices; throw them in and let it all cook for a quarter of an hour, only simmering, and constantly stirring it, so that though it becomes considerably reduced it does not stick to the pan.

 

BLANKENBERG BEEF

This is a winter dish; it is most sustaining, and once made, it can be kept hot for hours without spoiling. Make a purée of lentils or peas, and season it with pepper and salt. Mince your beef with an equal quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves. If you have any cheap red wine pour it over the mince till it is well moistened. If you have no red wine, use gravy. If you have no gravy, use milk. Let all heat up in the oven for ten minutes, then sprinkle in some currants or sultanas. Take the dish you wish to serve it in, put the stew in the middle, and place the purée round it. If the mince is moist it can be kept by the fire till required, or the dish can be covered with another one and placed in a carrying-can, taken out to skating or shooting parties.

 

VEAL WITH TOMATOES

Grill some slices of fat veal; cook some sliced tomatoes with butter, pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal with the tomatoes laid on top of each slice, and pour maîtred’hôtel butter over, made with butter, salt, chopped parsley, and lemon-juice.

 

FRICANDEAU OF VEAL

A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots.

 

VEAL CUTLETS WITH MADEIRA SAUCE

are garnished with potatoes and mushrooms, and the sauce is made of demi-glaze and madeira, worked up with butter, pepper, salt and chopped parsley.

 

GRENADINS OF VEAL

Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve.

 

CALF’S LIVER À LA BOURGEOISE

Take a calf’s liver, lard it with fat bacon, braise it with the bourgeoise garnish—carrots and turnips. After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes château.

 

VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE

Take some slices of loin of veal, fry them in butter, with pepper and salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira. Put the mushrooms and sauce on each slice and sprinkle chopped parsley over all.

This can also be done with fines herbes, mushrooms, chervil and parsley, chopped before cooking them in the butter.

 

BLANQUETTE OF VEAL

Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours. When tender, stir in the juice of half a lemon, and then bind the sauce with the yolk of an egg, or, in default of that, with a little flour. Serve immediately. You will find that when you wish to bind a sauce at the last minute, egg powder will serve very well.

[_V. Verachtert_.]

 

VEAL CAKE, EXCELLENT FOR SUPPER

Take some chopped veal and with it an equal quantity of chopped beef, and one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a raw egg, adding salt and pepper, and, if wished, some blanched and chopped almonds. (Put a large piece of butter both above and below.) Shape the meat into the form of a loaf and put it in a dish, with a large slice of butter above and below it. Cook it for about half-an-hour.

[_Mme. Gabrielle Janssens_.]

 

BREAST OF VEAL

(A good and inexpensive dish)

Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon. Put back the breast of veal in this sauce and when hot again serve them together.

[_Mdlle. Spinette_.]

 

OX TONGUE

Cook the ox tongue in stock or in meat extract and water. Make the hunters’ sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and skin it, cut it in neat pieces if you wish, and let it heat in your sauce.

[_Mdlle. Spinette_.]

 

VEAL À LA MILANAISE

Egg and breadcrumb some thick slices of veal; fry and garnish with boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all these well together, and serve very hot.

 

STUFFED VEAL LIVER, OR LIVER À LA PANIER D’OR

The Panier d’Or is a hotel in Bruges, much frequented before the war by the English.

Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together; rub in some chopped parsley and onion and moisten it with gravy or with milk; season highly with salt, cayenne, and a little vinegar or mustard. Take your liver, if possible in one rather large flat slice. Make deep cuts in it, parallel to each other, and lying closely together. Press your stuffing into these cuts. Put a bit of butter the size of a walnut into a pan, or fireproof dish. Take your liver and tie it round with a slice of fat bacon or fat pork. Lay it in the dish and let it cook for an hour in a moderate oven. When done, remove the slice of bacon, if there is any left, and serve the liver in its own juice.

 

VEAL À LA CRÊME

Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours.

Roast it with butter, pepper and salt, with a few slices of onion. Baste it well, and when it is finished crush the onions in the gravy and add some cream. Mix together with flour so as to thicken.

[_Mdlle. Spreakers_.]

 

This is the demi-glaze Sauce which is used for all brown Sauces.

Take one pound of flour, dry it in the oven on a tray till it is the color of cocoa; pass it through a sieve into a saucepan, moisten it with stock, mixing very carefully. Boil it up two or three times during forty-eight hours, adding two carrots, two onions, thyme, bay, all cut up, which you have colored in the frying-pan, also some salt and peppercorns. When it is all cooked, pass it through a cloth or sieve. When it is reduced the first time, you should add some stock, but by the time it is finished it should be fairly thick. It will keep for a fortnight.

[_G. Goffaux_.]

 

DUTCH SAUCE FOR FISH

Take a tablespoonful of flour and three of water; make it boil and add the yolks of three eggs; melt one-half pound of butter and beat it gently into your first mixture, add salt, the juice of half a lemon and a pinch of grated nutmeg. Keep the sauce very hot in a bain-marie or in a double saucepan. If you have neither, keep it in a large cup placed in a saucepan of hot water.

[_Mrs. Emelie Jones_.]

 

BEARNAISE SAUCE

(Very good with stewed meat)

Put some onions to cook in tarragon vinegar and water; when they are half done, add more water and throw in a little thyme and a leaf or two of bay; let it cook for one hour and pass it through a sieve. Melt some butter in a pan and thicken it with flour; put your vinegar to it and more water if you think it necessary; stir in salt and pepper and the yolks of two eggs or more, according to the quantity that you wish to make. Let it get thick, and just as you take it off the fire add a sprinkle of chopped parsley and a pat of butter. This is a useful sauce and it well repays the trouble.

[_Mme. Spinette_.]

 

MUSLIN SAUCE

Melt a piece of butter the size of an egg, sprinkle and stir in some flour, adding water if it becomes too thick. Keep stirring over the fire for five minutes, and, still stirring, add pepper and salt and the yolks of two eggs. You may add the yolks of three or four eggs if you wish for a rich sauce. The last item is the juice of a lemon to your taste. This is a very popular addition to meat.

[_Mme. Spinette_.]

 

SAUCE BORDELAISE

Two shallots, ten tarragon leaves all chopped, are put into a very small saucepan. Add a large glass of claret, a dessertspoonful of butter, and let it all reduce together. Add salt, pepper, three dessertspoonfuls of demi-glaze, let it come to the boil, and stir in two dessertspoonfuls of butter. [_Georges Goffaux_.]

 

POOR MAN’S SAUCE

Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served. Put a little milk, say a cupful, in a saucepan, with salt and pepper; let it heat. Chop up a handful of shallots and a quarter as much of parsley that is well washed. Throw them into the milk; let it boil, and when the shallots are tender the sauce is ready. If you have no milk, use water; but in that case let it be strongly flavored with vinegar.

 

THE GOOD WIFE’S SAUCE

This sauce is indispensable to any one who wishes to use up slices of