The Delaware ledger. (Newark, Del.) 1879-19??, 1888-06-02
HOUSEHOLD AFFAIRS.
VEAL IN TEMPTING SHAPES.

Many very delicious dishes may
be made of veal. To he good, veal
should be about two months old,
when the flesh will he firm, with a
pink tinge, and the bones hard.
Veal is divided into four and hind
quarters the four quarter is divided
into loin, breast, shoulder and neck,
the hind quarter into leg and loin.
Chops are cut from the loin, and the
leg is used for outlets and fillets.
The loin, shoulder and fillet and
breast are used for roasting. The
knuckle and neck are used for soup,
stews, pies and croquettes.
Fricandelles of Veal.-Put on one
gill of sweet milk and half a teacup
of bread crumbs to boil until thick.
Chop pound of lean veal very fine,
and add to the bread crumbs and
milk season with tablespoonful OF
butter, salt and pepper to taste, take
from the fire and stand aside to cool.
When cold form into small balls,
dip in beaten egg and fry in butter
until light brown; take up care
fully. Thicken the gravy in the pan
with two tablespoons of flour, then
add a pint of soup stock, stir until
it boils. Put the fricandelles into a
saucepan, pour over the gravy and
let simmer one hour. When ready
to serve add tablespoonful of Wor-
cestershire sauce.
Veal Loaf.-Chop three pounds of
lean veal and a pound of fat pork
very fine roll dozen crackers and
moisten with teacup OF sweet milk
and two well beaten eggs; mix all
together and serve with nutmeg, all
spice, pepper and salt. Make in the
shape of large loaf and bake an
hour and half; butter frequently
with IL little butter and hot water
take up dry, set away to cool ; when
ready to serve, slice thin.
Fricandcau of Veal.-Cut a thick
slice four or five pounds from fillet
of veal, trim it, and lard the top.
Put some pieces of pork in u kettle,
with some slices of carrot, an onion
stuck with cloves, a stalk of celery
and bunch of parsely. Put in the
meats, sprinkle with pepper and
salt, and cover with a creased paper
Fill up the kettle with sufficient
boiling stock to cover the meats.
Put on a tight lid. Set in hot oven
for two hours, and serve with toma-
to sauce.
Blind Hare.-Mince three pounds
of veal and three pounds of beef;
mix with light well beaten eggs, a
pint of stale bread crumbs, little
pepper and salt, two grated nutmegs
and II tablespoonful of cinnamon.
Form into an oblong cake, roll in
cracker crumbs and bake in a hot
oven three hours.
Veal Patties.-NIince a little cold
veal and ham, allowing one-third
ham to two-thirds veal. add hard
boiled egg, chopped, and season.
ing of pounded mace, salt and pep
per and lemon peel; moisten with II
little gravy and warm. Make puff
paste, roll tnin and cut in round
pieces, put the mince between two
of them, pinching the edges together,
and fry in hot greese.
Salmi of Cold Veal.-Put two or
three ounces butter in a saucepan
when it melts stir in 2 tablespoons
full of flour, when this bubbles add
slowly half pint of good broth, a
chopped onion, bunch of sweet
herbs, pepper and salt; to taste, and
tablespoonful of current jelly and
mushroom catsup each; cut some
slices from cold roast of veal, lay
them on the prepared gravy, after
it has simmered fifteen minutes add
IL squeeze of lemou juice, take up
and serve on toast.
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Vanderbilt once paid Miss May
Tillinghast $4,000 for inventing
new kind of tapestry hanging for