The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-06-20
Veal in Tempting Shapes.

Many very delicious dishes may be
made of veal. To be good, veal should
be about two months old, when the flesh
will be firm, with pink tinge, and the
bones hard. Veal is divided into fore
and hind quarters; the fore quarter is
divided into loil, 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 tillets. The loin,
shoulder and fllet and breast are used
for roasting. The knuckle and neck are
used for soup, stews, pies and croquettes.
Fricaldelles of Veal Put on one gill
of sweet milk and half teacup of bread
crumbs 80 boil until thick. Chop a
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 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 a tablespoonful
of Worcestershire sauce.
Veal Loaf.-ChOp three pounds Of
lean veal and a pound of fat pork very
fine; roll dozen crackers and moisten
with q teacup of sweet milk and two
we'll beaten eggs; mix all together and
serve with nutmeg, allspice pepper and
salt. Make IN the shape of large loaf
and bake an hour aud a half; butter
Frapnantlxr Nxritb lsttIo hnttar on1 hot
water; take up dry, set away to cool (;
when ready to serve, slice thin.
Fricandeau of Veal. a thick
slice four or five pounds from fillet Of
veal, trim it, and lard the top. Put some
pieces of pork in kettle, with some
slices of carrot, an ouion stuck with
cloves, stalk of celery aud a bunch Of
parsley. Put in the meats, sprinkle with
pepper and salt, and cover with 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 tomato sauce.
Blind Hare. .-Mince three pounds of
veal and three pounds of beef; mix with
light well beaten eggs, a pint of sta'e
bread crumbs, littld pepper and salt,
wv SidANh AhAhlNEH' duN AdbAGoll llA'ou-
full of cinnamon. Form into an Oblong
cake, roll in cracker crumbs and bake in
a hot oven three hours.
Veal Patties -Mince a little cold
veal and ham, allowing one-third ham to
two o-thirds veal; add hard boiled egg,
chopped, and seasoning Of pounded
mace, salt, pepper and lemon peel moist
en- with little gravy and warm. Make
puff paste, roll thin and cut in round
pieces, put the mince between two of
them, pinching the edges together, and
fry in hot grease.
Salmi of Cold Veal. Put two or three
ouRces butter in a saucepan, when
it melts stir in two tablespoonslu OF
-four, when this bubbles add slowly a
half pint good broth, chopped onion,
a 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 zeal, lay
them on the prepared gravy, after it has
simmered fifteen minutes add a squeeze