New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-02-26
WHAT TO DO WITH VEAL.
SOME EXCELLENT DISHES.

Veal will soon be In Our markets In prime condk
ton. The English market reports OF hundred year,
ago make the OF veal from March to July. ana
veal to-day Is best and cheapest at about THIS ums
OF year. Owing to the superior care now gwen 10
calves which are born in the winter there Is great
deal OF excellent be found In the market early
In the winter. Farmers have learned how to house
the Young calves H. warm barns, where the sun can
shine on them. They feed and fatten them with
systematic clre. so that the meat atains to some
what the same quality as the flesh OF the animal that
has the freedom OF the spring fields and sunshine
The great value Of veal to the cook is not as
piece de resistance, like beef and mutton or even
lamb but as the foundation OF many dainty small
dishes. It is necessity to the irstclass cook In max
ing stocks both white and brown, for sauces OF all
kinds. Tie poorest parts OF veal may be utilized IN
some delicate dish. The brains. the liver the sweet
breads and even the tendOns OF veal are esteemed
dccacics. The meat OF the leg. which III fml-grown
beef Is the comparatively tough round. Is the hllet
Of vea-onc OF the dalntics parts. In the last score
OF years we have learned the value OF swecbreads In
this country. and they no longer thrown away Is
they once were. But there many other small
picces OF veal which make very appe;izng dishes III
properly preparcd) at very small price, ana ther
merits yet comparatively unknown TO the average
housckeeper OF these, the breast OF veal Is per-
haps the best known. yet 1t is very little used Every
part of IT, except the fat and hard bones, may be
NAV be boned trimmed free from fat and cut In
small squares OF at out two inches. These squares
should be smmered I'm stock slowly until they are 10
thoroughly tender that they may be easily pierced
in all parts with Harding needle They should then
be pressed and should remain In press for eight or
ten hours-so that 1t Is necessary to make the sue"
the day before 1t Is TO be served In the morning
skim of any grease which may have risen 10 the
top OF the stew. Take the pieces out OF press ana
heat I'D the liquid in saucepan. Thicker 1t with
a teaspoonfll each OF -four and butter Mixed tasts
Il to see that 1t Is well seasoned and let II simmer
again for ten minutes. Replace the veal In II ana ley
II warm up When thoroughly heated. dish the pieces
I'm n circle and pour the gravy them. six musn-
rooms added the gravy when 1t Is warmed up give
pleasant flavor II you wish very ornamental dish,
place a mound OF green peas, mound OF we'll
Drowned potatoes. In the centre OF the platter ana
arrange the pieces OF veal around IL. These ten'
dons, are perfectly tender II properly stewed and
pressed the before. They arc glatnous and melt
Ing. full OF succuence and flavor. They are very
nice dipped In egg and fine breadcrumps anu HAeN
and served with tomato sauce.
Calves, liver may be- made very delicate q dish
that IL Is great mistake TO cook it in coarse way.
When It Is fried bacon fat. as 1t ordinarily Is It
simply absOrbs the ranhest part OF the bacon ana
becomes grease -sodden. Calves liver, served with
bacon should always be brdled. Select fresh. mo
Calls liver one that weighs about pound and
haf Let the butcher cut 1t in rather thin slices.
Throw II In cold for about fifteen minutes to
whiten t. drain it and wipe 1t dry with cloth.
1t with salt and pepper, and rub II with oil on
both Sides Tut II gridiron and brol 1t for SIX
minutes on each side. 1t with six eight thin
slices of bacon fried for about two minutes till they
are crisp and brown.
Calves brains may be very easily prepared for tho
| breakfast table. They should be blanched the day
before Though these parts Of the animal are usually
sold with the head they may be found separate at the
stalls In our large markets, kept by dealers IN
sausages mincemeas. oX-tas and other small parts
of animals. For family Of six, procure the brains
of two calves Put them in ice-cold water for about
an hour. Then remove the thin skin whch covers
| them They should be very clean and white without
any bloody veins. Wash them IN cold water ana drain
| them, taking bruise them III they seem
| I'm danger OF falling pieces, tie % piece or muslin
| around them: but thi, shJhld not be necessary.
with clear cold water. To y quart OF water add .
tabesp onfu SALT half cup Of vinegar alf carros
sliced bay leaf. six whole peppers ana sprg OF
| thyme Let the brains boil very gently Tor aoout
twenty minutes. When they done. drain them ana
again nut them into cold water. When they are coio
cut each brain into three pieces ana rol thein
| gently in yolk OF egg and then In fine BRAD
crumbs and fry them In hot fat. Serve them Win
| tarare sauce. This is simply Mayonnalse sauce 70
which n tas pOonfu OF dry mustard one shalIh cnop-
ped line and small cucumber pickles are ADDED "
| every yolll Of egg used