The free press., 1893-06-15
VEAL.

Veal is one of the most delicious ar
ticles of food now offered in our mar
ket, and may be prepared in variety
of ways, writes Mrs. E. II. Parker III
the Courier Journal Veal outlets and
chops are the choice parts for broiling
or frying. The loin and breast are
preferred for roasting, while the neck,
shoulder and other inferior parts make
excellent stews. and side dishes.
Veal Outlets Breaded-Have the cut
let's very thin, cover them with boiling
water, let stand two or three minutes,
drain and wipe dry dip first in beaten
egg, then in grated bread crumbs; fry
in boiling fat, dish and serve with
maitre d'hotel butter.
Veal Chops-Broil chops over clear
fire until brown on both sides, season
with salt and pepper, pour over
melted butter and serve with mushroom
gravy.
Stewed veal-Break shank-bone of
veal, wash and put in a kettle with two
quarts of water, one small onion,
blade of mace, salt and pepper; set
over quick fire; pick and wash tea
cup of rice and throw i'll with the veal;
simmer slowly one hour; take up on
dish, pour over drawn butter and gar
uish with parsley.
Stuffed Loin of Veal-Take the large
bones from loin of veal, ill the
cavities with a force meat made of
chopped salt pork, stale bread-crumbs,
one beaten egg, a tablespoonful of
butter, with salt and pepper cover the
roast with creased paper put in a bak-
ing-pan, pour half pint of stock in
with teacup of melted butter; set in
the oven and cook slowly for one hour;
remove the paper, dredge with flour,
baste and let brown stir a tablespoon
full of chopped mushrooms into the
gravy, pour over the loin and serve
with green peas.
Veal la Bourgeoise-Take five
pounds of lean veal, lard with strips of
salt pork. Fry two slices of fat bacon,
when crisp put in the veal and turn
until brown. Sprinkle with pepper,
salt, minced sweet breads, add a carrot,
an onion, two potatoes, bay leaf and
a slice of lemon, all chopped fine,
pour over quart of stock and simmer
for two hours. Then take up the veal,
lay on hot dish; strain the gravy, re-
turn to the pan, thicken with grated
crackers and pour over the meat
Serve at once.
Fricandeau of Veal-Take a four
pound fillet of veal and lard with strips
IS Got INT d.,
nip, one onion and one stalk of celery,
put them in a brazing pan with n bay
leaf, bunch of parsley, a sprig OF
thyme and sweet marjOram each Lay
the fillet on top, and pour over pint
of stock, with half as much melted but
ter, cover and set in oven for two
hours, baste occasionally. When done
take up, strain the gravy, season with
teaspoonful each of mushroom, wal
nut and tomato catsup, and pour over
the fricandeau.
Veal Leaf-Chop fine three pounds
of lean veal and one pound of salt pork
role one dozen crackers, put half of
them in with the meat, add three
beaten eggs, little pepper and salt
mix all together and work in loaf
role in the remainder of the crackers.
put in the oven to bake one hour. Let
cool and slice thin.
Veal Scallops-Chop scraps and pieces
of veal fine, put layer in the bottom
of buttered baking dish, with pepper
and salt. Cover with layer of pow
dered crackers and bits of butter. Then
I
ers Beat two eggs in a cup of cream,
pour on top, and set in the oven, let
bake two hours.