New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-05-20
BREAST or TEAL.
DAINTY DISHES AT SMALL COST

no breast OF veal which receives 80 little atten-
lion in general that II Is often purchased In the
downtown markets at or y cents pouhu ~ I"
fayor,e household cut In France and should be bet
ter known In this country. The sovereign people
~ this great Republic quite apt to as
sert their sovereignty by choosing Only the
expensive udbns not the sterling pieces when
ire the best anl most wholesome. though they
are sold at lower price. The nara pony SUD
stance In the fu-grown beef Is soft and cartilage
nous in the calf that 1t Is easily boiled tender
rhere IL comparatively very little bone TO be re
moved from the breast OF veal When TINS is taken
out. with some Of the fat. the mass that remains
IL all edible This cut is quite gelatinous. and the
meat is peculiarly sweet and full Of succuence' so
that II f. not strange that many delicious ways nave
been invented for It's preparation.
The breast OF veal is often stuffed. and this Is
generally the most delicious way OF serving 1t.
Bone a breast weighing about three pounds. ana
lay aside while prepare tho forcemeat
Fry two small onions In a tablespoonful or butter
and soak a small-slzcd loaf OF bread, freed or the
crust in water for fifteen minutes. AT the END
OF this time press out the breadcrumbs. handful
by handful. Put them In bowl. add two eggs
tablespoonful OF salt. two teaspoonfuls OF pepper
teaspoonful OF sage and pound OF raw lean veal
ground chopped as fine as sausage-meat The
butcher will do this for you In the New-fork mar
kets Mix all these ingredients together. ana rub
them through a coarse wire sieve. When this force
meat is prepared add the fried onions. and mix
them IN thoroughly with the hand. When the force
meat is put through the sieve. little or nothing VIII
remain behind and the forcemeat Will be evenly
seasoned. Lay this forcemeat in the breast OF
veal, roll the breast up and tie 1t In shape. and
rub II thoroughly with butter; put 1t In sauce
pan. slice a smalsized onion and two small spring
carrots over IT, add two cups OF stock. and let II
simmer slowly I'm the oven. covered up tightly, Tor
two hours Turn IL once twice In the bralsing-
pot and haste II about every nfteen minutes Wlth
the gravy II the stock becomes reduced not STOCK
must replace IL.
Prepare garnlsh Of few chopped mushroom;
two tablespoonfus Of cooked tongue and cup OF
cooked rice. Add these 10 the gravy around me
veal after removing 1t. with hall cup OF 'o on ho
sauce-not the highly seasoned bottled sauce OF the
American housewife. but the ordinary tomato sauce
which is served with meat; dish OF macaroni ana s
Parmesan cheese Is a delicious accompaniment TOT
this breast OF veal The veal Is also delicious VIII
out the addition Of The mushrooms rice ana bTown
The French call the breast OF veal boidiy by sre
one OF these tendons must be cooked 80 that they
are easily pierced with trusting needle "a, tne
bnl9 inches Oh long and o han as Vide removing the
small quantity OF hard bone. The immature Done
cut through. Put the meat in a stewpan. cover IT
with consomme. and add two spring carrois, one ne
small onion spray OF parsley sinai n pece nd o,
six PEPPERS Let the veal stew slowly fIf dn D a
IT, Let the gravy boil down for ten minutes. Then
strain It and let 1t cool The next day, when the
gravy warm the meat up in II. and serve u In a
Circle around a mound OF young sweet peas Il may
sometimes serve this dish with heads OF lettuce
from which the tender salad leaves in the centre
forcemeat' like that described in the recipe for
stufng the veal The heads are nlancnsea III ~ ~
ior Se mnc ceond IN stock in coward dish In
the oven for Twenty-Five minutes-