The times. [volume] (Richmond, Va.) 1890-1903, 1897-04-18
TIDBITS MADE OF VEAL,
TEMPTING DISHES THAT AER 4
MIR 10 THE HOUSERELPER.
Hints About Broiling and Frying Veal
Chops, Steaks, and Cuilets-Sauces Used
with Veal-stufIed Shoulder of Veal.

The flesh OF calves, killed at the proper
age. should be firm and Of pink shade
with the IA. white and solid. Veal does
not contain SO much nutriment as many
other kinds of meat, and IL requires TO be
cooked slowly and very thoroughly. but,
treated in this manner. many tempting
and superior dishes may De made With ~.
All PAL Is can be utilized in some good
way. thus making tins cheap and often
unJusty condemned meat of much assist
ance 60 the housekecper. 10 is OF great
value Tor the stock kettle, makes excel
lent ctOQrettes, pot pies, ana iiletaac-,
and may be used often with or IN place or
the meat of chicken, which as mucn nigh
en- in price.
Veal steaks, outlets. and chops should
be cut thinner than beef or mutton and
cooked slower. often IL is well when
brOilug them 90 cover the broier with
oiled paper before laying the meat on IL.
Tie corners Of the paper should DE folded
over. making a shallow box. so the juices
may be retained "a poured upon the
hot platter with the meat. IL is also an
excellent plan TO turn pan over lNt
brOilcr. as 10 helps TO hold the heat
and steam around the meat, making ID
more tender and juicy. Tie pan is easily
iilted when the steak requires 10 be turn
ed
\Vher frying outlets, steaks. or chops
dip them iIIst ia a beaten esg and then
ia cracker dust that has been seasoned
with pepper and salt and then fry them
III "a sulutr where some slices or salt pork
have been cooked, ana squeeze little
lemon juice over them OF sArnlsh the
platter and serve piece or lemon Win
each portion Of meat. Ia brOiung brush
the meet with melted butter before put
ting it over the broiler and turn II ire
quenlly Have the platter hot ana spread
the brOiled meat thlckly with butter. ana
sprinkle 10 with sat- pepper ana parsley
Veal chops make delicious DISH when
brOlcd with the following sauce poured
around them. Put over the IRE IN
saucepan TWO taDlespOOnsiul OF slowed
and strained tomatoes. three quarters OF a
cup OF stock, one Tablespoonful OF uut-
ter. ana half an onion. Let them simmer
fifteen minutes, then remove the onions.
MOistcn teaspOOuful OF hour ana lhe
same quantity OF sugar WIN a tdOlc-
spoonful of sherry, ana STIR them IN WIFI
the other ingredients. Season win SAT-
and paprll.4 let the sauce COOK couple
OF minutes and pour 10 around me ch9p7.
outlets and chops are OIten Daked- Lay
three or four slices OF SAT- PORK IN
baking pan and place the meat upon thein,
put a slice of pork on the top OF edcn cut
let, sprinkle them with pepper ana SAT-
and ID suspicion or mace, and cover with
bread crumbs. Pour a cup OF stock or
hot water into the pan, put 10 into
moderate oven and bake the outlets until
tender basting them every ten minutes
with the liquid in the pan. II served with
sauce OF some kind, IL is great i'm
DlOFtUtnlt VI AAiNF Aitef nc iA4h HlNH a
bed OF well cooked and seasoned spinach,
pouring what gravy is IN the pan over
them.
TO stun a Shoulder OF Veal-Have the
bone removed and an the space with
stuhing made thus: Take two cups OF
breadcrumbs mix with them a slice OF
pork chopped fine. one tablespoonful oi
butter a pinch Of thyme some chopped
PARSLEY the juice OF part OF a lemon, sait
anl pepper ana one beaten egs. lf the
stufhng seems dry add a little stock. on
the crumbs may be mOlstened IA not
water before mixing them with the other
ingredients. Rub the inside OF the meat
with salt and pepper and MI II with the
stuffing Roll the meat under IN good
shape and tie or skewer e in place. Put
10 INTO "a baking pan, sprinkle the top
with salt and pepper, and dredse with
-four, lay three slices Of pork on the top
and keep them I'm place with wooden
toothpicks; pour some water into the pan.
or stock is better II you have IT, add one
slice OF onion. few pieces OF celery.
one teaspoonful OF tomato. half a dozen
pepper corns and a blade OF mace. Have
the oven quite hot when the meat Is first
put IL, then reduce the heat. Basic fire.
quently, and allow full twenty minutes
to a pound: give 1t more time rather than