The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-04-11
TIDBITS MADE OF VEAL.
TEMPTING DISHES THAT ARE A
HELP TO THE HoUSEKEEPER.

age should be firm and of q pink shade. with
the fat white and solid. Veal does not contain
so much nutriment rs many other kinds of
meat, and 1t requires to DO cooked slowly and
very thoroughly, but, treated In this manner,
many tempting and superior dishes may be
made with 1t. All parts can be utilized in some
good way, thus making this cheap and often
unjustly condemned meat OF much assistance to
the housokeepor. 1t Is of great value for the
stock kettle, makes excellent croquettcs, pot
pies, and fricassecs, and may be used often with
or in place Of the meat of chicken, which is
much higher in price.
Veal steaks, outlets and chops should be cut
thinner than beef or mutton and cooked slower.
Often II Is well when broiling them to cover the
broiler with oiled paper before laying the meat
on 1t. The corners OF the paper should DO folded
over. making n shallow box, 30 the juices may DO
retained and poured upon the hot platter with
the meat. It Is also an excellent plan to turn q
pan over tho broiler, rs 1t helps to hold the heat
and steam around tho meat, making 1t more
tender and juicy. Tho pan is easily lifted when
the steak requires to be turned.
When frying outlets, steaks, or chops dip them
first in a beaten egg and then In cracker dust
that has been seasoned with salt ana pepper and
then fry them in a spider where some slices of
salt pork have been cooked. and squeeze n little
lemon juice over them or garnish the platter
and serve n piece Of lemon with each portion Of
meat. In broiling brush tho meat with melted
butter before putting 1t over the broiler and
turn it frequently. Have the platter hot and
spread the broiled meat thicklv with butter, and
sprinkle 1t with salt, pepper, and parsley.
Veal chops make a delicious dish when broiled,
with the following sauce poured around them:
Put over the fire in "A saucepan two tablespoon
f,,s ~ .+o,v.d aud s,ro;,.a touo,,,s ,hroo
r,,a rtars 80 m ,,,,, - ,tA,I. asa, fal -
butter. and half an onion. Let them simmer
tf,e,n minutos. then r.,oy. ,ha op;ons Met.
na'e n,nuaes, ,nea s tsnovo .ns onions. MOIST
tity of sugar with n Tablespoonful of sherry, and
stir them in with the other Ingredients. season
couple Of minutes and pour it around tho chops.
outle's ana chops are otteh BAKED. Lay 'hree
or our thin slices OF salt pork i'll a baking pan
and place ,he meat upon ,heh'' put a s'ise OF
p 1.S upon Il .opo, '".n ou.'o' sprihAie tnom
w cover WIN oreaa crumbs ~ four a cup Oh
stoek OF not wafer INTO inc pan, put II intoa
der. bastine them every ten minutes with the
LIQUID in the nan. II served with a sauce Of
some kind, it is a great Improvement; or they
may be laid upon a bed of well cooked and sea.
sonsd Snin.ch nour;ns What 49, ia IN ,ha nan
over them.
To Stuff a shoulder of yeal-Hnye tho hone
removed and fill the space with a stuflns made
thus: Take two cups of bread crumbs, mix with
'nem a s'iee Oh porA chopped nne. one tanie-
spoonful OF ou'ter' u pihch OF thyme sfhe
chopped parsley. the Juice OF part OF a Lemon,
1,un.- 49, A.. IA . ,i,,io 80, -
stunning seems dry add q little Stock, or the
mixing them with the other ingredients. Rub
the inside OF the meat with salt and pepper and
good shape and tic or skewer il in place. Put it
into a baking pan; spTinkls the top with salt and
pfpp egis sna o GFed Tie w ton h sma t kay .hF re-. s,iei IN
place with wooden toothpicks; pour some
water into the pan, or. stock is betterif you have
corns. and a blade OF mace. Have the oven quite
the heat. Basic frequently, and allow full
r Vent : m minutes i 'nss to !, q ,b pound }ns, b giHe b it more time
the pieces OF pork and dredge the meat with
insure its being a nice brown. II The gravy IN
Drowned flour and strain it upon the dish.
a tle t Of veal iT also ,tga greatly improved i
narro~ blade knife make haif a a dozen inc SisiIan;
RI nao q hem mi stfip sH Of h ft pork ri ri Then ne eaea aR the n msat
vs a very m mice ga sSI m flor for serving ons With roasted ID
spoonful OF pepper, half a teaspoonful Of cell
cry salt. and one teaspoonful of dry mus
tard:, Stir them we'll together, and then
add the yolks OF two eggs and beat hard before
bowl containing this mixture over the fire in a
pan Of boiling water and stir until ii begins TO
thicken like custard: then Immediately take II
from the fire and add two tabiespoonfuls OF
lemon juice or vinegar and serve with the meat
in q separate dish.
For praised fricandeau Of veal: This part Of
the meat is thought to make the most delicious
OF dishes. 1t Is from the cushion or upper round
OF the leg and should be cut four or Ave inches
in thickness. Lay the meat on a table and with
a wooden mallet gently pound il nat and into
middle. Closely lard the top with mall strips
OF fat pork. Place four slices OF pork in a drip
ping pan and scatter over them a chopped car.
rot, turnip. and onion, a bay leaf. and some
sprigs of parsley. Lay the prepared meat upon
these vegetables and dust II well with salt and
pepper and dredge with flour. Pour a cupful of
stock into the pan and cover It closely.
Place the pan in, a very. moderate, oven.
as 1t must cook slowly. The liquids in the IAN
should be allowed just TO simmer. Basic fire.
stock or water. In the last half hour lei the
meat cook without the cover; Remoye the meat
when it ia done to a heated platter. II the gravy
seems at all greasy turn of the top, and II neces-
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