New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-27
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A CHAT ON PICKLES VEAL. PUFF PASTE
AND PIE.
Salt cucunbers are now found at all delicatessen
e.oroe and in most German groceries, Those who
have no taste for these saline pickles do not al
WAYS know that they may he easily ieShe"ec'
when they make tho best and cheapest sour cucuin-
her pickles that can be obtained at this season OF
the year
RECIPE FOR CUCUMBER PICKLES.
Purchase a hundred Of the smallest salt pickles
that can be had in the market. There are always
s,aus in the great downtown markets, besides the
upfovyn places where cucumbers can be purchased
OF tho lowest prices. Let the salt cucumDers SOAK
IN an earthen Jar IN clear cold water for twenty
four hours: then take them out and wash out the
salt that has sunk TO the bottom or the Jar ana
,,, tho nickles hack in fresh water. Repeat this
nrocesa three times. After washing the jar the
,b,ra dav Law the freshened cucumbers back and
pour enough scaldng hot spiced vinegar over them
n cover them Let them stand week and they
will he ready 10 use though many people begin to
usa them after they have stood twenty-four hours
in vinegar.
To prepare spced vinegar, put two quarts OF
good cider vinegar into porceiain-lined kettle ada
half a cup of sugar. a teaspoonfui OF muS'aru-
seed half dozen tiny red peppers teaspoonIui
of pepper-corns and half dozen blades OF mac.
lie, tho vinegar boil a moment before pouring II
over the pickles
PRAISED BREAST OF VEAL.
A braleed breast Of veal, stuffed with forcefneat'
&c one Of the most delicious and most inexpensive
services 81 meat Let The butcher bone breast
n veal and direct him to deliver the bones with
the meat order also a pound Of clear lean veal
Chon the latter fine and pound IL 10 paste. Soak
in water as much Of the inside portion OF loaf Of
bread as YOU have meat. bulk for bulk. Measure
the bread before soaking it, There viii be nearly
twice as much aferward, when the water mas
heen squeezed out with the hand. Nix the bread
and me meat together, add two small white onions
rnlncsd fine ana fried I'm butter. TWO small eggs,
an even tablespoonful Of salt teaspoonful OF
nepper and teaspoonful Of sage Mix the force
meat and sea sonng thoroughly and press all
,hrongh a puree sieve. Add teaspOOnful Of
,rninced parsey mixing it through the forcemeat.
season the veal breast with salt ana pepper. lay
,ha forcemeat In IL. and wrap the breast around
T.. in a compact roll Rub the roll with butter
-, a dredse IL lightly with flour. Put thin slice
a. Ia ding pork In a shallow covered kettle-a cop
" u nv aluminium kettle Is the best When the
po-k tics out put in the veal. with sliced white
ppnton and a young carrot. Let the meat and vege-
iJ brown for a few moments until well colortd,
taDs add a cup OF stock made OF the bones boiled
-, ,rater If you have not made this stock. use "A
~ " ,easnoonfuI Of beef extract melted in cup
"a "a HsotIiny water. II is better and cheaper 10
Va ,,e ,rorr own stock, but IN TINS case the beef
H.ns ufI DO about well. Let the stock sim
.iovlv around the veal for about TWO hours.
M. III moi should he Kept covered ana the meat
nth he repeatedly turned and based until IL Is
sho"su - brown Add little boiling water az the
Ii ,nnL hollis away Take up the meat on piatiei
paw in the pot adding about cup OF wafer SAT-