The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-02-15

j The middle OF February marks the begin
h ming of the real veal season. although the
=, large city markets furnish it all the wear
{, round to those customers who no not mini
the expense or are willing to their
= chances of getting "bob veal" Bob veal is
y immature veal. 1t is most unv.holesomc,
IL having caused more than one case of serious
j poisoning. 1t may he recognized by
Il blush tint and habby, sticky feeling The
j city health laws condemn all unwholesomc
Il. meat and say that no calf that was less thaa
3. four weeks old when it died "slml lie
brought, held or offered for sale in the city,"
= In spite of the vigilance of the board of
- health. much OF this unwhoesomc veal
+ escapes detection and masqucradCs at many
i. iirst-class caterers as chicken, in salads and
i. pot'pes
8. prime county sausage" too, is not in
=. frequently more than half veal. Preferably,
veal should not he used before it is six
= weeks or two months DID, and after that not
- until ii is two.ycar.old beef. As veal stands
+ lowest among the meats ~ regards food
I. value, and has very little flavor OF its own,
!. il requires high seasoning and the accom-
=. panimcnt of potatoes, rice or macaron 10
.. make it paatablc and nutritious. The Eng
lsh understand this, as witness the "vcal and
y hammer pie TO which Samivel Weller so
+ often paid his respects. Indeed, a little
y bacon, ham salt-pork should always he
i used with veal, TO make it ''taSty."
i To eat veal in France is a g0Strononc rr'
4. vcaton, as TO its possibilities as we'll a the
a, the price to which il can soar. This IL
:. counted for when one understands the care
with which the calf has hcen iatted for
y market, Not only is lie kept on a milk diet,
u hut one OF fresh rggS as WELL lie soon lie.
J. velops decided relish for the latter, and
j. will take as many as he can get. This care.
i. iul feeding makes a!l the difference in the
$, world in the taste of the veal,
:. For roasting the hllct "a thick piece from
!, the upper part Of the Lego sometimes called
:. fr;candeau, nois or cushion the breast and
v the lon OF htndquartcr will be found best
+ Ii the filet is used, have the hutchcr IT..
i move the bone and stun the cavity with a
\. highly seasoned moist dressing. \ little sau,.
J. age used with the suhing vii give It u
Il good favor. Dretlsc with salt, pepper and
8. -four put little strips uf pork over the top.
I. add hot water and roast in u rather cool
y oven. Cover with buttcrcd paper, II it
= shows signs of burning and haste often
+ Some people always sprinkle with a little
J. pulver2ed sugar to ensure rich brown. Veal
j. should always be thoroughly cooked,
4. A veal and parSnip stew always seems aug
1. gcstiyc of SPRING For this the knucke Cf
/. veal may be utilized ScrLpe and cut into
|. small dice two good sized plrsni.s and
. half dozen roots of vegetable oysters. Peel
= and scrape one knob Of celery and cut inc
J. together with small onion,
: Put four five thin slices or salt por,
= in the bottom OF stew kettle. aud 'ay
4 on them the veal aud vegetables with boiling
r water 10 nearly cover. SiinInpr slowly until
y thoroughly tender. II will take about two
= hours. Dish the veal and vegetables on q
= hot platter, thickcn the liquor slightly and
j. pour over them.
+ veal potpc without shortening Is 4
! dainty dish in the veal line,
+ Use for this purpose The bgeasI ends OF The
/. ribs, neck or kmuckle fut the meat in
/ pieces and boil until tender in plenty n
/. sllted water, skhnming thoroughly As it he
!. gins to boil. Add generous bit Of butter
and a little pepper About five minutes be-
fore serving drop in by spoonfuls a 'oi Lat,
= ter made Of one quart Of -four two teaspoon.
! iuls baking powder and enough milk or
/ water to make the consistency required.
+ Drop in the boiling water and cover closely
/ Wien done, uncover, take fork and force
Z the dumpl!ngs apart.
!. This is the swcctbreads heyday and d..
voices Of that delicious tit-bit can indulge