The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-02-28
q seasonabIe Meat.

A Seasonable Neat.
People are so accustomed to finding the
most ordinary meats in the market all the
ton the fact that part Of the year these
meats may be unreasonable, and conse-
quently unwhOlesOme.
The scarcity, and in most markets. the
complete absence OF veal in the meat
markets. brings this truth home to the
housewife IN regard TO this particular kind
OF meat that nature sometimes forces ODE
dlence to the laws of health in spite of
our Indifference to them. When veal is In
season and al the proper age it is a meat
agreeable change from the richer meats
served earlier in the winter.
Authorities generally agree that veal is
difficult to digest and should therefore be
restricted to the diet OF those whose di-
gestive powers are in the best possible
healthy condition.
Veal being young and tender, having. con
siderably less fat than beef, and. judged
from the nature of its food and short ex-
lstenee, almost certain freedom from dis
ease, would lead one naturally to suppose
II suitable meat for the young and not
over robust. But experiment has proved
quite the reverse Its digestion, as com
pared to beef, is at least half an hour
slower, under favorable conditions Some
attribute the difficulty to the quality Of
its texture which is so close that it re-
sists the action of the digestive juices OF
the stomach, not allowing them to pene-
Jrate as readily as beef OF mutton. This is
uHdouote9ly true IN respect to veal in GER
tain conditions. But il is reasonable to
QOIDL Lldl the Iaull lies IN the meat IL
ser Tor even IN over young veal the CON
meeting tissue is easily changed into gela-
tine. Personal investigation has shown
tnat the Wen grown ana properly cooked
veal may be eaten by delicate people and
no i'll effects follow, while the other
hand nl-conditioned and improperly cooked
veal, eaten by the same individuals, causes
much suffering and serious disturbances.
Another prime factor which renders it in
digestibie is at the very beginning of the
process of digestion; the imperfect masti-
cation of the meat Veal is comparatively
I Af0fe
consideration and modes of cooking adopt
ed that will make the meat more inviting
TO the taste and tend TO excite a free flow
of gastric juice the fbers are swallowed
without masticatiOn and the stomach re-
fuses to be imposed upon and Immediately
goes into state of rebellion that gives its
ignorant master no little discomfort if not
most serious inconvenience.
The cook who understands veal can serve
a roast that will be a DELIGHT to the eve
a JOY to the palate and comfort to the in
ner man. Veal must be used while it is
perfectly fresh. and it must be remembered
that it requires more seasoning than other
meats It may be used in much the Same
QUOTES and salads. but must be well cook
ed and of best quality.
WHEN SELECTING VEAL
First of all veal must be used perfectly
flesh VIII be soft, fiabby and have a blu :,
tnge. avoid this as unwholesome as well
as indigeStlble- Choose veal that is pink
and firm of flesh and hard of bone. 1t re-
Qulres twenty minutes to the pound to
roast thoroughly. Also very hot oven
for first fifteen minutes, then a lower
steady heat to the end of the roasting.
This with frequent basting of well season
ed liquor in the pan and perfectly sea
sOned dressing of bread crumbs salt. pep
per sweet herbs and a little minced bacon
will give you a meat quite ac acceptable
for change as roast turkey. Other sea-
sonings suitable for veal are thyme, mar
joram, lemon peel and Juice, parsley, car
rot, onion and turnip. Salt pork is the
best when additional fat is required, as it
adds to the favor Rice instead of white
potatoes is quite as appropriate with veal
as with mutton or chicken.
BRAISED BREAST OF VEAL
Have the butcher remove the bones from
breast of veal. making what is called
of one cupful Of bread crumbs, one table
spoonful of chopped parsley, two table
spoonfuls of finely chopped bacon and the
grated peel of lemon, salt and pepper to
taste. Into this mixture beat one egg.
Roll and tie, place in a braising pan with
a sliced carrot and onion and place on top
several slices of bacon Basic frequently
cook for about two hours in a hot oven.
VEAL ROLLS.
Cut uD two pounds of veal stake as for
outlets On each one lay one slice of bacon
and on this spread some forcemeat, sea-
son with salt and pepper and roll up and
tie with a string. Dip in beaten egg and
bread crumbs and fry in a saute pan with
one sliced onion. When well Drowned stir
/ in one tablespoonful of flour and one cup
/ of stock. Remove from the frying pan to
baking dish. place in the oven, cover
closely and allow to cook for twenty min
/ utes.
CHAMELEON OF VEAL
Chop very fine two pounds of cold roast
veal. one pound of ham, one tablespoonful
OF minced parsley. one tablespoonful Of
/ finely minced onion, one-half teaspoonful
of powdered marjoran salt and pepper
| to taste Stir into this one-quarter of a
/ cup of good stock or gravy. one cup ct
bread crumbs and the yolks Of three eggs
/ Form into roll. cover with buttered
brown paper and allow to cook for abour
ten minutes-then remove the paper
brush over with the white of egg. allow tt
remain in oven for a minute or two. Serve
| on a hot dish pour over it a rich brown
gravy, garnfsh with slices of lemon and
potato chips and serve smoking hot.
CURRY OF VEAL
Cut into two inch pieces about two
pounds Of veal put in saucepan witt
one sliced onion, one bay leaf and salt ano
pepper TO taste, cover with hot water an6
cock a half hour. Mix one tablespoonful
of flour. make into a paste with little
| water and add to the well beaten yOlks OF
three raw eggs. Place the veal on a hot
platter. stir the curry mixture into the
liquor remaining in the saucepan. stir I'M
til perfectly smooth, then strain over the
veal. This should be placed on a disI
with a border of plain boiled rice.
Inquiries Answered.