The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-02-25
A SEASONABLE MEAT,

| People are so accustomed to finding the
the year round that few take into con-
side-ation the fact that part Of the year
these meats may be unreasonable, and
consequently not wholesome
| The scarcity, and in most markets. the
| complete absence of veal in the meat
| housewife in regard to this particular
kind of meat that nature some times
| forces obedience to the laws of health in
| spite of our indifference TO them When
veal is in season and at the proper age,
| ii is a meat worth our consideration, as
| it makes an agreeable change from the
richer meats served earlier in the Win
| ter
| Authorities generally agree that veal is
difficult TO digest and should therefore be
| restricted 10 the diet of those whose di-
gestive powers are in the best possible
| healthy condition.
Veal being young and tender, having
considerably less fat than beef. and
judged from the nature of its food and
short existence, almost certain freedom
from disease. would lead one naturally 10
suppose il a suitable meat for the young
and not over-robust. But experiment has
as compared to beef. is at least half an
hour slower. under favorable conditions
Some attribute the difficulty 10 the quail
ity of its texture. which Is so close that
it resists the action of the digestive
juices of the stomach. not allowing them
TO penetrate as readily as beef or mutton.
This is undoubtedly true IN respect to
veal in certain conditions. But IL is rea-
sonable to doubt that the fault lies in the
meat itself, for even in over-young veal
the connecting tissue is easily changed
into gelatine. Personal investigation has
shown that well grown and properly
cooked veal may be eaten by delicate
people and no iil-effects follow, while on
the other hand ill-conditioned and inn
properly cooked veal, eaten by the same
individuals. causes much suffering and
serious disturbances. Another prime fac
tor which renders it indigestible is at
the very beginning of the process of d.
gestion; the imperfect masJication Of
the meat. Veal is comparatively insipid.
and unless this fact is taken into con-
sideration and modes of cooking adopted
that viii make the meat more inviting TO
the taste and tend TO excite a free flow
of gastric juice the fibers are swallowed
without mastication and the stomach
very properly refuses to be imposed upon
and Immediately goes into a state of re-
bellion that gives its ignorant master no
little discomfort if not most serious in
convenience.
The cook who understands veal can
serve a roast that will be delight to the
eye. a joy to the palate and comfort TO
the inner man. Veal must be used while
it is perfectly fresh. and il must be re-
membered that it requires more season
ing than other meats. III may be used In
much the same manner as chicken espe-
cially for croquettes and salads. but must
be well cooked and of the best quality.
When Selecting Veal.
First of all veal must be used perfectly
fresh. II IL is TOO young when killed the
flesh will be soft. blut andhrdlkstricate
flesh will be soft fiabby and have a blue
tinge: avoid this unwholesome as well
as indigestibe. Choose veal that is pink
and firm of flesh and hard OF bone. II
requires twenty minutes to the pound 20
roast thoroughly. Also very hot oven
for the first fifteen minutes. then lower
steady heat to the end of the roasting.
This with frequent basting Of well-sea-
soned dressing of bread crumbs. salt.
pepper. sweet herbs and little minced
bacon will give you meat quite as ac-
ceptable for a change as roast turkey.
Other seasonings suitable for veal are
thyme. marjoram. lemon peel and juice
parsley. carrot. onion and turnip. Salt
pork is the best when additional fat is
required. as It adds to the flavor. Rice
instead of white pOtatoe is quite as ap-
propriate with veal as with mutton or
chicken.
Braised Breast Of Veal.
Have the butcher remove the bones
from a breast of veal. making what is
called a pocket STUFF this with force
meat made OF one cupful of bread
crumbs. one tablespoonful OF chopped
parsley two tablespoons Of finely chop
ped bacon. and the grated peel Of a
lemon. salt and pepper TO taste. Into
this mixture beat one egg.
Roll and tie place in a braisinR pan
with sliced carrot and onion and place
on top several slices OF bacon. Bastc fire.
quently. cook for about two hours in a
hot oven.
Veal Rolls.
Cut up two pounds Of veal steaks as
for outlets On each one Law one slice OF
bacon and on this spread some force
meat season with salt and pepper and
roll up and tie with string. Din in
beaten egg and bread crumbs and fry In
saute pan with one sliced lemon |
When well Drowned stir IN one table |
spoonful Of -four and one cup Of stock |
Remove from the frying pan 20 a bak !
ing dish. place in the oven. cover close /
" and allow - cook for twenty minutes
CanneIor Of Veal.
Chop very fine two pounds of cold /
roast veal one pound of ham. one table /
spoonful of minced parsley. one table /
spoonful Of finely minced onion. one-haif 1
teaspOonful II powdered marioram. salt /