Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-28
Table and Kitchen.
Veal Els Sometimes Difficult Of Diges-
ton.

most ordinary meats in the market all the
year round that few take into considera-
ton the fact that part Of the year these
meats may be unreasonable, and conse-
quently not wholesome.
The scarcity, and in most markets, the
complete absence of veal In the meat mar
kets. brings this truth home to the house
wife in regard to this particular KIND OF
meat that nature sometimes forces obedi-
ence to the laws Of health in spite Of our
indifference to them. When veal is in sea-
son and at the proper age 1t Is meat
worth our consideration, as it makes an
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 diges-
tive 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-
istence, almost certain freedom from dis
ease, would lead one naturally to suppose
1t a suitable meat for the young and not
over robust But experiment mas proved
quite the reverse. It's 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 reslsts
the action of the digestive juices OF the
as readily as beef or mutton. This Is un-
doubtedly true in respect to veal in certain
conditions But it is reasonable to doubt
that the fault lies In the meat itself, Tor
even in over-young veal the connecting It's
sue Is easily changed into eelattne. Per-
sonal investigation has shown that we'll
grown and properly cooked veal may pc
eaten by delicate people and no Ill effects
follow, while, on the other hand, ill-condi-
toned and improperly cooked veal, eaten
by the same individuals, causes much SUI
fering and serious disturbances Another
| prime factor which renders 1t indigest1Dle
| is at the very beginning Of the process or
digestion; the imperfect mastication of the
meat. Veal Is comparatively tnsipld, ana
| unless this fact Is taken into CONSIDERATION
| and modes of cooking adopted that will
| make the meat more inviting to the taste
| and tend to excite free flow of gastric
| juice the fibers are swallowed without mas
| tication and the stomach very properly 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 delight to the eye,
Joy to the palate and comfort to the inner
| man. Veal must be used while it Is per-
| fectly fresh, and it must be remembered that
| it requires more seasoning than other
meats. 1t may be used In much the same
| manner chicken. especially for croquets
| and salads. but must be well cooked and OF
| best quality
| When Selecting veal.
| First of all veal must be used perfectly
| fresh. If It is too young when killed the
| flesh will be soft, flabby and have a blue
| tinge; avoid this as unwholesome as well
| as indigestible. Choose veal that is pink
| and firm Of flesh and hard Of bone 1t re-
quires 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 fire.
quent basting of well-seasoned liquor in the
pan and a perfectly seasoned dressing of
bread crumbs. SALT pepper, sweet herbs
and a little minced bacon will give you a
meat quite as acceptable for a change as
roast turkey. Other seasonings suitable
for veal are thyme, marjoram lemon peel
and juice, parsley, carrot, onion and tur-
NIP Salt pork is the best when additional
fat Is required, as 1t adds to the flavor.
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 a
pocket. Stuff this with a force-meat made
Of one cupful Of bread crumbs, one table
spoonful Of chopped parsley, two table
spoons of finely chopped 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 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 up two pounds Of veal steaks as for
outlets. On each one lay one slice Of bacon
and this spread some forcemeat. season
with salt and pepper ana roll up and tie
with a string. Dip In beaten egg and bread
crumbs and fry in 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 q.
baking dish. place in the oven, cover closely
and allow to cook for twenty minutes
Cannelon 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 marjoram. salt and pepper to
taste, Stir into this one-quarter Of a cup
| Of good stock or gravy, one cup of bread
| crumbs and the yolks Of three eggs. Form
| into roll, cover with buttered brown pa
per and allow to cook for about ten min
| utes-then remove the paper, brush over
| with the white of egg, allow to remain in
| oven for minute or two. Serve on a hot
| dish, pour over it rich brown gravy, gar
| nish with slices Of lemon and potato chips
| and serve smoking hot.
Curry Of Veal.
Cut into tWo-tnch pieces about two POUNDS
| Of veal. put in a saucepan with one sliced
| onion. one bay leaf and salt and pepper to
taste, cover with hot water and cook 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 a hot pttter stir the
| curry mixture into the liquor remaining in
| the saucepan. stir until perfectly smooth,
| then strain over the veal. This should be
| placed on a dish with a border Of plain
| boiled rice.
Canned Tomatoes.
| Select fresh sound tomatoes, but not too
ripe. pour boiling water over them and re-
move the SKINS then place in large sauce
| pan and cook few minutes, skimming off
| all the froth which comes to the top. Fill
| the cans with the tomatoes while hot and
seal at once. Keep in cool place.
| Canned Corn.
| Cut the corn from the cob, fill the cans
| to the top, seal Immediately, then set in a
boiler Of water and cook for two hours.
| Canned String Beans.
| String and break into pieces and cook