Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-06

Pour the cream over the birds and serve
hot on cornstarch of bread or Indian meal.
with garnish of cress or nice white chick
DRY.
Veal Oysters.-Oysters as well as game
may be made from veal.
Select nice tender veal, cut in pieces the
size of large oyster, pound well to break
the fiber. season with salt and pepper, dip
into egg, then in fine cracker crumbs and
fry like oysters. Serve with lemon
Remnants of veal-No single bit Of veal
should ever be allowed to waste, as every
scrap can be utilized in any one Of a dozen
different ways, each and all delicious. The
feet make the most nourishing of jelly; the
shank. broths and consomme that cannot
be excelled: the tails and various trim
mings, appetizing stews, croquettes and
pressed loaf while head, tongue and nearly
all the internal economy, even to the "ker-
nels" in the fat, and the "craw'' or mesen-
terry, ind acceptation.
Veal Croquettes.-Mince fine one cupful
cold veal. add half a cupful of cold cooked
sweetbreads, also minced, one cupful of
cooked rice, few drops Of onion juice and
minced parsley, celery or thyme to season.
Moisten with little rich veal stock and
heat over the fire. Add salt and pepper
and one egg yolk, beaten; cook for mo-
ment or two and turn out on dish to cool.
When cold form into croquettes, pear shap-
ed, stick a Glove in the small end to simu
late the stem, roll lightly in bread crumbs.
then in egg and milk and again crufnb and
fry in smoking hot fat until golden
brown.
Veal Goulash.-This is an adaptation from
the Hungarian national dish, and may be
made of any kind of meat excepting pork.
Young chickens and pigeons are also often
used, and combinations of meat are also
popular. Put three tablespoonful of but
ter over the fire in iron pot. Add three
onions sliced, and stir until yellow, but on
wi
saltspoonful of paprika and a pound and
half of tender veal cut in pieces about the
size of hickory nut, and freed from fat,
skin and gristle. Sprinkle with a teaspoon
full of salt and tablespoonful of flour, and
stir until slightly brown. Pour in cupful
of stock, cover closely and simmer very
gently for an hour, taking care that the
meat does not stick to the bottom of the
dish. Add cupful of raw potato cut in
dice, cook fifteen minutes longer and serve.
In Hungary, after the meat has cooked for
an hour, a cup of sour cream is added,
spoonful by spoonful. taking care that 1t
water is added, then the dish allowed to
simmer another half hour, or until tender,
when it should be both brown and savory.
Calls Heart-Wash thoroughly, remove
the veins and arteries and stuff the ventri-
cles with a good forcemeat Lard with a
few strips of bacon or salt pork and dredge
with salt and flour. Fry a sliced onion in
brown the heart in the fat, then nearly
cover with stock or boiling water to which
little tomato or catsup has been added
Cover and cook two or three hours very
slowly, adding water if it boils away, and
basting often. When ready to serve take
up the heart. thicken the gravy slightly,
add more seasoning If desired, and a few
drops of kitchen bouquet and lemon, and
pour over the meat.
Veal Loaf.-To each pound of raw veal
put through the chopper add one beaten
egg, one tablespoonful of milk, a table
spoonful of butter and half cupful of
mostened bread crumbs or two crackers
put through the chopper. Season with pep
per, salt and sage Mix we'll and pack
solid in a square pan we'll creased. Bake
two or three hours, according to size, bast-
ing often with boiling water and butter.
This is good hot or cold, but can be sliced
to better advantage when cold. This is
excellent for picnics, prepared the day be-
fore using. Some like a seasoning of nut
meg and horseradish added to the other
seasonings.