Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-04
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condition not particularly expensive an"
the various health departments are OH
their guard to see that bob veal is con-
fiscated on its way to the market. Inc
use of bob" immature veal mas oeeh
the occasion of giving veal in general d
reputation for EMBELLISHMENTS, reputa.
ton that facts do not warrant BOD
veal is indeed, unfit for consumption, ths
cause ofttimes of serious poisoning. IL may
easily be recognized, however, by "hitisn
tinge and f1abby, sticky feeling. Good veal
that is from six weeks to two months GU
is firm and pink of flesh, with consloerapie
firm white fat about it. 3ucn VEAL prop
erIy killed, thoroughly cooled and we'll
cooked (half an hour to each pound is none
too much for a roasD, is more easily mas
ticated and digested than pork or tough
beef. Veal is a dry meat, requiring $40"
rather than rapid cooking. and much past-
ing. There is almost no waste 10 veal;
From the tips of its ears to Its ieet anu
end of tail there is excellent material Tor ]
greater variety of dishes than is afforded
by any other animal. Calls head dlsnes
are legion. making most delightful en-
trees pasties and soups. veal sweet
breads the summum bonum OF cary
spring It'd bits, while it's fair interior fur-
nishes forth liver, kidneys, heart, crow
and kernels for the delectation of eplcures.
Even the bones, used with a rev trlih
mings, mt Ike exceptionally rlch STOCK aAo
gravy In buying veal for a roast, seiecl
the shoulder, having the bones remoVeo'
but sent home with the meat, or trlcan-
deau, which is a thin cut of three or Tour
pounds from the leg or the loin or me
hind quarter The frican 1eau is also the
choicest piece for braising. For potpis
the shoulder or any other cheap piece that
has not much fat may be selected. fol
veal a la Marengo the neck Is specially
excellent Breast of veal is used for
stew or stewed until the bones drop out.
when it can be egged, crumbed and FREQ
or pan broiled in hot oven and served
with a tomato sauce. Veal Is particularly
good in a curry, makes an excellent salad
scarce to be told from chicken is delicious
in forcemeat and almost indispensable
in a consomme.
Mock Turtle Soup.-This old-tme favorite
is seldom seen on the dinner tables of to-
day, possibly because the old nanny
cooks who used to be responsible for It's
proper evolution have been largely super
seeded by European products. 1t takes time
to make it, but is well worth the trouble.
Take one calfs head, scrape and clean,
then boil in water to cover until the meat
is tender Take out the meat and cut the
best pieces from the bone Return the
bones to the pot together with the toughest
parts of the meat, three quarts of veal
broth and a few chicken bones to flavor II
YOU happen to have them. Add two onions
sliced a bunch of soup greens, containing
a turnip, stick of celery, parsley and shall
lot. If you can get the regular turtle spice
bag mixture which contains the most de-
lightful combination of spices known to the
culinary art, you will require nc other sea-
sonngs If you cannot, make your own
combination, using a bit of cinnamon.
Glove allspce, the least grating of nutmeg
and a bay leaf. Salt and pepper to taste.
Cook an hour and half, then strain
through a fine strainer and thicken with a
little Drowned flour stirred smooth in cold
water When smooth and creamy add the
pieces of veal cut off and lain aside and
spoonful of chicken meat, and simmer
twenty minutes. Just before serving add a
little lemon juice, dish into hot plates. put
in each one a slice of lemon and sprinkle
a little chopped parsley over it and serve
A teaspoonful of sherry or Madeira may be
added to each plate If desired.
Suggestions for Sweetbreads.-It matters
not what form your sweetDreads are 10
take at the time of serving, the initial
preparation is always the same. AS soon
as they come from the butcher drop into
cold water and leave for an hour or two.
Then take out and boil five minutes In
fresh water, after which drop again into
cold water to become firm little lemon
Juice in the water in which they are boiled
is of assistance AS soon as cold they
may be cooked in any way that you may
fancy. If they are to be creamed simply
cut into small pieces, add to a good cream
sauce and serve on toast, which should be
hot and crisp; in puff paste shells Or
croustades If you wish to serve sweet
breads with peas, cut your blanched sweet
breads in stable pieces, fry brown In put
ter, arrange them in a circle in hot dish
and mound the peas, which have been
heated in the butter in which the sweet
breads were cooked, in the center
Curried Sweetbreads-Many persons are
extremely fond of sweetbreads curried. For
this way of serving cut the sweetbreads in
Dice shape, and cook in a little white stock
OF chicken veal seasoned with tiny bit
of oniol. AS soon as tender and hot, remove
the onion, add a teaspoonful of curry pow
der or more according to taste, and few
drops of lemon juice.
Sweetbreads With Bacon.-Sweetbreads
with bacon are always popular A simple
way of preparing them is to cut in half
inch slices, fry in bacon fat, and surround
with thin slices of fried bacon and sprigs
of water cress; or after slicing roll in sea-
soned crumbs, then in egg and crumbs
again. Put two or three slices on a small
skewer, then the same amount of bacon
sliced thin, and fry in deep fat until crisp.
More Vegetables.-While March marks low
tide in the vegetarians' supply so far as
infinite variety goes, there are so many
ways of PREPARING the same old Vegeta-
bles," and so many vegetables that are
comparatively unknown. that there is no
need of serving the same dish twice a
fortnight.
The great fault found by people forced
to patrOnlze restaurants, even the best, Is
that there are so few vegetables served in
comparison to all the different meats that
dominate the menu. In the average table
d'fote dinner there is fish, fowl or game,
and two or three other meats. This in the
proportion of one vegetable and salad as
an offset.
Small wonder that kidney diseases are
on the increase, forced as they are to a
LOT of extra work that was never named in
the bond of creation
The intelligent housekeeper has the rem
edy largely in her own hands: for diet
that spells prevention is far superior to a
doctor called in to cure.
Satisfy or Oyster Plant.-One of the most
wholesome of the root vegetables now in
the market is satisfy, oyster plant,
it is often called. Unfortunately, this vege-
table is one of those too little known, yet
ii is delicious, easily prepared, and the
green tops make excellent salad COM
bined with lettuce, onions tomatoes, 81
that there is waste about it. Cut off
the tops of bunch of satisfy, lay aside,
then scrape the roots you would carrots,
cut in small pieces and soak in cold water
for ar hour or two. Then cover with boil
ing water to half their depth, salt to sea-
son and simmer gently until tender. If
there is any water left save it for the
stock pot. Put in a tablespoonful of -four,
a cup of rich milk or cream thickened with
n half tableSDoonful of flour. cook for a