Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-22
How to Cook Veal

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welcome change TO the housewife
who has wearied OF serving beef lam,
and ham as a steady diet Both IN freshly
cooked and in madc-over dishes the Young
calf can be offered in greater nuraber OF
ways than any other meat.
Veal. when proper for eating. should Ina
urn, With hard. good-sized bones. ana tha
mesh must show pinkish tinge. yehere
me meat has blue appearance it. Is nor
ehiy indigestibie. but very unwhoIssorne-
= ne Ioilo~ing are the MOST approved meth
GUS OF cooking veal which have been rIean-
ca from the very finest meat chefs:
breast or NeaL-Coyer breast OF val
Wlth hot water so that It becomes hlan,,.d
remove from the water and cut into sr,su
equal-sized pieces. Return to tho 80.
"a Whieh they were parboiled. place Them
,,,,a,.t tae nre and thickeu with a small
fuahtty OF -four Stir untf smooth So
son with lump OF butter two carrots ,,5'.,i
gu gu ana cut into small pieces, a bav lear !,
punch OF sweet herbs, II handy. and saIr
ss,roa pSrpet 70 taste. After covering the
20 septh' COOK the meat slowly untii near
- ooie' When two or three Young arbifa
9uiolas should be chopped up and asdaa
20 sooh as the veal is DONE place on a not
Pl.tter ana keep warm while tl,a ss,-s -
peinB prepared. Strain the Ho11o~ - $50
me meat was cooked through a 1ne So,
squeeze INTO this the Juice OF hair a ts,,,a,
80. ehi , with the yolks OF two eggs.
when nave been previously whisl,ed 80
gether with fork Stir over the fire vim
OUT polling and when 1t becomes creams,
pour IL over the meat N'
cream OF Neal-tut a veal staal, 49,,
from the leg into small niecss ma aA a.l,.
Them IN bowl with an equal auantfrv Of
bread which has been previously sooIse5 ~,
saiihg milk Mix the veal ana bread to-
gether thoroughly. Stir in with these In.
gradients the yolk of one egR. fhe u,bitoe ~ "a
LMo eggs ana enough milk to make a sttrr
batter. Add salt and paper to taste plaea
etiIs mixture In a mold having an alr-tight
coNer ana steam in boiling water for thr1ee-
quarters of an hour. When done turn onto
nor platter and pour around # fhe follow
Ing sauce:
span, Spanish sauce.-To a cup. and a half Of
ovlIlis wafer add one tablespoonful of
chopped onion, one Tablespoonful o. A.
~ chopped carrots, one bay lear. two
Whoie cloves. one-half teaspoonful Of saIt
ana a, oash OF pepper Allow this mixture
70 Don until 1t Is partly reduced and then
thieken with two tablespoonfrlls OF bttter
ana one tablespoonful Of -four rubbed 10.
sether. In the meantime soak a ecant
ssaplespoonfui OF gelatin in two tablespoons
Iuis or cold water and after .strainfne
the sauce add it to the gelatin and strain
second time. N'-,
Outlets of Veal Forcemeats.-B1rr two
p pt Oh lean veal cut from the hip and
Two ounces or raw veal suet chopped and
add pinch of salt. a dash of pepper and
small grating of nutmeg. Now season
with half a cupful of cream a SCATTERING
or finely chopped onion and one raw epEe
Roll this mixture out to half an inch in
thickness Cut into odd shapes din ir
powdered breadcrumbs ana fry four min
utes on each side. Serve with tomato
sauce.
Tomato Sauce.-Strain half a can Of to-
marcos ana season with a piece of onion
oe on teaspoonful of salt. saltspoonfui
or pepper and one bay leaf Thicker with
butter and flour rubbed together and stand
IN boiling water for ten minutes stirring
all the while so that It viii become creamy.
., reai IN turkey Style-Chop very fine
three pounds of raw veal and stew over
the fire with two tablespoonfuls of water
one saltspoonful of salt and two tahle-
spoonfuls OF butter. Keep on the fire until
all the moisture has eyaporated ana the
meat Is brown. Now soak the inside ma ri
| OF a loaf or bread in water and when thor
oughly wet through squeeze out the water
and stirNn with the minced veal, together
with one chopped onion. a small bunch of
parsley chopped, and salt and pepper TO
taste. Mix all together with one egg
beaten and form into round cake not over
three inches thick. Fry on both sides in
butter and serve with parsley garnish
Minced Veal with MacaronI-Chop fine
one pound OF veal Add TO it one-qiiarter
OF pound OF bread crumbs and the same
weight of chopped ham Season with a In
tie lemon peel. salt and pepper Stir to-
gether with two eggs well beaten and
two tablespoonfuls of gravy or cream
boii SIX ounces OF macaront until tender
and line a mold with It. FIJI in the veal
mixed with the minced macaroni which
remains. and steam all for half an hour,
Serve with rich gravy
Left Over of Veal and Ham.-Chop
one and half pounds Of cooked veal with
one-half pound of cooked ham also
chopped I'm small pieces. Make two cupfuls
OF cream sauce with milk, butter and -four
and boil It with one teaSpoonfuI of lemon
juice and salt and pepper. Remove TO one
side of the stove and add the beaten yolks
of two eggs and one teacupful of milk and
stir while Ii cooks slowly for a few min
utes. Serve on hot dish surrounded by
slices of hard-boiled eggs.
Roll of VeaL-Have the bone removed
from loin Of vead, and before rolling ill
with the following stuffing: Chop bacon
very fine and mix with an equal quantity
of breadcrumbs, a grating of lemon peel.
a dash of mace the same of cayenne pep
per and salt and pepper. Mix together
with one egg well beaten. Now lay this
dressing neatly inside the loin. after which
roll and tie into a round loaf Lay pieces
OF bacon on the top, cover with hot water
and stew slowly for four hours. When
done allow the veal to partly cool in the
liquor. then drain 1t and leave till cold.
Garnlsh with parsley and serve.
The Sayings Of Solomon.