The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1907-10-25
HOW TO COOK VEAL
SEVERAL DAINTY DISHES PRE-
PARED FOR TWO PEoPkE. IL
4E
eraised Outlets asia Creole That VIII
Prove Appetlzing-A Chatting
.A. ,0lsh TO- Dispose of Left. 50. a.s.,s -
Overs,

tablespoonful Of lard in a ,frying-pan.
Chop four small onions fine and let
them fry for a moment in the hot
lard' linen season four chops, Or cut.
iets' with salt and pepper, dredge
them with flour, and place them on
top Of the frying onions. When they
nave s1mmered for few minutes,
turn them; and, at the expiration of an
other two Or. three minutes, add two
taDlespoonfuls of vinegar, a little
chopped parsley, a threaded Glove of
garlic, a bay.leaf and some thyme.
Turn the veal from time to time, until
II mas Drowned on both sides; then
add coffee-cupful of hot water, cover
the pan, and let the water come to a
boil quickly. At this point, remove it
to the back Of the stove, where it can
90 no more than simmer, and leave it
Tor two hours. Remove the garlic and
bay-leaf, garnish with freshly chopped
parsley. and serve.
Perfection Stew-Much as many
people object to the stew, or to any
dish that savors of it, the cook who
Is willing to take" some pains in pre-
pairing the viands for her table can
serve q veal stew in such a. manner
that the fact that it is a Stew will
never be suspected. To do this she
must hrst make a rich white sauce
by, using a heaping tablespoonful of
hour and a goodly proportioned piece
OF butter to a cupful of good milk, or
cream. When this sauce has COM
menced to boil, she must take some
thin slices of cold veal and lay them
In 1t, adding half dozen mushrooms.
chopped, and a little minced parsley.
Simmer until the meat has become
heated through, when it is ready for
the table.
Veal in Chatting Dish-The appear
ance Of a chatting dish at supper, or
even at luncheon, often adds material
~ to the delights of the repast, so If
you have chatting dish that can be
called into service, try it some day
when you want to, dispose ;of some
left-overs from the roast of veal. To
do this, melt some butter in the pan,
and fry some chopped onions in it
until they have Drowned nicely; then
add a cupflil of veal gravy, or white
stock, and lay the slices of veal in it,
Season with salt, pepper, and mush-
room catsup, and, at the end of two
or three minutes, add well-beaten
egg, and serve Immediately.
English Veal cake-When so much
Of the roast has been used that it is
no longer possible to get slices, there
are still several methods by which it
can be prepared most appedzingly
Purchase a few slices of boiled ham
and two eggs, and you can serve one
of the famous English veal cakes.
Here is the recipe: Take about a
pound of cold roast veal; remove all
fat, etc., and chop it into small pieces.
Grease plain mold andSput into it al
ternate layers of chopped veal, hard
boiled eggs, and boiled ham in slices,
with chopped parsley and salt and
pepper between each layer, until the
mold is nearly tuAINext, take some
good stock and flavor it with TARA
gon, mace and pepper to TASTE Pour
this over the other ingredients until
the mold is filled almost to the brim.
Bake it for half an hour, but do not
serve it until it has become 50 cold
that it can be sliced neatly. Served
with a garnish of crisp watercress,
these slices of vealcake make most
acceptable hot-weather luncheon dish.
Russian Croquettes- Another mine
ed-veal dish that will appeal attrac-
lively to lovers of nice eating is
known as Russian croquettes." To
make them, mince a pound of cold
veal, and season it with pepper, salt,
a little nutmeg and half teaspoonful
of grated lemon peel, and moisten
with sauce made as follows: Heat
coffee-cupful of milk to the boiling
point; then add a slice of onion,
stalk of celery, chopped, a bay-leaf,
half a dozen peppercorns, and pars-
ley, thyme and mace. Do not let the
mixture actually boil, but keep it sim
mering steadily for fully Is minutes.
Then strain, season to taste with salt
and pepper, and thicken with blend
of flour and butter. While this sauce
is being prepared, roll some puff paste
very thin, and, when the sauce and
meat have been combined, shape a
tablespoonful: Of the mixture into the
shape of croquette, and roll it up in
strip of the puff paste, pressing the
ends together closely. Have some
deep fat ready and fry the croquettes
brown. Drain carefully, and serve with
mustard, cress, or sorrel and bits Of
lemon. They must not be put on a
cold platter nor kept standing, be-
cause, to be really delectable, cro-
quettes should be served very hot.
.,.. Chocolate Paper.
Place a sheet of porcelain finished
paper, glazed side up, on a marble
slab; melt some sweet chocolate, and
when about blood warm pour thinly
over the paper Place another sheet
glazed side down over this while still
soft Put a small marble slab or any,
thing heavy. with perfectly smooth
surface over this, and allow it to re-
main until perfectly cool. Then re-
move, peel on papers, and there will
be found a sheet Of chocolate thin as
card board, and polls he'd like a mir.
ror: A menu toast" sketches, pro-
gram-ahything desired 3can sbe Il en-
graved on these by makingt the i'm.
pressfonsoni one sheet Of the porcelain
finished apapera as above sdirected or
simply with a hard finely pointed spen7
Gil, and the effect is unique and pleas