The Washington bee., 1907-11-02
HOW TO COOK VEAL
SEVERAL DAINTY DISHES PRE-
PARED FOR TWO PEOPLE.
Braised Outlets la Creole That viii
Prove Appetizing-A Chafing
Dish to Dispose of Left
Overs

Copyright 1907. The DeHneator. New York.
sraised Outlets a Ia eols-Nelr
tablespoonful OF lard in a f-ying-pan.
Chop four small onions fine and let
them fry for d moment in tn hot
lard. Then season four chops, or cut
lets, with salt and pepper, dredge
them with -four, and place them on
top OF the frying onions. When they
have simmered for a few minutes.
turn them, and. ar the expiration OF an
other TWO or three minutes. add two
tablespOOnfuls of vinegar. a little
chopped parsley, a threaded Glove of
garlic, bay-leaf and some thyme.
Turn the veal from time TO time. until
1t has Drowned on both sides; then
add cOfee-cupful Of hot water. cover
the pan, and let the water come TO a
boil quickly. At this point, remove il
10 the back of the stove, where it can
DO no more than simmer, and leave il
for two hours. Remove the garlic and
bay-leaf, garnish with freshly chopped
parsley, and serve.
Perfection Stew-Mueh as many
people object to the stew. or to any
dish that sayOrs of it, the cook who
Is willing 10 take some pains in pre-
pairing the viands for her table can
serve a veal stew in such a manner
that the fact that IL is a stew" will
never be suspected. To do this she
must first make a rich white sauce
~ using a heaping Tablespoonful of
flour and a gOodly pFOpOrtioned piece
Of butter to cuDful of good milk. OF
cream. When this sauce has com
menced to boil, she must take some
thin slices of cold veal and lay them
in II, adding half a dozen mushrooms.
chopped, and little minced parsley.
Simmer until the meat has become
heated through, when il is ready for
the table.
Veal in chafing Dish-The appear
ance of chafing dish at supper. or
even at luncheon, often adds material
ly to the delights of the repast. so if
you have chafing dish that can be
called into service. try il some day
when you want TO dispose of some
left-oYers from the roast of veal To
do this, melt some butter in the pan.
and fry some chopped onions in il
until they have Drowned nicely; then
add a cupful 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 threeCminutes. add a well-beaten
egg, and serve Immediately.
English Veal Cake-When so much
Of the roast has been used that il is
no longer possible to get slices, there
are still several methods by which il
can be prepared most appetizingly.
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 and put into it al
teTnate layers Of chopped veal, hard
boiled eggs, and boiled ham in slices.
with chopped parsley and salt and
pepper between each layer, until the
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 ii until il has become so cold
that it can be sliced neatly. Served
with a garnish of crisp watercress.
these slices of veal-cake make a 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,
little nutmeg and half a teaspoonful
of grated lemon peel, and moisten
with a sauce made as follows: Heat a
cOffee-cupful of milk to the boiling
point; then add a slice of onion, a
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 l5 minutes.
Then strain, season to taste with salt
and pepper, and thicken with a blend
of flour and butter. While this sauce
is being prepared, roll some pun paste
very thin, and, when the sauce and
meat have been combined shape a
tablespoonful of the mixture into the
shape of a croquette, and roll it up in
a 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. Gro
quettes should be served very hot