Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1908-01-23
HOW TO COOK VEAL
SEVERAL DAINTY DISHES PRE-
PARED FOR TWO PEOPLE.
Rralsed Outlets a Ia Creole That VIII
Prove Appetizing--A Chatting
Dish to Dispose Of Left
Overs.

Copyright, 1907, The Delineator. New York
5ralsed Outlets q Ia creole--Melt a
tablespoonful Of lard in frying-pan
Chop four small onions fine and let
them fry for moment In the hot
lard. Then season four chops, or cut
let's, with salt and pepper, dredge
them with flour, and place them on
top of the frying onions When they
have simmered for a few minutes.
turn them; and, at the expiration Of an
other two or three minutes, add two
tablespoonfuJs 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
1t has Drowned on both sides; then
add coffee-cupful of hot water. cover
the pan, and let the water come to q
boil quickly. At this point, remove it
to the back of the stove, where it can
do no more than simmer, and leave it
for 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 veal stew in such a manner
that the fact that it is a stew" will
never be suspected To do this she
must first make a rich white sauce
by using a heaping Tablespoonful of
flour and goodly proportional 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 it, adding half dozen mushrooms
chopped, and little minced parsley
Simmer until the meat has become
heated through, when it is ready for
the table.
Veal in Chatting Dsh-The appear
ance of chatting dish at supper, or
even at luncheon, often adds material
ly to the delights of the repast, so if
you have a chatting dish that can be
called into service, try it some day
when you want to dispose of some
ileft-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 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 three minutes, add a 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 DE prepared most appetizingly
Purchase 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 a plain mold and put 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 full. Next, take some |
gon, mace and pepper to taste. Pour |
this over the other ingredients until |
the mold is filed almost to the brim. |
Bake it for half an hour, but do not |
4ague it until it has become so cold |
,JnaJ it can be sliced neatly. Served |
with a garnish of crisp watercress,
these slices of veal-cake make most |
acceptable hot-weather luncheon dish.
Russian oquettes-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 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 Is minutes.
Then strain, season to taste with salt
and pepper, and thicken with blend
of -four 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 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 scrrel and bits Of
lemon. They must not be put on
cold platter nor kept standing, be-
cause, 10 be really delectable, GRO
cuettes should be served very hot