Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-14
~ THE
KITCHEN
| PANTRY
Veal and Oyster Pie.


small pieces, put them into a saucepan
an hour Cut two ounces of pork into
bits and put them in with the veal and
add one chopped onion, one tablespoonful
of chopped parsley. one tablespoonful of
thickening a teacupful of milk and salt
and pepper to taste. Cook the mixture
for twenty minutes longer. then turn into
shallow dish, put a breakfast cupful OF
oysters over the top. dredge in some pep
per. salt. and flour. and cover the pie
with a common pie crust. Bake for
about half an hour and serve either hot
or cold
Veal Rissoles.
Mince fine one pound of veal and a
quarter pound of suet. Soak two pounds
of breadcrumbs in small quantity of
milk till soft, mix with the zeal and suet,
season with a little pounded mace, pepper
and salt. and bind with the beaten yolks
of two small eggs. Mold the mixture
into small balls, brush them over with
butter and cover thickly with bread
crumbs. Put lump of butter in a fry
ing pan and when it is melted put in
the rissoles and fry them till we'll brown
ed all over. Drain them We'll place on
a folded napkin or ornamental dish paper
on d not pldlleT, SdTHlSn viii IIleu pdfS-
ley and serve with a sauceboat of rich,
brown gravy.
Spiced Veal.
Cut some lean, cold veal. either fried or
baked into pieces about one inch square
Pour over them sufficient scalding hot
vinegar to cover, adding to each pint of
the same one dozen whole cloves, a half
stick Of cinnamon. teaspoonful of salt
and small red pepper or a dozen pep
per corns. Allow the veal to stand in
this pickle for at least twentyfour hours
1t is then ready for use, and is excellent
served for cold luncheon or supper.
stewed Veal, Bourgeoise.
Cook in one ounce of butter three
pounds of lean veal cut in pieces. togeth-
err with half a dozen small onions. After
cooking for ten minutes add two table
spoonfuls of -four and moisten with q
quart of white broth. Stir we'll and sea-
son with a heaping tablespoonful of salt,
a teaspoonful of pepper. and half a wine
glassful Of red wine. Add two or three
carrots cut into small squares. an ounce
bouquet of herbs. Cook for forty min
uteS longer, remove the bouquet OF
herbs and serve very hot.
0eSl 3OIp1e.
Cut into pieces of equal size some coarse
fat beef, put into a saucepan with cold
water and stew for about two hours with
the lid on the pan. Add a few slices of
fat pork or bacon, an opoion, salt and
pepper to taste, and thicken with -four
and water. Turn into a dish lined with
biscuit dough. such as is used for Dump
lngs, cover over with more of the dough,
and bake in quick oven until done. Turn
out on warm dish and serve imme-
diately.
Beefsteak and Kidney Pudding.
Cut some long rump steaks into pieces
about quarter of an inch thick, sprin-
kle them over with SALT pepper and
-four. Chop up a beef kidney into seven
or eight pieces and place together with
the meat in a buttered basin lined with
suet crust, pour over a little water or
weak stock and cover with fiat of paste,
fastening it all around the edge. Tie q
well Toured cloth over the basin. put it
in a saucepan of water and boil for two
hours, adding more water II necessary
When done turn the pudding carefully
into dish and serve.very hot.
Hamburg Steak, Russian.
Select piece Of the bullock of beef,
remove all the fat and chop very fine;
lay it in a bowl and add a very finely
chopped shallOt, two raw eggs, a little
salt and pepper and pinch or two of
grated nutmeg. Mix all we'll together and
form the mass into six balls the size of
fillets: roll these in breadcrumbs and fry
in pan with little butter for four or
five minutes, turning frequently and keep
ing them slightly underdone. Serve with
a sauce made as follows: Put an ounce
of flour and triae more than an ounce
of butter into stewpan and stir over
the fire for three or four minutes, then
stir in gradually one pint of broth. Con-
tinue to stir for fifteen minutes. Thicker
with iiason of yolks of eggs and small
lump Of butter, strain through a fine
sieve; season to taste.