Evening star., 1914-11-15

" demned as unwholesome. But
If veal is we'll and thoroughly
cooked it is wholesome and
good Here are some of the good ways
IN which it can be cooked.
Stuffed Veal.
Rub fine some stale bread, the inside
of a loaf. Mix while dry with chopped
parsley and powdered thyme. Then add
pepper. salt and little nutmeg. Moist
en- with melted butter and add a beaten
egg. Have the bone removed from
shoulder or other piece of veal and
fill the cavities with the dressing. Roll
and tie with a cord or fasten with
skewers. Put 1t in baking pan in a
very hot oven and in ten minutes baste
with salted water Cook until thor
Oughly done, reducing the heat of the
oven after the first fifteen minutes, and
basting from time to time with salted
water.
Dreaded Veal Chops.
The best way to cook Dreaded veal
chops is to put them in the oven in a
covered pan for fifteen minutes. Then
remove them and dip them in beaten
egg and very fine bread crumbs Have
ready a skillet in which there is hot
bacon fat and cook the chops in this
uulll lney are DTOWn ana tenQer,
ing several times. Remove from the
skillet to rack in the oven for few
moments. Into the skillet pour a cup
full of strained tomato juice, stir rap
idly over the fire, season with salt
pepper and paprika and strain over the
chops.
Veal Outlet With Brown Gravy.
Melt about tablespoonful of lard or
drippings in skillet and when it is
smoking hot put in a veal outlet, which
has been wiped dry. Turn two or three
times until it is scared on both Sides
Then add cup of hot water to the
pan. cover and simmer gently for half
an hour. At the end of this time the
outlet should be very tender Remove
liquid in the pan. If it has diminished
add more hot water. Season with salt
and pepper and pour it over the meat
Sprinkle little very finely minced
parsley over it.
Veal Sweetbreads,
Mix two well beaten eggs with half
cup of breadcrumbs and then add
half cup, scant, of milk and a third
of cup of flour. Chop two ounces of
salt pork very fat, with a pound of
Mix the meat with the bread mixture
and when the whole is we'll mingled.
form 1t into seven or eight little balls
Put thin iento a baking pan and over
them pour two tablespoonfuls Of melt
ed butter and half cup of chicken
stock. Cover and bake for about an
hour. Basic half a dozen times, if nee
essary, adding more stock. Serve with
tomato sauce.
Pressed Veal.
Free two pounds of veal from all
bone and fat and boil until tender in
just enough water to cover it, Cool it
and skim OF the fat. Chop the veal
very fine and add to 1t two hard-boiled
eggs, chopped fine. and a cup of boil
ed ham, chopped fine. Season the veal
liquor with salt. nutmeg, pepper and
celery salt and moisten it with the
liquid SO that II is very moist and press
II into butter bowl or mold. Cover
II and bake 1T for half an hour. Then
chill 1t thoroughly, turn 1t out on
platter. garnish 1t with stuffed olives
and tiny sprigs of parsley, and serve.
Veal Birds.
Have thin slices of veal cut from the
leg of veal, about a pound and a half
in all. and pound them with a wooden
mallet until they are not more than a
quarter of an inch thick. The small
bone in each slice should. of course, be
removed, and SO should all fat and
skin. Now cut the slices into pieces
about four inches square. little long
er one way than the other, and chop
all the odds and ends of veal into small
pieces. Add salt and pepper, four
tablespoonfuls of cracker crumbs, two
tablespoonfuls of melted butter and a
SI. -, "a
thyme can be added If desired. Spread
this stuffing over the slices and roll
them and fasten with skewers, roll in
flour and brown them in hot melted
butter. Then put them In saucepan
and cover with thin white sauce. Sim
mer until tender and serve on narrow
strips of toast. with the sauce strained
over them For the sauce in which
they are simmered use a cupfui and a
half of milk. two taolespoon1uis OF
flour and three OF butter.
Baked Ham and Veal.
Purchase two medium thick veal cut
let's rather small in circumference. or
one of them place thick slice of nam
and cover with the other cutiet--Jus'
as you would make sandwich Place
in a roasting pan and cook in hot
oven at first to scar the meat, ther
reduce the heat to mode ration. Bastt
Frequently The gravy of this dish Is
delicious and the flavor of the meal
combination is sure to appeal.
Blanquette of Veal.
cut some tender parts of veal into
square pieces. fry them in q pan witt
lard or butter until they turn a colder
color; pour in enough water to cove
them; season with salt, pepper. onion
parsley and bay leaves, and let thu
whole simmer on slow fire for tive
hours Put in another saucepan {
tablespoonful of butter and two tea
spoonfuls of -four; let this brown ovel
the fire. stirring well, molsten with
little meat Juice or good thln brott
and let it simmer. Then dissolve II
a cup the yolk of an egg with little
lemon Juice and a large spoonful o
cream Beat it together little ano
add il to the sirmering sauce Finally
pour ii over the meat which has beer
simmerinu in it's own juice. Som'
chopped mushrooms or truifies may b'