Evening star., 1929-11-15
(Copyrieht, 1929
BY SALLY MONROE.

VEAL, when we'll cooked, makes a
delicious variation from the usual
beef and lamb, pork and chicken. One
reason veal is not so much used in this
country as other meats probably is that
most of us have a rather limited reper-
tory of veal cookery at our command.
Another is that some persons feel that
veal Is not very wholesome.
AS far as the wholesomeneSs is con-
cerned, that opinion is wrong. If veal
is we'll cooked, it is quite wholesome.
ly ycooked-So well cooked that 1t Is
fairly melting in the mouth.
AS far as the lack of variety In cook
ing is concerned, the recipes here given
ought to be help. They suggest many
new and interesting methods of prepar-
ing veal that ought to prove tempting.
Roast Veal.-Roast Veal in pan with
some sliced onions and carrots. Put a
piece of bread in the pan and it will
cook to pieces and thicken the gravy;
small pared potatoes, baked with the
meat in the same pan, make good
vegetable to serve with veal; both
should be. basted every few minutes.
Veal Outlet Broiled.--Season with salt
and pepper, put in broiler and cook
over a quick fire: baste several times
with a little melted butter and serve
hot.
Veal Cutlets.-Cut about one pound of
veal into neat, oval pieces. Dip each in
flour and brush over with some beaten
have been seasoned. Fry these In very
hot drippings till Drowned. Serve with
spaghetti and cheese sauce,
Dreaded Veal Chops.-Dip chope In
beaten egg, seasoned with salt and pep
per; roll in dry bread crumbs, brown
In skillet. Place In baking dish with
two tablespoonfuls hot water. Cook
about one hour, depending upon guam.
Baked Veal with Tomato Sauce
One thin veal outlet, one teaspoonflll
drippings, one teaspoonful onion, one
teaspoonful chopped parsley, one-half
cupful bread crumbs, one-half teaspoon
ful salt and one-eighth teaspoonful
pepper.
Trim of outer edge of outlet and
spread on board or platter. Fry onion
In drippings until tender, add bread
crumbs and parsley mixed with enough
water to hold them together. beat thor
oughly, spread on outlet and roll, tie in
three or four places. Dust with salt,
| pepper and flour. Place in pan, add
one-half cupful hot water, put into hot
oven and roast 35 to As minutes. add
ing water If needed. Remove to hot
platter, pour tomato sauce around and
garnish with parsley =
| Veal Loaf.-Three pounds Of veal,
one-half pound salt pork chopped fine,
mix four crackers rolled fine, two table,
spoonfuls sweet milk, one Tablespoonful
salt, one-half teaspoonful pepper, a lit
tie onion juice, two tablespoonfuls lemon
juice, mix all together and form into a
loaf. Bake until done.
Veal Birds.-This calls for thin slices
Of veal, freed from bones. skin and fat.
Pound well and cut in pieces about two
by four inches. Chop the trimmings
with little fat pork and add half as
much bread crumbs as you have chopped
meat. Season with salt, pepper and
onions, moisten with egg and hot wa
ter: Spread mixture on pieces of veal
roll and tie with cords. Dredoe WITH
salt, pepper and flour. Brown them in
trying pan and then cook In A COW
ered casserole, moistened with milk
Serve on toast with sa',- made from
the milk. .Garnish lon.
Curry Of Veal.-Fry FSe onion
cut fine in one heaping t.. .oonful OF
butter. Mix one tablespoon II Of curry
powder, one teaspoonsnI saIt, one ia
| blespoonful -four and stir into the butter