The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-10-12
VEAL COOKERY
DIFFERS FROM
ROUTINE FORM
Lack of Fat Makes Use of
LardoonS Necessary for
Proper Dish.

| veal pASOSA4CS COOh1IlS pTODleul
particularly its own and it requires
methods little different from those
used for other kinds of meat.
Veal is juicy meat, but since it
Is from a young animal, this juice
is not fat but chiefly water and it
may be lost in cooking unless the
right methods are used.
To prevent loss of Juice, veal
should be cooked in a covered dish,
slowly. and by moist heat. 1t should
never be cooked so that 1t is dry,
colorless and mealy. The juiciness
should be retained and the meat
should have a certain firmness. a
criSpness of texture.
To bring out its fine flavor. veal
is Drowned at the beginning of the
cooking period. After that it is
cooked at low temperature,
whether it is roasted, praised or
Stewed. 1t is desirable to add fat
to veal in some way, by inserting
lardoons into the meat or simply by
cooking it with fat or fat meat.
Pans Should Be Heavy
Pans for cooking veal should be
heavy enough to hold slow heat for
considerable length of time. Thin
sheet iron or thin aluminium pans
should not be used for the tempera-
ture will be too uneven.
Here are directions for roasting
veal. The problem is to prevent it
from drying too much. The veal
should be placed in the rooster on
wire rack with the outside or skin
side OF the roast up. Have the oven
preheated to 500 degrees and scar
without covering for fifteen to
twenty minutes. Then reduce the
temperature of the oven rapidly to
260 to 275 degrees, even lower than
that for baking bread.
Cover the rooster and cook for
period of twenty-five minutes a
pound, including soaring time. Veal
never is served rare. Do not add
any water. The drippings are rich
in flavor and color and are the basis
for delicious gravy.
Braising is the usual method and
the best method of cooking all cuts
OF veal. The meat is first Drowned,
as usual in braising, then covered
closely and cooked slowly in a heavy
Kettle on top of the stove or in the
oven. It is not necessary to add any
liquid, for the veal draws it's own
juices.
POt-ROast of Veal
Choose an arm cut from the
shoulder of veal, weighing three to
four pounds. Cut lardoons of fat
salt pork and insert them through
out the veal.
Place the kettle over a hot fire
until the pan begins to smoke. Rub
lightly with a small piece of salt
pork fat before putting the meat in.
Scar on all sides for ten minutes.
Reduce temperature, slip a wire
rack under the meat, season and
cover closely. Let it cook over a
very low fire forty to forty-five
minutes a pound of meat. The
temperature should be low enough
so that the drippings in the pan do
not boil.
Stewing is a very satisfactory way
of cooking veal. Good cuts to use
are shoulder or neck, breast or
shank. The following method gives
best results:
Veal Stew
For a family of six choose two
and one-half to three pounds Shout
der cut. Divide into eight or ten
pieces, about a quarter to third
of a pound each, large enough for
serving. This is prefer
able to many small pieces which
become dry on cooking.
In the bottom of the kettle place |
one eighth pound salt pork cut into
small strips or cubes. Cook over |
hot fire until the cubes are brown.
Place the pieces of veal in The kettle
and brown on all sides for fifteen
minutes.
A dash of sugar sprinkled over
the veal before browning adds a
distinctive flavor. When Drowned |
pour cold water over the meat, one
cup to each pound of meat. Cook |
at a simmering temperature for
one and one-half to one and three
fourths hours. Thicker the liquid |
with flour for gravy. Let this cook
for several minutes, then add the
meat again to reheat it.
Veal chops and outlets are put
in heavy frying pan with a little
water and simmered for forty to
forty-fve minutes, then Dreaded
and fried or else the cuts are bread
ed and Drowned, then covered with
a sauce or gravy or steamed in their
own juices.