The Wilmington morning star., 1942-05-02
Veal Steaks,
Chops Served
In Many Way
BY MISS RUTH CHAMBERS
TOday's Menu


BY MISS RUTH CHAMBERS
Today's Menu
Cream of Celery Soup
Veal Chops in Tomato Gravy
Riced Potatoes
corn and Green Peppers
Shredded Cabbage Salad
French Bread Butter
Butterscotch Pudding
Tea Milk
When you want to serve chops,
don't overlook veal. Veal chops
are tender. easily cooked and very
delicious.
Veal chops are cut from the rib
section and from the loin. Some of
the chops contain the rib bone,
which may be frenched by having
the meat scraped from the rib end.
Other chops are cut between the
ribs.
Veal loin and kidney chops con-
tain a large muscle, the smaller
tenderloin muscle, the narrow
flank end and the T-shaped bones.
Chops from the rib end of the
loin contain a portion of kidney.
Cook BY Braising
Because of the lack of fat, veal
chops are not broiled but instead
are cooked by braising. They
should always be cooked slowly,
at low temperature, with liquid
added. There is a variety of tasty
ways to serve them, when this
basic method of cooking is follow
ed.
Veal outlets, from the leg, are
cooked like veal chops. These cor
respond to the beef round, but are
smaller.
Veal sirloin steaks correspond to
the same steaks in beet.
From veal shoulder are sliced
the blade and arm steaks.
Among the good ways of prepar-
ing veal chops or steaks are bread
ing them and also cutting them
into strips and rolling them about
dressing to form veal birds"
Dreaded Veal Chops
loin or shoulder veal chops
l cup fine dry bread crumbs
2 eggs, beaten
4 tablespoons cream
l Glove garlic
tablespoons lard
Salt and pepper
l cup tomato puree
Have veal chops cut three-quar-
ters to one inch thick. Beat eggs
and cream together. Dip chops in
this and then roll in fine dry bread
drumbs. Brown in hot lard in a
skillet which has been rubbed with
a cut Glove of garlic. When nicely
Drowned, season with salt and pep
per, add tomato puree, cover tight
ly and cook slowly until done,
about forty minutes.
Veal Birds, Cuisine
slices veal round
slices bacon
IL pound ground fresh pork
l 1-2 cups bread crumbs
l small onion, minced
! cup rich milk
Have veal round cut into slices
one-quarter to one-haf inch thick
Cut into pieces for Individual serv-
ings. Chop bacon and brown this
together with fresh ground pork.
Combine with bread crumbs. Sea-
son with onion and salt and pepper.
Place a spoonful on each piece Of
veal. Roll and fasten with tooth
piks. Brown in hot lard. Add rich
milk and cook in slow oven
900 degrees F.) until done, about
one hour.
Veal Rib Chops
Veal rib chops contain the rib
bone and the single muscle over
it. Chops cut between ribs have
no bone. The meat may be scrap
ed from the bone end to make a
Frenched veal chop. One chop cut
three-fourths to one inch t h k,
makes a good Individual serving.
Veal Chops in Sour Cream
6 veal chops
tablespoons flour
2 tablespoons lard
l cup sour cream
Paprika
Salt and pepper
Dredge veal chops in flour and
brown on both sides in hot lard.
When nicely Drowned, season with
salt and pepper and paprika., Add
sour cream, cover tightly and cook
very slowly until done, about
forty-five minutes. Remove to a
hot platter and make sour cream
gravy by thickening drippings and
adding more liquid. 3
Nutrition Teachers