Cookery for every household

To Serve. — Place the veal neatly on one side of a dish, cutting the number of slices which are likely to be required, and arrange the macaroni on the other side. Remove all fat from the top of the gravy and strain it over the meat. Time to cook, 1½ to 2 hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 10 d. 94-9. Curry of Veal 1 lb. fleshy veal. 2 table-sps. chopped onion. 2 table-sps. chopped apple. 2 oz. butter or dripping. 1 dessert-sp. flour of rice. 1 dessert-sp. chutney. 1 dessert-sp. curry powder. 1 gill cocoanut or almond milk. 1 gill light stock. Salt. 1 lump sugar. 1 or 2 table-sps. cream. A squeeze of lemon juice. Wipe the veal and cut it in small pieces free from skin and bone. Melt the butter in a stewpan, put in the chopped onion, and cook it a few minutes without allowing it to brown. Then put in the meat, curry powder, rice flour, apple, and chutney, and cook a few minutes longer, stirring carefully. Now add the cocoanut or almond milk (see Index), stock and salt, mix together, cover and cook slowly by the side of the fire or in the oven until the meat is tender. Add the cream, lemon juice, and sugar just before serving. Serve with a dish of plainly boiled rice. Note. — For curry made with cooked veal see Recipe 1019. Time to cook, 30 to 40 minutes. Sufficient for 4 persons. Probable cost, Is. 8 d. 950. Ragout of Veal 1½ lbs. fleshy veal. 2 or 3 oz. fat bacon. 1 onion. 1 or 2 sticks celery. A bunch of herbs. Salt. Pepper. A pinch of nutmeg. 1 gill sour cream. 1 pt. stock. Fried croutons. Wipe the veal and cut it in small neat pieces free from skin and bone. Cut the bacon in small thin pieces, put it in an earthenware casserole and cook it until smoking hot. Then put in the onion cut in very thin rings and cook it a minute or two, but without browning. Next add the prepared veal, the celery cut in fine shreds, bunch of herbs, and the seasoning, pour the stock over, put on a Earthenware Casserole lid and cook the ragout in the oven or by the side of the fire. When the veal is tender, lift out the herbs, add the cream, make thoroughly hot, and then serve in the casserole garnished with croutons of fried bread or pastry. Potato balls and a puree of spinach would be good accompaniments to this dish. Time to cook, 1½ to 2 hours. Sufficient for 4 or 5 persons. Probable cost,- 2s. 951. Veal Chops, Sautfis 4 or 5 veal chops. 2 oz. butter. 1 dessert-sp. flour. 1 gill light stock. 1 dessert-sp. chopped parsley. Juice of ½ lemon. Seasoning. Beat the chops with a cutlet bat or rolling-pin to make them tender, then wipe them and trim them neatly. Scrape the bones and shorten them if long and unsightly. Now melt the butter in a frying or saute pan, and when hot lay in the veal chops and keep turning them every minute or two until they are thoroughly cooked, or until they feel firm under pressure. When ready, arrange them neatly on a hot dish and keep them warm. Add the flour to the fat left in the pan and mix it in smoothly, then add the stock and lemon juice and stir until boiling. Skim if necessary, season to taste, and add the chopped parsley at the last. Pour this sauce over and round the chops. Baked tomatoes or spinach would make a good accompaniment to this dish. Rolls of bacon may be used as a garnish.