Boston Cooking-School cook book

2 cups finely chopped, cooked Onion juice lamb or mutton Lemon juice 2 cups Steamed Rice (p. 64) ¼ cup cracker crumbs Salt, pepper, cayenne 1 egg, slightly beaten Celery salt Hot water or stock to moisten Line slightly greased mold with rice. Season meat to taste, add other ingredients, and fill center of mold. Cover withrice. Cover rice with buttered paper and steam 45 minutes. Serve with Tomato Sauce (p. 198). Serves 4 to 6. LAMB A LA BRECK 1 cup finely chopped, cooked lamb Few drops onion juice 1% teaspoon salt 1 cup boiled macaroni ⅛ teaspoon celery salt 1% cups milk ⅛ teaspoon pepper 2 eggs, slightly beaten Put macaroni in buttered baking dish. Cover with lamb to which seasonings have been added. Add milk to eggs and pour over. Bake in moderate oven (350° F.) until firm. Serves 4 to 6. LAMB OR MUTTON With Currant Jelly Sauce Heat slices of cold cooked mutton in Currant Jelly Sauce (p. 196). MINCED LAMB OR MUTTON 2 cups chopped, cooked lamb or mutton Salt Yolks of 6 hard-cooked eggs Cayenne 34 teaspoon mixed mustard 1 cup cream V4 cup wine, if desired Mash egg yolks, season with mustard, salt, and cayenne. Add cream and meat. MHeat thoroughly. Season if desired with cooking wine. MINCED LAMB ON TOAST Remove dry pieces of skin and gristle from cooked lamb, then chop meat. Heat in well-buttered frying pan, season with salt. pepper, and celery salt, and moisten with a little hot water or stock ; or, after seasoning, dredge well with flour, stir, and add enough stock to make thin gravy. Pour over small slices of buttered toast. Veal is the flesh of a young calf killed when 6 to 8 weeks old. Good veal is less firm than beef. In color it is almost white, with a delicate pinkish tinge. The fat is firm and white with slight pinkish tint. ; Veal requires long, slow cooking because of the large proportion of connective tissues. Being deficient in fat and having but little flavor, pork or butter should be added while cooking and more seasoning is required than for other meats. Veal. Veal Cutlet. Veal Chop VEAL CUTS AND THEIR USES Roasts CuTLETS CuHops STEWS __ Soup, ‘ : VEAL LOAF Leg Leg Loin Breast Shanks Rump Chuck Rib Shoulder Loin Knuckle Rib Shanks Breasts Shoulder Chuck ——— VEAL CHOPS BAVARIAN 6 loin chops 2 stalks celery ¥ onion, sliced lg teaspoon peppercorns 8 slices carrot 4 cloves 2 tablespoons butter Put chops and other ingredients in saucepan, cover with boiling water, cook slowly until tender. Drain (reserving liquid), season meat with salt and pepper, dip in flour, egg, and crumbs, fry in deep fat (385° F.), and drain on brown paper. Arrange chops on hot serving dish. Surround with boiled macaroni mixed with Soubise Sauce (p. 195). VEAL CUTLETS Cut thin slices in pieces for serving. Sauté in butter until evenly browned. Sprinkle with salt and pepper, surround with stock, or water seasoned with meat extract or Tomato Sauce (p. 198) or Brown Sauce (p. 196). Cover closely and bake 35 minutes in slow oven (300° F.) or cook slowly on top of stove. Strain sauce over meat. Season sauce with sherry or Marsala, if desired. Aux Fines Herbes. Sprinkle with chopped parsley and chives, using 1 teaspoon chives to 3 tablespoons parsley. Season with lemon juice. With Mushrooms: Add sliced sautéed mushrooms to sauce. BREADED VEAL CUTLETS Use slices of veal from leg cut 4 inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long irregular-shaped pieces may be rolled and fastened with smali wooden skewers. Sprinkle with salt and pepper; dip in flour, egg, and crumbs and sauté slowly, until well browned, in salt pork fat or butter.