Boston Cooking-School cook book

Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and heat slowly to boiling point. Add meat, boil 5 minutes, and simmer until meat is tender; remove meat and reduce stock to 2 cups. Put ham in frying pan, cover with lukewarm water, and let stand 1 hour. Brown butter, add flour, and when well browned add stock; then add veal and ham, each cut in cubes. Simmer 20 minutes and add oysters. Put in serving dish and cover with top made of plain or puff paste. It is much better to bake puff paste separately and cover pie just before sending to table. Serves 6 to 8. ROAST VEAL For suitable cuts, see p. 294. Order leg boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and sew in shape. Place on rack in dripping pan, dredge with flour, and place strips of fat salt pork around meat. Sear 15 minutes in very hot oven (525° F.), then reduce heat to 300° F. Roast 35 minutes to the pound. Shoulder may require somewhat longer. Baste every 15 minutes, adding water if necessary. If roast thermometer (p. 261) is used, it should read 170° F. Serve with Brown Gravy (p. 196) made with fat in pan. FRICANDEAU OF VEAL Lard a cushion of veal (thickest part of leg) and roast or braise. STUFFED CUSHION OF VEAL Order a 5-pound cushion of veal (from upper part of leg). Wipe, stuff with Mushroom Stuffing (p. 182), and truss. Sear veal in ¥ cup butter in hot frying pan until well browned, turning frequently with 2-tined fork to prevent piercing. Cover and bake in hot oven (400° F.) 14% to 2 hours. Remove to hot platter, garnish with parsley, and serve with Brown Mushroom Sauce (p. 196) made with fat in pan. LOIN OF VEAL, ALLEMANDE Loin of veal (ribs and flank attached) 1 egg yolk ¥% cup beef suet, finely chopped 1 tablespoon tomato catsup 34 cup stale bread crumbs Y% teaspoon grated nutmeg 34 cup milk Salt, pepper, cayenne to taste 3 tablespoons butter 4 slices fat salt pork _ 1 egg, slightly beaten Flour 4 cup sour cream Remove meat nearest backbone in one piece. Remove meat from flank, discarding skin; then force through food chopper; there should be 7% cup. Add beef suet and mix thoroughly. Cook bread crumbs with milk, until reduced to thick paste. Add butter, egg, egg yolk, tomato catsup, nutmeg, and salt, pepper, and cayenne to taste. Combine mixtures, shape in loaf, roll in crumbs, egg, and crumbs. Arrange salt pork lengthwise of center of dripping pan. Place on pork the long rib bones (which have been removed), on bones the meat roll, and over roll the piece of meat. Sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and over meat arrange pieces of fat salt pork. Bake 2 hours in slow oven (300° F.). After flour in pan browns, baste every 10 minutes, using fat in pan and 2 cups stock, made from bones and trimmings. During last half-hour of cooking, pour over cream. Serve with brown gravy made from fat in pan. INDIA CURRY 114-pound slice of veal (14 inch thick) 44 tablespoon curry powder 2 sliced onions Flour ¥% cup butter 1 teaspoon vinegar Steamed Rice (p. 64) Sear veal quickly on both sides in frying pan without butter. Cut in 14-inch pieces. Fry onions in butter until brown, remove onions, and add meat and curry powder, then cover with boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold water to pour easily; then add vinegar. Serve with border of steamed rice cooked very dry. Serves 4 to 6. VEAL BIRDS 1 slice veal from leg (cut as Butter thin as possible) 1 cup cream or 1-inch cube fat salt pork, Brown Sauce (p. 196) or finely chopped Thin White Sauce (p. 192) Fine cracker crumbs Salt, pepper, cayenne, 1 egg, slightly beaten poultry seasoning, lemon Hot water or stock juice, onion juice