Boston Cooking-School cook book

Wipe veal, remove bone, skin, and fat. Pound until 44 inch thick and cut in pieces 4 inches long by 2 inches wide, each piece making a bird. Chop trimmings of meat, add salt pork, measure, and add half as much crumbs. Season to taste. Moisten with beaten egg and hot water or stock. Spread thinly on center of each piece of veal. Roll and fasten with skewers. Sprinkle with salt and pepper, dredge with flour, and sauté in hot butter until a golden brown. Put in stewpan, add cream or sauce to half cover meat, cook slowly 20 minutes or until tender. Serve on small pieces of toast, strain sauce in pan over birds and toast, and garnish with parsley. Birds may be cooked in covered casserole dish in hot oven (400° F.). Serves 4 to 6, 300 THE BOSTON COOKING-SCHOOL COOK BOOK VEAL OLIVES 2 pounds veal from leg, Bacon cut in 4-inch slices Salt and pepper Cut veal in pieces 2 by 4 inches. Lay piece of bacon on each, having bacon extend beyond veal. Roll and fasten with small skewers (toothpicks). Brown entire surface in bacon fat. Season with salt and pepper. Put in baking dish, add hot water to half depth of meat, cover, and bake until tender. Make Brown Sauce with stock remaining in dish. Serves 6. VEAL LOAF I Knuckle of veal, sawed in pieces Salt and pepper 1 pound lean veal 3 hard-cooked eggs, 1 onion thinly sliced 4 tablespoons chopped parsley Cover knuckle and lean meat with boiling water. Add onion, cook slowly until meat is tender. Drain, chop meat finely, and season highly with salt and pepper. Garnish bottom of mold with egg slices and parsley. Put in layer of meat, layer of egg slices, sprinkle with parsley, and cover with remaining meat. Pour over liquor, which should be reduced to 1 cupful. Press, chill, and garnish with parsley. VEAL LOAF II 3 pounds lean veal 2 tablespoons lemon juice 14 pound fat salt pork, 1 tablespoon salt finely chopped 1% teaspoon pepper 6 common crackers, rolled Few drops onion juice 4 tablespoons cream 1 egg white 4 cup pork fat Wipe veal and remove skin and membrane. Chop finely or force through food chopper. Add salt pork, crackers, cream, lemon juice, salt, pepper, and onion juice. Pack in small bread pan, smooth evenly on top, brush with egg white, and bake slowly 3 hours in slow oven (300° F.), basting with 14 cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving. VEAL 301 VEAL PATTIES EN CASSEROLE 1 pound lean raw veal, finely chopped Y cup rich milk 2 ounces finely chopped fat salt pork VY teaspoon salt 28 cup soft bread crumbs 1 teaspoon pepper 2 eggs, slightly beaten 1% tablespoons butter ¥ cup flour 34 cup Veal Stock (p. 150) Mix ingredients thoroughly. Form into 8 elliptical-shaped pieces, arrange in baking dish, dot over with butter, and pour stock around veal. Cover and bake 1 hour in moderate oven (350° F.), basting every 10 minutes of the cooking. Remove to hot serving dish and surround with White Sauce (p. 191), Brown Sauce (p. 196), or Tomato Sauce (p. 198). VEAL IN MADE-OVER DISHES VEAL TIMBALES 11% cups cold, cooked veal Few grains paprika 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff 4 cup heavy cream 1 cup White Sauce (p. 191) 14 cup white cooking wine 11% tablespoons chopped 1% teaspoon salt truffle Force veal twice through food chopper. Pound in mortar, add- ing gradually yolks, cream, wine, and seasonings. Cut and fold in egg whites. Butter individual molds and fill 14 full of sauce, to which truffles have been added. Fill with veal mixture; set in pan of hot water, cover with buttered paper, and bake until firm in moderate oven (350° F.). Remove from molds to hot serving dish, when sauce will run down sides of timbales. MINCED VEAL ON TOAST Prepare like Minced Lamb on Toast (p. 293), using veal in place of lamb. BLANQUETTE OF VEAL