The art of German cooking and baking

Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten. —45 — Best Pieces for Roast. (Leg or Loin.) The leg with the fricandeau, the fillet, loin and kidney roast. Small Pieces for Frying. The chump end of loin for chops, veal-cutlets from rib- piece, fillet. Pieces for Pot Roast. The breast, neck, shoulder. Pieces for Boiling. The thick rib-piece, neck. Pieces for Bouillon. The calves' feet, calf-bones, calf-tail, also lean meat. Parts for Fricassee. Lungs, brain, sweetbreads, breast piece. No. 1— LEG OF VEAL. Quantity for 8 — 10 Persons. 6 — 8 lbs. leg of veal % cup sweet or sour cream % lb. of bacon Salt, pepper % lb. of butter 1% cups of water 2 tbsps. of flour Preparation : The meat is pounded, boiling water poured over, i. e., scalded, which makes the meat white ; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About i/^ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin. Remarks: If the roast has much stock, pour some off be- fore adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways. No. 2— WARMED UP VEAL ROAST. Quantity for 6 Persons. 1 % lbs. of veal roast Some salt % lb. of butter Juice of % lemon % lb. of sardines Left-over gravy 1 tbsp. of capers For the gravy, 1 tsp. of flour Preparation: Put the roast into an earthen dish, heat the —46 — gravy, pour it over the roast, cover up the dish, place it into a covered pot with boiling water, let it boil slowly for one hour and baste tihe roast several times. The gravy is usually thin, therefore add the flour and serve with the roast ; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place iJhem into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for % hours. The meat is served in the mold, the gravy heated and served with it. No. 3— VEAL ROAST WITH POTATOES. Quantity for 6 Persons. 1 lb. of veal roast Vi onion Salt Left-over gravy 1 pinch of pepper 4 big, raw potatoes, peeled and cut into thin slices Preparation: The meat is cut into small pieces, placed in 8 or 3 layers alternately with sliced potatoes into an earthen- ware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion. The meat gravy which may be diluted with bouillon or water is poured over the wlhole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 11/^ hours. If you Ihave no left-over gravy then take 1 tablespoonful of butter, brown it, stir in 1% tablespoonfuls of flour, add water or bouillon, i/^ teaspoonful of meat extract, 3 tablespoonfuls of cream' (if on hand) , boil and pour over the potatoes and meat and bake. Serve in the earthen dish. No. 4— VEAL ROAST RAGOUT— BROWN. Quantity for 6 Persons. 1 % lbs. of veal roast 1 tbsp. butter % pt. brown gravy 2 gherkins or 1% tsps. sugar 4 sweet-sour pickles 1^, tbsps. vinegar, (preferably 1% tbsps. of small pearl onions; wine vinegar) pickled ones preferred Preparation: If you have no left-over gravy then make a false gravy by directions given in No. 3. Add sugar and vinegar according to taste, cut pickles into small pieces and — 47-