BREAKFAST VEAL.— Butter a small oval dish very thoroughly,
and fill with bits of cold, stewed veal, seasoned with pepper, salt, and
a little nutmeg; put in alternately with layers of bread crumbs;
moisten with gravy, put bits of butter over the top✪ Breakfast Veal, and bake. When
it is brown, turn out of the dish on a hot platter and garnish with
parsley. If not too moist, it will keep its form when turned out.
Time to bake, 20 to 30 minutes,
VEAL, CREAMED — Chop cold veal, or cut in small, thin slices,
leaving out the stringy part for your stock kettle. If you have a
pint of meat, it is enough for a handsome dish. Put 1 teacup of rich
milk into the teakettle pail, and, when hot, add 1 tablespoon of flour
and 1 of butter, rubbed together. Let it boil up, and then stir in
the veal, seasoned with pepper, salt, a pinch of mace, and a slice of
onion✪ Veal, Creamed. When hot, pour on a platter edged with leaves of puff
pastry, and lay a few on the top of the mince. The leaves can be
made of remiiants of pastry when you are making pies.
CALF'S BRAINS. — Remove all the fibrous membrane which
covers them, and throw into a pint of cold water containing ^ tea-
spoon salt and 1 teaspoon vinegar. Boil 3 minutes, and plunge into
cold water. When cold, cut into small pieces, season with salt and
pepper; egg and bread-crumb, and fry in a little hot drippings. They
may be prepared early in the day if for dinner, or the night before if
for breakfast, and they may be served plain or with tomato sauce.
VEAL CUTLETS, BREADED.—
Egg and bread=crumb the cutlets,
and fry them in smoking hot fat,
turning them until well done — time 4
to 6 minutes. Then take up and
pour over them a good brown gravy;
serve hot. They may be garnished 7eal outlet.
with parsley.
CALF'S LIVER, FRIED— Cut the liver in thin slices, pour hot
water over, to blanch it; let stand in the water while you fry the fat
from ^ dozen slices of breakfast bacon; take out the bacon and cut a
large onion in slices and fry brown; then fry the liver, after drying
it in a cloth; after the liver is brown on both sides, sprinkle over it a
little salt and a teaspoon of curry i^owder; cover and stew 20 min-
utes.
VEAL 137
CALF'S LIVER STEWED.— Wash and lard a calf's liver; chop
1 turnip, 1 carrot, 1 stalk of celery, and 1 onion, and place them in
the bottom of a deep baking^pan; place the liver on toio, sprinkle salt
and pepper over the whole, and pour on a pint of boiling water;
cover the pan, and place in a moderate oven for 2 hours; when
done, remove the liver, put a teaspoon of butter into a frying-pan,
and place over the fire to heat; add the liquor strained from the veg-
etables, and a little flour, stir until it begins to boil, then add a table-
spoon of Worcestershire sauce; pour over the liver and serve at once.
ROAST FILLET OF VEAL.— Bone the joint, make a deep in-
cision between the fillet and saddle, and fill with dressing made as
for poultry; bind the joint in round form and fasten with skewers
and twine, and roast slowly, allowing about 20 minutes to the pound.
Baste well with butter, dredge over a little flour, and butter well;
make gravy of drippings, with the juice of a lemon added; garnish
the platter on which the meat is served with slices of lemon and
parsley.
Page 102 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BREAKFAST VEAL.— Butter a small oval dish very thoroughly, and fill with bits of cold, stewed veal, seasoned with pepper, salt, and a little nutmeg; put in alternately with layers of bread crumbs; moisten with gravy, put bits of butter over the top, and bake. When it is brown, turn out of the dish on a hot platter and garnish with parsley. If not too moist, it will keep its form when turned out. Time to bake, 20 to 30 minutes,
VEAL, CREAMED — Chop cold veal, or cut in small, thin slices, leaving out the stringy part for your stock kettle. If you have a pint of meat, it is enough for a handsome dish. Put 1 teacup of rich milk into the teakettle, and, when hot, add 1 tablespoon of flour and 1 of butter, rubbed together. Let it boil up, and then stir in the veal, seasoned with pepper, salt, a pinch of mace, and a slice of onion. When hot, pour on a platter edged with leaves of puff pastry, and lay a few on the top of the mince. The leaves can be made of remnants of pastry when you are making pies.
CALF'S BRAINS. — Remove all the fibrous membrane which covers them, and throw into a pint of cold water containing ^ teaspoon salt and 1 teaspoon vinegar. Boil 3 minutes, and plunge into cold water. When cold, cut into small pieces, season with salt and pepper; egg and bread-crumb, and fry in a little hot drippings. They may be prepared early in the day if for dinner, or the night before if for breakfast, and they may be served plain or with tomato sauce.
VEAL CUTLETS, BREADED.—
Egg and breadcrumb the cutlets,
and fry them in smoking hot fat,
turning them until well done — time 4
to 6 minutes. Then take up and
pour over them a good brown gravy;
serve hot. They may be garnished [illustration: veal cutlet].
with parsley.
CALF'S LIVER, FRIED— Cut the liver in thin slices, pour hot water over, to blanch it; let stand in the water while you fry the fat from ^ dozen slices of breakfast bacon; take out the bacon and cut a large onion in slices and fry brown; then fry the liver, after drying it in a cloth; after the liver is brown on both sides, sprinkle over it a little salt and a teaspoon of curry powder; cover and stew 20 minutes.
CALF'S LIVER STEWED.— Wash and lard a calf's liver; chop 1 turnip, 1 carrot, 1 stalk of celery, and 1 onion, and place them in the bottom of a deep baking pan; place the liver on top, sprinkle salt and pepper over the whole, and pour on a pint of boiling water; cover the pan, and place in a moderate oven for 2 hours; when done, remove the liver, put a teaspoon of butter into a frying-pan, and place over the fire to heat; add the liquor strained from the vegetables, and a little flour, stir until it begins to boil, then add a tablespoon of Worcestershire sauce; pour over the liver and serve at once.
ROAST FILLET OF VEAL.— Bone the joint, make a deep incision between the fillet and saddle, and fill with dressing made as for poultry; bind the joint in round form and fasten with skewers and twine, and roast slowly, allowing about 20 minutes to the pound. Baste well with butter, dredge over a little flour, and butter well; make gravy of drippings, with the juice of a lemon added; garnish the platter on which the meat is served with slices of lemon and parsley.
Records on this page
Breakfast VealVeal, Creamed