ROAST VEAL PIE — Cut cold roast veal into slices, with the
stuffing, and lay them in a deep dish, adding pepper and salt; dredge
lightly with flour, and put in the gravy that was left, with a little
hot water added to it; a dish that holds 3 pints will require 1 cup of
gravy. Cover the top of the pie with a crust made as follows: Crusf.
■ — One pint of flour with 2 teaspoons of baking=powder sifted through
it; add a piece of butter as large as f an egg, rubbing it into the
flour with the hand. Wet with some sweet milk✪ Roast Veal Pie, enough to make a
dough as soft as you can handle it. Different qualities of flour differ
in the quantity of wetting required. Bake till brown — about 1 hour.
SCALLOPED VEAL.— Mince cold veal very fine. Put a layer
in the bottom of a buttered pudding-dish, season with peiDper, salt
and a very little nutmeg; then put in a thin layer of fine cracker
crumbs, then another layer of meat, and so on until the dish is full.
Wet with good broth ; if you have no broth, make a little by boiling
the bones and trimmings of your veal. Put over the top a layer of
cracker crumbs✪ Scalloped Veal, wet into a paste with a little milk, and mixed with a
VEAL 139
beaten egg. If your oven is not very slow, it is best to cover the dish
with a pan for the first | hour, and then let it brown 10 minutes
after you uncover it. Time, about 1^ hours.
SPICED VEAL.
3 lbs. veal cut fine. 3 Boston crackers rolled fine.
1 large slice fat pork. ^ teacup of catsup.
3 eggs beaten well. 1 lemon, rind and juice✪ Spiced Veal.
The salt and pepper should be mixed with the crackers; mix all,
moisten with water and butter. Bake 2 hours.
SMOTHERED VEAL — Place in the bottom of a baking^^pan 3
or 4 potatoes sliced, 1 small onion sliced, 2 slices of salt pork cut into
strips; season with salt, pepper and sage; place over this 3 or 4
pounds of veal from the breast, or any other part desired; cover the
meat with sliced potatoes, onion and other seasoning; sprinkle over
all a tablespoon of flour, add a pint of water✪ Smothered Veal, cover the pan with
another one, and place in the oven and cook 1| hours, adding
water if it cooks dry.
VEAL STEW. — Cut up 2 pounds of veal, and after having wash-
ed it carefully, put it in the dinner^pot; add 3 pints of water, put in 1
onion, pepper and salt, and let it stew an hour; then add sliced
potatoes, and take a crust made with a pint of flour, a cup of sour
milk, and ^ a teaspoon of soda sifted through the flour, a pinch of
salt✪ Veal Stewj cut up in squares, dust a little flour Over them, lay them in on
top, cover closely and cook f an hour.
VEAL TOAST. — One cup of chopped veal, 1 cup of hot water,
a piece of butter as large as a butternut, 1 teaspoon of salt, and ^ tea-
spoon of pepper✪ Veal Toast. Have ready on a platter, slices of bread toasted
brown, and buttered; if the crusts are hard, dip the edges in hot wa-
ter. Heat the minced veal thoroughly hot, pour it on the toast, and
serve at once.
Page 104 · 6 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
ROAST VEAL PIE — Cut cold roast veal into slices, with the stuffing, and lay them in a deep dish, adding pepper and salt; dredge lightly with flour, and put in the gravy that was left, with a little hot water added to it; a dish that holds 3 pints will require 1 cup of gravy. Cover the top of the pie with a crust made as follows: Crusf. ■ — One pint of flour with 2 teaspoons of baking powder sifted through it; add a piece of butter as large as f an egg, rubbing it into the flour with the hand. Wet with some sweet milk, enough to make a dough as soft as you can handle it. Different qualities of flour differ in the quantity of wetting required. Bake till brown — about 1 hour.
SCALLOPED VEAL.— Mince cold veal very fine. Put a layer in the bottom of a buttered pudding dish, season with pepper, salt and a very little nutmeg; then put in a thin layer of fine cracker crumbs, then another layer of meat, and so on until the dish is full. Wet with good broth ; if you have no broth, make a little by boiling the bones and trimmings of your veal. Put over the top a layer of cracker crumbs, wet into a paste with a little milk, and mixed with a
beaten egg. If your oven is not very slow, it is best to cover the dish with a pan for the first | hour, and then let it brown 10 minutes after you uncover it. Time, about 1^ hours.
SPICED VEAL.
3 lbs. veal cut fine. 3 Boston crackers rolled fine.
1 large slice fat pork. ^ teacup of catsup.
3 eggs beaten well. 1 lemon, rind and juice.
The salt and pepper should be mixed with the crackers; mix all, moisten with water and butter. Bake 2 hours.
SMOTHERED VEAL — Place in the bottom of a baking pan 3 or 4 potatoes sliced, 1 small onion sliced, 2 slices of salt pork cut into strips; season with salt, pepper and sage; place over this 3 or 4 pounds of veal from the breast, or any other part desired; cover the meat with sliced potatoes, onion and other seasoning; sprinkle over all a tablespoon of flour, add a pint of water, cover the pan with another one, and place in the oven and cook 1| hours, adding water if it cooks dry.
VEAL STEW. — Cut up 2 pounds of veal, and after having washed it carefully, put it in the dinner pot; add 3 pints of water, put in 1 onion, pepper and salt, and let it stew an hour; then add sliced potatoes, and take a crust made with a pint of flour, a cup of sour milk, and ^ a teaspoon of soda sifted through the flour, a pinch of saltj cut up in squares, dust a little flour Over them, lay them in on top, cover closely and cook f an hour.
VEAL TOAST. — One cup of chopped veal, 1 cup of hot water, a piece of butter as large as a butternut, 1 teaspoon of salt, and ^ teaspoon of pepper. Have ready on a platter, slices of bread toasted brown, and buttered; if the crusts are hard, dip the edges in hot water. Heat the minced veal thoroughly hot, pour it on the toast, and serve at once.
Records on this page
Roast Veal PieScalloped VealSpiced VealSmothered VealVeal StewVeal Toast