The Swedish, French, American cook book

When veal has been roasted or boiled for the dinner before, a delicious dish can be made in a casserole from what is left. Take the piece of veal; cut in thin slices, leaving it in a perfect shape as the veal was. Then make a nice rich sauce from one tablespoon butter, two tablespoons flour, one and a half cups of veal stock (if no stock at hand, broth and consomme of any kind will do); flavor with sherry and some mushroom juice, pepper and salt; color with kitchen bouquet and some beef extract if at hand; add to the sauce three cups of vegetables (that have been cut up and cooked) and one cup mushrooms (cut in dainty little dices and cooked). Put part of the sauce in the casserole, then put the veal in the centre; pour the sauce with the vegetables all around. Put in oven and bake about thirty-five minutes. Place the dish on a paper doily; raise the cover at one end of the platter and a bunch of parsley at the other. Veal Pie with Ham and Aspic a la Parisienne Pate de Veau au Jambon en Aspic, a la Parisienne Select a nice piece of veal from the leg. Put on the stove and cook with some water (just sufficient to cover it), some bay leaves, pepper, salt, and onions. When the veal is done, let stand in the juice until cold. When cold, take up; add to three cups veal broth one cup tomato juice and one large package of Cox’s gelatine; clear the broth to make it a nice aspic; leave the aspic on ice until cold. Cut the veal in dainty slices; have some cooked smoked ham at hand and slice it in the same way; put veal and ham into the aspic (take care not to cloud it); let stand on ice until settled, then fill in a pie that has been made from puff paste, baked and left until cold. Put the cover on; garnish with parsley. Serve as a cold dish. [Can also be served in a vol-au-vent case.] CALF’S HEAD {Tete de Veau ) * Calf’s Head ( Tete de Veau ) a la Picarde Select a nice fresh calf’s head, split in halves, remove the brains and tongue, wash and clean well, brush the teeth, remove eyes and ears. Put the head in a pot — bone down and meat part up — with boiling water sufficient to cover it, onions, carrots, pepper, and salt; let come to a boil, skim and simmer slowly about two hours, according to size of the head; leave in the juice until cold. The ears can be cooked in the same pot with the head for about one hour (take care not to let them break). Used for garnishing, they are first cleaned and scraped and made to look like Easter Lilies. Remove the meat from the head, cut in large squares; put in part of the juice, with some Rhine wine, to heat for about ten minutes. When ready to serve, arrange on square pieces of buttered toast; pour melted butter over with some sprinkled parsley, and serve with the picarde sauce around. Calf’s Head ( Tete de Veau ) a la Vinaigrette Is made the same way. [See recipe: Calf’s Head a la Picarde] but served with a vinaigrette sauce at the side. Calf’s Head with Terrapin Sauce a la Ericsson Hammond Tete de Veau, Sauce Terrapin, a la Ericsson Hammond