EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Bavarian Veal Chops

Wipe six loin chops and put in a stewpan with:
• one-half sliced onion,
• eight slices carrot,
• two stalks celery,
• one-half teaspoon peppercorns,
• four cloves and
• two tablespoons butter.

Cover with boiling water and let simmer until chops are tender.

Drain, season with salt and pepper, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper.

Arrange on hot serving dish and surround with two cups boiled macaroni, broken into two-inch pieces and mixed with the following sauce:

Peel and slice onions; there should be two cups. Cover with boiling water, cook five minutes, drain, again cover with boiling water and cook until soft; again drain and rub through a sieve.

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock.

Bring to the boiling point and add onion purée and one-half cup cream or milk. Season with one-half teaspoon salt and a few grains pepper.

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Veal Holstein

Wipe and trim two slices of veal, cut from the leg; then pound by using edge of saucer or plate and cut in pieces for serving.

Sprinkle with salt and pepper, dip in stale bread crumbs, egg and crumbs, and sauté in a hot iron frying pan, until well browned, using two-thirds pork fat to one-third butter.

Place on back of range, pour over one and one-half cups brown sauce, cover and let simmer until meat is tender, the time being from one to one and one-half hours.

Remove to serving dish and strain sauce around cutlets. Garnish each with a poached egg and around dish arrange thin slices of cucumber pickles, thin slices of cooked beets (cut in fancy shapes), slices of lemon (sprinkled with finely chopped parsley) and stoned olives stuffed with capers and anchovies.

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Stuffed Cushion of Veal, Brown Mushroom Sauce

Order a five-pound cushion of veal (a piece cut from the upper part of the leg). Wipe, stuff and truss.

Put one-fourth pound butter in a hot iron frying pan and when melted add veal and cook until the entire surface is seared and well browned, turning frequently, using a two-tined fork to prevent piercing.

Cover and bake in a hot oven from one and one-half to two hours. Remove to hot platter, garnish with parsley and serve with Brown Mushroom Sauce.

Stuffing. — Toast six slices of stale baker’s bread, cut one-half inch in thickness, with crusts removed. Pour over brown or chicken stock to moisten.

Add:
• one two-inch cube fat salt pork, finely chopped,
• one hard-boiled egg, finely chopped, and
• one-fourth pound mushroom caps, cleaned, peeled, sautéd in butter three minutes and cut in strips.

Season with salt and pepper.

Brown Mushroom Sauce. — Pour off one-fourth cup fat remaining in pan, add five tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-fourth cups brown stock, bring to the boiling point and add one-third cup mushroom liquor (obtained by cooking stems and peeling of mushroom caps).

Season with salt and pepper, add fat remaining in pan, stirring vigorously, and strain through a double thickness of cheese-cloth, placed over a strainer.

Add one-half pound mushroom caps, cleaned, peeled, cut in slices and sautéd in butter three minutes. Bring to the boiling point and serve at once.

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Loin of Veal, Allemande

Order a piece cut from loin of veal with ribs and flank attached. Remove meat which lies nearest the backbone in one piece. Remove meat from flank, discarding skin; then force through a meat chopper; there should be seven-eighths cup.

Add one-third cup beef suet, finely chopped, and mix thoroughly.

Cook three-fourths cup stale bread crumbs with three-fourths cup milk, until reduced to a thick paste. Add:
• three tablespoons butter,
• one egg, slightly beaten,
• one egg yolk, slightly beaten,
• one tablespoon tomato catsup,
• one-eighth teaspoon grated nutmeg, and
• salt, pepper and cayenne to taste.

Combine mixtures, shape in a loaf, roll in crumbs, egg and crumbs.

Arrange four slices of fat salt pork lengthwise of centre of dripping pan. Place on pork the long rib bones (which have been removed), on bones, the meat roll, and over roll the piece of lean meat.

Sprinkle with salt and pepper, dredge meat and bottom of pan with flour and over meat arrange pieces of fat salt pork.

Bake in a slow oven two hours. As soon as flour in pan is brown, baste with fat in pan and continue the basting every ten minutes, using two cups stock, which has been made from bones and trimmings.

During the last half-hour of the cooking pour over one-half cup sour cream. Remove to platter and garnish with Deerfoot Potatoes (see previous Fannie Farmer potatoes article) and parsley.

Serve with a brown gravy made from fat in pan.

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Sweetbreads a la Root

Parboil three pair sweetbreads, drain, then cool and insert strips of truffles, using a larding needle.

Put in a pan:
• six slices carrot,
• one-half small onion, sliced,
• one stalk celery, cut in pieces,
• one sprig parsley,
• a bit of bay leaf and
• a two-inch cube fat salt pork, cut in pieces.

Place sweetbreads over vegetables, add one-half teaspoon salt and one-fourth teaspoon pepper.

Cook on range ten minutes. Pour over one cup white stock, one-fourth cup white wine and two tablespoons port wine. Cover and bake thirty minutes.

Arrange around platter a purée of French chestnuts, forced through a pastry bag and tube. Place sweetbreads in centre.

Strain sauce, remove fat and add one-third cup finely chopped mushroom caps, cooked in one-half tablespoon butter, two minutes. Pour sauce over sweetbreads and garnish with sprigs of watercress.

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South Park Sweetbreads

Parboil two sweetbreads in milk, cool and cut in one-half-inch cubes.

Work one-fourth cup butter until creamy and add the yolks of four hard-boiled eggs, forced through a potato ricer, and one tablespoon brandy.

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-half cup cream.

Bring to the boiling point and add:
• egg paste,
• one-fourth cup Sherry wine,
• three-fourths teaspoon salt,
• one-eighth teaspoon pepper,
• a few gratings nutmeg,
• whites of four hard-boiled eggs, finely chopped, and
• sweetbreads.

Serve in timbale cases, patty shells or puff paste vol-au-vents.

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Sweetbreads Monroe

Parboil a sweetbread and cut in six pieces. Put in a saucepan and add:
• one small sliced onion,
• one stalk celery, cut in slices crosswise,
• four slices fat salt pork, cut in cubes,
• one tablespoon butter,
• one teaspoon salt and
• one-eighth teaspoon pepper.

Cook six minutes, stirring almost constantly; then add three-fourths cup chicken stock and one-fourth cup white wine.

Cover and let simmer thirty-five minutes. Remove sweetbreads and strain stock.

Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, stock.

Add one can French peas (drained and rinsed) and let simmer ten minutes. Divide peas in six small casseroles, place a piece of sweetbread on each, cover with Béarnaise Sauce (see previous Fannie Farmer sauces article) and garnish with a piece of truffle.

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Waldorf Sweetbreads

Soak two pair sweetbreads in cold water to cover one hour and cook in equal parts of white wine and boiling water (to which has been added one-half tablespoon salt) ten minutes.

Drain, trim, place under a weight and let stand one-half hour.

Put in a saucepan, cover with:
• thin strips of fat salt pork,
• two slices each of onion and carrot,
• sprig of parsley and
• one and one-half cups chicken stock.

Bring to the boiling point and let simmer one-half hour.

Drain, cut in pieces and arrange on canned artichoke bottoms (re-heated and seasoned with butter, salt and pepper) around a mound of cooked hominy sprinkled with finely chopped parsley.

Pour around Waldorf Sauce (see previous Fannie Farmer sauces article) and garnish with cutlet-shaped pieces of sautéd bread (the top being sprinkled over with white of eggs, then dipped in finely chopped parsley), watercress and parsley.

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Mock Sweetbreads

Finely chop one pound lean veal, add two ounces finely chopped fat salt pork, and work, using the hands, until well blended; then add:
• two-thirds cup soft bread crumbs,
• two eggs, slightly beaten,
• one-third cup flour,
• one-half cup rich milk,
• one-half teaspoon salt and
• one-eighth teaspoon pepper.

Form into eight elliptical-shaped pieces, put in dish, dot over with butter, using one and one-half tablespoons, and pour around three-fourths cup chicken stock.

Cover and bake one hour, basting every ten minutes of the cooking. Remove to hot serving dish and pour around white, brown or tomato sauce.