VEAL

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ROAST VEAL

The leg, cushion (thickest part of leg), and loin are suitable pieces for roasting. When leg is to be used, it should be boned.

Wipe meat; sprinkle with salt and pepper; stuff and sew in shape.

Place on rack in dripping pan, dredge meat and bottom of pan with flour, and place around meat strips of salt pork.

Have oven hot 450°F. until meat is seared over; then reduce.

Bake 3 or 4 hours in moderate oven 350°F., basting every 15 minutes with 1/3 cup butter melted in 1/2 cup boiling water, until used; then baste with fat in pan.

Serve with brown gravy.

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VEAL LOAF

• 2 pounds veal
• 1/4 pound fat salt pork
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice, if desired
• 1/2 cup dry crumbs
• 2 tablespoons tomato catsup
• 1/4 cup milk
• 1 egg
• 1 onion

Select lean veal, remove skin and membrane, chop fine with salt pork.

Add crumbs, seasoning.

Brown minced onion in little fat, before adding.

Beat egg slightly, add with milk, mix well.

Pack in a bread pan, smooth evenly on top and bake in slow oven 2 hours, basting frequently with 1/4 cup bacon fat.

Meat may be shaped into loaf in roaster and baked in oven.

May be served hot, with brown gravy or tomato sauce, or may be used cold.

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VEAL CUTLETS

• 2 1/2 pounds veal (from round)
• Salt
• Pepper
• 4 tablespoons drippings or butter
• Fine bread crumbs
• 1 egg
• 1 tablespoon water

Wipe meat and cut into pieces for individual serving, removing bone, skin and tough membranes.

Skewer small pieces of meat together with wooden tooth-picks.

Beat egg and water, so that white is well broken, but not light.

Dip meat in sifted, seasoned bread crumbs; dip in egg, then in crumbs again.

Melt fat in frying pan. When hot, brown cutlets quickly on both sides.

Pour sauce over cutlets, cover, then cook at low temperature for 1 hour or until tender, turning occasionally.

― SAUCE FOR CUTLETS ―

• 2 tablespoons fat
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire
• 1/8 teaspoon pepper
• 1 pint stock, water, or strained tomato juice
• 2 tablespoons chopped parsley, or lemon juice, or horseradish

Make according to directions for white sauce.

EDITOR’S NOTE: Directions for White Sauce (Meats Part 1) don’t exactly match this sauce . . . "wing it."

Directions for white sauce: Melt butter in saucepan, then add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season.

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VEAL BIRDS

• 1 1/2 pounds veal steak
• 1/4 cup flour
• 2 tablespoons fat
• 1 1/2 cups boiling water

Wipe veal and trim off fat; cut into 6 pieces of uniform size.

Spread each piece with stuffing, roll and fasten with tooth-picks.

Roll the birds in part of the flour and brown in melted fat.

Remove from the pan and add the rest of the flour and boiling water—make a smooth gravy.

Place birds in a casserole, pour the gravy over them and bake 1 hour at 375°F.

Make stuffing according to recipe for flank steak (repeated below).

EDITOR’S NOTE: The Flank Steak stuffing instructions just show the ingredients below . . . no method.

Stuffing for Flank Steak:

• 1 cup crumbs
• 2 tablespoons butter (melted)
• 2 tablespoons parsley
• 1/2 teaspoon onion juice
• 2 tablespoons chopped celery
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

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VEAL AND HAM PIE

• 1 1/2 pounds veal
• 2 hard-cooked eggs
• 1/2 pound ham
• 1 tablespoon flour
• 1 teaspoon grated lemon rind
• 1 teaspoon powdered herbs, salt, pepper, red pepper and mace to taste
• 1 tablespoon chopped parsley
• Pastry or biscuit dough
• Stock

Cut veal and ham into thin slices.

Trimmings from roast may be used.

Mix on plate the flour, salt, pepper, red pepper, mace, powdered herbs and lemon rind.

Roll each piece of veal in this seasoning, and lay in deep casserole, alternately, layers of veal, ham, and eggs cut in slices.

Pile this in center of the dish, add one cupful of water, and parsley; cover with dough and bake in hot oven for 1 1/4 hours.

When baked, add a little well seasoned stock. Serve hot or cold.

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KIDNEY STEW

• 1 pound kidney
• 1 carrot
• 1/2 medium-sized onion
• 2 cups water
• 2 tablespoons flour
• 2 tablespoons drippings

Scrape and slice carrot, peel and slice onion, and cook together in 2 cups of water until tender.

Soak kidneys in water for 1 hour. Drain, clean and dry.

Dredge with flour, slice, and brown in frying pan with drippings.

Remove kidneys from frying pan, add flour to the fat, and brown.

Add to this the 2 cups of water in which the carrots and onions were cooked. Boil until thickened.

Add kidneys, onion and carrots. Season with salt and pepper.

Cook for 3 minutes and serve.

subtitle: LIVER

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LIVER AND BACON

Fry bacon—cut liver in slices 1/2 inch thick, dredge lightly with flour, season with salt and pepper, fry in bacon fat.

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BRAISED LIVER

Take a calf’s liver and skewer into shape. Place a small piece of fat pork or bacon on the top of it and around it.

In the covered baker, place cup each of:
• diced carrot,
• onion and
• celery.

Add:
• 1/4 teaspoon of peppercorns,
• 2 cloves,
• a bit of bay leaf and
• 2 cups of water or of brown stock.

Cover closely and bake slowly for 2 hours, removing the cover during the last 20 minutes.

Make a brown sauce, using the liquid, and pour it around the liver on serving.