LESSON XCVII

VEAL AND POTATOES

MUSCLE OF YOUNG ANIMALS.—The muscle of an undeveloped animal contains more water than does the muscle of a mature animal. It is also lacking in flavor and usually contains little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang.

[Illustration: FIGURE 65.—CUTS OF VEAL.]

VEAL.—Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Because it is lacking in flavor, it should be seasoned with herbs and spices, or served with a sauce of pronounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring; it can usually be purchased, however, throughout the year. The muscle of the veal should be pink in color, and the fat, white. The meat of a calf less than six weeks old is lacking in color.

The connective tissue in veal is abundant, but it is easily changed to gelatine by cooking. Veal is generally considered difficult of digestion.

VEAL CUTLETS (STEAK)

Clean the meat; then remove the bone and tough membranes. Cut the meat into pieces for serving. Cover the bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal; in the frying pan prepare the following:

SAUCE FOR CUTLETS

3 tablespoonfuls drippings 1/4 cupful flour 1/2 tablespoonful salt 1/8 teaspoonful pepper 2 cupfuls stock or water 2 tablespoonfuls chopped parsley 1 teaspoonful Worcestershire sauce

Make a brown sauce, using all ingredients except the Worcestershire sauce (see Brown Sauce). Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender. Just before serving, add the Worcestershire sauce.

Beef may be prepared in the same way.

VEAL WITH EGG DRESSING

1 pound veal steak, sliced thin 2 eggs 3/4 cupful flour Salt and pepper

Cut the meat into pieces of suitable size for serving. Brown each piece in fat. (Use scraps of fat cut from the meat.)

Mix the egg, flour, and seasoning. Spread both sides of each piece of meat with the egg mixture. Again brown the pieces of meat in fat. Then add boiling water and let the meat cook at simmering temperature for at least 2 hours. Serve hot.

Beef may be substituted for veal.

POTATO PUFF

2 cupfuls mashed potatoes 2 tablespoonfuls milk 1 tablespoonful butter or substitute 1 teaspoonful salt Pepper 1 egg

Mix all the ingredients except the egg. Separate the egg, and beat the white and the yolk. Beat the yolk into the potato mixture; then add the white by cutting and folding-in. Turn into a buttered baking-dish or drop by spoonfuls on a buttered baking-sheet. Bake until the egg is cooked and the top brown. Serve at once.

The egg may also be added unbeaten to the potatoes, and the entire mixture beaten vigorously.