VEAL

Roast Veal

Six pounds of veal taken from the leg, from the loin, or from the breast.

Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting.

Remove pork slices from top of meat one half hour before it is done, and brown.

A gravy may be made from the fat in the pan, same as [Brown Gravy].

Roast Veal Stuffed

Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms. Sew up stuffed meat and roast same as Roast Veal.

Veal Fricassee

Cut meat in small pieces, sauté in melted butter. Cover meat with boiling water and cook slowly until meat is tender.

Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice.

Just before serving add one fourth cup cream, or two tablespoons butter.

Serve veal in center of hot platter and surround with hot sauce. Garnish with parsley.

Dumplings may be served with this fricassee, in which case it is ordinarily called a stew.

Veal Cutlets

Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one hour. Drain; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stewpan; cool; sprinkle with salt and pepper, dredge with flour, dip in egg and crumbs, and sauté in pork fat or fry in deep fat.

Serve on hot platter with [Brown Sauce], [Tomato Sauce], or [Mushroom Sauce].

Loin of Veal à la Jardinière

Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.

Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes. Try out salt pork; add veal, and brown.

Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked.

Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted water. Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat.

Braised Veal

Use rule for [Braised Beef], substituting six pounds of the shoulder of veal.

Veal Chops

Wipe chops taken from the rack of veal; make an incision, and put in a few drops of onion juice, lemon juice, salt and pepper. Dip in flour, egg and crumbs, and sauté in pork fat until tender. Serve on hot platter with [Tomato Sauce] and parsley.