PREPARATION OF LEFT-OVER VEAL
22. Veal Rolls.--The portion of a veal roast that remains after it has been served hot can be combined with dressing to make veal rolls, a dish that will be a pleasing change from the usual cold sliced meat.
To make veal rolls, slice the veal and into each slice roll a spoonful of stuffing. Tie with a string, roll in flour, and sprinkle with salt and pepper. Brown the rolls in hot butter. Then pour milk, stock, or gravy over the rolls and simmer for 10 minutes. Remove the strings and serve on toast.
23. Left-Over Jellied Veal.--While jellied veal is usually made from a piece of veal bought especially for this purpose, it can be made from the left-overs of a veal roast. However, when the roast is purchased, some veal bones should be secured. Wash these bones, cover them with cold water, and to them add 1 onion, 1 bay leaf, and 1 cupful of diced vegetables, preferably celery, carrots, and turnips. Allow these to simmer for 2 hours. To this stock add the bones that remain after the roast has been served and simmer for 1 or 2 hours more. Strain the stock, skim off the fat, and season well with salt and pepper. Chop fine the left-over veal and 2 hard-cooked eggs. Put in a loaf-cake pan and pour the stock over it. When it has formed a mold, slice and serve cold.
24. Creamed Veal on Biscuits.--A very good substitute for chicken and hot biscuits is creamed veal served on biscuits. This is an especially good dish for a light meal, such as luncheon or supper. Any left-over veal may be chopped or cut up into small pieces and used for this purpose. After the veal has been thus prepared, reheat it with white sauce and season it well with paprika, salt, and pepper. Make baking-powder biscuits. To serve, split the hot biscuits, lay them open on a platter or a plate, and pour the hot creamed veal over them.
25. Scalloped Veal with Rice.--A very palatable dish can be prepared from left-over veal by combining it with rice and tomatoes. To prepare such a dish, season cooked rice with 1 teaspoonful of bacon fat to each cupful of rice. Place a layer of rice in a baking dish, and over it put a layer of chopped veal. Pour a good quantity of stewed tomatoes over the veal and season well with salt and pepper. Over the tomatoes put a layer of rice, and cover the top with buttered crumbs. Set in a hot oven and bake until the crumbs are browned and the ingredients thoroughly heated.
26. Veal Salad.--A salad is always a delightful addition to a meal and so usually finds favor. When it is made of meat, such as veal, it can be used as the main dish for luncheon or supper. As shown in the accompanying recipe, other things, such as celery, peas, and hard-cooked eggs, are usually put in a salad of this kind.
VEAL SALAD
(
Sufficient to Serve Six
)
- 2 c. cold diced veal
- 1 c. diced celery
- 1/2 c. canned peas
- 3 hard-cooked eggs
- 4 Tb. olive oil
- 2 Tb. vinegar
- 1/2 tsp. salt
- 1/8 tsp. pepper
Combine the veal, celery, peas, and eggs chopped fine. Mix the olive oil, vinegar, salt, and pepper to make a dressing. Marinate the ingredients with this dressing. Serve on lettuce leaves with any salad dressing desired.