No. 3—VEAL ROAST WITH POTATOES.
Quantity for 6 Persons.
- 1 lb. of veal roast
- Salt
- 1 pinch of pepper
- ¼ onion
- Left over gravy
- 4 big, raw potatoes, peeled and cut into thin slices
Preparation: The meat is cut into small pieces, placed in 2 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion.
The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.
If you have no left over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.
No. 4—VEAL ROAST RAGOUT—BROWN.
Quantity for 6 Persons.
- 1½ lbs. of veal roast
- ½ pt. brown gravy
- 1½ tsps. sugar
- 1¼ tbsps. vinegar, (preferably wine vinegar)
- 1 tbsp. butter
- 2 gherkins or 4 sweet-sour pickles
- 1½ tbsps. of small pearl onions; pickled ones preferred
Preparation: If you have no left over gravy then make a false gravy by directions given in [No. 3]. Add sugar and vinegar according to taste, cut pickles into small pieces and put into the gravy with the onions. Cut the meat into pieces and put it into the hot gravy; it must not boil, otherwise the meat will be tough; put another piece of butter on top and serve.