Remarks: The gravy may be prepared in various ways. Instead of cream take ¼ cup of Madeira or red wine and cut truffles into thin slices and put into the gravy.
Another way is to take cream and champignons and lemon juice.
The left over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon.
No. 9—ROAST VEAL LOIN WITH KIDNEY.
Quantity for 6 Persons.
- 3 lbs. of veal loin with the kidney
- Salt
- 1 pinch of pepper
- ⅛ lb. of butter or lard
- 1 tbsp. of flour
- ¼ cup of cream
- ½ cup of water
Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast ¼ hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing.
No. 10—ROASTED FRICANDEAU OF VEAL.
Quantity for 6 Persons.
- 3 lbs. fricandeau or cushion of veal
- 1 small piece of bacon for larding
- ⅛ lb. of butter
- ½ cup of cream
- 1 cup of water
- 1 tbsp. of flour