Wipe the meat, place in one and one-half pints of boiling water, to which has been added one level teaspoon of salt. Boil gently until tender (about thirty minutes). Remove from the water and allow to cool until easy to handle. Remove the bone and skin, and cut into pieces for serving. Mix the paprika, salt (one-third of a teaspoon) and the cracker crumbs. Roll each piece of meat in the crumbs, then in the egg, to which the water has been added, and again in the crumbs. Pat the crumbs onto the meat. Arrange the meat on a platter and allow to stand fifteen minutes. Have sufficient fat in a pan to cover articles of food. When the fat is smoking hot, add the veal cutlets, and turn to cook each side. When a delicate brown (after about five minutes), remove and drain on paper. Keep hot in the oven. Place the veal cutlets on a platter and arrange baked apples around the edges. Serve the potato croquettes on the same platter, garnished with parsley.
Potato Croquettes (Three portions)
1 C-hot mashed or riced potatoes
1/8 t-celery salt
½ t-chopped parsley
1/8 t-onion extract
1 egg-yolk
1 T-milk
1 t-salt
1 T-butter
1/8 t-paprika
3 T-flour
Mix the mashed potatoes, celery salt, parsley, onion extract, egg yolk, milk, salt, butter and paprika. Beat two minutes. Shape into balls two inches in diameter. Roll in flour and allow to stand fifteen minutes. Cook in deep fat three minutes or more until a delicate brown. Drain on brown paper and keep hot in a moderate oven.
Escalloped Cauliflower (Three portions)
1 small head of cauliflower
1 qt. water
1 t-salt
1½ C-vegetable white sauce, seasoned
¼ C-buttered crumbs
Soak the cauliflower in cold water to which a tablespoon of vinegar has been added. Cut apart and cook in a quart of water to which salt has been added. Make white sauce and add the cauliflower. Pour into a well-buttered baking dish. Cover with buttered crumbs. Bake twenty minutes in a moderate oven.