BETTINA'S SUNDAY DINNER
Iced Cantaloupe
Veal Birds Boiled New Potatoes
Gravy
Waxed Beans Butter Sauce
Bread Butter
Head Lettuce Thousand Island Dressing
Salt Wafers
Cake with Chocolate Cream Frosting
Coffee
BETTINA'S RECIPES
(All measurements are level)
Veal Birds (Six portions)
1½ lb. veal steak
4 slices bacon
1 T-butter
½ C-crumbs, fresh
½ t-salt
¼ t-paprika
2 T-milk
2 T-fat
Cut veal from the round (veal steak) into strips, four by two and a half inches. Put the trimming and four slices of bacon through the food chopper. Cook the chopped meat three minutes in the butter. Add to this the fresh bread crumbs, salt, pepper and milk. Spread this mixture on the strips of veal. Roll and tie securely with white cord, roll in flour and sauté until browned a little on both sides, in two tablespoons fat in frying pan. Place in a casserole or small covered pan. Season each bird with salt and a small piece of butter. Pour an inch and a half of water into the pan. Cook an hour, or a little less, in a moderate oven. Gravy may be made by adding four tablespoons of water to two level tablespoons of flour, mixing carefully and gradually pouring into the stock in which the meat has been cooked. Bring to a boil.
Thousand Island Salad Dressing (Six portions)
½ C-olive oil
2 T-lemon juice
2 T-orange juice
1 t-onion juice
¼ t-salt
¼ t-paprika
1 t-Worcestershire sauce
¼ t-mustard
1 t-chopped parsley
Place all the above ingredients in a pint fruit jar, fit a rubber on the jar cover, and shake vigorously until the dressing is well mixed and creamy. Pour over tomatoes, asparagus, peas, beans, spinach or lettuce. Serve as a salad.