- 1. Head, Jelly, soups, and broths, calf’s head à la terrapin.
- 2. Neck, Stews, soup, veal pie.
- 3. Chuck, Veal loaf, stews, soup, veal pie.
- 4. Shoulder, Braised, stuffed and braised.
- 5. Shanks, Soups.
- 6. Ribs, Braised or breaded as veal cutlets.
- 7. Breast, Soups, stews, veal loaf.
- 8. Loin, Braised or breaded as veal cutlets.
- 9. Flank, Soups or stews.
- 10. Leg, Breaded cutlets or plain cutlets.
OTHER PARTS OF THE CALF, USED FOR FOOD, WHICH MAY BE COOKED IN THE HAY-BOX OR COOKER.
- Brains, Stewed and creamed.
- Heart, Braised, plain or stuffed.
- Liver, Braised, or stewed.
- Tongues, Boiled.
- Sweetbreads, Stewed or creamed.
- Kidneys, Stewed or creamed.
Breaded Veal Cutlets
- 2 lbs. veal cutlets
- Fine, dry breadcrumbs
- Salt
- Pepper
- 1 egg
- 1 pt. water or stock
- 1⁄2 cup butter or drippings
- 1⁄3 cup flour
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon Worcestershire Sauce
Wipe the cutlets with a clean, wet cloth. Cut them into pieces suitable for serving, and sprinkle them with salt and pepper. Dip them into sifted crumbs, then into the egg, which has been beaten slightly and mixed with one tablespoonful of water. Dip the cutlets again into the crumbs and fry them until they are a rich brown, in one-half the butter or drippings. Put them into a small cooker-pail or pan. Make [Brown Sauce], using the remaining ingredients. Pour the sauce over the cutlets and, when boiling, stand the pail in a large cooker-pail of boiling water. Put it into a cooker for from two to four hours, depending upon the age and toughness of the veal. Reheat them before serving.
Serves six or eight persons.
Plain Veal Cutlets
Wipe the cutlets with a wet cloth, trim off any tough membranes, and cut them into pieces suitable for serving. Brown them in a very hot frying-pan with butter or rendered fat, being careful not to let them scorch. Sprinkle them well with salt and pepper and put them into a small cooker-pail or pan. Pour a little boiling water into the frying-pan and, when all the brown juice which has hardened on the pan has been dissolved, pour this over the cutlets. Add enough boiling water to barely cover them and, when boiling, stand the pail or pan in a large cooker-pail of boiling water. Put it into the cooker for from two to four hours, depending upon the age and toughness of the veal. Reheat them before serving, if necessary.