California
Market
James Daniel, Prop.
PHONE 537
Finest class of
Beef, Pork, Mutton and
Sausage
always ready and on sale to families at
Popular Prices
We handle Poultry also
Wagon will call and make deliveries
TRY OUR MEATS
355 N. Virginia Street Reno, Nevada
ROAST LOIN OF VEAL
Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; after half an hour turn over the roast and when done sprinkle lightly with Gold Medal Flour and baste with melted butter. Before serving carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy skim off some of the fat if there is too much in the drippings; dredge in Gold Medal Flour; stir until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly.
ENTREE OF VEAL
Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoonful salt, one of pepper and two eggs. Chop fine and mix together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into two tablespoonfuls of pounded crackers and bake two hours. When cold, slice.