A text-book of cooking

The connective tissue in veal is abundant, but it is easily changed to gelatine by cooking. Veal is generally considered difficult of digestion. It is said that this is because : («) It lacks extractives, which stimulate the flow of digestive juices. 1 (») The fibers easily elude the teeth on mastication. 1 (c) The fibers are fine and the fat is intimately mingled with the lean. 1 VEAL CUTLETS (STEAK) Clean the meat ; then remove the bone and tough membranes. Cut the meat into pieces for serving. Cover the bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal ; in the frying pan prepare the following : SAUCE FOR CUTLETS 8 tablespoonfuls drippings £ teaspoonful pepper J cupful flour 2 cupfuls stock or water i tablespoonful salt 2 tablespoonfuls chopped parsley 1 teaspoonful Worcestershire sauce Make a brown sauce, using all ingredients except the Worcestershire sauce. (See Brown Sauce, p. 130.) Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender. Just before serving, add the Worcestershire sauce. If desired, more than 1 teaspoonful of Worcestershire sauce may be added. Beef may be prepared in the same way. POTATO PUFF 2 cupfuls mashed potatoes 1 teaspoonful salt 2 tablespoonfuls milk Pepper 1 tablespoonful butter 1 egg Mix all the ingredients except the egg. Separate the egg, and beat the white and the yolk. Beat the yolk into the potato mixture; then add the white by cutting and folding-in. Turn into a buttered baking dish or drop by spoonfuls on a buttered baking sheet. Bake until the egg is cooked and the top brown. Serve at once. The egg may also be added unbeaten to the potatoes, and the entire mixture beaten vigorously. VEAL AND POTATOES FAT 10.6* Why is cold water, rather than hot, used for making meat stock ? How does veal stock compare in color with beef stock ? What is the stock called that is made from veal ? Why is this meat cooked at simmering rather than at boiling temperature ? Give two reasons for using parsley and Worcestershire sauce with veal. Is it desirable to use Worcestershire sauce with beef or mutton? Explain your answer. Why is Worcestershire sauce not cooked with the brown sauce ? Locate veal cutlets or veal steak. To what cut of beef does it correspond ? [illustration: Fig. 64. — Composition of round (beef).] What cut of veal corresponds to the tenderloin cuts of beef? How does the cutting and the using of the rib section of veal differ from that of beef ? What are the prices per pound of each cut of veal ? Arrange in tabulated form and record the date. From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of veal cutlets or veal steak. Compare with the percentage composition of round steak (see Fig. 64). Potato Puff may be prepared from either hot or cold mashed potatoes. Should the temperature of the oven be the same for each ? Explain your answer. What is the purpose of the egg in the potato mixture ? [illustration: Fig. 65. — Composition of fresh potato.] Which would give the better result when added to the potato mixture, beaten egg or unbeaten egg? Give the reason for your answer. How many persons will the Potato Puff recipe serve ?