edges; fry for a few moments covered closely, and then
dip each piece in cracker crumbs and beaten egg, or you
may prepare them as for frying ; then, lay them in a drip-
ping pan, and put into the oven to bake; baste frequently
with a little melted butter and water.
EOAST YEAL.
Mrs. D. S. F.
Prepare a leg of veal for the oven, by washing, drying,
and larding it with strips of fat bacon or ham, and dredg-
ing it well with flour, and seasoning with salt and pepper✪ Roast Veal;
baste frequently and serve with the gravy thickened. A
roast fillet of veal should be prepared by stuffing it with
bread crumbs, seasoned with chopped ham, summer
savory, pepper and salt. Dredge lightly with flour and
bake.
NECK PIECE OR SHOULDEE OF YEAL.
Mrs. C. C. Stratton, Evanston.
Put a piece of butter the size of an egg into a kettle;
put it on the stove ; when it begins to fry, put in the veal,
season it and let it fry until brown ; then add water suffi-
cient to cook it. When done take cream and flour well
stirred, and thicken as for fricasseed chicken, and you
have a nice dinner, very like chicken and much cheaper.
Two pounds of veal will make a dinner for six or eight,
providing it is not all bone.✪ Neck Piece or Shoulder of Veal
YEAL PIE.
Mrs. Houghteling.
Three pounds of lean veal; two slices of salt pork,
VALUABLE RECIPES.
109
chopped fine; one coffee cup of bread crumbs, two eggs,
salt, pepper and herbs✪ Yeal Pie to taste ; mix thoroughly and bake ;
use cold as a relish.
PATE OF YEAL.
Mrs. L. J. Tilton.
Three and one-half pounds of the leg of veal, fat and
lean, chopped fine ; six or eight small crackers rolled fine ;
two eggs, piece of butter the size of an egg, one table-
spoon of salt, one of pepper and one of nutmeg; a slice
of salt pork chopped fine. Work all together in the form
of a loaf: put bits of butter and grate bread crumbs over
the top. Bake two hours ; to be cut in slices when cold.
YEAL PATE.
M. A. P.
Four pounds of veal and one and one-half pounds of
salt pork chopped together, raw, and very fine, with four
rolled crackers ; two well beaten eggs, one lemon and one
small onion ; salt, pepper and sweet herbs to taste ; mix
well and bake in a pan as you would a loaf of bread ;
requires three hours.
YEAL CUTLETS, A LA FRIED OYSTERS.
Mrs. A. M. Gibbs.
Cut the veal in small pieces three or four inches square ;
dry with a towel ; season to taste ; have ready a beaten
egg and crackers rolled fine, each on separate dishes ; dip
each piece of the cutlet in the egg, then in the rolled
cracker; have enough lard or butter hot in your spider
110
THE HOME COOK BOOK.
SO that it will nearly cover the cutlets when you put them
in. A rich gravy can be made after the meat is done by
adding a little boiling water.
VEAL LOAF.
Mrs. Lamkin.
Three and one-half pounds of lean and fat raw veal,
chopped fine ; one slice of salt pork, six small crackers
rolled fine, butter the size of an egg, two eggs, one table-
spoon of salt, one tablespoon of pepper, one of sage, three
of extract of celery ; mix thoroughly. Pack tightly in a
deep square tin; cover with bits of butter and sprinkle
fine cracker crumbs over the top; cover with another tin.
Bake two hours, uncover and brown the top.
VEAL LOAF.
Mrs. Chas. Duffield. ✪ Pate of Yeal
Page 46 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
edges; fry for a few moments covered closely, and then dip each piece in cracker crumbs and beaten egg, or you may prepare them as for frying ; then, lay them in a dripping pan, and put into the oven to bake; baste frequently with a little melted butter and water.
ROAST VEAL.
Mrs. D. S. F.
Prepare a leg of veal for the oven, by washing, drying, and larding it with strips of fat bacon or ham, and dredging it well with flour, and seasoning with salt and pepper; baste frequently and serve with the gravy thickened. A roast fillet of veal should be prepared by stuffing it with bread crumbs, seasoned with chopped ham, summer savory, pepper and salt. Dredge lightly with flour and bake.
NECK PIECE OR SHOULDER OF VEAL.
Mrs. C. C. Stratton, Evanston. Put a piece of butter the size of an egg into a kettle; put it on the stove ; when it begins to fry, put in the veal, season it and let it fry until brown ; then add water sufficient to cook it. When done take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone.
VEAL PIE.
Mrs. Houghteling. Three pounds of lean veal; two slices of salt pork,
chopped fine; one coffee cup of bread crumbs, two eggs, salt, pepper and herbs to taste ; mix thoroughly and bake ; use cold as a relish.
PATE OF VEAL.
Mrs. L. J. Tilton.
Three and one-half pounds of the leg of veal, fat and lean, chopped fine ; six or eight small crackers rolled fine ; two eggs, piece of butter the size of an egg, one tablespoon of salt, one of pepper and one of nutmeg; a slice of salt pork chopped fine. Work all together in the form of a loaf: put bits of butter and grate bread crumbs over the top. Bake two hours ; to be cut in slices when cold.
VEAL PATE.
Four pounds of veal and one and one-half pounds of salt pork chopped together, raw, and very fine, with four rolled crackers ; two well beaten eggs, one lemon and one small onion ; salt, pepper and sweet herbs to taste ; mix well and bake in a pan as you would a loaf of bread ; requires three hours.
VEAL CUTLETS, A LA FRIED OYSTERS.
Mrs. A. M. Gibbs.
Cut the veal in small pieces three or four inches square ; dry with a towel ; season to taste ; have ready a beaten egg and crackers rolled fine, each on separate dishes ; dip each piece of the cutlet in the egg, then in the rolled cracker; have enough lard or butter hot in your spider
SO that it will nearly cover the cutlets when you put them in. A rich gravy can be made after the meat is done by adding a little boiling water.
VEAL LOAF.
Mrs. Lamkin.
Three and one-half pounds of lean and fat raw veal, chopped fine ; one slice of salt pork, six small crackers rolled fine, butter the size of an egg, two eggs, one tablespoon of salt, one tablespoon of pepper, one of sage, three of extract of celery ; mix thoroughly. Pack tightly in a deep square tin; cover with bits of butter and sprinkle fine cracker crumbs over the top; cover with another tin. Bake two hours, uncover and brown the top.
VEAL LOAF.
Mrs. Chas. Duffield.
Records on this page
Roast VealNeck Piece or Shoulder of VealYeal PiePate of YealYeal Cutlets, A La Fried OystersVeal LoafFricaijsteau