Dainty dinners and dishes for Jewish families

Cut the meat into pieces 2 inches square and stew gently in the stock with the vegetables for 2 hours. Skim it when it first boils. When done, put the meat on a dish and strain the liquor for the Sauce, for which stir together 2 oz. clarified fat, 5 oz. flour, and ^ oz. cornflour till well blended, add the stock and beat well. Allow it to cool and add 3 yolks of eggs, stir, warm, and pour over the meat, garnishing with chopped parsley. VEAL CUTLETS A LA MILANESE. Cotelettes de Veau a la Milanaise. 1 lb. veal cutlets. 1 clove garlic. 2 shallots. \ lb. macaroni. 2 tablespoonsful tomato sauce. 2 oz. clarified fat. Cut the veal into neat cutlets, and put them in a stew-pan with the shallots, garlic and fat. When browned, draw the pan to the side of the fire, and let all cook slowly for 4 hour. Take out the cutlets, add the tomato sauce, and simmer till reduced. Return the cutlets to the stew-pan, and stew j hour. Serve in a ring of boiled macaroni. SAVOURY VEAL CUTLETS. ^ lb. cold veal. 2 oz. smoked beef. 2 oz. veal dripping. 4 oz. flour. 4 pint good white stock. I teaspoonful made mustard. ^ teaspoonful gravy spice (see page 81). 1 pinch of nutmeg. 1 pinch of cayenne. Strained juice of half a lemon. Pepper and salt to taste. Mashed potatoes. 2 boned and pounded anchovies. Melt the dripping in a clean saucepan, stir in the flour, make into a smooth paste ; add the stock and boil till it leaves the sides of the saucepan clean, then add the veal and smoked beef pounded, and all the other ingredients. Stir all well over a gentle fire, turn the mixture on to a flat dish to get cold, then shape it into cutlets. Dip them in egg and breadcrumb, and fry till a golden brown in boiling fat or oil. Drain on kitchen paper and dish round a mound of mashed potato. VEAL CUTLETS A LA VENITIENNE. Cotelettes de Veau a la Venitienne. 2 lbs. veal cutlet. Sausage-meat. Grated tongim. Truffles. A pint good brown sauce. ( ilierkins. 2 hard-boiled eggs. Cut 2 lbs. of veal cutlet into rounds the size of a five-shilling piece, braise them and press them between two plates. Make a farce of sausage-meat, grated tongue and minced truffles, or pound some cooked calf’s liver and flavour it well. Spread some 1. — GATEAU OF VEAL. {Page 46.) 2. — POTATO CROQUETTES. (Page 68.) 3. — COLD TOMATO ENTREE. (Page 43.) 4. — VOL-AU-VENT OF FISH. (Page 21.) of the mixture on one side of each cutlet, heat some good brown sauce in a stew-pan, lay the cutlets in gently and let them get hot through. Arrange them on a hot dish in a circle, strain the brown sauce round them and fill the centre with strips of tongue or smoked beef, gherkins, and hard-boiled white of egg. GATEAU OF VEAL. Gateau ch Veaa. 2 lbs. neck of veal. 1 pint stock or watr. 4 lb. lean smoked beef. Grated lemon peel. 1 teaspoonful chopped parsley. Salt and pepper to taste. 1 hard-boiled egg. Chopped aspic. Beetroot.