Boston Cooking-School cook book

Veal may be cooked first -in boiling water until tender, then crumbed and fried. The water in which veal was cooked may be used in making sauce or stock can be made from bones and trimmings. Arrange on hot platter, pour Tomato (p. 198), Mushroom (p. 195), or Brown (p. 196) Sauce around cutlets, and garnish with parsley. A la Milanaise. Dip in butter, grated Parmesan cheese, egg and crumbs, and saute. FRICASSEE OF VEAL 2 pounds sliced veal (see p. 294) Salt, pepper 1 small onion Flour 2 stalks celery Pork fat 6 slices carrot 4 tablespoons butter Wipe meat, cover with boiling water, and add vegetables. Cook slowly until meat is tender. Remove meat, sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be 2 cups). Melt butter, add 4 tablespoons flour and strained liquor. Bring to boiling point, season with salt and pepper, and pour around meat. Garnish with parsley. VEAL HOLSTEIN 2 slices veal, cut from leg 4 tablespoons pork fat Salt, pepper 2 tablespoons butter 114 cups Brown Sauce (p. 196) Wipe and trim veal, cut in pieces for serving, pound with wooden potato masher or edge of saucer or plate. Sprinkle with salt and pepper. Dip in crumbs, egg, and crumbs. Sauté in hot frying pan in pork fat and butter until well browned. Place over low heat, pour on Brown Sauce, cover, and simmer until meat is tender (1 to 14% hours). Strain sauce around cutlets. Garnish each with a poached egg. Around dish arrange thin slices of cucumber pickles, and cooked beets cut in fancy shapes, sliced lemon ‘sprinkled with finely chopped parsley, and olives stuffed with capers and anchovies. (Traditional German service.) VEAL CUTLETS, CLARET SAUCE 114 pounds veal cut in Flour thin slices 14% cups Brown Stock (p. 144) Salt and pepper Juice 1 lemon 24 cup claret 2 sprigs parsley Pound veal until 44 inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in baking pan, pour on claret, and let stand 30 minutes. Drain, dip in flour, arrange in buttered pans, and pour on remaining ingredients and claret which was drained from meat. Cover and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan. Scallopini of Veal. Use Marsala in place of claret. LOIN OF VEAL A LA JARDINIERE 4-pound loin of veal Hot water Salt, pepper 2 cups cookea turnips ; Flour 2 cups cooked carrots } ½-inch cubes 4 tablespoons butter 2 cups cooked potato balls Wipe veal, sprinkle with salt and pepper, and dredge with flour. Melt butter in deep stewpan. Add veal and brown entire surface of meat, watching carefully and turning often that it may not burn. Add 1 cup hot water, cover closely, and cook slowly 2 hours, or until meat is tender, adding more water as needed, using in all about 3 cups. Remove meat, thicken stock remaining in pan with flour diluted with enough cold water to pour easily. Surround the meat with turnips, carrots, and potato balls. Serve gravy separately. Serves 8 generously. BRAISED SHOULDER OF VEAL 5-pound shoulder of veal, boned Plain Stuffing or New England Stuffing (pp. 180, 181) Stuff veal and sew in shape. Follow recipe for Braised Beef (p. 272), adding 2 sprigs thyme and 1 sprig marjoram to vegetables. ENGLISH VEAL PIE Knuckle of veal Blade of mace 1 slice onion 2 teaspoons salt 1 slice carrot 14 pound lean raw ham Bit of bay leaf 4 tablespoons flour Sprig of parsley 4 tablespoons butter 12 peppercorns 2 dozen oysters, hard part removed