3. Fill small greased moulds with the mixture; cover
with greased paper.
4. Steam 30 mins. or oven-poach 20 mins. in a moderate
oven.
5. Unmould; garnish with parsley; serve with Tomato
Sauce.
MACARONI TIMBALES.
[ 1. Prepare meat mixture as for Beef Timbales.
2. Cook macaroni in long sticks, in boiling, salted water.
3. Grease small moulds; line with macaroni by coiling
pieces around the inside, beginning at the bottom.
4. Fill with meat mixture; cover and finish as Beef
Timbales.
Note. — Veal may be used instead of beef.
CANADIAN COOK BOOK
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47
B.— VEAL.
ROAST VEAL WITH DRESSING.
1. Remove bone from shoulder or fillet of veal.
2. Weigh and wipe meat.
3. Fill cavity with dressing; skewer or tie in shape.
4. Place in roasting-pan ; sprinkle with salt and pepper;
dredge lightly with flour, dot over with small pieces of fat.
5. Place in hot oven, sear on all sides, reduce heat.
6. Pour 1 c. boiling water into pan; baste every 15 mins.
7. Roast 25 mins. to the lb.
Dressing for Roast Veal.
2 c. fine bread crumbs.
1 T. salt.
}4 T. pepper.
}4 tb. finely chopped parsley.
1 T. thyme or summer savory.
}4 T. grated onion.
}/2 T. grated lemon rind.
2 T. lemon juice.
2 tb. melted butter.
1. Mix seasonings with crumbs.
2. Add crumbs to melted butter, stir with a fork.
VEAL LOAF.
2tb.
^tb.
1 T.
MT.
f.g.
3 lb. lean veal, minced.
l/s lb. fat salt pork, minced.
1 c. soft bread crumbs.
1 egg or 4 tb. cream.
2 tb. lemon juice.
1 tb. salt.✪ Veal Loaf
1 T. pepper.
}/2 T. grated onion.
1. Mix thoroughly, shape into a roll or pack into greased
loaf pan.
2. Cover top with greased paper or brush over with
beaten egg.
48
CANADIAN COOK BOOK
3. Baste frequently with 1 tb. dripping in c. boiling
water.
4. Bake in a moderate oven about 2 hours.
5. If used hot, serve with Tomato or Horseradish Sauce.
VEAL CUTLETS.
1. For cutlets, use slice from leg or shoulder of veal.
2. Wipe meat, remove bone and skin; cut meat into
pieces for serving; skewer small pieces together with tooth-
picks.
3. Cover bones and skin with cold water, heat slowly,
cook below boiling; use this stock for gravy.
4. Season pieces of veal with salt and pepper.
5. Roll in flour or dip in crumbs, egg and crumbs.
6. Brown in hot dripping in a frying pan. If crumbed,
the cutlets may be browned in deep fat.
7. Place in deep saucepan or in a casserole ; add gravy.
8. Cook below boiling point 1 hour, or until tender.
9. Add Worcestershire sauce and parsley✪ Veal Cutlets; serve.
Gravy for Cutlets.
2^ tb. dripping.
4 tb. flour.
y2 T. salt.
y% T. pepper.
2 c. stock or boiling water.
1 T. Worcestershire sauce.
2 tb. chopped parsley✪ Gravy for Cutlets.
Page 14 · 5 recipe records on this page
Presented as published in 1924. 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
3. Fill small greased moulds with the mixture; cover with greased paper.
4. Steam 30 mins. or oven-poach 20 mins. in a moderate oven.
5. Unmould; garnish with parsley; serve with Tomato Sauce.
MACARONI TIMBALES.
[ 1. Prepare meat mixture as for Beef Timbales.
2. Cook macaroni in long sticks, in boiling, salted water.
3. Grease small moulds; line with macaroni by coiling pieces around the inside, beginning at the bottom.
4. Fill with meat mixture; cover and finish as Beef Timbales.
Note. — Veal may be used instead of beef.
B.— VEAL.
ROAST VEAL WITH DRESSING.
1. Remove bone from shoulder or fillet of veal.
2. Weigh and wipe meat.
3. Fill cavity with dressing; skewer or tie in shape.
4. Place in roasting-pan ; sprinkle with salt and pepper; dredge lightly with flour, dot over with small pieces of fat.
5. Place in hot oven, sear on all sides, reduce heat.
6. Pour 1 c. boiling water into pan; baste every 15 mins.
7. Roast 25 mins. to the lb.
Dressing for Roast Veal.
2 c. fine bread crumbs.
1 T. salt.
}4 T. pepper.
}4 tb. finely chopped parsley.
1 T. thyme or summer savory. }4 T. grated onion.
}/2 T. grated lemon rind.
2 T. lemon juice.
2 tb. melted butter.
1. Mix seasonings with crumbs.
2. Add crumbs to melted butter, stir with a fork.
VEAL LOAF.
2tb.
^tb. 1 T.
MT. f.g.
3 lb. lean veal, minced.
l/s lb. fat salt pork, minced.
1 c. soft bread crumbs.
1 egg or 4 tb. cream.
2 tb. lemon juice. 1 tb. salt.
1 T. pepper.
}/2 T. grated onion.
1. Mix thoroughly, shape into a roll or pack into greased loaf pan.
2. Cover top with greased paper or brush over with beaten egg.
3. Baste frequently with 1 tb. dripping in c. boiling water.
4. Bake in a moderate oven about 2 hours.
5. If used hot, serve with Tomato or Horseradish Sauce.
VEAL CUTLETS.
1. For cutlets, use slice from leg or shoulder of veal.
2. Wipe meat, remove bone and skin; cut meat into pieces for serving; skewer small pieces together with toothpicks.
3. Cover bones and skin with cold water, heat slowly, cook below boiling; use this stock for gravy.
4. Season pieces of veal with salt and pepper.
5. Roll in flour or dip in crumbs, egg and crumbs.
6. Brown in hot dripping in a frying pan. If crumbed, the cutlets may be browned in deep fat.
7. Place in deep saucepan or in a casserole ; add gravy.
8. Cook below boiling point 1 hour, or until tender.
9. Add Worcestershire sauce and parsley; serve.
Gravy for Cutlets.
2^ tb. dripping. 4 tb. flour. y2 T. salt. y% T. pepper.
2 c. stock or boiling water.
1 T. Worcestershire sauce.
2 tb. chopped parsley.
Records on this page
Veal LoafRoast Veal with DressingMinced Pork LoafVeal CutletsGravy for Cutlets