1. Melt fat, add flour and seasonings.
2. Place over heat, stir until flour is browned.
3. Add stock, cook until thick, strain over cutlets.
'Note. — Strained tomato may be used in the sauce as
part of the liquid.
VEAL
49
VEAL LEFT-OVERS.
CREAMED VEAL.
1^ c. cooked veal, diced.
1 T. lemon juice.
f .g. nutmeg.
}/i T. celery salt.
M T. salt.
f .g. cayenne.
1 c. rich white sauce✪ Creamed Veal.
1. Add seasonings to veal; let stand }/2 hour.
2. Make rich white sauce, using 23^2 tb. flour to 1 e. rich
milk; add meat; heat thoroughly.
3. Serve on toast, in canapes or timbale cases, or in
border of rice or potato.
4. Garnish with parsley and green pepper or pimento
strips.
Additions.
3^ to K c. cooked peas, drained from liquid.
3^1 tb. green pepper or pimento.
to ^ c. mushrooms.
'^Aio 3^ c. cooked celery, diced.
3/^ to 1 T. curry added to white sauce.
VEAL AND HAM PATES.
1 c. cooked veal, minced.
c. cooked ham, minced.
13^ tb. fine bread crumbs.
3^ T. salt,
f.g. cayenne.
, 1 T. lemon juice.
1 T. catsup.
14: c. stock.
1 egg.
6 to 8 pastry cases✪ Veal and Ham Pates.
1. Combine first seven ingredients.
2. Moisten with stock, heat in double boiler.
3. Remove from heat, stir in beaten egg.
4. Turn into pastry cases which have been heated.
50 CANADIAN COOK BOOK
5. Place in hot oven until egg is set, about 5 mins.
Note. — }/i c. cooked peas, drained, or yi c. cooked mush-
rooms may be added.
TURKISH PILAF.
1 tb.
\i c. rice.
^tb.
3 tb. butter.
13^ tb.
}/2 c. canned tomatoes.
l^tb.
H c. cooked veal or chicken (diced)
^tb.
34 c. white stock, seasoned.
f.g.
f.g. salt.
f.g.
Cayenne.✪ Turkish Pilaf
1. Cook rice in boiling salted water, drain,
2. Melt butter in saucepan; when melted add rice.
3. Cook 3 minutes; add tomatoes, veal and enough stock
to moisten.
4. Cook 5 minutes, add salt and cayenne.
5. Serve on hot platter; garnish with parsley and toast
points.
SWEETBREADS.
Preparation of Sweetbreads, — They should be used while
very fresh and should always be parboiled before preparing
in any other way.
1. Soak in cold salted water }/2 hour; drain.
2. Put into boiling water to which has been added 3^ tb.
vinegar and 3^ T. salt.
3. Cook, below boiling, 20 to 30 minutes, according to
size.
4. Drain and plunge into cold water.
5. Remove tubes and membranes.
CREAMED SWEETBREADS.
l^tb.
1 pair sweetbreads.
3^tb.
2 tb. flour.
f.g.
li T. salt.
f.g.
f.g. pepper.
f.g.
f.g. cayenne.
^tb.
2 tb. butter.
1 c. rich milk.✪ Creamed Sweetbreads
1. Cut sweetbreads into small pieces after parboiling.
2. Make white sauce; add sweetbreads.
VEAL 51
3. Reheat; serve in Swedish timbales, patty shells or
canapes.
Additions.
}/2 c. mushrooms or peas.
1 c. cooked chicken, diced, may be added; increase the
sauce to 13^ c.
SWEETBREAD SOUFFLE.
1 pair sweetbreads.
}/2 c. soft bread crumbs.
}/2 T. salt.
f .g. pepper.
f .g. cayenne.
1 T. lemon juice.
1 tb. cream.
2 eggs.✪ Sweetbread Souffle
1. Parboil sweetbreads, trim and cut very fine.
2. Add crumbs, seasonings, cream and yolks of eggs,
beaten.
3. Fold in whites of eggs, beaten stiff.
4. Turn into buttered mould; cover with greased paper;
steam over gently boiling water 30 to 40 mins., if cooked in
individual moulds, 20 to 25 mins.
5. Unmould; serve with Bechamel or Asparagus Sauce.
BROILED SWEETBREADS.
1. Parboil sweetbreads; split in halves.
2. Brush over wi.th melted butter.
3. Season with salt, pepper and celery salt.
Page 15 · 6 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
1. Melt fat, add flour and seasonings.
2. Place over heat, stir until flour is browned.
3. Add stock, cook until thick, strain over cutlets.
'Note. — Strained tomato may be used in the sauce as part of the liquid.
VEAL
VEAL LEFT-OVERS. CREAMED VEAL.
1^ c. cooked veal, diced.
1 T. lemon juice.
f.g. nutmeg.
}/i T. celery salt.
M T. salt.
f.g. cayenne.
1 c. rich white sauce.
1. Add seasonings to veal; let stand }/2 hour.
2. Make rich white sauce, using 23^2 tb. flour to 1 e. rich milk; add meat; heat thoroughly.
3. Serve on toast, in canapes or timbale cases, or in border of rice or potato.
4. Garnish with parsley and green pepper or pimento strips.
Additions.
3^ to K c. cooked peas, drained from liquid. 3^1 tb. green pepper or pimento.
to ^ c. mushrooms. '^Aio 3^ c. cooked celery, diced. 3/^ to 1 T. curry added to white sauce.
VEAL AND HAM PATES.
1 c. cooked veal, minced.
c. cooked ham, minced. 13^ tb. fine bread crumbs. 3^ T. salt, f.g. cayenne. , 1 T. lemon juice.
1 T. catsup. 14: c. stock. 1 egg.
6 to 8 pastry cases.
1. Combine first seven ingredients.
2. Moisten with stock, heat in double boiler.
3. Remove from heat, stir in beaten egg.
4. Turn into pastry cases which have been heated.
5. Place in hot oven until egg is set, about 5 mins. Note. — }/i c. cooked peas, drained, or yi c. cooked mushrooms may be added.
TURKISH PILAF.
1 tb.
\i c. rice.
^tb.
3 tb. butter.
13^ tb.
}/2 c. canned tomatoes.
l^tb.
H c. cooked veal or chicken (diced)
^tb.
34 c. white stock, seasoned.
f.g.
f.g. salt.
f.g.
Cayenne.
1. Cook rice in boiling salted water, drain,
2. Melt butter in saucepan; when melted add rice.
3. Cook 3 minutes; add tomatoes, veal and enough stock to moisten.
4. Cook 5 minutes, add salt and cayenne.
5. Serve on hot platter; garnish with parsley and toast points.
SWEETBREADS.
Preparation of Sweetbreads, — They should be used while very fresh and should always be parboiled before preparing in any other way.
1. Soak in cold salted water }/2 hour; drain.
2. Put into boiling water to which has been added 3^ tb. vinegar and 3^ T. salt.
3. Cook, below boiling, 20 to 30 minutes, according to size.
4. Drain and plunge into cold water.
5. Remove tubes and membranes.
CREAMED SWEETBREADS.
l^tb.
1 pair sweetbreads.
3^tb.
2 tb. flour.
f.g.
li T. salt.
f.g.
f.g. pepper.
f.g.
f.g. cayenne.
^tb.
2 tb. butter.
1 c. rich milk.
1. Cut sweetbreads into small pieces after parboiling.
2. Make white sauce; add sweetbreads.
VEAL 51
3. Reheat; serve in Swedish timbales, patty shells or canapes.
Additions.
}/2 c. mushrooms or peas.
1 c. cooked chicken, diced, may be added; increase the sauce to 13^ c.
SWEETBREAD SOUFFLE.
1 pair sweetbreads.
}/2 c. soft bread crumbs.
}/2 T. salt.
f .g. pepper.
f .g. cayenne.
1 T. lemon juice.
1 tb. cream.
2 eggs.
1. Parboil sweetbreads, trim and cut very fine.
2. Add crumbs, seasonings, cream and yolks of eggs, beaten.
3. Fold in whites of eggs, beaten stiff.
4. Turn into buttered mould; cover with greased paper; steam over gently boiling water 30 to 40 mins., if cooked in individual moulds, 20 to 25 mins.
5. Unmould; serve with Bechamel or Asparagus Sauce.
BROILED SWEETBREADS.
1. Parboil sweetbreads; split in halves.
2. Brush over wi.th melted butter.
3. Season with salt, pepper and celery salt.
Records on this page
Creamed VealVeal and Ham PatesTurkish PilafCreamed SweetbreadsBroiled SweetbreadsSweetbread Souffle