The century cook book

Fricassee of Veal. The breast or shoulder of veal cut into pieces are the best for fricassee. Wash the veal and put on in cold water, let it come to aboil, take out the meat, wash again and put in fresh water once more, and let stew until done; mix a cupful of flour with half a cup of butter, dissolve this in the pan of veal, season with salt and pepper, and serve. Breast of Veal Stuffed. Obtain a breast of veal, boned and opened ; fill your breast loosely with a good bread stuffing, sew up the open end and braise in a pan with vegetables; as for roasting Breast of Veal. Only keep your pan covered ; cook well done and make sauce in pan as for roast beef. Veal LiOaf. Take three or four pounds of cold roast or boiled veal, that off the leg or loin is best; chop fine and mix in six rolled crackers, two eggs, a lump of butter the Veal 37 size of an egg, season with salt and pepper; mix all well together, and shape into a loaf covering the ©utside with cracker dust. Bake forty-five minutes. To be eaten cold. Veal Cutlet Broiled. Season the cutlet with salt and pepper, put in a double wire broiler and cook over a quick fire; baste several times with a little melted butter, and serve hot. Veal Cutlet Fried. Season the cutlet with salt and pepper, and let stand a few minutes before frying; then dip in beaten egg and then in cracker dust; fry in hot butter or pork fat; cook slowly until well done. Serve hot. with tomato sauce. Veal Curry. Cut two pounds of lean veal in pieces, put in a pan with a piece of butter, size of an egg, and let it fry to a nice brown; then mix in a large tablespoonful of flour, a teaspoonful of curry powder, salt and pepper; when all are well mixed, add a pint of hot water, and let it boil about twenty minutes, skimming off all fat. Rice croquettes are nice served with this dish. Boiled Calf's Head. Procure one calf's head, without the skin, water, a little salt, 4 tablespoonfuls of melted butter, I tablespoonful of minced parsley, pepper and salt to taste, i tablespoonful of lemon juice. After the head has been thoroughly cleaned, and the brains removed, soak it in water to blanch it. Lay the brains also in warm water to soak, and let them remain for about an hour. Put the head into a stewpan with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with Calf's Head, 38 Veal them melted butter, minced parsley, pepper, salt and lemon juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork, or a pig's cheek are indispensable with calf's head. The brains are sometimes chopped with hard-boiled eggs, and mixed with a little French white sauce.