San Rafael cook book, 1906

BREAST OF VEAL (Norwegian Style). Breast of veal, 1 egg, 'bread crumbs, chopped parsley, salt, butter; wash meat in tepid water, boil in salted water. When jtender dip in beaten egg, roll in bread crumbs and chopped parsley and salt and brown in frying pan, in butter. VEAL LOAF— Mrs. E. O. Allen. 2% lbs. raw veal, minced with % lb. fat salt pork; add 1 cup fine cracker crumbs, 2 tablespoons butter, 3 tablespoons ■milk, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon allspice, 1% teaspoons pulverized sage, 3 eggs, beaten. Mix thoroughly; press into a deep pan; bake 2 hrs., basting every ten minutes with a little hot water; when cold, unmould on a platter, and garnish with watercress and slices of lemon. VEAL LOAF, STEAMED — Mrs. Carter P. Pomeroy. 2 lbs. of veal and % lb. of salt pork, put through a sausage grinder; 2 cups of bread crumbs soaked in stock or milk; 2 eggs unbeaten; a little grated onion; salt and pepper; steam in pudding pail 2 hrs. This is good served hot in slices with tomato sauce;or cold with mayonnaise dressing; or for a cold lunch dish; very easily made, and sure to be good. PRESSED KNUCKLE OF VEAL— Mrs. Geo. Rodden. Simmer a 2 lb . knuckle of veal in highly seasoned water until it will pull to pieces. Boil 6 eggs hard, wlien cold slice. Shred veal with a silver fork, place V2 in a deep dish and alternate slices of egg and lemon around the sides of the dish, add remainder of veal, put slices of egg on top, and pour over a little of the liquor from the veal, which must be boiled down until it will jelly. Press and set aside to cool. TIMBALES OF VEAL— Mrs. Fronmuller. 2 cups of finely chopped cooked veal, 2 tablespoons butter, ^ cup milk, 1 teaspoon salt, cayenne, nutmeg, 1 tablespoon chopped parsley, %' cup cream, 1 cup bread crumtis, 4 -well beaten egg yolks, 1 teaspoon cloves, 4 whites of eggs beaten stiff. Put butter, crumbs, milk yolks of eggs and seasoning into a saucepan and heat well. Then add the veal, cream and lastly fold in the well beaten whites of eggs. Fill well buttered timbale molds or small cups % full, cover with buttered paper, place in pan of hot water % way up molds and bake from 15 to 20 min. Turn out and serve with white or yellow bechamel sauce. Garnish with parsley and lemon points. VEAL CROQUETTES— Mrs. Wm. B. Noble. Put 3/4 lb. of bread to soak in 1 pt. of cold water; % lb. of cold veal to be chopped fine. Press the bread through a cloth to extract all the water. Put into a stew pan 2 ozs. of butter and 1 tablespoon of onion chopped very fine; fry for 2 min.; add the bread and stir until rather dry. Then add the meat, a little grated nutmeg and lemon peel, with salt and pepper to taste. Stir continually until very hot, then add 2 eggs, one at a time; mix well together, then spread on a dish to cool. Make into egg-shaped balls, dip into egg and bread-crumb them, then fry in boiling fat to a light brown. CHICKEN CROQUETTES— Mrs. Wm. B. Noble. Remove the skin,' fat and bones from one cold boiled chicken ; then chop or grind as for mlincemeat. Take 2 tablespoons butter into which work 1 large tablespoon of flour; To this add % pt. of cream or rich milk, % of a nutmeg grated, a pinch of ground mace, 1 teaspoon of scraped onion, 1 tablespoon of chopped parsley, with salt and pepper to taste. Place this mixture, with the chicken, in a pan, and stew it about 5 minutes; remove from the fire and add the yolks of 2 eggs; mix thoroughly and spread on a dish to cool. When cold take about a teaspoonful and roll in flour, and) shape in a mold or a wineglass. Then take the yolks of 2 eggs, tablespoon of cream, 1 teaspoon of lemon juice, and a little salt; mix well, dip the croquettes first in this and then in fine bread crumbs. Fry in boiling fat, a light brown. These may be warmed over by putting them in a warm oven, not .too hot or they will dry. KEYSTONE PATES— Mrs. W. B. Noble.