Serve with mashed potatoes and spinach & la
cr£me.
Loin of Teal h la PrinceBse.— Procure a nice loin of veal
of 9 pounds, remove all the bones, kidney, and fat, season with 1
tablespoonful seasoning salt; put the kidney back in its former
place, then roll the meat up, secure its shape with 4 strings, making
a knot at each end. Lay the meat in a roasting pan with three
dices of larding pork under it, spread over the top 2 oances butter,
add 1 sliced onion and 7^ sliced carrot, set the pan in a hot oven,
and roast, basting it frequently with its own gravy until the meat
has obtained a light-brown color ; then add 1 pint of boiling broth
(made from the bones), continue to roast and baste till the meat is
done, which will take from ly^ to 2 hours. Fifteen minutes before
serving take the meat from the oven, remove the strings, and lay it
276 MEATS.
in a shallow baking pan. Beat up 1 egg nntil very light, mix 1
cupful fresh-grated bread crumbs with 4 ounces grated cheese;
brush the meat over with the beaten egg, sprinkle orer the bread
crumbs, so that the sides and top are completely covered with the
crumbs and cheese. Beturn the meat to the oven, let it roast untU
of a fine golden color, then remove. Dress the meat on a hot dish,
garnish with timbales of macaroni, and serve with princess sauce.
Pbikgess Saucb. — Melt 1 ounce butter in a saucepan, add 1
fine-chopped onion, cover and cook 6 minutes without browning ;
add Vt tablespoonful flour, cook a few minutes; add 4 peeled
tomatoes cut into pieces, season with Y4 teaspoonful salt, ✪ Cold Chicken Mousse the same
of pepper, and y^ teaspoonful sugar, cover and cook slowly 15 min-
utes ; then press it through a sieve into a clean saucepan, add Yt tea-
spoonful beef extract, Y^ ounce butter, stir over the fire till boiling^,
then remove to side of stove. Mix the yolks of 2 eggs with Yt <^up-
ful rich sweet cream, add it to the tomatoes, stir for a few minutes
over the fire without boiling, then serve.
Saddle of Teal h I'Allemande* — Procure a double loin of
veal without the kidney, which is called a saddle of veal, turn the
saddle over and saw through all the ribs near the backbone ; saw off
the points of the ribs ; take out carefully the whole backbone with-
out injuring the meat on top ; next remove the thin skin on top,
and lard the meat closely with fine strips of larding pork, roll up
and tie it firmly with strings ; season with lYs even tablespoonful
of seasoning salt, rubbing the seasoning well into the meat Lay
the saddle in a roasting pan, pour 4 ounces melted butter over the
meat, set in a hot oven, and roast till the outside has obtained a fine
brown, basting frequently with its own gravy ; add 1 cupful boiling
water or white broth, roast and baste 30 minutes longer ; then add
1 pint sour cream, and roast until done, about 2Yt hours in all.
When ready to serve, transfer the meat to a hot dish, remove the
fat from gravy ; mix 1 even tablespoonful cornstarch with 1 gill of
cold water✪ Saddle of Teal h I'Allemande, add it to the gravy, stir and cook on top of the stove 3
VEAL. 277
Page 185 · 4 recipe records on this page
Presented as published in 1914. 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
Serve with mashed potatoes and spinach & la cr£me.
Loin of Veal à la Princesse.— Procure a nice loin of veal of 9 pounds, remove all the bones, kidney, and fat, season with 1 tablespoonful seasoning salt; put the kidney back in its former place, then roll the meat up, secure its shape with 4 strings, making a knot at each end. Lay the meat in a roasting pan with three dices of larding pork under it, spread over the top 2 oances butter, add 1 sliced onion and 1/2 sliced carrot, set the pan in a hot oven, and roast, basting it frequently with its own gravy until the meat has obtained a light-brown color ; then add 1 pint of boiling broth (made from the bones), continue to roast and baste till the meat is done, which will take from 1 1/2 to 2 hours. Fifteen minutes before serving take the meat from the oven, remove the strings, and lay it
in a shallow baking pan. Beat up 1 egg until very light, mix 1 cupful fresh-grated bread crumbs with 4 ounces grated cheese; brush the meat over with the beaten egg, sprinkle over the bread crumbs, so that the sides and top are completely covered with the crumbs and cheese. Beturn the meat to the oven, let it roast until of a fine golden color, then remove. Dress the meat on a hot dish, garnish with timbales of macaroni, and serve with princess sauce.
Princess Sauce. — Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, cover and cook 6 minutes without browning ; add 1/4 tablespoonful flour, cook a few minutes; add 4 peeled tomatoes cut into pieces, season with 1/4 teaspoonful salt, the same of pepper, and 1/2 teaspoonful sugar, cover and cook slowly 15 minutes ; then press it through a sieve into a clean saucepan, add 1/4 teaspoonful beef extract, 1/2 ounce butter, stir over the fire till boiling,, then remove to side of stove. Mix the yolks of 2 eggs with 1/4 cupful rich sweet cream, add it to the tomatoes, stir for a few minutes over the fire without boiling, then serve.
Saddle of Veal à l'Allemande. — Procure a double loin of veal without the kidney, which is called a saddle of veal, turn the saddle over and saw through all the ribs near the backbone ; saw off the points of the ribs ; take out carefully the whole backbone without injuring the meat on top ; next remove the thin skin on top, and lard the meat closely with fine strips of larding pork, roll up and tie it firmly with strings ; season with 1 1/8 even tablespoonful of seasoning salt, rubbing the seasoning well into the meat Lay the saddle in a roasting pan, pour 4 ounces melted butter over the meat, set in a hot oven, and roast till the outside has obtained a fine brown, basting frequently with its own gravy ; add 1 cupful boiling water or white broth, roast and baste 30 minutes longer ; then add 1 pint sour cream, and roast until done, about 2 1/2 hours in all. When ready to serve, transfer the meat to a hot dish, remove the fat from gravy ; mix 1 even tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook on top of the stove 3
Records on this page
Cold Chicken MousseTomato Cream SoupSaddle of Teal h I'AllemandeRoast Breast of Teal & PAUemande