each piece in flour. Fry in hot lard✪ Fried Steak, searing well on each
side. Cook slowly then until well done, keeping pan covered
all the time. Before removing from stove add hot water
and steam for awhile. Make gravy by adding tablespoon
each flour and butter to the grease in the pan, letting it cook
until as thick as wanted.
HASH OF VEAL, OE BEEF.
Grind cold beef in meat grinder. Add half of its bulk in
potatoes cut fine, a little water, ibutter gravy, salt and pep-
per and cook until done. Serve hot for breakfast. If onion
is liked add some.
A GOOD WAY TO FEY VEAL.
Beat an egg and dip veal in it, then in cracker dust. Fry
in hot butter and lard, season to taste.
MOCK DUCK.
Make highly seasoned dressing as for turkey. Add little
onion minced fine. Spread on round steak ; roll ; tie to keep
in shape. Add little water to pan and bake slowly; baste
often.
FOECE-MEAT INGEEDIENTS.
Cold fowl, veal or mutton fat, bacon or the fat of ham,
beef suet, veal suet, butter, marrow, crumbs of bread, yolk
and white of eggs to bind the mixture. Flavor with any-
thing preferred.
TO SELECT VEAL.
When the kidney is well surrounded with fat, you may
be sure the meat is of a good quality. Always choose that
which is whitest and fattest. If vein in shoulder, which is
very perceptible, is a bright red or blue, it is a sure sign that
the meat is fresh.
CEEAMED VEAL.
Boil tender veal until done; chop fine; season with salt
MEATS 25
and pepper✪ Hash of Veal or Beef. Make cream sauce — 1% tablespoons butter
(melted), 2 per cent, flour added until hot, then sweet milk
stirred in until it makes a thick sauce; season and add the
veal. Serve hot in pannikins or on toast. — Mrs. D. Y.
Cooper.
VEAL LOAF.
Chop 3^/2 pounds of raw veal, ^4 pound chicken or ham;
add 6 powdered crackers, 1 tablespoon salt, 1 teaspoon pep-
per, 3 beaten eggs, 3 tablespoons cream or tomato sauce, juice
of a lemon and a few grains of mace✪ Veal Loaf ; shape in a loaf. Bake
for 2 hours, basting often. Serve hot or cold. — Mrs. W. B.
Waddill.
VEAL BIRDS.
Take the round steak of veal, cut thin and pound with a
meat pounder. Cut into 3-inch squares. Make a mixture
of cracker crumbs and chopped salt pork ; put in an egg, salt
and pepper and a little onion✪ Veal Birds. Spread on the veal, roll and
fasten with wooden toothpicks. Roll in flour and brown in
butter, then cover with milk and let simmer for 1 hour.
Serve on toast. — Mrs. N. P. Strause.
VEAL OR BEEF PIE.
Either use fresh meat boiled and cut up or left-over pieces
from roasts. Cut in small pieces and put in pan lined
with rich puff paste. Cut pastry in strips and flour and lay
in alternate layers with the meat. Dot over with butter✪ Veal or Beef Pie in
layer of meat and when all is used pour over either the water
the meat has been cooked in, seasoned highly with some of the
gravy left from the roast; cover with the top pastry and
bake slowly.
BEEF OR CALF'S LIVER.
Calf's liver is much nicer. Have sliced about 1 inch thick ;
pour boiling water over them and remove skin. Fry several
slices of bacon in frying pan. Dip liver in flour, season with
salt and pepper, add spoon of lard into frying pan. When
26 MEATS
Page 10 · 8 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
each piece in flour. Fry in hot lard, searing well on each side. Cook slowly then until well done, keeping pan covered all the time. Before removing from stove add hot water and steam for awhile. Make gravy by adding tablespoon each flour and butter to the grease in the pan, letting it cook until as thick as wanted.
HASH OF VEAL, OR BEEF.
Grind cold beef in meat grinder. Add half of its bulk in potatoes cut fine, a little water, ibutter gravy, salt and pepper and cook until done. Serve hot for breakfast. If onion is liked add some.
A GOOD WAY TO FRY VEAL.
Beat an egg and dip veal in it, then in cracker dust. Fry in hot butter and lard, season to taste.
MOCK DUCK.
Make highly seasoned dressing as for turkey. Add little onion minced fine. Spread on round steak ; roll ; tie to keep in shape. Add little water to pan and bake slowly; baste often.
FORCE-MEAT INGREDIENTS.
Cold fowl, veal or mutton fat, bacon or the fat of ham, beef suet, veal suet, butter, marrow, crumbs of bread, yolk and white of eggs to bind the mixture. Flavor with anything preferred.
TO SELECT VEAL.
When the kidney is well surrounded with fat, you may be sure the meat is of a good quality. Always choose that which is whitest and fattest. If vein in shoulder, which is very perceptible, is a bright red or blue, it is a sure sign that the meat is fresh.
CREAMED VEAL.
Boil tender veal until done; chop fine; season with salt
and pepper. Make cream sauce — 1% tablespoons butter (melted), 2 per cent, flour added until hot, then sweet milk stirred in until it makes a thick sauce; season and add the veal. Serve hot in pannikins or on toast. — Mrs. D. Y. Cooper.
VEAL LOAF.
Chop 3^/2 pounds of raw veal, ^4 pound chicken or ham; add 6 powdered crackers, 1 tablespoon salt, 1 teaspoon pepper, 3 beaten eggs, 3 tablespoons cream or tomato sauce, juice of a lemon and a few grains of mace ; shape in a loaf. Bake for 2 hours, basting often. Serve hot or cold. — Mrs. W. B. Waddill.
VEAL BIRDS.
Take the round steak of veal, cut thin and pound with a meat pounder. Cut into 3-inch squares. Make a mixture of cracker crumbs and chopped salt pork ; put in an egg, salt and pepper and a little onion. Spread on the veal, roll and fasten with wooden toothpicks. Roll in flour and brown in butter, then cover with milk and let simmer for 1 hour. Serve on toast. — Mrs. N. P. Strause.
VEAL OR BEEF PIE.
Either use fresh meat boiled and cut up or left-over pieces from roasts. Cut in small pieces and put in pan lined with rich puff paste. Cut pastry in strips and flour and lay in alternate layers with the meat. Dot over with butter in layer of meat and when all is used pour over either the water the meat has been cooked in, seasoned highly with some of the gravy left from the roast; cover with the top pastry and bake slowly.
BEEF OR CALF'S LIVER.
Calf's liver is much nicer. Have sliced about 1 inch thick ; pour boiling water over them and remove skin. Fry several slices of bacon in frying pan. Dip liver in flour, season with salt and pepper, add spoon of lard into frying pan. When
Records on this page
Fried SteakHash of Veal or BeefA Good Way to Fry VealMock DuckCreamed VealVeal LoafVeal BirdsVeal or Beef Pie