Remove the shoulder blade, back and leg bones, any
fine crumbs of bone or stringy membranes. Wipe and
rub slightly with salt. Stuff or not as preferred. Roll
or fold into shape and tie securely. Put it into boiling
salted water to cover, remove the scum as soon as the
water boils again, then turn the meat over and skim
again. Let it cook gently. When it is nearly tender
remove it from the water, drain it, and place it in a
baking pan. Dredge with salt, pepper, and flour and
brown under the broiling burner, or bake until brown
and crisp on the surface. Baste occasionally with some
of the fat and water from the kettle and dredge with
Meats. 135
flour after basting. The whole process will take from
two and a half to three hours.
When the meat is sufficiently browned remove it to
a hot dish, take out the strings from the meat, and in
serving cut at right angles with the back edge.
The bones and remainder of a fore-quarter will fur-
nish material for a soup or stew.
Curry of Mutton.
Cut two pounds of lean mutton into small pieces
and brown them in hot fat ; put them in a curry sauce
and simmer until tender. Place the meat on a hot
dish and arrange a border of boiled rice around the
meat✪ Curry of Mutton. Slices of cold cooked mutton may be used in-
stead of the fresh meat. Veal curry is prepared in
the same manner.
Veal.
This meat is seldom boiled, since it lacks flavor in
itself and needs that developed by high temperature
or savory herbs. It may be roasted or broiled like
other meats, but should not be left rare.
Fricassees, stews, and pot pies are especially suita-
ble ways to use the poorer portions of veal. It is very
useful to combine with chicken for salads and cro-
quettes.
Veal Chops.
These are cut from the loin and ribs and correspond
to the sirloin and rib steaks in beef, and to the chops
in mutton. They are generally more tender than the
cutlets from the leg, just as sirloin steak is more
tender than that from the round.
Trim the chops and remove the bone if preferred.
136 Home Science Cook Book.
Press into compact shape and season slightly. Roll
in fine cracker crumbs, then dip in beaten egg, then
in seasoned crumbs, and cook carefully in the hot fat,
adding more butter or salt pork fat if needed. Do
not let them become too brown. Drain and serve, gar-
nished with the crisp fat and fried sliced kidney and a
bit of parsley.
Veal Cutlets.
The loin and thickest part of the leg of veal are
commonly used for steaks or cutlets, but a nice dish
may be prepared from cheaper parts, if one will take
the time to do it properly. ✪ Veal Cutlets
Page 58 · 2 recipe records on this page
Presented as published in 1902. 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
Remove the shoulder blade, back and leg bones, any fine crumbs of bone or stringy membranes. Wipe and rub slightly with salt. Stuff or not as preferred. Roll or fold into shape and tie securely. Put it into boiling salted water to cover, remove the scum as soon as the water boils again, then turn the meat over and skim again. Let it cook gently. When it is nearly tender remove it from the water, drain it, and place it in a baking pan. Dredge with salt, pepper, and flour and brown under the broiling burner, or bake until brown and crisp on the surface. Baste occasionally with some of the fat and water from the kettle and dredge with
Meats. 135
flour after basting. The whole process will take from two and a half to three hours.
When the meat is sufficiently browned remove it to a hot dish, take out the strings from the meat, and in serving cut at right angles with the back edge.
The bones and remainder of a fore-quarter will furnish material for a soup or stew.
Curry of Mutton.
Cut two pounds of lean mutton into small pieces and brown them in hot fat ; put them in a curry sauce and simmer until tender. Place the meat on a hot dish and arrange a border of boiled rice around the meat. Slices of cold cooked mutton may be used instead of the fresh meat. Veal curry is prepared in the same manner.
Veal.
This meat is seldom boiled, since it lacks flavor in itself and needs that developed by high temperature or savory herbs. It may be roasted or broiled like other meats, but should not be left rare.
Fricassees, stews, and pot pies are especially suitable ways to use the poorer portions of veal. It is very useful to combine with chicken for salads and croquettes.
Veal Chops.
These are cut from the loin and ribs and correspond to the sirloin and rib steaks in beef, and to the chops in mutton. They are generally more tender than the cutlets from the leg, just as sirloin steak is more tender than that from the round.
Trim the chops and remove the bone if preferred.
136 Home Science Cook Book.
Press into compact shape and season slightly. Roll in fine cracker crumbs, then dip in beaten egg, then in seasoned crumbs, and cook carefully in the hot fat, adding more butter or salt pork fat if needed. Do not let them become too brown. Drain and serve, garnished with the crisp fat and fried sliced kidney and a bit of parsley.
Veal Cutlets.
The loin and thickest part of the leg of veal are commonly used for steaks or cutlets, but a nice dish may be prepared from cheaper parts, if one will take the time to do it properly.
Records on this page
Curry of MuttonVeal Cutlets