VEAL LOAF — Chop 3-| lbs. of lean and fat raw veal very fine, with 1 slice of salt pork; add 6 crackers rolled fine, butter the size of an egg, 2 eggs, 1 tablespoon of pepper and 1 of sage✪ Veal Loaf; mix this thoroughly and pack it tightly in a deep, square tin; sprinkle over the top a little melted butter and fine cracker crumbs. Cover it with another tin and bake 2 hours; uncover and brown the top. Serve cold in thin slices. This is very nice for a picnic lunch. VEAL MAYONNAISE.— Cut pieces of cold veal into bits, not as small as dice; put in an equal quantity of celery, cut in small pieces; mix thoroughly, and pour over it a little of the dressing, reserving the rest to put over the top when it is arranged in the dish; garnish with lettuce leaves, and hard-boiled eggs cut in slices✪ Veal Mayonnaise. Lettuce can be substituted for celery. MOLDED VEAL — Cut thin slices of cold roasted veal, put them in the bottom of a pan, season with pepper, salt, and chopped celery; add a layer of hard=boiled eggs sliced thin, then a layer of thinly- sliced, cold boiled ham, and in this way fill the pan. Pour over it enough stock to cover the meat✪ Molded Veal, and bake in the oven 1 hour. Let it stand until cold, and serve in thin slices. VEAL POT=PIE.— Take 2 or 3 pounds of fat veal, cut it in small pieces, and put over the fire in cold water. When it comes to the boiling point, skim well, then cook slowly about an hour; do not boil rapidly, as that tends to make the meat hard. At the end of an hour 138 VEAL sprinkle with salt and pepper, and add a sliced onion if liked by all, and a handful of washed rice to thicken it a little. Pare and slice enough potatoes for the family✪ Veal Pot-Pie, and add to the stew; when the broth boils again, after putting in the potatoes, add dumplings made of baking=powder biscuit dough, or crust made from recipe for pot-pie crust, and boil | hour. POT^PIE CRUST — One pint sour milk, 1 teacup sour cream, 1 teaspoon soda✪ Pot-Pie Crust; mix hard like bread, let it stand 1 hour to rise; never roll nor cut, but nip it off in pieces the size you want, let boil 30 minutes, without lifting the lid, and you will always have them like a puff. VEAL=AND=HAM PIE — Cut the veal into very small pieces and put a layer on the bottom of a pudding^dish; sprinkle over it a sea- soning of salt, pepper and powdered herbs (sage, thyme, summer savory, etc.), then lay on thin slices of cold boiled ham, fat and lean together, then another layer of veal, and so proceed to fill the dish; pour in enough cold stock or water to cover the meat, having sliced ham on the top; cover the top with a thick puff paste✪ Veal and Ham Pie, and bake an hour in a hot oven. Put a dish of hot water in the oven to prevent scorching the crust. When this is cold, it should be a firm jelly inside. "It's a veal=and'ham pie," said Mr, Boflan. " Is it indeed, sir? And it would be hard, sir, to name the pie that is a better pie than a weel and hammer," said Mr. Wegg.

AI-modernized reading of the original text

VEAL LOAF — Chop 3-| lbs. of lean and fat raw veal very fine, with 1 slice of salt pork; add 6 crackers rolled fine, butter the size of an egg, 2 eggs, 1 tablespoon of pepper and 1 of sage; mix this thoroughly and pack it tightly in a deep, square tin; sprinkle over the top a little melted butter and fine cracker crumbs. Cover it with another tin and bake 2 hours; uncover and brown the top. Serve cold in thin slices. This is very nice for a picnic lunch. VEAL MAYONNAISE.— Cut pieces of cold veal into bits, not as small as dice; put in an equal quantity of celery, cut in small pieces; mix thoroughly, and pour over it a little of the dressing, reserving the rest to put over the top when it is arranged in the dish; garnish with lettuce leaves, and hard-boiled eggs cut in slices. Lettuce can be substituted for celery. MOLDED VEAL — Cut thin slices of cold roasted veal, put them in the bottom of a pan, season with pepper, salt, and chopped celery; add a layer of hardboiled eggs sliced thin, then a layer of thinly sliced, cold boiled ham, and in this way fill the pan. Pour over it enough stock to cover the meat, and bake in the oven 1 hour. Let it stand until cold, and serve in thin slices. VEAL POT=PIE.— Take 2 or 3 pounds of fat veal, cut it in small pieces, and put over the fire in cold water. When it comes to the boiling point, skim well, then cook slowly about an hour; do not boil rapidly, as that tends to make the meat hard. At the end of an hour sprinkle with salt and pepper, and add a sliced onion if liked by all, and a handful of washed rice to thicken it a little. Pare and slice enough potatoes for the family, and add to the stew; when the broth boils again, after putting in the potatoes, add dumplings made of baking=powder biscuit dough, or crust made from recipe for pot-pie crust, and boil | hour. POT-PIE CRUST — One pint sour milk, 1 teacup sour cream, 1 teaspoon soda; mix hard like bread, let it stand 1 hour to rise; never roll nor cut, but nip it off in pieces the size you want, let boil 30 minutes, without lifting the lid, and you will always have them like a puff. VEAL-AND-HAM PIE — Cut the veal into very small pieces and put a layer on the bottom of a pudding^dish; sprinkle over it a seasoning of salt, pepper and powdered herbs (sage, thyme, summer savory, etc.), then lay on thin slices of cold boiled ham, fat and lean together, then another layer of veal, and so proceed to fill the dish; pour in enough cold stock or water to cover the meat, having sliced ham on the top; cover the top with a thick puff paste, and bake an hour in a hot oven. Put a dish of hot water in the oven to prevent scorching the crust. When this is cold, it should be a firm jelly inside. "It's a veal-and-ham pie," said Mr, Boflan. " Is it indeed, sir? And it would be hard, sir, to name the pie that is a better pie than a weel and hammer," said Mr. Wegg.

Records on this page

Veal LoafVeal MayonnaiseMolded VealVeal Pot-PiePot-Pie CrustPot-Pie CrustVeal and Ham Pie

The household cook book