Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Divide into bits of say the size of your two fingers a couple of pounds of veal, and make it quite free of fat, bone, and skin. Dissolve a couple of ounces of butter in a stewpan, and just as it begins to boil lay in the veal and shake the pan until the meat is firm, but uncolored. Stir in a tablespoon of flour, and when it is well mixed with the cutlets pour gradually over them, shaking the pan often, enough hot veal stock or gravy to cover them. Stew them gently until they are perfectly tender — this may be fifty or sixty minutes, or longer. Add salt, a quarter of a pint of rich cream, and, if you like, a few strips of lemon rind. Two or three dozen mushroom buttons added twenty minutes before it is served will improve the fricassee. Veal Potpie with Dumplings Cut three pounds of the leg or loin of veal in small pieces about three inches square. Cut one-half pound of salt pork in thin slices. Lay the pieces of pork in the bottom of pot, then MEATS 157 add pieces of veal, then more pork and veal. Cover with tepid water and let it slowly come to a boil. Chop one onion and one head of celery very fine and add to the veal. Let all simmer for one hour, then season to taste. Be sure you have enough liquid in which to cook the dumplings. Twenty minutes before serving, put in your dumplings, dropping them a spoonful at a time. Let them boil steadily for fifteen minutes. Remove at once and dish. Put the meat in the centre of a deep platter and the dumplings round it. Strain the broth in which meat and dumplings were cooked, and skim off all the fat. In a saucepan melt one tablespoonful butter, add one teaspoonful flour, and then the broth. Pour over the meat and serve very hot. Grarnish with parsley. Dumpling for Potpie One egg, one cup of flour, half a cup of water, one teaspoon of baking powder, half a teaspoon of salt, a pinch of cayenne. Sift the flour and baking powder together and add the cayenne. Whip the egg very lightly and add it to the water. Then mix with the flour. Beat well with wire whisk. Boil in the pot with the meat. Do not put them too dose together, but allow room for them to swell. Veal à la Cadet Choose a solid piece of fat white veal. With a larding needle thrust inside some long strips of larding pork and ham. Put the veal in a hollow earthen vessel with some thinly sliced onion, olive oil, pieces of thyme, bay leaves, parsley, salt, and white pepper. Let it soak for six or seven hours, occasionally turning it so it will absorb the seasoning. Then place on a long skewer, wrap in three thicknesses of oiled paper with the vegetables, etc., inside, and roast in a moderate oven for one hour and a half, according to size. Remove the paper, leave the vegetables in the pan, let the veal brown, and put it on a dish. Add a little broth and a dash of cayenne to the liquid in the pan. Cook for a minute or two. Then strain and remove grease. Mix with one pint of tomato sauce. Heat thoroughly. Dish veal, pour some of the sauce round it, and serve the rest in a separate dish. Veal Cutlets à la Polonaise