Use a piece from the thick part of the leg. Remove
the bone, wipe the meat and fill with stuffing made
same as for chicken or turkey. Sew or skewer into
shape, place in dripping-pan on meat-rack, and place
100 SCIENTIFIC COOKING.
over the top some bits of salt pork, and use butter and
water for the basting. Cook for three and a half hours,
basting every fifteen minutes. Serve with a brown
gravy made in the pan after the veal is removed. The
gas wants to be kept low so the pan does not burn,
and at the same time cooks the veal slowly so it will
be more digestible.
Veal Cutlets.
Use the veal from the leg, and have the cuts about
half an inch thick. Wipe and shape into nice pieces
for serving; sprinkle with salt and pepper and roll in
flour, egg and* crumbs. Fry slowly until well browned,
then remove the cutlets to saucepan on back of stove,
and make a brown sauce in pan in which the cutlets
were cooked by using two spoonfuls of flour and two
cups boiling water. Salt and pepper to taste, strain
over the cutlets in saucepan and cook slowly for thirty
or forty minutes. The simmering burner on gas stove
does the work fine.
Scotch Veal Collops.
Use two cutlets from the best part of the round✪ Veal Cutlets;
pound as thin as possible, and with scissors cut into
round shape, having each collop about the size of a small
butter pat, putting a small wooden skewer into each
one. Roll in flour, and season with salt and pepper,
and brown in equal parts of lard and butter. Remove
to saucepan in which you have placed the little bones
and all small, stringy pieces unfit to form into collops,
using care to stand the collop with skewer pointing up.
Make sauce same as for the cutlets, and simmer for
thirty minutes, or until tender. Serve round a potato
wall, with skewers all pointing up. Fill the center of
VK\U 101
the potatoes with asparagus tips, first lining the center
of the wall with curled French lettuce. If you prefer
it, you can use peas instead of the asparagus. This is
a beautiful dish, and makes a company luncheon with
the addition of a nice salad of any kind you like.
Breaded Veal Chops.
You can use loin or rib chop as you choose. Wipe,
season with salt and pepper, dip in flour, then in egg
and into fine bread crumbs✪ Breaded Veal Chops, and fry in hot fat until
well browned on both sides. Place the chops on hot
platter with Spanish rissotto in center of dish. A very
pretty garnish is to lay each chop in leaf of curled
lettuce in a circle on a chop-dish. Every house should
be the possessor of a chop-dish, as they add much to
the service. With the rissotto the chops will need no
sauce.
Loin of Veal a la Jardiniere. ✪ Loin of Veal a la Jardiniere
Page 46 · 4 recipe records on this page
Presented as published in 1911. 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
Use a piece from the thick part of the leg. Remove the bone, wipe the meat and fill with stuffing made same as for chicken or turkey. Sew or skewer into shape, place in dripping-pan on meat-rack, and place
over the top some bits of salt pork, and use butter and water for the basting. Cook for three and a half hours, basting every fifteen minutes. Serve with a brown gravy made in the pan after the veal is removed. The gas wants to be kept low so the pan does not burn, and at the same time cooks the veal slowly so it will be more digestible.
Veal Cutlets.
Use the veal from the leg, and have the cuts about half an inch thick. Wipe and shape into nice pieces for serving; sprinkle with salt and pepper and roll in flour, egg and crumbs. Fry slowly until well browned, then remove the cutlets to saucepan on back of stove, and make a brown sauce in pan in which the cutlets were cooked by using two spoonfuls of flour and two cups boiling water. Salt and pepper to taste, strain over the cutlets in saucepan and cook slowly for thirty or forty minutes. The simmering burner on gas stove does the work fine.
Scotch Veal Collops.
Use two cutlets from the best part of the round; pound as thin as possible, and with scissors cut into round shape, having each collop about the size of a small butter pat, putting a small wooden skewer into each one. Roll in flour, and season with salt and pepper, and brown in equal parts of lard and butter. Remove to saucepan in which you have placed the little bones and all small, stringy pieces unfit to form into collops, using care to stand the collop with skewer pointing up. Make sauce same as for the cutlets, and simmer for thirty minutes, or until tender. Serve round a potato wall, with skewers all pointing up. Fill the center of
VEAL 101
the potatoes with asparagus tips, first lining the center of the wall with curled French lettuce. If you prefer it, you can use peas instead of the asparagus. This is a beautiful dish, and makes a company luncheon with the addition of a nice salad of any kind you like.
Breaded Veal Chops.
You can use loin or rib chop as you choose. Wipe, season with salt and pepper, dip in flour, then in egg and into fine bread crumbs, and fry in hot fat until well browned on both sides. Place the chops on hot platter with Spanish rissotto in center of dish. A very pretty garnish is to lay each chop in leaf of curled lettuce in a circle on a chop-dish. Every house should be the possessor of a chop-dish, as they add much to the service. With the rissotto the chops will need no sauce.
Loin of Veal a la Jardiniere.
Records on this page
Veal CutletsScotch Veal CollopsBreaded Veal ChopsLoin of Veal a la Jardiniere