Haricot of Veal

Ingredients

• 2 pounds fillet of veal
• 2 tablespoons flour
• 2 tablespoons melted Crisco
• 1 pint stock or water
• season with salt
• season with pepper
• Lima beans, boiled and reheated in plenty of Crisco

Method

1. 1

   Cut veal into small pieces and fry in hot Crisco until light brown.

2. 2

   Add flour blended with Crisco, season, cover with stock, and simmer until done.

3. 3

   Arrange on a dish and place Lima beans in the center.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 134. The excerpt below is the record exactly as published.

tablespoons melted Crisco when brown, stir in 1 table- spoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes. October 22 *Okra Soup Curried Mutton Rice Stewed Celery with Egg Sauce Asparagus Salad Pear Fritters Coffee *Okra Soup—Cut into pieces 2% cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 table- spoons parsley. Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1% hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin with stock. Serve hot. October 23 * Haricot of Veal Baked Tomatoes Russian Fish Salad Date Souffle Coffee * Haricot of Veal—Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco. Add 2 table- spoons flour blended with 2 table- spcons melted Crisco. Season with salt and pepper, cover with 1 pint stock or water, and let simmer, cov- ered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in cen- ter put Lima beans, boiled and re- heated in plenty of Crisco. October 24 Roast Pork, Apple Sauce Browned Parsnips Glazed Sweet Potatoes Porcupine Salad *Black Cap Pudding Coffee *Black Cap Pudding—Mix % cup currants, with 3 tablespoons sugar, ¥ teaspoon salt, 1% cups flour sifted with 1 teaspoon baking powder, % teaspoon grated nutmeg, 2 table- spoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well to- gether. Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours. Serve with milk. October 25 Wild Duck with Mushrooms *Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee *Stuffed Egg Plant—Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking-dish with little stock or water, and bake. October 26 Mock Pigeon, Espagnole Sauce *Scalloped Pumpkin and Rice Baked Sweet Potatoes Combination Salad IIoneycomb Pudding Coffee *Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with 216 layer of boiled rice, then layer of white sauce, proceed until ingred- ients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a- sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika. October 27 Noiseites of Mutton String Beans Latticed Potatoes French Salad = *Chestnut Dainty Coffee *Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn out on platter, and surround with whipped ‘cream, colored with little currant jelly. October 28 Shrimp Canapes Roast Mutton, Onion Sauce *Celeriac Sweet Potatoes Corn Salad Pumpkin Pie Coffee *Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and ar- range in a hot dish and pour egg sauce over them. For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour

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