Teal Bolls

Ingredients

• Cut 1/2 pound of veal
• 1 even tablespoonful seasoning salt
• 2 ounces fine-cut larding pork
• 1 ounce butter
• 1/2 cupful boiling water or broth
• 1 small sliced onion
• a few slices of carrots
• 1/2 tablespoonful cornstarch
• 1/2 gill of cold water
• a little beef extract

Method

1. 1

   Cut veal into thin slices, season with salt, prepare veal forcemeat, cover slices with forcemeat, roll and tie.

2. 2

   Fry in larding pork until light brown, add butter, then the rolls.

3. 3

   Cook for 10 minutes, add boiling water, onion, and carrots.

4. 4

   Roast in the oven for 30 minutes, basting frequently.

5. 5

   Remove strings, arrange on a dish, prepare gravy with cornstarch and water, strain, add beef extract, pour over rolls, and serve with fried tomatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 189. The excerpt below is the record exactly as published.

Teal Bolls. — Cut ly, pound of veal from the leg into thin slices 5 inches long and 4 inches wide, season with 1 even table- spoonful seasoning salt ; prepare a veal forcemeat ; coyer the slices of veal with the forcemeat, roll, and tie them with a string. Place a roasting pan with 2 ounces fine-cut larding pork over the fire ; fry until light brown, add 1 ounce butter, put in the rolls, and let cook 10 minutes, turning frequently ; then add V^ cupful boiling water or broth, 1 small sliced onion, and a few slices of carrots ; set the pan in a medium-hot oven, cover with buttered paper, and roast 30 minutes, basting frequently (if the gravy should get too brown add a little water). When done take the rolls from the oven, remove the strings, arrange on a warm dish ; remove the fat from the gravy, mix Ys tablespoonf ul cornstarch with y^ gill of cold water, add it to the gravy, and stir for a few minutes ; add sufficient boiling water to make a creamy sauce, strain ; add a little beef extract ; pour some of the sauce over the rolls, and serve the remainder in a sauce bowl ; garnish with fried tomatoes. Any of the following vegetables may be served with them : Succotash, stewed peas, string beans, Lima beans, creamed cabbage, cauliflower, chestnut pur6e, lentils, aspara- gus, or carrots. Cairs-feet Prltfi with Allemande Sauce.— Place 2 calf s feet into boiling water, let them remain a few minutes, then strain and rinse in cold water ; return the feet to the saucepan, cover with fresh boiling water, place over the fire ; add 1 fine-cut onion, a bouquet, a small carrot, 2 whole peppers, 1 tablespoonful salt, and y^ cupful vinegar, cover and cook till the meat separates from the bones. Take them out, remove the bones, put the meat under a light press VEAL. 288 till cold, then cut it into pieces, dip in beaten egg, roll in bread crambs, and fry in half butter and half fat to a delicate brown ; arrange the pieces on a warm dish, and serve with AUemande sauce. Another way is to dip them in batter and fry them in deep, hot fat like fritters ; to serve with the same sauce or garnish with cut lemons, and serve with potato salad. Teal Kidney. — Prepared the same as lamb and sheep's kidney. Cairs Head Plain with Tinaigrette Sauce.— Bone a large white calf's head, cut the meat into 10 pieces, place meat and tongue into boiling water, let them simmer 5 minutes, drain, and cool in cold water. Split the calf's head open, remove the brain and lay it several hours in cold water, then prepare as directed (see Calf's Brain). Cut fine 3 ounces suet, 3 ounces larding pork, 3 onions and 1 carrot. Place all the ingredients over the fire, cook 5 minutes without browning ; add 2 tablespoonf uls flour, stir 2 min- utes ; add 3 quarts boiling water, stir till smooth ; add a bouquet, the juice of 1 lemon, 2 even tablespoonfuls salt, and 12 peppers ; cook 35 minutes, fthen strain the broth into a clean saucepan, re- turn to the fire. When it boils add the calf's head and cook till done or when it softens between the two fingers, remove the white skin from the tongue and inside of the snout, drain the pieces and wii>e them dry, slit the ears and turn them backward, put them in the center on a hot dish, split the tongue and brains lengthwise in two, lay them with the meat around the ears, garnish with pars- ley and serve with vinaigrette sauce. A small dish of chopped onion gherkin and capers generally accompany this dish. If the calf's head is not used all at once it may be put in a jar, covered with the broth, and placed in the ice box for further use. Gairs Head en Tortne. — For a family of 6. Fasten a fried bread pyramid with white of egg and fiour in center of a silver dish, cover the bread with chicken forcemeat and place the dish for a few minutes in the oven. Have half a calf's head prepared 284 MEATS. the same as for yinaigrette, cut the meat into 2-inch-sized pieces ; the tongue and brain into slices. Slit the outside gristle up the ear in order to turn it backward. Prepare ly* pint Madeira sauce (page 97). Prepare 12 small egg balls (page 86), remove the pits from 6 olives, and cut 12 small balls from pickles ; add to this 12 button mushrooms. Put all the ingredients in a saucepan, poor over the sauce, let simmer a few minutes, fasten the ear on the top of the bread pyramid with small skewers, arrange the meat around it, and garnish with a border of crofttons cut in triangles. If handj, cockscombs may be added to this dish. Cairs Head h la Poulette. — Cook half a calf's head the same as for vinaigrette. Out the meat in 2-inch-sized pieces. Prepare a pint of velout6 sauce; add the yolk of 2 eggs with half cupful cream, 1 tablespoonful lemon juice, the necessary salt, and 1 teaspoonful fine chopped parsley. Dress the meat on a hot dish, put the ear in the center, pour the sauce over all, and serve. Gairs Head k la Cavour {Philippine Style).— frepikre a half calf's head the same as for vinaigrette. Dress the meat on a hot dish, pour over 1 pint tomato sauce, and surround the dish with clusters of pitted blanched olives and bread croutons. Another nice way to serve calf^s head is to add to 1 pint fine- cut cooked calf's head, 1 pint bechamel sauce and 12 blanched oysters ; serve in pretty shells or on toast, or in potato border. Teal Stew h PEspagnole. — Cut 2ys pounds of veal

Cook this with the app: pantry check, scaling, and the assistant.