Veal and Macaroni

Ingredients

• 1 lb. veal
• macaroni
• ¼ cup bread crumbs
• ½ t. salt
• 2 eggs
• ½ t. pepper
• 1-16 t. paprika
• 2 t. lemon peel, grated

Method

1. 1

   Chop veal fine, mix with ground bread crumbs, ham, seasonings, lemon peel.

2. 2

   Moisten with stock; add eggs well beaten.

3. 3

   Line buttered mould with cooked macaroni.

4. 4

   Mix a little with the meat.

5. 5

   Fill mould, pressing tightly; cover and steam for 40 minutes.

6. 6

   Turn out on plate and serve with white sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 60. The excerpt below is the record exactly as published.

4 t. pepper 2 thin slices salt pork 1 T. flour y2 t. peppercorns % C. each, diced carrot, 3 C. hot H20 turnip, onion, celery % t. salt Directions — Try out pork, remove scraps, wipe meat, sprinkle with salt and pepper; dredge with flour. Brown all sides in hot fat of pork. Do not pierce. Place on trivet in deep granite pan. Add vegetables and hot H20. Cover and bake slowly 4 hours. Baste every half hour. Turn after 2d hour. Keep the liquid below the boiling point at all times. Serve with horseradish sauce or sauce made from liquor in braising pan. VEAL LOAF. 3 lbs. of veal 1 tsp. salt y2 lb. ham or V2 tsp. pepper % lb. salt pork 1 tsp. onion juice 2 eggs 1 tsp. ground mace 1 cup fine bread or shredded 1 tsp. alspice wheat crumbs Chop the veal and ham very fine, or put through a meat chopper; mix into it the other ingredients, and mould into a loaf; baste it with beaten egg and sprinkle it with crumbs. 112 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Bake in a moderate oven two hours, basting it several times with melted butter and water. Serve cold. CASSEROLE OF EICE AND MEAT. Line a mould, slightly buttered, with steamed rice. Fill the centre with two cups of cold, chopped, fine cooked mutton seasoned highly with salt, pepper, cayenne, celery salt, onion juice and lemon juice, then add one-fourth cup cracker crumbs, one egg slightly beaten and enough hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out moisture while steaming, and steam 45 minutes. Serve on a platter surrounded with tomato sauce. Veal or chicken may be used instead of mutton. SAUCES. For proportions see list of White Sauces. No. 2 or 3 answers for most meat and fish sauces. The liquid may be milk, cream, water, white broth, soup stock or vegetable extract. Method of mixing as in white sauce. Herbs, spices, onions, etc., are usually heated in the liquid and strained out before thickening- process. Mushrooms, capers, etc., and sometimes chopped herbs are served in the sauce. SEASONINGS. Herbs: Thyme, sweet marjoram, summer savory, parsley. Spices: Pepper, cayenne, paprika, cloves, nutmeg, bay-leaf. Acid flavors: Lemon, vinegar. FRIED TRIPE. Put tripe into boiling water, let stand 15 min. Drain and dry, crumb, egg and crumb, fry in deep fat. LIVER ROLLS. 1 lb. liver 1 T. flour 1 onion, small, 1 sprig parsley 14 lb. bacon 1-3 t. salt. Cut liver in thin slices, cover with boiling water, let stand 15 min. Remove tough skin and wipe dry. Put one piece bacon on each slice liver, roll up, fasten with tooth-pick, dredge with flour. Put remainder of bacon in frying pan and fry out all fat. Brown rolls in this. Place rolls in stew pan. Mix flour with fat in pan, add 2 cups water, add salt, onion and parsley. Pour over roll. Cover and simmer one hour. LABORATORY COOK BOOK. 113 BLANQUETTE OF LAMB. Cut cooked lamb into cubes. Make a white sauce of: 1 cup milk 14 t. salt 4 T. flour 4 T. butter 1-16 t. mace y8 t. pepper 1 cup stock 1 T. Mushroom catsup or other suitable table sauce. Sprinkle parsley on top. PLANK STEAK. Wash y2 cup butter, drain and dry. Add 1 T. green pepper, 1 T. parsley, % T. onion, 1 t. lemon juice. Spread 1-3 of mixture in cen- tre of plank. Arrange border of duchess potatoes close to edge of plank. Pan broil porterhouse steak, cut 1% inch thick, 4 min. Remove to plank, spread with remaining butter and bake to finish rest of cooking. Garnish with mushrooms, sauted in butter. Stuffed tomatoes, green peas, stuffed peppers are also used for garnish. DUCHESS POTATOES. 2 cups hot riced potatoes % t. pepper 1 egg 2 T. butter 1/2 t. salt SAVORY DISH. Use left-over meat of any kind. Make white sauce, using 1 cup milk, 3 T. flour, 2 T. butter, 14 t. salt, % t. pepper, 1-16 t. paprika. Add at end, y2 green pepper, pounding to a paste, with 1 t. parsley, % t. onion. Use 1 cup white sauce to 2 cups meat. Add sauce to chopped meat. Shape into cutlets. Crumb, egg and crumb. Fry in deep fat. Garnish with parsley. COTTAGE PIE. Butter a baking dish, cover with layer of mashed potato, add thick layer of meat cut in small pieces, moisten with gravy, cover with thin layer of potato. Bake in hot oven to brown potato. VEAL AND MACARONI. 1 lb. veal macaroni 14 cup bread crumbs 1/2 t. salt 2 eggs % t. pepper !/4 cup minced ham 1-16 t. paprika 2 t. lemon peel, grated

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