Veal Chops

Ingredients

• sprinkle with salt and pepper
• dip in egg
• saute in pork fat or fry in deep fat

Method

1. 1

   Wipe chops taken from the rack of veal; make an incision, and put in a few drops of onion juice, lemon juice, salt and pepper.

2. 2

   Dip in flour, egg, and crumbs, and saute in pork fat or fry in deep fat.

3. 3

   Serve on hot platter with brown sauce, tomato sauce or mushroom sauce.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 33. The excerpt below is the record exactly as published.

dip in egg and crumbs, and saute in pork fat or fry in deep fat. Serve on liot platter w^ith brown sauce, tomato sauce or mushroom sauce. Loin of Veal a la Jardiniere a 6-pound loin of veal 1 cauliflower 1 cup salt pork cubes 1 cup onion 1 cup potatoes 4 tablespoons butter 1 cup carrots 4 tablespoons flour 2 cups green peas salt, pepper and lemon juice Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape. Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflow^er; cook five minutes. Try out salt pork; add veal, and brown. Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked. Season with salt, pepper and lemon juice. Cook cauli- flower, peas and potatoes separately in boiling salted 84 lo]vney's cook book water. Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat. Braised Veal Use rule for Braised Beef, substituting six pounds of the shoulder of veal. Veal Chops Wipe chops taken from the rack of veal ; make an inci- sion, and put in a few drops of onion juice, lemon juice, salt and pepper. Dip in flour, egg, and crumbs, and saute in pork fat until tender. Serve on hot platter with tomato sauce and parsley. MUTTON AND LAMB Boiled Mutton Trim off the outside fat from a fore quarter or loin. Place in kettle ; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with caper sauce made from the water in which mutton was boiled. Reserve the remainder of the water for soup for next day. Roast Mutton The leg, loin, saddle and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes. To roast a leg of mutton, first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on. The bone from the leg may be re- moved and the cavity stuffed and edges sewed ; or the leg maybe roasted without removing bone. In either case wipe meat, dredge with flour, sprinkle with salt and pep- per, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted. MEATS 85 Braised Mutton Remove the bone from the leg or fore quarter. Stuff and follow rule for Braised Beef. Ragout of Mutton Use breast of fore quarter of mutton, or cold cooked mutton, and follow recipe for Beef Ragout. Roast Saddle of Mutton The saddle is what the name implies — the back. In large pieces the tail is included. Wipe meat ; remove pink skin, kidneys, and fat. Fold flanks inside and tie in shape. Place on rack ; dredge meat and pan with flour, and sprinkle with salt and pep- per. Cook in liot oven ; allow ten minutes to the pound basting frequently. Serve with currant jelly sauce. Crown Roast Or Rack of Mutton. Prepare the loin as for French chops and arrange like a crown, rolling the loin back- ward. Tie securely. Cover each chop bone with thin strip of salt pork to prevent burning. Place on rack in dripping pan with a bowl in center of the crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper

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