Veal Chops

Ingredients

• 8 chops
• 4 tablespoons Crisco
• ¼ cup pork
• ½ cup beef marrow
• 1 tablespoon anchovy paste
• 1 teaspoon powdered savory herbs
• 1 yolk egg
• piece of Crisco

Method

1. 1

   Fry chops quickly in Crisco until brown.

2. 2

   Cool, then pound mixture of pork, beef marrow, anchovy paste, herbs, and egg.

3. 3

   Cover chops with mixture, bake for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 117. The excerpt below is the record exactly as published.

2 tablespoons Crisco, % cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4 tablespoons sugar, and 4 tablespoons chopped preserved cherries. A Calendar of Dinners Put Crisco and flour in saucepan, miix over fire, add milk, stir till it boils and becomes thick; remove from fire to cool 10 minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly beaten up, then add chopped cherries. Pour all into Criscoed souffle mold. Put into saucepan with ¥% an inch of boiling water. Put lid on saucepan and steam gently 34 hour. Turn out, send to table with jam sauce round. July 10 Clam Broth *Chicken Croquettes Buttered Rolls Mayonnaise of Lettuce and Tomatoes Tutti Frutti Ice Cream Macaroons Coffee *Chicken Croquettes—2 cups cooked chicken, % teaspoon salt, 1% tea- spoon celery salt, 1 teaspoon lemon juice, 14 teaspoon onion juice, and 1 cup white sauce. Mix ingredients in order given. Cool mixture, shape, crumb and fry in hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4 tablespoons flour, 1 cup milk (heated), salt and pepper to taste. Melt Crisco, add flour, then add milk gradually. Cook over fire until smooth and thick. Add season- ing. Peas July 11 Roast Beef Yorkshire Pudding Potato Croquettes String Beans Lettuce, French Dressing *Fruit Pancakes Coffee *Fruit Pancakes—2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well in order to let the air in, and then let it stand for % an hour. This allows starch grains 195 A Calendar of Dinners in flour to swell, and so batter 1s lighter. When ready to fry, warm Crisco and pour in, stirring at same time. Make some Crisco hot in a small saucepan, ladle some into a frying pan, when very hot, pour back into saucepan, but do not drain it, then ladle sufficient batter in to cover the bottom of pan, shake it gently over rather a sharp fire, and, when nicely browned, toss it over and brown other side, turn on to a wire or sieve, sprinkle with sugar and ripe blackberries. Roll it up, and keep it warm while finishing remainder of batter. Dish them up on platter, each row crossways to prevent under ones from becoming sodden. Sprinkle sugar over top and serve. July 12 Cottage Pie New Stringless Beans Olive Salad Cheese Beignets *Apricot Pudding Iced Coffee *Apricot Pudding—Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix % cup cornstarch with % cup milk and stir slowly into boiling milk, add 3% teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mix- ture. Turn out when cold and sur- round with apricot juice. July 13 Cream of Peanut Soup *Veal Chops Mashed Potatoes String Beans Onion Salad Meringues Filled with Custard Coffee *Veal Chops—Trim neatly 8 chops and put into frying pan with 4 table- spoons Crisco, and fry over quick fire a nice brown color. As the meat will afterwards be cooked again, the fry- ing process should be done quickly without actually cooking the chops. Place them between 2 boards, put weight not too heavy over top, and keep them until cold. Strain Crisco, and keep for further use. Cut 14 cup pork and % cup beef marrow into small pieces, pound in_ mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece of Crisco

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