Veal Oysters

Ingredients

• Cut veal from the leg or other lean part
• pepper
• salt
• a little mace

Method

1. 1

   Cut veal into pieces the size of an oyster.

2. 2

   Season with pepper, salt, and mace.

3. 3

   Single-bread and fry as oysters.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.

a little mace, and mushroom powder. May be put in skins and kept a day or two be- fore frying. Veal Sausage, — Chop a half pound each lean veal and fat bacon very fine ; add sage, salt, pepper and allspice to taste : beat well, roll into balls, flatten and fry. An anchovy chopped witn the meat is an improvement. Marbled Veal. — Boil a beef tongue, and same quantity lean veal ; grind separately in sausage cutter ; season both with pepper, a little mustard and pinch each of nutmeg and cloves, adding salt to veal. Pack in alternate spoonfuls as irregularly as possible in a buttered crock, pressing ver^r hard ; put in cold place, turn out whole and cut in slices. White meat of fowls mav be used in place of veal. Or take a piece of veal from the round; add loose lean scraps, and a bone if convenient ; cover with cold water and boil un- til perfectly tender ; remove the piece of meat, leaving the scraps and bone to stew longer. Have ready four or five hard boiled eggs ; slice the cold veal, and put in the mold in layers, with sliced egg, a little salt, pepper, sweet maijoram, boiled ham cut in dice, and a slight dredging of flour ; reserve enough of the egg to make a border around the last layer. When mold is full press the layers gently to- gether and pour in the stock from the kettle. If there are no scraps or bone for the stock, stir in a tablespoon melted gelatine for each pint meat ; cover mold, and bake moderately for an hour and a half. When cold, turn from mold, and serve. Thinly-sliced uncooked veal may be used. Potted Veal. — Mince veal and ham together in proportion of one pound veal to quarter pound ham, pound in mortar with cay- enne and mace to taste ana sufiicient frosh butter to make smooth Saste. Press into little pots or jars and cover with clarified butter, fice for breakfast or luncheon. MEATS. 437 _ __^ \ Veal Cutlets. — The choicest cutlets or steaks are cut from the fillet or center of hind leg. For Broiled Veal Cutlets, dredge with, pepper and salt and dip m melted butter and sifted bread-crumbs twice, and broil with a piece of buttered paper between the cutlets and the broiler, giving them time to cook through before the bread- ing is brown. When nearly done remove paper and finish on the broiler. Serve garnished with parsley and lemon. They may be broiled without the paper. Or first half fry them in a little butter, turn white sauce over them and let stand till cold. Then dip in melted butter or oil, enclose in buttered paper cases with edges folded «o that the sauce will not run out, and oroil slowly twenty minutes^ or place in oven for same time. Or fry slices of ham first, then fry the breaded cutlets in same fat, and arrange on dish with alternate slices overlapping each other, spreading the ham with butter mixed with a little mustard, and the veal with butter melted with a little tart ielly. Or fry and serve with nice slices of salt pork. Nice with musnrocm sauce. For Maryland Cutlets, cut two pounds fillet of veal into small round pieces and place in frying-pan with two table- spoons butter and seasoning of wnite pepper and salt. Cook the meat over a slow fire for five minutes in order to whiten it, turning the pieces and do not let the butter brown. Draw pan from fire ana ■sprinkle over the meat a tablespoon chopped parsley, half dozen mushrooms and a shallot also chopped ; melt in separate saucepan a tablespoon butter, stir in a tablespoon fiour, add by degrees a half pint white stock, bring all to a boil, pour over the veal in frying-pan and cook slowly twenty minutes, turning the meat constantly to prevent coloring too much. When done take up the meat on flat dish and stir into sauce yolks of two eggs beaten with tablespoon -creapa, simmer slowly till thick and turn over the cutlets which must have been kept hot. Veal Fricassee. — Put piece of butter size of an egg into a kettle* and when it begins to fry, put in the veal, season and fry brown ; then add water suflBcient to cook it. When done thicken with cream and flour as for Chicken Fricassee, and the dish will be very like •chicken and much cheaper. Two pounds of veal will make a dinner for six or eight if not too much bone. Or cut the veal in nice sized slices and fry in melted butter until firm but not colored ; dredge a tablespoon flour over them, add a little grated lemon peel, and grad- ually as much boiling veal stock as will cover the meat; simmer un- till tender. Take out meat and add to the gravy a gill of boiling cream, salt, cayenne, and a pinch powdered mace. Beat yolks of two eggs in a bowl ; add gradually a little of the sauce, after it has cooled a few minutes, then add it carefully to the remainder. Re- turn the meat to the sauce, and let the saucepan remain near the fire until eggs are set. Add juice of half a lemon and serve. 438 MEATS. Veal Oysters. — Cut veal from the leg or other lean part into Eieces the size of an oyster. Rub a seasoning of pepper, salt

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