Veal Stuffing

Ingredients

• 3 cups stale bread crumbs
• 3 onions chopped fine
• 1 teaspoon salt
• A teaspoon white pepper
• 2 tablespoons chopped parsley
• A cup melted butter or suet

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 66. The excerpt below is the record exactly as published.

1 teaspoon salt, 1 tablespoon molasses and 3 tablespoons sugar. Add 1 cup of boiling water and pour over beans, then add more, if necessary, to cover them. Cover bean pot, put in oven, bake slowly, adding water as needed, from 8 to 12 hours, uncovering the last hour of cooking that rind may become brown and crisp. A teaspoon dry mustard added to seasonings is said to make the beans more digestible. Liver and Bacon. — Cut liver in H-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. When done pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil 1 minute. Serve separately. Few people know that lamb’s liver is as tender and well flavored as calf’s liver; it is much less expensive. Fried Salt Pork. — Cut fat salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain, and fry until crisp. When partly fried they may be dipped into batter (see Fritters), then finished in the same pan, turning several times. Baked Liver. — 1A pounds liver cut in one piece; wipe and trim. Slit on top and put in strips of salt pork with larding needle. Bake in hot oven for A hour, basting frequently; make brown gravy and pour over before serving. Scotch Collops. — 2 cups raw chopped beef, 1 cup cold water, 2 teaspoons chopped onion, pepper, salt and butter, cook 5 minutes, thicken with 2 teaspoons browned flour. Serve on toast. Stew, Irish. — Time, about 2 hours. 2 A pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops; add turnips and onions cut into pieces, pour in nearly quart cold water; cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed; then place in a dish; serve it up hot. Brown Beef Stew. — Cut 2 pounds beef in small pieces. Melt some of the fat in a pan, brown in it A the meat. Put rest of meat in kettle with 1 pint cold water, let stand 20 min¬ utes, then heat slowly. Transfer browned meat to kettle; thicken fat with two table¬ spoons browned flour, add 1 pint boiling water and stir; when thick strain into kettle. Add 1 cup diced carrot, cover, and simmer. When half done add 1 pint diced potatoes. Season well with salt and pepper. Mutton Haricot. — Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. Transfer to a stewpan, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint par¬ boiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas; season, simmer till vegetables are done. Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys, add 1 cup brown sauce (see Sauces), season very highly with Worcestershire and catsup, and stand over hot water for 10 minutes. To Roast a Leg of Pork. — Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt. When half done score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. Sweetbreads. — Scald in salted water; re¬ move stringy parts; put in cold water 5 or 10 minutes; drain in towel ; dip in egg and bread or cracker crumbs, fry in butter, or broil them plain. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 36 Veal Cutlets, Breaded. — Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slowly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish. Stuffings V TEAL STUFFING.— 3 cups stale bread V crumbs, 3 onions chopped fine, 1 tea¬ spoon salt, A teaspoon white pepper, 2 tablespoons chopped parsley, A cup melted butter or suet

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