VEAL DISHES

Wairarapa Times-Age, 13 May 1939, Page 10

VEAL DISHES

FOR TASTY MEALS. With holiday visitors turning up for | unexpected meals, housewives will find these tasty and simply-prepared meals a real god-send. Veal Birds. Take IJ-lb. veal steak (J-inch thick), 1 cube salt, fat pork, J- cupful breadcrumbs, 1 egg-yolk, meat stock, salt and pepper, 1 tablespponful lemon juice, flour, 3 tablespoonfuls butter, 1 cupful cream. Wipe veal cut off skin and fat and remove the bone, pound meat until thin, and cut in about three by four inch pieces. Mince veal trimmings and pork; mix with breadcrumbs and eggyolk, moisten with stock, and add a quarter of a teaspoonful of salt, dash of pepper, and the lemon juice, or Worcestershire sauce may be used instead > of the lemon juice. Spread stuffing over each piece of veal, roll and fasten with tooth-picks. Sprinkle with salt and pepper, roll in flour, and saute in butter, turning to brown on all sides; add cream and simmer, covered, for about half an hour or until tender. A small amount of jam jelly or marmalade may be added to the gravy if desired. Serve hot with cream gravy in pan; thicken and add more cream if necessary. Wiener Schnitzel. 1 Take 111 b. fillet of veal steak, J-inch thick, 1& teaspoonfuls salt, one-third of a cupful of flour, 1 egg, 1 tablespoonful water, J cupful breadcrumbs, lemon slices. Cut the veal in six pieces and flatten with a mallet or rolling-pin; rub with salt, roll in flour, beat the egg slightly and mix with the tablespoonful of water, dip the schnitzel in and roll in breadcrumbs. Fry in hot, deep fat for four to six minutes or until browned picely. Serve with lemon slices topped with rolled anchovies and a caper on each. Garnish with parsley and serve hot. Rice and Veal Cutlets. Take §lb. minced veal, 6 tablespoonfuls fat, 2 cupfuls cooked rice, 1 cupful thick white sauce, 6 stuffed olives (minced), 1 teaspoonful salt, 1 egg, 1 cupful fine breadcrumbs, Frontier sauce. L

Saute veal' in two tablespoonfuls fat until well browned, mix with rice, white sauce, olives, salt, and egg and leave to cool. Shape into cutlets and roll in breadcrumbs, saute in remaining fat in a heavy frying-pan until lightly browned; cover and cook slowly for ten -minutes. Serve with Froufier sauce. Left-over cooked veal, .minced may be used in this recipe. Froutier Sauce.

Take 3 tablespoonfuls flour, 2 tablespoonfuls butter, -J teaspoonful salt, -> teaspoonful paprika, dash of tobasco, 1 cupful tomato juice, | cupful liquid from stewed or tinned mushrooms, 2 tablespoonfuls thick cream. Stir flour into melted butter; add seasonings and tobasco, then add tomato juice and mushroom liquor gradually and cook for five minutes, stirring all the time until smooth and thick. Add cream and blend well. Serve with rice and veal cutlets or on macaroni or spaghetti. Creamed Veal.

Take 11b. veal trimmings, < pint milk, 1 pint white stock, foz. flour, foz. margarine, 1 dessertspoonful onion juice, salt, pepper, 6 mushrooms, butter.

Remove the skin and gristle from veal and put through a mincer. For this amount of sauce you will need quite half a pound of meat when minced. Melt the margarine, add the flour, and when well blended stir in milk and stock and bring all tp the boil. Add the onion juice and seasoning to taste, then mix in the veal and one mushroom, prepared, cleaned, and chopped. Turn the mixture into a small casserole (if it seems too thick, thin it down slightly) and simmer it gently for from three-quarters of an hour to an hour, or until tender. Serve the creamed

veal on a hot dish and garnish it with remainder of the mushrooms, which should have been peeled, washed, then halved and cooked in butter. Garnish with triangles of fried bread and bacon rolls.

Veal Terrapin. Take 1 cupful thin white sauce, 3 cupfuls chopped, cooked veal, 3 hardboiled eggs, 1 teaspopnful’lemon juice, 1 tablespdohful Worcestershire sauce, 3 cupfuls cooked rice. Prepare the sauce with thin cream, add veal and egg, and heat thoroughly. Just before serving add lemon juice and Worcestershire sauce and serve with a border of riee.