VEAL.
=Baked Calf's Liver.=--ONE calf's liver washed and dried, slashed and
scored inside. Have bread dressing ready well seasoned with onions.
Stuff the liver with this and tie with cord. Skewer to liver with
toothpicks several pieces of bacon, put a little hot water in the bag
and bake at least one hour in a hot oven. Send to table hot, with a
parsley garnish.
=Calves' Brains in Tempting But Inexpensive Ways.=--Carefully prepared
few can tell the difference between sweetbreads and calves' brains
though the housewife will appreciate the fact that sweetbreads cost
about four times as much as the brains. In whichever way one elects to
cook the brains, the preliminary treatment is the same. Parboil fifteen
minutes in water, to which has been added a teaspoonful of salt and a
tablespoonful of vinegar. After this, let them lie in cold water a few
moments, then remove all membranes and dark streaks. They are now ready
to be cooked in any way preferred.
=Breaded Brains.=--Separate the lobes of a pair of brains that have been
parboiled as directed. Then with a sharp knife split each division. Beat
the yolk of an egg lightly, thin slightly with cold water or milk, dip
the brains in this, then into finely rolled crumbs. Put in a buttered
bag and bake twenty minutes. Serve on a hot dish with a garnish of
quarters of lemon that have been rolled in finely minced parsley.
=Sweetbreads.=--The initial treatment of sweetbreads, when they come
from the market, is always the same. Parboil at once in salted water,
from fifteen to thirty minutes, never allowing them to boil. Then plunge
into ice water and lemon juice or vinegar (a tablespoonful to a quart of
water) and leave for an hour to blanch and become firm. After
parboiling, the little strings and membranes can be very readily
removed. Now they are ready for the finishing culinary touch, in anyway
the cook may elect.
=Baked Sweetbreads.=--Sprinkle with salt and pepper, roll in crumbs then
beaten egg to which a spoonful of milk has been added, then in crumbs
again, the last time having the crumbs well-buttered. Put in greased bag
and bake half an hour in a moderately hot oven. Serve on toast with the
brown gravy poured over the slices.
=Sweetbreads With Bacon.=--Slice sweetbreads, roll in seasoned crumbs,
then in egg and again in crumbs. Put on a skewer, alternating with
slices of bacon cut thin, put in a greased bag, and bake twenty minutes
in medium oven.
=Larded Sweetbreads.=--Lard the boiled sweetbreads with strips of bacon
and lemon peel, having the bacon in the centre and peel on the sides.
Lay in paper bag with brown gravy to half cover, and let them bake for
an hour, or until brown. Arrange on a hot dish, thicken the gravy with a
little flour and season with catsup, lemon juice and spices to taste.
Pour over the sweetbreads and serve with peas.
=Sweetbreads Straight.=--Parboil the sweetbreads, take off the skins,
dust each sweetbread with salt and pepper very lightly and pour over
each a tablespoonful of cream. Slip the sweetbreads into a thickly
greased bag and cook in a moderate oven slowly for forty minutes. Serve
on a hot dish with a border of asparagus or green peas.
=Vealettes.=--Purchase veal cuts from the leg in slices as large as
one's hand and about half an inch thick. On each slice lay a large
tablespoonful of dressing made from seasoned bread crumbs, a beaten egg
and a tablespoonful of melted butter. Roll up the slices, pinning with
toothpicks to keep the dressing in. Put in a well-greased bag, seal and
bake about three-quarters of an hour. When done, thicken the gravy, pour
over the veal and serve on a hot platter.
A variation in vealettes is made by getting from the butcher two slices
of veal and a slice of ham the same size. Put together like a sandwich
with the ham in the center and skewer together. Trim the edges evenly
and bake in a bag. When the veal is done take up on a hot platter,
thicken the drippings remaining in the bag, adding enough hot water to
make a good consistency.
=Veal Loaf.=--Mince three pounds raw lean veal and a quarter pound of
fine fat pork, salt or fresh. Season with half an onion, grated fine, a
tablespoonful of salt, a half teaspoonful of pepper, a half teaspoonful
powdered thyme, quarter of a spoonful sweet marjoram, the same amount
Summer savory and a saltspoonful celery salt. Next mix in two-thirds of
a cup of rolled cracker crumbs, a scant cupful veal gravy or hot milk,
the yolk of one egg and the whites of two beaten together until light.
Mix thoroughly and form into a compact loaf. Roll it until coated in
yolks of the two eggs left over, then in sifted cracker or bread crumbs,
and put in buttered bag and bake in a moderate oven. Roast two hours and
serve cold, cut in very thin slices.
=Shoulder of Veal Stuffed and Braised.=--Buy a shoulder of veal and ask
the butcher to bone it and send the bones with the meat. Cover the bones
with cold water and when it comes to a boil, skim, then add a little
onion and carrot, a few seasoning herbs and any spices desired. Simmer
gently for an hour or so until you have a pint of stock. To make the
stuffing, take a stale loaf, cut off the crust and soak in a little cold
water until soft. Rub the crumb of the loaf as fine as possible in the
hands, then add to the soaked and softened crust. Chop a half cupful of
suet fine, put into a frying pan a tablespoonful of the suet, and when
hot add an onion chopped fine. Cook until brown, then add to the bread
with regular poultry seasoning or else salt, pepper and a bit of thyme.
Mix well and stuff the cavity in the shoulder, then pull the flaps of
the meat over and sew up. Put the rest of the suet in the frying pan,
and having dusted the meat with flour, salt, pepper and a sprinkling of
sugar, brown on all sides in the fat. Into the bottom of the bag put a
layer of thin sliced onion and carrot, a bit of bay leaf and sprigs of
parsley, and on this lay the meat. Add two or three cloves, pour the hot
stock around it, cover closely and braise in a hot oven for two and a
half hours.