Professional cooks usually braise veal cutlets. They lard them (an easy
matter) all on the same side, the flavor of pork particularly well
suiting veal. To proceed then: Mince some onions and carrots; put them
in the bottom of a stew-pan; put the cutlets on this layer; cover well
with stock (add wine if you choose), and let them cook until thoroughly
done.
If you wish to be particular, boil down the stock and glaze them; or
make a gravy of the stock with flour, _roux_, pepper and salt, and
strain it; or serve them with tomato-sauce; or make a little round hill
of mashed potatoes, and put the cutlets around; or serve with them,
instead, beans, pease, or flowerets of cauliflowers.
MUTTON OR VEAL CHOPS (_en papillote_).
Trim the chops; broil them in the usual way over the coals, and when
done place each one in a paper (well buttered) cut in the form of Fig.
1; pour over each chop a sauce made as
[Illustration]
follows: For three cutlets thicken a cupful of strong broth with equal
quantities of either cold cooked chicken, lamb, or veal, and mushrooms
(the mushrooms are a great improvement to the dish, yet they may be
omitted if more convenient) with a quarter proportion of cold boiled ham
added, and also one or two sprigs of parsley, all chopped very fine.
Pour this hot over the hot cutlets; place a _very thin_ slice of fat
salt pork over each cutlet;[B] fasten the paper as in Fig. 2, and place
them in a hot oven for about ten minutes. Serve _immediately_ while the
chops are steaming hot.
BLANQUETTE OF VEAL (_French Cook_).
Cut any kind of veal (say two pounds) into pieces; put it into boiling
water, with a little bulb of garlic or slice of onion, and when done
throw the meat from the boiling water into cold water, to whiten it.
This is the rule, but I usually dispense with it. Make a drawn butter
sauce, _i. e._, put butter the size of an egg into a saucepan, and when
it bubbles mix in a table-spoonful of flour, which cook a minute,
without letting it color; add then two cupfuls of boiling water and a
little nutmeg. When the veal is done, drain it from the water, and let
it simmer several minutes in the sauce, adding at the same time a sprig
of parsley chopped fine. When just ready to serve, place the pieces of
meat on a hot platter; stir the yolks of three eggs into the sauce
without allowing them to boil; also several drops, or a seasoning, of
lemon-juice. Pour the sauce over the veal, and serve.
BLIND HARE (_Mrs. Charles Parsons_).
[Illustration]
Ingredients: Three pounds of minced veal, three pounds of minced beef,
eight eggs well beaten, three stale rolls, or the same amount of
bread-crumbs, pepper, salt, two grated nutmegs, a heaping table-spoonful
of ground cinnamon. Mix all well together. Form it into an oval-shaped
loaf, smooth it, and sprinkle bread or cracker crumbs over the top. Bake
it in a moderate oven about three hours. It is to be sliced when cold.
BEWITCHED VEAL (_Mrs. Judge Embry_).
Ingredients: Three pounds of lean veal, half a pound of fat salt pork,
one nutmeg grated, one small onion, butter the size of an egg, a little
red pepper, and salt.
Chop all very fine, and mix them together, with three eggs well beaten,
and a tea-cupful of milk; form it into a small loaf, pressing it very
firmly; cover it with fine bread-crumbs; bake two hours and a half. It
is intended to be eaten cold, yet is very good hot. The slices may be
served in a circle around salad.