4 Tb. butter or bacon or ham fat
1/2 Tb. salt
1/8 Tb. pepper
1 Tb. celery salt
2 sprigs of parsley, chopped
1 pimiento, chopped
1-1/2 c. water
1 qt. stale bread crumbs
Melt the fat, and to it add the salt, pepper, celery salt, parsley,
pimiento, and water. Pour this mixture over the crumbs, and mix all
thoroughly. Stuff into the opening in the breast. Place the meat thus
stuffed in a baking pan and bake in a moderately hot oven for 1 to
1-1/2 hours.
14. Veal Potpie.--A good way in which to impart the flavor of meat to a
starchy material and thus not only economize on meat, but also provide
an appetizing dish, is to serve meat with dumplings in a veal potpie.
For such a dish, a piece of veal from the shoulder, like that shown in
Fig. 3, is the best cut. To give variety, potatoes may be used, and to
improve the flavor at least one onion is cooked with the meat.
To prepare a veal potpie, wipe the meat, cut it into pieces of the right
size for serving, and to it add a few pieces of salt pork or bacon. Put
these over the fire in enough cold water to cover the meat well and add
a small onion, sliced. Bring to the boiling point and skim; then simmer
until the meat is tender. Season with salt and pepper a few minutes
before the meat has finished cooking. Next, make a baking-powder biscuit
dough, roll it 1/4 inch thick, and cut it into 1-1/2-inch squares. Then
examine the meat to see how much of the liquid has evaporated. If the
liquid is too thick, add boiling water to thin it. Drop in the squares
of dough, cover the pot tight, and boil for 15 minutes without
uncovering.
If potatoes are desired in a pie of this kind, cut them into thick
slices and add the slices about 10 minutes before the dough is to be put
into the broth, so that they will have sufficient time in which to cook.
15. Veal Stew.--The cheaper cuts of veal can be used to advantage for
making veal stew. Such a dish is prepared in the same way as beef stew,
which is explained in _Meat_, Part 1, except that veal is substituted
for the beef. Vegetables of any desired kind may be used in veal stew,
and the stewed or boiled dumplings mentioned in the beef-stew recipe may
or may not be used. As the vegetables and the dumplings, provided
dumplings are used, increase the quantity of meat-flavored food, only
small portions of the meat need be served.
16. Jellied Veal.--The large amount of gelatine contained in veal may be
utilized in the preparation of jellied veal. The most satisfactory piece
for making jellied veal is the knuckle, or shank. No more attractive
meat dish than this can be found for luncheon or supper, for it can be
cut into thin slices and served on a nicely garnished platter.
JELLIED VEAL
(Sufficient to Serve Six)
Knuckle of veal
1 Tb. salt
1/4 c. chopped celery
1 Tb. chopped parsley
1 Tb. chopped onion
Put the knuckle in a pot and add enough water to cover it. Add the salt,
celery, parsley, and onion. Cook until the meat is very tender and then
strain off the liquid. Cut the meat from the bones and chop it very
fine. Boil the liquid until it is reduced to 1 pint, and then set aside
to cool. Place the meat in a mold and when cold pour the broth over it.
Keep in a cool place until it has set. Slice and serve cold.