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Classic
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page 180
moments, thicken with flour and water, add part of an onion chopped very fine,
pepper, salt, and a lump of butter, and pour over toasted bread well
buttered.--Mrs. E. L. F.
VEAL STEW.
Boil two and a half pounds of the breast of veal one hour in water enough to
cover, add a dozen potatoes, and cook half an hour; before taking off the stove,
add one pint of milk and flour enough to thicken; season to taste. If preferred
make a crust as for chicken-pie, bake in two pie-pans, place one of the crusts
on the platter, pour over the stew, and place the other on top.--Kate Thompson,
Millersburg, Ky.
VEAL SWEETBREAD.
Sweetbreads should be soaked in cold water for an hour as soon as they come from
market, as they do not keep well; cut through each, draw a piece of salt pork
through the incission, and put on to boil in salt water or soup-stock until
thoroughly done; take off, place in cold water for a few minutes, remove the
little pipes and skin, and put away in a cold place until ready to cook for the
table. When wanted season with salt and pepper, roll in bread-crumbs, and fry in
a frying-pan, or, like doughnuts, in hot fat. Serve with green pease,
or with a gravy made by pouring a cup of milk thickened with flour into the
frying-pan.
Or prepare for frying as above, and bake with pieces of salt pork, carrot,
celery, and parsley, for about twenty minutes, and serve with fried bread and
pease, or tomato-sauce.
Or prepare as for frying, slice thin, sprinkle over grated nutmeg and chopped
parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a
pinch of salt, and a half tea-spoon baking-powder, and fry like fritters.--Mrs.
V. G. Hush.
VEAL WITH OYSTERS.
Two pounds of tender veal cut in thin bits, dredge with flour, and fry in
sufficient hot lard to prevent sticking; when nearly done add one and a half
pints of fine oysters, thicken with a little flour, season with salt and pepper,
and cook until both are done. Serve very hot in a covered dish.--In the Kitchen.
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