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Classic
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page 22
TOMATO CURRY
A tomato curry is an excellent accompaniment to baked veal. Mix a tablespoonful
of curry powder with a quart of cooked and seasoned tomatoes; put this in a
dish, with alternate layers of uncooked rice, using a cupful of the latter in
all; let the top layer be of bread crumbs; dot with butter, and bake an hour or
until the rice is done.
VEAL CROQUETTES
Mince your veal fine. Mix one half cupful milk with one teaspoonful of flour, a
piece of butter the size of an egg, cook until it thickens. Stir into it the
meat. Roll into balls. Dip in egg with a little milk stirred in. Roll in browned
bread crumbs. Fry in hot lard.
NICE COLD DISH FOR LUNCH, TO BE EATEN WITH SALAD
Boil a good sized chicken with onion, salt and parsley, (cover closely) for two
hours. Add a knuckle of veal. Put enough water to cover your meat, and let it
simmer an hour more. Take out your chicken when you put in your veal, and cut it
up in half inch squares. When your stock is ready, season well with salt and
pepper. Put your chicken in a mold with three hard boiled eggs, cut in halves,
small pieces of ham or tongue, chicken livers, etc. Arrange it as directed in
the mold. Pour the stock over it, and place to cool in the ice box, remembering
that when you turn the mold out to serve, the bottom will be on top. This dish
can be made very attractive by coloring the jelly with tomato juice.--MME.
EUSTIS, MERE.
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