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Classic
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page 36
NEW ORLEANS VEAL BALLS
Chop fine a pound of young veal. Season with salt, pepper, thyme and onion
juice. Roll this in balls. Let them brown in a saucepan with butter an hour
before you have prepared the sauce.--JOSEPHINE NICAUD.
SAUCE FOR VEAL BALLS
Make a brown with a nice piece of tender young veal, say one pound. Cut in
pieces about half an inch thick, to which you add small pieces of fresh ham,
well browned, a few slices of tomatoes well fried, and a little onion. Add to
this half a cupful of soup or stock. Let it simmer slowly for half an hour. Then
add your veal balls, freshly fried. Let them all simmer together until ready to
serve. To be eaten with very hot rice. Sweetbreads can be put in this same
sauce. When they have been thoroughly prepared, cook them, and baste in this
sauce over a slow fire, and they come out a golden color. They are delicious
when so cooked. Cold, eaten with lettuce salad, with French dressing.
--JOSEPHINE NICAUD.
SPICED BEEF
Take round of beef and put in a porcelain pot. Over this pour one can of
tomatoes, and put one bunch of carrots, and one onion, sliced fine. Put this on
the back of the stove at three o'clock for an eight o'clock dinner, and let it
cooked slowly all the time. A short time before dinner add a heaping
tablespoonful of cloves and one of allspice, ground. Then take a cup of flour
and brown it and make into gravy and add this to the rest.
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