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Classic
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page 122
slowly for 15 minutes, turning once, keeping the kettle covered but being
careful that the meat does not brown. Pour in enough boiling water to make the
requisite quantity of sauce, add salt, parsley root and some salsify, cut into
2-inch lengths and add mushrooms if desired; cover tightly and cook slowly until
tender but not too soft; this will take about 1 1/2 hours. 15 minutes before
serving, the following can be added: Sweetbreads, parboiled asparagus tips,
small sausages, a few lemon slices, mace, and to bind sauce, rolled crackers.
When serving stir the yolk of an egg through the sauce; a glassful of white wine
can also be cooked in it to advantage. Bring to the table with crab-, meat-or
bread dumplings which have been cooked in salted water, and pour the sauce over
them. This kind of veal stew can be varied in many ways; the sauce can be
seasoned with anchovy butter, the sweet breads may be omitted and instead of
them, sweetbread dumplings (see Division O) can be substituted, or else it may
be brought to the table with a border of boiled rice or puff paste. For the
family table all the fancy ingredients may be omitted and only bread dumplings
and cauliflower buds, in the Spring bits of asparagus, in the Winter salsify or
chervil roots, and when all these are lacking, quartered celery roots may simply
be put with it.
76. Paprican (an Hungarian Dish) can be prepared from veal, as well as from
pigeons or Spring chickens. Divide the meat into small pieces, if veal, about
the size of a small walnut, Spring chickens into 10 parts, and pigeons into 4
parts. Heat plenty of fat with a finely chopped onion, put in the meat, sprinkle
some salt over it and cover the kettle tightly. After the meat has browned on a
slow fire, which should be the case after it has cooked an hour, stir through
it, without turning the meat, a heaping tablespoonful of flour and add beef
extract bouillon and some sour cream. When cooked the sauce must be of a good
consistency. Serve in a hot dish with boiled or crusted potatoes .
77. Stuffed Veal Roll. Cut from the loin about 4 pounds of meat and divide it
into medium-sized slices. Stew the scraps of the meat in butter chopped finely
with lemon peel, season with 1/4 pound of anchovy and
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