|
Classic
Cook Books
< last page | next page >
page 55
and pour in about a pint of good gravy or veal consomé. This should be eaten
cold. It will be jellied all through if cooked enough.
VEAL SALAD FOR LUNCH
To a pint of minced veal add three heads of celery. Pour over this a dressing
made of the yolks of four hard-boiled eggs, a tablespoonful of dry mustard, and
a large spoonful of olive oil. When this dressing is well beaten and perfectly
smooth, add to it slowly (to keep from curdling) four tablespoonfuls of good
wine vinegar, a little cayenne and salt. Garnish the dish with parsley and
celery leaves.
VEAL SWEETBREADS, WITH TOMATOES
Set over the fire two quarts of ripe tomatoes; stew slowly, and strain through a
coarse sieve. Add to them four or five sweetbreads, well trimmed and soaked in
warm water; season with salt and cayenne pepper. Thicken with three spoonfuls of
flour and a quarter of a pound of butter, mixed; cook slowly till done, and just
before serving stir in the beaten yolks of three eggs.
VEAL LOAF FOR LUNCH OR TEA
Mince cold roast veal as fine as possible; add a fourth part as much fat ham, a
cup of grated bread, or cracker crumbs, and two well-beaten eggs to bind the
crumbs together; season with salt, and pepper (black and red), mix and form it
into a loaf. Glaze the outside with yolk of egg, and sprinkle over it fine
cracker crumbs. Bake half an hour, and serve with gravy made from the bones,
etc., of the veal. Serve the gravy hot.
< last page | next page >
Classic
Cook Books
|
