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Classic
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page 113
minutes, then add two or three spoonfuls of warm water. Just boil it up, and
then let it stand to cool. Line a pudding-dish with a good suet crust, lay in
the veal and bacon, pour the gravy over it; roll out a piece of paste to form a
lid, place it over, press it close with the thumb, tie the basin in a pudding
cloth, and put it into a sauce-pan of boiling water, keeping continually boiling
until done, or about one hour.
FRIED VEAL CUTLETS.
Put into a frying-pan two or three tablespoonfuls of lard or beef drippings.
When boiling hot lay in the cutlets, well seasoned with salt and pepper, and
dredged with flour. Brown nicely on both sides, then remove the meat, and if you
have more grease than is necessary for the gravy, put it aside for further use.
Reserve a tablespoonful or more, and rub into it a tablespoonful of flour, with
the back of the spoon, until it is a smooth, rich brown color; then add
gradually a cup of cold water and season with pepper and salt. When the gravy is
boiled up well return the meat to the pan and gravy. Cover it closely and allow
it to stew gently on the back of the range for fifteen minutes. This softens the
meat, and with this gravy it makes a nice breakfast dish.
Another mode is to simply fry the cutlets, and afterwards turning off some of
the grease they were fried in and then adding to that left in the pan a few
drops of hot water, turning the whole over the fried chops.
FRIED VEAL CHOPS. (Plain.)
Sprinkle over them salt and pepper, then dip them in beaten egg and
cracker-crumbs, and fry in drippings, or hot lard and butter mixed. If you wish
a gravy with them, add a tablespoonful of flour to the gravy they were fried in
and turn in cream or milk; season to taste with salt and pepper. Boil up and
serve hot with the gravy in a separate dish. This dish is very fine accompanied
with a few sound fresh tomatoes, sliced and fried in the same grease the cutlets
were, and all dished on the same platter.
VEAL COLLOPS.
Cut veal from the leg or other lean part into pieces the size of an oyster.
Season with pepper, salt and a little mace; rub some over each piece; dip in
egg, then into cracker-crumbs, and fry. They both look and taste like oysters.
VEAL OLIVES.
Cut up a slice of a fillet of veal, about half an inch thick, into squares of
three inches. Mix up a little salt pork, chopped with bread-crumbs, one onion,
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