Serve the
gravy thus prepared in a gravy bowl.
13. Stuffed Veal Breast.--A breast of veal in which a pocket has been
cut for stuffing is shown in Fig. 4. When such a piece is
desired for roasting, it is advisable to have the butcher prepare it.
The stuffing required should be made as follows:
[Illustration: FIG. 4]
STUFFING FOR VEAL
4 Tb. butter or bacon or ham fat
1/2 Tb. salt
1/8 Tb. pepper
1 Tb. celery salt
2 sprigs of parsley, chopped
1 pimiento, chopped
1-1/2 c. water
1 qt. stale bread crumbs
Melt the fat, and to it add the salt, pepper, celery salt, parsley,
pimiento, and water. Pour this mixture over the crumbs, and mix all
thoroughly. Stuff into the opening in the breast. Place the meat thus
stuffed in a baking pan and bake in a moderately hot oven for 1 to
1-1/2 hours.
14. Veal Potpie.--A good way in which to impart the flavor of meat to a
starchy material and thus not only economize on meat, but also provide
an appetizing dish, is to serve meat with dumplings in a veal potpie.
For such a dish, a piece of veal from the shoulder, like that shown in
Fig. 3, is the best cut. To give variety, potatoes may be used, and to
improve the flavor at least one onion is cooked with the meat.
To prepare a veal potpie, wipe the meat, cut it into pieces of the right
size for serving, and to it add a few pieces of salt pork or bacon.
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