|
Reverse - Text
Left half: THE
FOUR POINTS
Right half:
COOKING NOTES.
| Veal. |
CUTLETS OF VEAL.-- Take one egg and beat it
a little, roll the cutlet in it, then cover over with rolled crackers;
mix a lump of butter and lard hot in the skillet, put in the meat and
cook slowly. When nicely browned on both sides, stir in one
tablespoonful of flour for gravy, add half a pint of sweet milk, and
let it come to a boil; season to taste, and pour over the meat, or
serve in a separate dish, as preferred.
|
VEAL PATTY.--Chop some veal and a bit of
lean ham or tongue together; make a little good beef gravy hot, add a
little cream, and make it boil; shake a little pepper over the veal,
add a little shallot of garlic, and put all into the gravy. Make it
thoroughly hot. Fill your patties when you take them out of the cream.
|
POTTED VEAL.--Chop two pounds of veal with
a quarter pound of pork, two beaten eggs, two Boston crackers rolled,
one gill of cream, teaspoonful of pepper, salt, a little thyme, one
onion, and chopped parsley. Bake for two hours, and cover while baking.
|
| VEAL ROLL.--Use three and a half pounds of
chopped veal, two slices of chopped pork, eight rolled crackers, two
eggs, a piece of butter the size of an egg, two teaspoonsful of pepper,
one tablespoonful of salt; mix well in baking dish, and bake slowly for
two hours. Eat hot; or, sliced, cold. |
|
