Читать книгу The Art of German Cooking and Baking - Lina Meier - Страница 6
CHAPTER 3.
VEAL.
Оглавление1. Leg.
2–3. Kidney roast and small chops.
4. Shoulder.
5. Neck.
6. Breast.
7. Head.
8. Shank Leg.
9. Four Legs.
Preparation of Veal.
Appearance of Good Veal.
It must be of a white color, a fine firm grain and have plenty of fat.
Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten.
Best Pieces for Roast.
Leg or Loin.
The leg with the fricandeau, the fillet, loin and kidney roast.
Small Pieces for Frying.
The chump end of loin for chops, veal cutlets from rib piece, fillet.
Pieces for Pot Roast.
The breast, neck, shoulder.
Pieces for Boiling.
The thick rib piece, neck.
Pieces for Bouillon.
The calves’ feet, calf-bones, calf-tail, also lean meat.
Parts for Fricassee.
Lungs, brain, sweetbreads, breast piece.
No. 1—LEG OF VEAL.
Quantity for 8–10 Persons.
6–8 lbs. leg of veal
⅛ lb. of bacon
⅛ lb. of butter
½ cup sweet or sour cream
Salt, pepper
1½ cups of water
2 tbsps. of flour
Preparation: The meat is pounded, boiling water poured over, i.e., scalded, which makes the meat white; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About ½ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin.
Remarks: If the roast has much stock, pour some off before adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways.
No. 2—WARMED UP VEAL ROAST.
Quantity for 6 Persons.
1½ lbs. of veal roast
⅛ lb. of butter
⅛ lb. of sardines
1 tbsp. of capers
Some salt
Juice of ½ lemon
Left over gravy
For the gravy, 1 tsp. of flour
Preparation: Put the roast into an earthen dish, heat the gravy, pour it over the roast, cover up the dish, place it into a covered pot with boiling water, let it boil slowly for one hour and baste the roast several times.
The gravy is usually thin, therefore add the flour and serve with the roast; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for ¾ hours. The meat is served in the mold, the gravy heated and served with it.
No. 3—VEAL ROAST WITH POTATOES.
Quantity for 6 Persons.
1 lb. of veal roast
Salt
1 pinch of pepper
¼ onion
Left over gravy
4 big, raw potatoes, peeled and cut into thin slices
Preparation: The meat is cut into small pieces, placed in 2 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion.
The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.
If you have no left over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.
No. 4—VEAL ROAST RAGOUT—BROWN.
Quantity for 6 Persons.
1½ lbs. of veal roast
½ pt. brown gravy
1½ tsps. sugar
1¼ tbsps. vinegar, (preferably wine vinegar)
1 tbsp. butter
2 gherkins or 4 sweet-sour pickles
1½ tbsps. of small pearl onions; pickled ones preferred
Preparation: If you have no left over gravy then make a false gravy by directions given in No. 3. Add sugar and vinegar according to taste, cut pickles into small pieces and put into the gravy with the onions. Cut the meat into pieces and put it into the hot gravy; it must not boil, otherwise the meat will be tough; put another piece of butter on top and serve.
No. 5—SHELLS FILLED WITH VEAL ROAST.
Quantity for 6 Persons.
½ lb. veal roast
1½ tbsps. of butter
2 tbsps. of flour
Salt, pinch of pepper
3 tbsps. of white wine
Juice of ½ lemon
½ cup of cream
1 cup of bouillon or water and ¼ tsp. meat extract
½ tbsp. of Parmesan cheese, grated
1 tbsp. of rolls, grated
Preparation: The butter is melted and flour stirred in. Stew it and add water or bouillon (if you take water, use ¼ teaspoonful of meat extract), cream, white wine, salt, pepper, lemon juice. The gravy must boil. Taste it to make sure that it may not be either too salty, too sweet, or too sour.
Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once.
No. 6—VEAL ROAST PUDDING.
Quantity for 6 Persons.
1 lb. veal roast
⅛ part of an onion chopped fine
3 tsps. of parsley, chopped fine
⅛ lb. of butter, good measure
3 eggs
Salt
1 pinch of pepper
¼ cup of sweet cream
1 roll, grated
½ pt. of tomato or sardine gravy
1 tsp. of Parmesan cheese
Preparation: The veal roast is chopped fine. Three-fourths of the butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The chopped onion is cooked in butter for a little while and then stirred in.
The white of egg is beaten stiff and also added to the mass. A tin pudding mold is buttered and strewn with roll crumbs, the mixture put in, and the closed mold set in a steamer over boiling water and steamed for one hour.
Dump the pudding on a hot platter and pour over it tomato or sardine gravy.
No. 7—VEAL ROAST SALAD.
Quantity for 6 Persons.
1 lb. veal roast
3 yolks of eggs
1 tbsp. of flour
2 tsps. of salt
Some pepper
1 tsp. of mustard
¼ qt. of milk
½ tbsp. of butter
4 mustard pickles
2 tbsps. of pearl onions
3 tbsps. of wine vinegar
Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and butter are stirred to a gravy and brought to boil. It requires 10 minutes time till the gravy is thick and smooth. Veal roast and pickles are cut into thin slices. Meat, pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy, concluding with gravy over the top.
Three hard-boiled eggs quartered and placed on or around the salad makes it look nice.
No. 8—SADDLE OF VEAL.
Quantity for 10 Persons.
6–7 lbs. of veal saddle
Some salt
1 pinch of pepper
¼ cup of butter, or good roast drippings
¼ lb. of bacon
1 cup of cream
2½ tbsps. of flour
Preparation: The saddle of veal is well prepared by the butcher so it will lie flat in the pan. Skin and scald the veal and lard it with bacon, then sprinkle with salt and pepper and put into the pan. Heat the butter, pour it over the meat and set it into a medium hot oven. Pour a little water over once in a while so the butter does not get too brown; the roast must be basted every 10 minutes to make it juicy. It requires 1 or 1½ hours roasting to make it tender. One-quarter of an hour before done put in the flour and cream. The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales.
Remarks: The gravy may be prepared in various ways. Instead of cream take ¼ cup of Madeira or red wine and cut truffles into thin slices and put into the gravy.
Another way is to take cream and champignons and lemon juice.
The left over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon.
No. 9—ROAST VEAL LOIN WITH KIDNEY.
Quantity for 6 Persons.
3 lbs. of veal loin with the kidney
Salt
1 pinch of pepper
⅛ lb. of butter or lard
1 tbsp. of flour
¼ cup of cream
½ cup of water
Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast ¼ hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing.
No. 10—ROASTED FRICANDEAU OF VEAL.
Quantity for 6 Persons.
3 lbs. fricandeau or cushion of veal
1 small piece of bacon for larding
⅛ lb. of butter
½ cup of cream
1 cup of water
1 tbsp. of flour
Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it just the same as directed in No. 9.
No. 11—STUFFED BREAST OF VEAL.
Quantity for 6 Persons.
3½ lbs. of breast of veal
⅛ lb. of butter for roasting
Salt, 1 pinch of pepper
The Filling.
½ lb. of chopped beef or veal
½ lb. of chopped pork
1½ soaked rolls
1 tbsp. of butter
¼ tsp. of grated onion
2 eggs
Salt, 1 pinch of pepper
2 tsps. of finely chopped parsley
Juice of ¼ lemon
Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ¼ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the stuffed breast put in and roasted a little; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes.
Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve.
No. 12—BREAST OF VEAL WITH BEER.
Quantity for 6 Persons.
5 lbs. of breast of veal
Salt
4 pepper-corns
2 cloves
1 bay-leaf
½ small onion
3 thin slices of lemon
3 tbsps. of flour
⅛ lb. of good butter, heaped
1 bottle of beer
Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon.
No. 13—CALF’S HEAD RAGOUT.
Quantity for 6–8 Persons.
1 calf’s head with brain and tongue
½ lb. of beef
½ lb. of veal
¼ lb. of raw ham
6 pepper-corns
2 bay-leaves
1 piece of tarragon
1 piece of carrot
1 piece of celery
1 piece of kohlrabi
½ of tomato
Salt
½ pt. red wine
⅛ lb. of butter
1 onion
⅛ lb. of flour
1 pinch of paprika
¼ pt. of Madeira
Juice of ¼ lemon
1 tsp. of sugar
4 hard-boiled eggs cut into ⅛ths
1 piece of parsley root
Preparation: The calf’s head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf’s head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soup greens, salt, pepper-corns, bay-leaf, tarragon and boil for 2 hours. The bouillon must be boiled down to 1½ or 2 qts.
When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added.
Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish.
No. 14—CALF’S TONGUE.
Quantity for 6 Persons.
3 calves’ tongues
Salt
2 qts. of water
6 pepper-corns
1 bay-leaf
2 cloves
1 slice of lemon
¼ onion
The Gravy.
½ cup of sour cream
⅛ lb. of butter
3 tbsps. of flour
2 tbsps. of lemon juice
2 tbsps. of capers
¼ tsp. of sugar
2 yolks of eggs
Salt, 1 pinch of pepper
Preparation: The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices.
The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers.
The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter.
No. 15—CALF’S BRAINS.
Quantity for 6 Persons.
3 calves’ brains
Some salt
1 pinch of pepper
1 egg
½ cup of grated rolls
1 qt. of water
Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small veins and skin removed, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow.
Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices.
No. 16—VEAL FRICASSEE.
Quantity for 6 Persons.
2½ lbs. breast of veal (brisket)
2 qts. of water
¼ onion
4 pepper-corns
2 cloves
½ bay-leaf
Salt
Gravy.
3 tbsps. of butter
2 tbsps. of flour and bouillon
2 yolks of eggs
1 wineglassful of white wine
Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for ½ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to ¾ of a quart so it is very strong. It requires 1 hour to cook the meat done.
The Gravy.
Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice.
No. 17—VEAL GULASH.
Quantity for 6 Persons.
2¼ lbs. of veal
1 small onion
1 tbsp. of butter
1 pinch of pepper
1 tbsp. of flour
1 cup of water
Salt
Preparation: The meat is cut into 1½ inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about 1½ hours. Gulash must not be too juicy.
No. 18—UNBREADED VEAL CUTLETS.
(Chops).
Quantity for 6 Persons.
3 lbs. veal chops
⅛ lb. of butter
Salt
1 pinch of pepper
½ cup of cream
Juice of ¼ lemon
½ tbsp. of capers
½ tbsp. of meat extract if necessary
1 cup of water
Preparation: The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the ½ tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the ½ teaspoonful of meat extract.
Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Madeira.
No. 19—BREADED VEAL CUTLETS.
Quantity for 6 Persons.
3 lbs. of veal cutlets
1 egg
1 tbsp. of milk
Salt, pepper
Roll crumbs, or cracker crumbs
⅛ lb. of butter
Preparation: The cutlets are pounded, shaped neatly and sprinkled with salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter.
The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve.
No. 20—VEAL CUTLETS AS A FINE SIDE DISH.
Quantity for 6–8 Persons.
3 lbs. of veal cutlets
1 lb. of sweetbreads
½ lb. of boiled calf’s tongue
1 pt. can of champignons
Salt, pepper
⅛ lb. of butter
1 tbsp. of Parmesan cheese
1 tbsp. of crab butter
1 small can of truffles
Preparation: The cutlets are pounded, salted and peppered and fried to a light brown on both sides in ⅛ lb. of butter.
The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes.
The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in which the tongue and sweetbreads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for ¼ hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat.
Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over. The ragout is poured over them and the whole is baked in the oven for ¼ hour and when served in the casserole, it is a very fine dish.
No. 21—CHOPPED VEAL CUTLETS.
Quantity for 6 Persons.
3 lbs. of veal cutlets
Salt, pepper
Some flour
⅛ lb. of butter
1–2 eggs
Preparation: The cutlets are chopped and cut off the rib bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put ½ cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve.
No. 22—BREADED VEAL CHOPS.
Quantity for 6 Persons.
2¼ lbs. of veal
Salt, pepper
½ tbsp. of flour
1 or 2 whites of egg
1 tbsp. of milk
1 cup of roll or cracker crumbs
⅛ lb. of butter or half butter and half lard
¾ cup of water
Preparation: The meat for this must be from the loin or leg. It is cut into ¾ inch slices, pounded, salted and peppered. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 minutes. They must not be rare inside. For the gravy, put ½ tablespoonful of flour into the lard or butter, brown and add ¾ cup of water; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve.
No. 23—VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS).
Quantity for 6 Persons.
2¼ lbs. of veal from the leg
Salt, pepper
2 eggs
Juice of ½ lemon
⅛ lb. of butter
6 eggs
Flour
Preparation: The veal is cut into six ¾ inch thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are frying, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with ½ cup of water poured into frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet carefully so the yolk does not run out.
No. 24—VEAL CUTLET OR SCHNITZEL A LA HOLSTEIN.
Quantity for 6 Persons.
2¼ lbs. of veal from the leg
2 eggs
Salt
1 pinch of paprika
⅛ lb. of butter
4 hard-boiled eggs
2 tbsps. of pickled beets, chopped
1 tbsp. of capers
1 small pickle
6 sardines
6 slices or six-eighths of a lemon
¼ tbsp. of flour
¾ cup of water
½ tsp. of meat extract
1 tbsp. of onions
Preparation: The meat is cut into six ½ inch thick slices, sprinkled with salt and paprika and dipped into well-beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The ¼ tablespoonful of flour stirred into the butter and ¾ cup of water added with ½ teaspoonful of meat extract and salt, if necessary, then boiled and poured over the meat.
The hard-boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of the rest around each and the capers singly in between. Should be prepared quickly but appetizingly.
No. 25—VEAL CUTLETS IN WHITE WINE.
Quantity for 6 Persons.
2½ lbs. of veal from the leg
⅛ lb. of butter
Salt, pepper
1 kohlrabi, cut into dainty pieces
½ carrot, cut into dainty pieces
½ parsley root, cut into dainty pieces
⅛ celery root, cut into dainty pieces
10 small pieces of cauliflower
½ pt. of white wine.
1 cup of water
2 tbsps. of flour.
Preparation: The meat is cut into slices ¾ inch thick, salted and peppered, then fried light brown on both sides in the heated butter and placed on a platter.
For the gravy stir 2 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 20 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick.
No. 26—VEAL STEAK FROM THE LEG.
Quantity for 6 Persons.
2½ lbs. of veal
⅛ lb. of butter
1 pinch of white pepper
¼ cup of water
Salt
Preparation: The steak must not be cut too thick. Remove the skin from the steak and pound it well, then fry it in the butter on medium fire for ½ hour, turning and basting it several times. Serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole.
For the gravy, pour into the frying butter ¼ cup of water, cook well and strain, then serve separately. Garnish the steak with lemon slices.
No. 27—SWEETBREADS.
Quantity for 6 Persons.
2 lbs. of sweetbreads
Salt, pepper
Roll crumbs or cracker crumbs
⅛ lb. of butter
1–2 eggs
Preparation: The sweetbreads are cooked in salt water for 10 minutes, then taken out and skinned. It is then cut lengthwise if it is very thick and sprinkled with salt and pepper. The egg is beaten well and the sweetbreads dipped into that and then into the roll or cracker crumbs. Then it is fried to a golden yellow in the butter. For the gravy, pour a little water into the hot butter and boil, then pour over the sweetbreads. This is a good dish with vegetables.
No. 28—SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS.
Quantity for 6 Persons.
1¼ lbs. of sweetbreads
½ pt. of champignons, scant
3 truffles
½ wine glass of white wine
Salt
1 pinch of pepper
2 tbsps. of butter
2 tbsps. of flour
Some bouillon
½ tbsp. of Parmesan cheese
½ tbsp. of roll crumbs
½ cup of cream
¼ tsp. of meat extract
Preparation: The sweetbreads are boiled in ¾ qts. of salt water until tender, which requires ¼ hour. Take them out, skin them well and cut them into very small pieces. Boil down the bouillon of it to 1½ cups.
The Gravy: Heat the butter and stir in the flour and stew but do not brown it, then add the bouillon, cream, wine, lemon juice and juice of the champignons, salt and pepper and cook until it thickens.
The champignons and truffles are chopped fine and put into the gravy with the sweetbreads. Heat and fill into shells or other small molds, sprinkle with a little Parmesan cheese, a few roll crumbs and a little piece of butter and bake in oven light brown, which requires 10 minutes. This makes a fine side dish.
No. 29—PUFF PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT.
Quantity for 6 Persons.
½ lb. fresh and very cold butter
½ lb. good flour
1 white of egg
¼ pt. of cold water
1 tbsp. of strong brandy
This makes 6 small patties
The Filling.
¾ lbs. of sweetbreads
¼ pt. of champignons
3 truffles
⅓ wine glass of white wine
Juice of ¼ lemon
1½ tbsps. of flour
1 cup bouillon
½ cup of cream
¼ tsp. of meat extract
Salt and 1 pinch of pepper
1½ tbsps. of butter
The Paste.
Preparation: The flour is made into a smooth paste with water, ½ of the egg and brandy, then rolled out. The butter, which must be very hard, is placed on the paste in a chunk, the paste folded around it and then rolled out again. The board and rolling pin must be well covered with flour. This is repeated 4 or 5 times. The last time roll out the paste ¼ inch thick, cut out with a tumbler or cake cutter, then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg. Set the strips one on top of another until the edge is 1½ inch high, put a small mold in the opening. With a smaller tumbler, cut out the covers. Bake them both light brown or yellow. After cooling off, carefully remove the small mold, fill the patties with the ragout, cover with the baked covers and bake the patties 10 minutes in medium hot oven. Serve at once.
The filling is made like the one in No. 28. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips.
No. 30—CROQUETTES OF SWEETBREADS.
Quantity for 4 Persons.
1 lb. of sweetbreads
½ pt. can champignons
1½ tbsps. of lemon juice
2 yolks of eggs
2 tbsps. of white wine
Salt, pepper
1 egg
Roll crumbs for breading
2 tbsps. of butter
3 tbsps. of flour
1 cup bouillon
¼ cup champignon juice
¼ cup of cream
Good lard for baking
Preparation: The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes.
The Gravy: Heat the butter and stir in the flour, add 1 cup of bouillon, white wine, lemon juice, cream, champignon juice, salt and pepper, then boil. It must be savory and thick.
The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them as a side dish, take only half the quantity given.
Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31.
No. 31—CROQUETTES FROM VEAL REMNANTS.
Quantity for 6 Persons.
1 lb. of veal
Salt, pepper
1½ tbsps. of lemon juice
2 yolks of eggs
2 tbsps. of butter or drippings
3 tbsps. of flour
1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract
½ cup of cream
1 egg and roll crumbs for breading
Good lard for baking
Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes.
No. 32—MEAT BALLS FROM VEAL REMNANTS.
Quantity for 6 Persons.
1½ lbs. of veal
2 eggs
1½ tbsp. of butter
1 tbsp. of lemon juice
1 pinch of nutmeg
1 tsp. of capers
Salt, pepper
Roll crumbs for breading
Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter.
For the gravy put ½ tablespoonful of flour into the butter or drippings, steep and add ¾ cup of water or bouillon or left over gravy. Strain and pour over the meat balls and serve. They are also good served cold.
No. 33—VEAL HASH FROM REMNANTS.
Quantity for 6 Persons.
1 lb. of veal
1 tsp. of chopped onions
Salt, pepper
1½ tbsps. of butter
½ tbsp. of flour
½ cup of cream
Some water if necessary
2 tbsps. of white wine
Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish.
No. 34—LIVER DUMPLINGS.
Quantity for 6 Persons.
1¼ lbs. of calf liver
¼ lb. of bacon
3 rolls
⅛ lb. of butter, good measure
4 eggs
Salt, pepper
1 pinch of nutmeg
½ onion
3 qts. of salt water or broth for cooking
2 cups of flour
Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter.
Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium-sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried.
Try one dumpling first and if it does not stay whole, add more flour.
Sauerkraut will go well with this dish.
No. 35—VEAL OR CALF’S LIVER WITH BREAKFAST BACON.
Quantity for 6 Persons.
2½ lbs. of calf’s liver
½ lb. of bacon
Salt
1 pinch of pepper
1 tbsp. of flour
1 onion
1 cup of water
Flour for dipping
1 oz. of butter
Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or butter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve.
