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Classic
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page 179
often; bake two hours and slice when cold.--Mrs. General Mitchell, Columbus.
VEAL LOAF.
Chop fine a leg or loin of veal, roll one dozen crackers, put half of them in
the veal with two eggs, pepper, salt, and butter size of an egg; mix all
together and make into a solid form; then take the crackers that are left and
spread smoothly over the outside; bake three-quarters of an hour, and eat
cold.--Gov. Tilden, N. Y.
PRESSED VEAL.
To three pounds veal take one pound salt pork; remove all lean parts and the
rind from pork, and chop both veal and pork together very fine, season with
pepper, and a tea-spoon of chopped onion or summer savory; press firmly into a
deep baking-dish, and bake two hours; serve cold.--Mrs. Harvey C. Young,
Indianapolis.
ROAST LOIN OF VEAL.
Wash and rub thoroughly with salt and pepper, leaving in the kidney, around
which put plenty of salt; roll up, let stand two hours; in the meantime make
dressing of bread-crumbs, salt, pepper, and chopped parsley or thyme moistened
with a little hot water and butter--some prefer chopped salt pork--also add an
egg. Unroll the veal, put the dressing well around the kidney, fold, and secure
well with several yards white cotton twine, covering the meat in all directions;
place in the dripping-pan with the thick side down, put to bake in a rather hot
oven, graduating it to moderate heat afterward; in half an hour add a little hot
water to the pan, baste often; in an other half hour turn over the roast, and
when nearly done, dredge lightly with flour, and baste with melted butter.
Before serving, carefully remove the twine. A four-pound roast thus prepared
will bake thoroughly tender in about two hours.
To make the gravy, skim off fat if there is too much in the drippings, dredge
some flour in the pan, stir until it browns, add some hot water if necessary,
boil a few moments and serve in gravy boat. This roast is very nice to slice
down cold for Sunday dinners. Serve with green pease and lemon jelly.--Mrs. W.
G. Hillock.
STEWED KIDNEY.
Boil kidneys the night before till very tender, turn meat and gravy into a dish
and cover over. In the morning, boil for a few
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