OCR Text |
Show Our I'ooklnn; m lio.il, Fortunately ual Is most plentiful nt lust tho season of tho year when our appetites need coaxing, and now waya of serving are aure to be welcome Veal Bcallop Two cups of rooked veal chopped Very fine and teasonod with salt and pepper Fry two tea-spoonful" tea-spoonful" of minced onions In two ta-bleipoonfuls ta-bleipoonfuls ot butter until yellow; add two cupfula of strained tomato, salt, pepper and a tenipoonful of sugar; su-gar; when It bolls add one-halt a cupful cup-ful of stale bread crumba nnd stir smooth Fill a buttered baking dish with alternate layers of veal and tomato; to-mato; sprinkle buttered crumbs over the top and bake twenty minutes, Margaret Saunders Veal Hagout Cut three pounds of lean raw veal Into Inch square pieces; roll In flour and fry to a light brown In butter; add a quart ot boiling water, one peeled and sliced o.iIod, one carrot diced, one toaspoonful of salt, a dash ot cayenne, and threo cloves; cover closely and almmor one hour. Turn from the kettle, strain tho liquor and return this and tho veal to tho kottle; add moro water and salt It necessary, I and when It bolls enough peeled pota- ! toea for, dinner and finish cooking. Serve In a warm dish with potatoes around the veal, and with tho liquor thickened for a sauce. I Veal Tot Iloast Itcmove the bone from a fillet ot veal and fill tho cavity with a forcemeat made of a little minced salt pork, and itale bread I crumbs, seasoned with salt, pepper and a little tbymo or summer savory, and fasten securely with skewers or cord. Put aonia thin slices ot salt pork over I the fire In a Scutch bowl or frying pan and when tho fat flows freely brown the veal nicely on both sides; then cover with boiling water and nlrnmer ! until tender, removing the cover halt I -i' r hnfnm ' la iImim""" a li hot' platter with stewed green peai around It.and accompanied by a brown sauce made with tbo boiling liquor. Parsley (minced) Is a delicious flavor for both tho stuffing arid sauce. |