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. |
|
|
