Recipes Galore Veal - # 01
* Veal Loaf *
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Ingredients: |
- 2 Lbs. Ground Veal
- 1/2 Lb. Ground Fresh Fat Pork
- 1/2 Cup Fine Dry Bread Crumbs
- 2 Tablespoons Evaporated Milk
- 1 Tablespoon Melted Butter
- 2 Tablespoons Finely Chopped Onion
- 2 Teaspoons Salt
- 4 Hard Boiled Eggs
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Method: |
- Combine meat thoroughly with other ingredients,
except eggs.
- Pack 3/4 of meat mixture into a buttered bread loaf pan.
- Make a trench through center and place the shelled eggs in it,
end to end; press rest of mixture over the eggs.
- Turn loaf out onto a buttered shallow baking pan,
brush surface with melted butter and bake in oven at
( 350 ° F ) about 1 1/2 hours or until done through.
- Serve either hot or cold
- Yield: 8 to 10 Servings.
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* Veal Patties *
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Ingredients: |
- 1 1/4 Lbs. Ground Veal
- 1 Teaspoon Salt
- Dash Pepper
- 1 Tablespoon Chopped Onion
- 1 Egg, Beaten
- 2 Tablespoons Margarine
- 1 Chicken Bouillon Cube
- 1 Cup Water
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Method: |
- Mix veal with seasonings, onion and beaten egg.
- Shape into patties 3/4 to 1 inch thick and brown well in
margarine in a heavy skillet.
- Dissolve bouillon cube in 1 cup hot water.
- Pour bouillon around patties in skillet, cover and cook at
simmering temperature 45 to 60 minutes or until well done.
- Yield: 5 Servings.
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* Veal Roast *
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Method: |
- Low temperature cooking is as important in Roasting Veal
as in cooking all other kinds of meat.
- To roast a Veal Rump Roast or any other Veal Roast,
sprinkle the meat well with Salt and Pepper.
- Place on a rack in an open pan, preferably one just a little
larger than the Roast.
- Insert a meat thermometer in the thickest muscle of the meat,
being careful that it does not touch bones or fat.
- ( To eliminate danger of breakage, be sure to make a hole in
the meat with a skewer before inserting the thermometer )
- Lay strips of Fresh Pork Fat over the top of the Meat and
Roast in oven at ( 325 ° F ) until Meat Thermometer
Registers 180 ° F.
- This will take about 35 to 40 minutes per pound.
- No basting of the Meat is necessary.
- No Water need be added, for at this low temperature the
drippings will not scorch. |
* Breaded Veal Chops *
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Ingredients: |
- 5 Veal Chops, About 2 Lbs.
- 1 Egg, Beaten
- 1/4 Cup Milk
- Fine Dry Bread Crumbs
- Salt And Pepper
- 1/4 Cup Margarine
- 1/4 Cup Boiling Water
- 2 Tablespoons Chopped Onion
- 2 Tablespoons Chopped Green Pepper,
If Desired |
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Method: |
- Wipe Chops with damp cloth.
- Dip first in beaten Egg mixed with the Milk,
then in Bread Crumbs mixed with Salt and Pepper
( 3/4 Teaspoon Salt to a pound of Meat )
- Brown Chops both sides in hot Margarine in a heavy
frying pan.
- Add Water, Onion, and Green Pepper if desired.
- Cover tightly and cook very slowly for 1 hour,
adding Water if needed.
- Uncover the last 10 minutes of cooking.
- Makes 5 Servings.
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* Stuffed Veal Rolls *
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Ingredients: |
- 1 1/2 Lbs. Boneless Veal,
Sliced Thin
- 1 Cup Diced Celery
- 2 Tablespoons Chopped Onion
- 1/4 Cup Butter Or
Margarine
- 3 Cups Crumbs
From 3 Or 4 Day Old Bread, Packed
- 1 Chicken Bouillon Cube
- 1 Cup Water
- 1/2 Teaspoon Salt
- Dash Pepper
- 1/4 Cup Flour
- 1 Teaspoon Salt
- 1/8 Teaspoon Pepper
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Method: |
- Wipe Veal with damp cloth and cut into 5 pieces and
pound well.
- Saute celery and onion in tablespoons of the butter,
add bread crumbs and toss until coated with the butter,
then cool.
- Dissolve bouillon cube in water and add 3/4 cup of it to Stuffing,
then add seasonings and mix well.
- Place a portion of Stuffing on each piece of Veal.
- Roll up and fasten securely with tooth picks.
- Now coat rolls in the flour mixed with Salt and Pepper.
- Brown rolls in rest of Butter, heated in Skillet.
- Add remaining Bouillon and 1/4 Cup Water.
- Cover and simmer gently until Meat is tender, about 1 hour.
- Gravy may be thickened if desired.
- Yield: 5 Servings.
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Variation # 1: |
- Prepare Veal Cutlets as in
[
Stuffed Veal Rolls ]
but instead of the Stuffing, place a Scraped Carrot and
Small Peeled Onion on each pice of Veal.
- Roll up, fasten with tooth picks and brown rolls in hot skillet
with 2 Tablespoons Butter.
- Add 1 Cup Tomato Juice, cover and simmer until Meat and
Vegetables are tender.
- Makes 5 Servings.
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Variation # 2: |
- Use 1/2 Cup Evaporated Milk and 1/2 Cup Water in place
of Tomato Juice in
[
Variation # 1 ]
- Bake in slow oven at ( 300 ° F ) about 1 1/2 hours.
- Makes 5 Servings.
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* Veal And Spaquetti *
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Ingredients: |
- 1 1/2 Lbs. Boneless Veal
- Water To Cover
- 1 1/2 Teaspoons Salt
- Leaves From 4 Branches Celery
- 8 Oz. Pkg. Spaguetti
- Dash Pepper
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Method: |
- Wipe Veal with damp cloth; cut into 1 inch dice.
- Place in a saucepan with Water to cover;
add Salt and Celery Leaves, cover and simmer about
1 hour or until Veal is tender.
- Add enough Boiling Water to make 4 Cups Liquid,
add Broken Spaguetti and Pepper, cover and cook
15 to 20 minutes or until Spaguetti is tender.
- Thicken liquid with Flour - Water Paste, if desired.
- Remove Celery.
- Serve hot.
- Yield: 5 Servings.
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