Bohemian-American Cook Book/Veal
Veal.—Telecí maso.
182. VIENNA SCHNITZEL.
Vídeňské řízky.
For this use veal steak, medium thick. Cut into medium sized pieces, pound each well, dust with salt and flour, dip in a beaten egg, then in bread crumbs and fry golden brown in butter or lard. Arrange on a platter and garnish with sliced lemon. You may omit the egg and bread crumbs and you may use half butter and half lard.
183. BREADED VEAL CUTLETS.
Telecí kotletky.
Trim veal cutlets from the ribs, scraping off the end of the bone about an inch in length. Pound, dust with salt, pepper and flour, dip in a beaten egg, then in bread crumbs and fry golden brown in hot fat. These are good served with tomato sauce.
184. VEAL CUTLETS, PRAGUE STYLE.
Pražské kotletky.
Use a pound of veal from the ribs, take out the bones, trim off the skin etc. and mince fine with a fourth of a pound of beef marrow, one small onion, a little green parsley and grated lemon rind, add salt and mix together well. Form small cutlets of this, dip in a beaten egg, then in bread crumbs, and attach to each a well scraped rib, then fry in butter or lard. Arrange on a platter, sprinkle with lemon juice, garnish with fried potatoes or vegetables and serve.
185. STEWED CUTLETS.
Dušené telecí řízky.
Cut veal steak into medium sized pieces, dust with salt and interlard with bacon. Place in a saucepan a piece of fresh butter, half a carrot sliced, one onion sliced, add beef soup and stew the veal in this quickly, until browned on both sides. If the liquor evaporates, add soup from time to time. Place in another saucepan a piece of butter, about four tablespoons of small onions, a little water and stew until tender. In another saucepan blend a tablespoon of butter with a tablespoon of flour, add a cup of cream and let it bubble a while. When the meat is done, arrange on a dish, pour the sauce over it, garnish with the stewed onions and serve.
186. CUTLETS WITH MUSHROOMS.
Telecí řízky se žampiony.
Cut veal steak into medium sized pieces, pound and dust with salt. In a saucepan place four or five slices of bacon, put the meat on them, put sliced onion on the meat, sprinkle with minced parsley, grated lemon rind and melted butter, cover and stew until tender, adding from time to time a little wine and beef soup. Clean thoroughly fresh mushrooms and slice thin. There should be a plateful of them. Heat three tablespoons of butter in a saucepan, add the mushrooms, sprinkle with the juice of one lemon, a small onion minced fine, salt, and stew until tender. Place the meat in a dish, pour over it the stewed mushrooms and serve.
187. STUFFED VEAL BRISKET.
Telecí hrudí nadívané.
Ask the butcher to make an opening in the brisket, or you may do so yourself with a sharp knife. Make a dressing as follows: cream two tablespoons of butter, add two eggs, salt, one onion minced fine, half a cup of milk, minced parsley, grated lemon rind, a pinch of mace and pepper, and enough grated bread crumbs to form a rather thin batter. Mix thoroughly and stuff into the opening, sewing it up with white thread. Salt and pepper the meat all over, place in the pan with the ribs on top, dot bits of butter over it, add a little hot water and roast, basting frequently. It is well to dust all roast veal with grated bread crumbs, adding them after it has been roasting about an hour, as veal gets too dry in the oven and the bread crumbs prevent this.
188. ROAST FILLET OF VEAL.
Ledvinková pečeně.
Wash three or four pounds of veal from the loin with the kidney, dust with salt and pepper, place in a pan, dot with bits of butter, add a little hot water and roast in the oven. When browned on one side, turn. While the meat is roasting, rub butter over the top four or five times. About half an hour before it is done, sprinkle bread crumbs over the top. If the liquor evaporates, add hot water, and baste frequently, so the bread crumbs will adhere to the meat.
189. ROAST PICKLED FILLET OF VEAL.
Naložená ledvinková pečeně.
In a saucepan place one sliced onion, a few whole peppers, allspice, cloves, a cup of water, a cup of vinegar, boil half an hour and cool. Wash a piece of veal from the loin with the kidney, place in a crock, pour the liquor on it and allow the meat to stand thus three or four days, turning it each day. On the third or fourth day take it out, interlard with bacon, and dust with salt. Place in a baking pan with sliced onion, carrot, celery root, parsley root, a cup of the liquor in which it has been pickled, and roast. When done, cut in slices and arrange in a heated dish. Beat three yolks with a little beef soup, add to the liquor in the pan and when the sauce begins to bubble, pour over the meat. It is well to baste this roast with wine or cream. Veal roast from the leg may be prepared in this manner also.
190. STEWED LEG OF VEAL.
Dušená telecí kýla.
Interlard a leg of veal with bacon, which has been dusted with ground allspice, pepper, cloves, mace, finely minced onion and parsley, then dust the meat with salt and place in a kettle. Add onion, carrots, lemon, orange rind, each sliced, a cup of good white wine, a little cognac, several tablespoons of beef soup, a teaspoon of sugar and spices to taste. Cover well and stew over an even fire. When done, serve with the strained liqour poured over it.
191. ROAST LEG OF VEAL.
Pečená telecí kýta..
Clean and trim a nice leg of veal, dry with a napkin, dust with salt and pepper. Place in a baking pan, stick four cloves into the meat, add half an onion sliced, one small bay leaf, a little water, half a cup of butter and roast two hours in the oven. Then turn it, sprinkle grated bread crumbs over the top, dot with bits of butter and roast to a golden brown, basting frequently. Serve with the strained liquor poured over it.
192. LEG OF VEAL WITH ANCHOVIES.
Telecí kýta se sardelemi.
Trim a leg of veal, cutting away the skin and pound well. Clean and bone four anchovies, cut them into thin strips, also cut into strips two cloves of garlic. With a thin sharply pointed knife gash the meat and stuff each gash with the anchovies and garlic, cover the meat with a napkin and allow it to stand thus half an hour. Then proceed as in the foregoing recipe, except that you may use anchovy paste instead of ordinary butter. Half an hour before serving add half a cup of good cream. Serve with the sauce.
193. LEG OF VEAL WITH WINE GRAVY.
Telecí kýta s vinnou omáčkou.
Trim off the fat, skin etc. from a five or six pound leg of veal. Interlard with strips of bacon, dust with salt. Place in the baking pan two sliced onions, one sliced carrot, one sliced celery root, one sliced parsley root, a piece of butter, and place the meat in this. Dot pieces of butter over the top, add two cups of hot water and roast in the oven. When half done, add a cup of white sour wine, When ready to serve, melt half a tablespoon of || butter with a teaspoon of flour and then add half a cup of sour cream. Turn the leg with the side up that will be on top when on the table, pour the sauce (butter, flour and cream) over it, a little at the time, and continue until all is used up. That is, sprinkle a little over the meat and when it has been absorbed, repeat etc. When it is well done, rub butter over it and allow it to brown. Strain the liquor, add half a cup of wine, a piece er of lemon rind and let it simmer together. Mix half a cup of cream with one teaspoon of flour until smooth, add it to the boiling liquor, stirring constantly. Salt to taste and serve with the meat.
194. VEAL WITH CREAM GRAVY.
Telecí maso se smetanovou omáčkou.
Cut two pounds of veal into dice an inch and a half square and dust with salt. Place a piece of butter and one large minced onion in a saucepan, add the meat, and let it bake brown. Mix together until smooth two tablespoons of vinegar, a teaspoon of flour, a pint of sour cream and a pinch of pepper, add a slice of lemon and let it come to the boiling point. When it bubbles, strain and pour it over the meat and serve same with fried potatoes.
195. VEAL WITH PAPRIKA.
Telecí maso s paprikou.
Wash two pounds of veal and cut into medium sized pieces. Place in a saucepan three tablespoons of butter and two finely minced onions. When it bubbles, add the meat, salt, cover and stew until tender, then add several tablespoons of beef soup, dust with flour, add a pinch of paprika and stew a while longer. Then add a cup of sour cream and when it bubbles, take out the meat, pour over it the strained gravy and serve.
196. VEAL WITH LEMON GRAVY.
Telecí maso s citronovou omáčkou..
Slice veal from the shoulder into medium sized pieces, place in a saucepan, pour beef soup over it and stew half an hour. Then blend a tablespoon of butter with two tablespoons of flour, thin this with the liquor in which the meat has stewed and put the meat back into the gravy. Add the juice of half a lemon, a bit of grated lemon rind and a pinch of mace. Stew the meat in this until tender and serve.
197. VEAL WITH CARAWAY SEED.
Telecí maso s kmínem.
Cut two pounds of veal into small pieces, place in a saucepan, add two heaping tablespoons of butter, a little salt, caraway seed, water, and stew rapidly. When tender, dust with flour, add a little boiling water, when it bubbles a moment or two, serve.
198. VEAL WITH TOMATOES.
Telecí maso s rajskými jablky.
Place in a saucepan one sliced onion, two tablespoons of butter, eight tomatoes, and allow this to stew. When done, dust with three tablespoons of flour, stir, add two cups of beef soup and two or three tablespoons of vinegar, a wineglass of wine, a pinch of grated lemon rind, half a teaspoon of sugar, salt to taste, and simmer half an hour, then strain. Cut a pound and a half of veal steak into medium sized pieces, put them into the sauce, which has been strained, and stew three quarters of an hour.
199. VEAL WITH CAULIFLOWER.
Telecí maso s karfiolem.
Cut two pounds of veal steak or shoulder into pieces and stew half an hour. Clean and take apart one large or two small heads of cauliflower and stew in beef soup. Blend butter and flour, thin this with soup in which you have stewed the cauliflower, add salt, and let this sauce simmer a while, then add a pinch of mace, put the meat into the sauce, place the cauliflower on the meat, allow all to simmer together a while longer and serve.
200. VEAL WITH WINE GRAVY.
Telecí maso s vínem.
Cut two pounds of veal brisket into small pieces and stew in beef soup. When the liquor ceases to foam, add a wineglass of white wine, a few cloves, a pinch of pepper, two or three slices of lemon (without the rind) and stew half an hour. Then strain the liquor, thicken with flour and butter blended together. Place the meat in the sauce and stew a while longer, then add two beaten yolks and serve.
201. FRICANDEAU OF VEAL.
Telecí frikando.
Pound two pounds of veal steak, trim off the skin and interlard with bacon. Place in a saucepan a slice of bacon and a slice of ham, both minced, a finely minced onion, parsley and celery, add the meat and stew it in this, adding a little beef soup from time to time. When the meat is tender, place in a dish, pour over it the strained sauce and garnish with lemon cut in quarters.
202. STUFFED VEAL ROLLS.
Telecí závitky.
Mince fine a slice of ham or any roasted meat, a piece of bacon, minced onion or chives, and fry all together in butter. Add minced, stewed or canned mushrooms, a dash of pepper, two eggs, mix together and thin with beef soup. Take veal steak sliced thin, pound with the back of a knife, dust with salt and pepper, spread over it the foregoing mixture, roll and fasten around with white thread. Place in a skillet, add minced onion and bacon, cover and stew slowly about an hour, adding a little soup from time to time. Make a sauce of the liquor and the remainder of the mixture. When the rolls are done, take off the thread, arrange on a dish, pour the strained sauce over them and garnish with sliced lemon. You may add wine to the sauce, if you wish. The rolls may be spread with ordinary stuffing.
203. HASH OF CALF’S HEAD.
Telecí hlava sekaná.
Boil a thoroughly cleaned calf’s head in salted water. When done, take out, the bones and cut the meat into dice. Mince fine a piece of veal and a piece of veal suet from the kidney, add a minced onion, a pinch of grated lemon rind, two slices of bread soaked in milk and squeezed dry, mix together well and rub to a paste, then add three scrambled eggs, four anchovies rubbed to a paste with butter, six yolks, six tablespoons of cream, salt and mix. Grease a baking dish, put in it half of the mixture, then a layer of the diced meat, sprinkle with lemon sauce, then another layer of the mixture, sprinkle the top with melted butter and bread crumbs and bake in a slow oven.
204. VEAL CROQUETTES.
Telecí karbanátky.
Mince fine two pounds of veal steak. Cream two heaping tablespoons of butter or two tablespoons of marrow, add two eggs, cream together, and add this to the meat. Add four slices of bread, grated, the rind of half a lemon, salt, pepper, a pinch of mace and mix thoroughly. Form meat cakes, dip in bread crumbs and fry brown in butter. Serve with lemon cut in quarters.
205. VEAL LOAF.
Telecí sekanina.
Mince fine two pounds of veal steak. Cream two salt pork (or use a fourth of a pound of butter instead of salt pork). Add three eggs, one minced onion fried in butter, two slices of bread soaked in milk, two tablespoons of cream, one clove of garlic mashed to a paste, a dash of grated lemon rind, salt and pepper. Work all together thoroughly several minutes, then form a loaf, place in a greased pan, dot butter over the top, add two tablespons of water and bake about two hours, basting often.
206. VEAL HASH.
Sekané telecí.
Mince fine about two cups of left-over veal. Blend two tablespoons of butter with one of flour and a teaspoon of minced onion until a light brown color, add a little minced parsley, thin with beef soup; if you have any liquor left from the roast, add that, and simmer all about ten minutes. Then add the minced meat, a little salt, minced or grated lemon rind, cover and allow this to stand on the stove, but it must not boil or simmer. Sprinkle lemon juice over it and serve.
207. SWEETBREADS WITH BROWN GRAVY.
Brzlíky s hnědou omáčkou.
Wash four veal sweetbreads and parboil in salted water, then throw them in cold water, trim out the undesirable portions and slice thin. Mince green parsley, six green onions, a few mushrooms and stew all together half an hour. Melt a piece of butter in a saucepan, arrange the sliced sweetbreads in it, dust them with salt, and fry on both sides. Add the minced mixture, two cups of brown gravy, soup or hot water, and stew fifteen minutes. Before serving, take out the sweetbreads, skim the fat off the gravy, add the juice of a lemon, salt if necessary, and serve. Brown gravy for this is prepared thus: slice an onion, a carrot, a parsley root and fry a few moments in three tablespoons of hot butter, add half a wineglass of white wine, salt and pepper. Simmer a while and strain.
208. FRIED SWEETBREADS.
Smažené telecí brzlíky.
Wash veal sweetbreads, soak them fifteen minutes in tepid water, to whiten them. Then place them in boiling salted water, boil five minutes, drain and pour cold water over them. Trim out the undesirable parts, slice thin and dust with salt. Beat two eggs with a tablespoon of melted butter, dip the sweetbreads in it and then in bread crumbs. Fry in good butter until light brown, arrange on a dish, sprinkle with lemon juice and serve.
209. FRICASEED SWEETBREADS.
Zadělávané brzlíky.
Boil several sweetbreads in salted water five minutes, then cool in cold water, trim and quarter. Put in a saucepan a tablespoon of butter, a grated onion, a pinch each of minced parsley, and finely minced lemon rind, salt, and stew several minutes. In the meantime, blend butter and flour a light brown, thin with beef soup and simmer until smooth. Add a little lemon juice to the sauce, put the sweetbreads in it, simmer all together about ten minutes and serve.
210. SWEETBREADS WITH MUSHROOMS.
Brzlíky s houbami.
Soak sweetbreads in salted tepid water one hour, then put them on the stove and boil two minutes, then throw them into cold water. Trim and interlard with bacon. Blend butter and flour until a light brown, thin with beef or chicken soup. When smooth, add a wine-glass of wine, put the sweetbreads in the sauce and stew. When about done, add mushrooms that have been stewed in wine, and when all has simmered together two or three minutes, arrange the sweetbreads in a dish, pour the gravy over them and garnish with the mushrooms.
211. CALF’S LIVER AND BACON.
Telecí játra se špekem.
Fry six or eight slices of bacon. When done, arrange on a warm plate and keep in a warm place. Fry sliced liver in the bacon fat, having dusted it with pepper, flour and caraway seed, adding salt when done. Serve with the bacon.
212. CALF’S LIVER WITH CREAM.
Telecí játra s kyselou omáčkou.
Wash the liver, trim off the skin and interlard with strips of bacon rolled in pepper. Place fresh lard in a saucepan, add sliced onion, sliced carrots, leek, celery and parsley roots, a bay leaf and a pinch of thyme. Add the liver to this and bake in the oven until a light brown, then add half a wineglass of vinegar, a cup of sour cream, two tablespoons of bread crumbs, and allow the liver to stew slowly, basting frequently. Add salt before serving. Never salt liver or kidneys until serving, as it makes them tough. Skim the fat from the gravy, strain and serve with the liver.
213. STEWED CALF’S LIVER.
Dušená telecí játra.
Wash the liver, trim off all the skin, and slice thin. Fry one minced onion in butter, add the sliced liver, dust with pepper and stew, turning the liver frequently. It must be done just right; if overdone, it will be tough. Before serving, add salt and if you like, a dash of grated lemon rind.
214. LIVER DUMPLINGS.
Jaterní knedlíky.
Cream four tablespoons of butter, add six eggs, three cloves of garlic mashed to a paste with salt, the grated rind of half a lemon, a pinch of ground allspice, white pepper, marjoram, salt, and mix all together well. Grate two pounds of fresh liver, add to the foregoing, then add enough grated bread or rolled crackers to form into balls, remembering that you must allow room for the bread crumbs to swell. Let this stand half an hour, then form balls the size of an egg or a small apple, and boil half an hour in salted water. When done, cut in halves, sprinkle with grated bread crumbs, melted butter and serve.
215. VEAL KIDNEYS WITH SOUR GRAVY.
Telecí ledvinky na kyselo.
Veal kidneys are prepared the same as liver with cream (No. 212). The kidneys are sliced thin.
216. STEWED VEAL KIDNEYS.
Dušené telecí ledvinky.
These are prepared the same as stewed liver (No. 213).
217. BAKED VEAL PLUCK.
Pečené telecí osrdí.
Boil the pluck (lungs and heart) in salted water, then slice, take out all the veins, fat, etc., and mince fine. Cream three tablespoons of butter or lard, add three eggs, a pinch each of grated lemon rind, marjoram, pepper, a clove of garlic mashed to a paste, the minced pluck, two slices of bread soaked in milk and squeezed dry, a slice of bread grated, and mix all together well. Grease a baking dish, dust with bread crumbs and bake the mixture in it an hour. Serve with anchovy of caper sauce.
218. STEWED VEAL PLUCK.
Zadělávané telecí hrudí.
Wash thoroughly and boil a veal pluck until tender, cool and cut into fine strips. Blend two tablespoons of butter with one heaping tablespoon of flour, add a minced onion and fry until light brown, then add minced parsley, thin with beef soup, to this add the pluck, a little grated lemon rind, a tablespoon of browned sugar, vinegar to taste, and simmer half an hour. Before serving, add salt and the juice of half a lemon.
219. BAKED VEAL HASLET.
Pečené telecí okruží.
Wash and boil the haslet, mince fine, add a piece of butter or lard, four slices of bread grated, three eggs, a bit of minced parsley, chives or leek, a dash of mace, pepper, grated lemon rind and mix thoroughly. Grease a baking dish, dust with bread crumbs and bake in the oven.
220. CALVES’ BRAINS WITH EGGS.
Telecí mozek s vejci.
Soak two brains half an hour in tepid water, then trim away all the membranes and wash in cold water. Stew one minced onion in one and a half tablespoons of butter, add the brains which you have salted and seasoned with a dash of mace, and when nearly done, add four eggs and scramble.
221. FRIED CALVES’ BRAINS.
Smažený telecí mozek.
Soak calves’ brains half an hour in tepid water, then trim off all membranes and place in cold water. Dry in a napkin, cut each in half, dust with salt, pepper and flour, dip in a beaten egg, then in bread crumbs, fry golden brown in butter and serve with lemon cut in quarters.
222. CALVES’ BRAINS TOAST.
Pavézky z mozku.
Clean the brains, parboil, mince fine, add salt and pepper, a pinch each of minced chives, minced parsley, grated lemon rind and mix together. Prepare very thin slices of stale bread, spread each with the mixture and put another slice on top, dip in beaten eggs, then in bread crumbs and fry golden brown in butter.
223. CALF’s tongue.
Telecí jazyk.
This is prepared the same as beef tongue.
224. FRIED TONGUE CUTLETS.
Jazykové řízky.
Cut boiled tongue in slices about half an inch thick. Beat one or two eggs with a tablespoon of water, add a dash of nutmeg, salt and a few drops of lemon juice. Dip the slices in bread crumbs and then in the eggs and fry on both sides in butter.
225. FRIED CALF’S FEET.
Smažené telecí nožičky.
Boil the feet until tender, dry, cut cach in four pieces, take out the larger bones, salt, dip in flour, then in a beaten egg, then in bread crumbs or rolled crackers and fry a golden brown in butter.