The Art of German Cooking and Baking/Veal
CHAPTER 3.
VEAL.
- 1. Leg.
- 2–3. Kidney roast and small chops.
- 4. Shoulder.
- 5. Neck.
- 6. Breast.
- 7. Head.
- 8. Shank Leg.
- 9. Four Legs.
Appearance of Good Veal.
It must be of a white color, a fine firm grain and have plenty of fat.
Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten.
Best Pieces for Roast.
(Leg or Loin.)
The leg with the fricandeau, the fillet, loin and kidney roast.
Small Pieces for Frying.
The chump end of loin for chops, veal-cutlets from rib-piece, fillet.
Pieces for Pot Roast.
The breast, neck, shoulder.
Pieces for Boiling.
The thick rib-piece, neck.
Pieces for Bouillon.
The calves' feet, calf-bones, calf-tail, also lean meat.
Parts for Fricassee.
Lungs, brain, sweetbreads, breast piece.
Quantity for 8–10 Persons.
- 6–8 lbs. leg of veal
- ⅛ lb. of bacon
- ⅛ lb. of butter
- ½ cup sweet or sour cream
- Salt, pepper
- 1½ cups of water
- 2 tbsps. of flour
Preparation: The meat is pounded, boiling water poured over, i. e., scalded, which makes the meat white; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About ½ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin.
Remarks: If the roast has much stock, pour some off before adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways.
Quantity for 6 Persons.
- 1½ lbs. of veal roast
- ⅛ lb. of butter
- ⅛ lb. of sardines
- 1 tbsp. of capers
- Some salt
- Juice of ½ lemon
- Left-over gravy
- For the gravy, 1 tsp. of flour
Preparation: Put the roast into an earthen dish, heat the gravy, pour it over the roast, cover up the dish, place it into a covered pot with boiling water, let it boil slowly for one hour and baste the roast several times.
The gravy is usually thin, therefore add the flour and serve with the roast ; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for ¾ hours. The meat is served in the mold, the gravy heated and served with it.
Quantity for 6 Persons.
- 1 lb. of veal roast
- Salt
- 1 pinch of pepper
- 4 big, raw potatoes, peeled and cut into thin slices
- ¼ onion
- Left-over gravy
Preparation: The meat is cut into small pieces, placed in 8 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion.
The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.
If you have no left-over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.
Quantity for 6 Persons.
- 1½ lbs. of veal roast
- ½ pt. brown gravy
- 1½ tsps. sugar
- 1¼ tbsps. vinegar, (preferably wine vinegar)
- 1 tbsp. butter
- 2 gherkins or
- 4 sweet-sour pickles
- 1½ tbsps. of small pearl onions; pickled ones preferred
Preparation: If you have no left-over gravy then make a false gravy by directions given in No. 3. Add sugar and vinegar according to taste, cut pickles into small pieces and put into tihe gravy with the onions. Cut the meat into pieces and put it into the hot gravy; it must not boil, otherwise the meat will be tough; put another piece of butter on top and serve.
Quantity for 6 Persons.
- ½ lb. veal roast
- 1½ tbsps. of butter
- 2 tbsps. of flour
- Salt, pinch of pepper
- 3 tbsps. of white wine
- Juice of ½ lemon
- ½ cup of cream
- 1 cup of bouillon or water and
- ¼ tsp. meat extract
- ½ tbsp. of Parmesan cheese, grated
- 1 tbsp. of rolls, grated
Preparation: The butter is melted and flour stirred in. Stew it and add water or bouillon (if you take water, use ¼ teaspoonful of meat extract), cream, white wine, salt, pepper, lemon juice. The gravy must boil. Taste it to make sure that it may not be either too salty, too sweet, or too sour.
Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once.
Quantity for 6 Persons.
- 1 lb. veal roast
- ⅛ part of an onion chopped fine
- 3 tsps. of parsley, chopped fine
- ⅛ lb. of butter, good measure
- 3 eggs
- Salt
- 1 pinch of pepper
- ¼ cup of sweet cream
- 1 roll, grated
- ½ pt. of tomato or sardine gravy
- 1 tsp. of Parmesan cheese
Preparation: The veal roast is chopped fine. Three-fourths of the butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The chopped onion is cooked in butter for a little while and then stirred in.
The white of egg is beaten stiff and also added to the mass. A tin pudding-mold is buttered and strewn with roll crumbs, the mixture put in, and the closed mold set in a steamer over boiling water and steamed for one hour.
Dump the pudding on a hot platter and pour over it tomato or sardine gravy.
Quantity for 6 Persons.
- 1 lb. veal roast
- 3 yolks of eggs
- 1 tbsp. of flour
- 2 tsps. of salt
- Some pepper
- 1 tsp. of mustard
- ¼ qt. of milk
- ½ tbsp. of butter
- 4 mustard pickles
- 2 tbsps. of pearl onions
- 3 tbsps. of wine vinegar
Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and butter are stirred to a gravy and brought to boil. It requires 10 minutes time till the gravy is thick and smooth. Veal roast and pickles are cut into thin slices. Meat, pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy, concluding with gravy over the top.
Three hard boiled eggs quartered and placed on or around the salad makes it look nice.
Quantity for 10 Persons.
- 6–7 lbs. of veal saddle
- Some salt
- 1 pinch of pepper
- ¼ lb. of bacon
- 1 cup of cream
- 2½ tbsps. of flour
- ¼ cup of butter, or good roast drippings
Preparation: The saddle of veal is well prepared by the butcher so it will lie flat in the pan. Skin and scald the veal and lard it with bacon, then sprinkle with salt and pepper and put into the pan. Heat the butter, pour it over the meat and set it into a medium hot oven. Pour a little water over once in a while so the butter does not get too brown; the roast must be basted every 10 minutes to make it juicy. It requires 1 or 1½ hours roasting to make it tender. One-quarter of an hour before done put in the flour and cream. The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales.
Remarks: The gravy may be prepared in various ways. Instead of cream take ¼ cup of Madeira or red wine and cut truffles into thin slices and put into the gravy.
Another way is to take cream' and champignons and lemon juice.
The left-over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon.
Quantity for 6 Persons.
- 3 lbs. of veal loin with the kidney
- Salt
- 1 pinch of pepper
- ⅛ lb. of butter or lard
- 1 tbsp. of flour
- ¼ cup of cream
- ½ cup of water
Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast ¼ hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing.
Quantity for 6 Persons.
- 3 lbs. frieandeau or cushion of veal
- 1 small piece of bacon for larding
- ⅛ lb. of butter
- ½ cup of cream
- 1 cup of water
- 1 tbsp. of flour
Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it just the same as directed in No. 9.
Quantity for 6 Persons.
- 3½ lbs. of breast of veal
- ⅛ lb. of butter for roasting
- Salt, 1 pinch of pepper
- ½ lb. of chopped beef or veal
- ½ lb. of chopped pork
- 1½ soaked rolls
- 1 tbsp. of butter
- ¼ tsp. of grated onion
- 2 eggs
- Salt, 1 pinch of pepper
- 2 tsps. of finely chopped parsley
- Juice of ¼ lemon
Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ¼ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the stuffed breast put in and roasted a little; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes.
Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve.
Quantity for 6 Persons.
- 5 lbs. of breast of veal
- Salt
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- ½ small onion
- 3 thin slices of lemon
- 3 tbsps. of flour
- ⅛ lb. of good butter, heaped
- 1 bottle of beer
Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin ; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon.
Quantity for 6–8 Persons.
- 1 calf's head with brain and tongue
- ½ lb. of beef
- ⅛ lb. of veal
- ¼ lb. of raw ham
- 6 pepper-corns
- 2 bay-leaves
- 1 piece of tarragon
- 1 piece of carrot
- 1 piece of celery
- 1 piece of kohlrabi
- ½ of tomato
- Salt
- ½ pt. red wine
- ⅛ lb. of butter
- 1 onion
- ⅛ lb. of flour
- 1 pinch of paprika
- ¼ pt. of Madeira
- Juice of ¼ lemon
- 1 tsp. of sugar
- 4 hard boiled eggs cut into ⅛ ths
- 1 piece of parsley root
Preparation: The calf's head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf's head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soupgreens, salt, pepper-corns, bay-leaf, tarragon and boil for 2 hours. The bouillon must be boiled down to 1½ or 2 qts.
When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added.
Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf's head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish.
Quantity for 6 Persons.
- 3 calves' tongues
- Salt
- 2 qts. of water
- 6 pepper-corns
- 1 bay-leaf
- 2 cloves
- 1 slice of lemon
- ¼ onion
- ½ cup of sour cream
- ⅛ lb. of butter
- 3 tbsps. of flour
- 2 tbsps. of lemon juice
- 2 tbsps. of capers
- ¼ tsp. of sugar
- 2 yolks of eggs
- Salt, 1 pinch of pepper
Preparation: The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices.
The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers.
The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter.
Quantity for 6 Persons.
- 3 calves' brains
- Some salt
- 1 pinch of pepper
- 1 egg
- ½ cup of grated rolls
- 1 qt. of water
Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small veins and skin removed, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow.
Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices.
Quantity for 6 Persons.
- 2½ lbs. breast of veal (brisket)
- 2 qts. of water
- ¼ onion
- 4 pepper-corns
- 2 cloves
- ½ bay-leaf
- Salt
- 3 tbsps. of butter
- 2 tbsps. of flour and bouillon
- 2 yolks of eggs
- 1 wineglassful of white wine
Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for ½ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to ¾ of a quart so it is very strong. It requires 1 hour to cook the meat done.
Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice.
Quantity for 6 Persons.
- 2¼ lbs. of veal
- 1 small onion
- 1 tbsp. of butter
- 1 pinch of pepper
- 1 tbsp. of flour
- 1 cup of water
- Salt
Preparation: The meat is cut into 1½ inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about 1½ hours. Gulash must not be too juicy.
(Chops).
Quantity for 6 Persons.
- 3 lbs. veal chops
- ⅛ lb. of butter
- Salt
- 1 pinch of pepper
- ½ cup of cream
- Juice of ¼ lemon
- ½ tbsp. of capers
- ½ tbsp. of meat extract if necessary
- 1 cup of water
Preparation: The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the ½ tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the ½ teaspoonful of meat extract.
Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Maderia.
Quantity for 6 Persons.
- 3 lbs. of veal cutlets
- 1 egg
- 1 tbsp. of milk
- Salt, pepper
- Roll crumbs, or cracker crumbs
- ⅛ lb. of butter
Preparation: The cutlets are pounded, shaped neatly and sprinkled witlh salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter.
The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve.
Quantity for 6–8 Persons.
- 3 lbs. of veal cutlets
- 1 lb. of sweetbreads
- ½ lb. of boiled calf's tongue
- 1 pt. can of champignons
- Salt, pepper
- ⅛ lb. of butter
- 1 tbsp. of Parmesan cheese
- 1 tbsp. of crab butter
- 1 small can of truffles
Preparation: The cutlets are pounded, salted and peppered and fried to a light brown on both sides in ⅛ lb. of butter.
The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes.
The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in Which the tongue and sweet^breads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for ¼ hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat.
Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over. The ragout is poured over them and the whole is baked in the oven for ¼ hour and when served in the casserole, it is a very fine dish.
Quantity for 6 Persons.
- 3 lbs. of veal cutlets
- Salt, pepper
- Some flour
- ⅛ lb. of butter
- 1–2 eggs
Preparation: The cutlets are chopped and cut off the rib-bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put ½ cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve.
Quantity for 6 Persons.
- 2¼ lbs. of veal
- Salt, pepper
- ½ tbsp. of flour
- 1 or 2 whites of egg
- 1 tbsp. of milk
- 1 cup of roll or cracker crumbs
- ⅛ lb. of butter or half butter and half lard
- ¾ cup of water
Preparation: The meat for this must be from the loin or leg. It is cut into ¾ inch slices, pounded, salted and peppered. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 minutes. They must not be rare-inside. For the gravy, put ½ tablespoonful of flour into the lard or butter, brown and add ¾ cup of water; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve.
(VEAL CUTLETS).
Quantity for 6 Persons.
- 2¼ lbs. of veal from the leg
- Salt, pepper
- 2 eggs
- Juice of ½ lemon
- ⅛ lb. of butter
- 6 eggs
- Flour
Preparation: The veal is cut into six ¾ inch thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are frying, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with ½ cup of water poured into frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet carefully so the yolk does not run out.
Quantity for 6 Persons.
- 2¼ lbs. of veal from the leg
- 2 eggs
- Salt
- 1 pinch of paprika
- ⅛ lb. of butter
- 4 hard boiled eggs
- 2 tbsps. of pickled beets, chopped
- 1 tbsp. of capers
- 1 small pickle
- 6 sardines
- 6 slices or six-eighths of a lemon
- ¼ tbsp. of flour.
- ¾ cup of water
- ½ tsp. of meat extract
- 1 tbsp. of onions
Preparation: The meat is cut into six ½ inch thick slices, sprinkled with salt and paprika and dipped into well beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The ¼ tablespoonful of flour stirred into the butter and ¾ cup of water added with ½ teaspoonful of meat extract and salt, if necessary, then boiled and poured over the meat.
The hard boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of the rest around each and the capers singly in between. Should be prepared quickly but appetizingly.
Quantity for 6 Persons.
- 2½ lbs. of veal from the leg
- ⅛ lb. of butter
- Salt, pepper
- 1 kohlrabi, cut into dainty pieces
- ½ carrot, cut into dainty pieces
- ½ parsley root, cut into dainty pieces
- ⅛ celery root, cut into dainty pieces
- 10 small pieces of cauliflower
- ½ pt. of white wine.
- 1 cup of water
- 2 tbsps. of flour.
Preparation: The meat is cut into slices ¾ inch thick, salted and peppered, then fried light brown on both sides in the heated butter and placed on a platter.
For the gravy stir 3 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 30 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick.
Quantity for 6 Persons.
- 2½ lbs. of veal
- ⅛ lb. of butter
- 1 pinch of white pepper
- ¼ cup of water
- Salt
Preparation: The steak must not be cut too thick. Remove the skin from the steak and pound it well, then fry it in the butter on medium fire for 14 hour, turning and basting it several times. Serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole.
For the gravy, pour into the frying butter ¼ cup of water, cook well and strain, then serve separately. Garnish the steak with lemon slices.
Quantity for 6 Persons.
- 2 lbs. of sweetbreads
- Salt, pepper
- Roll crumbs or cracker crumbs
- ⅛ lb. of butter
- 1–2 eggs
Preparation: The sweetbreads are cooked in salt water for 10 minutes, then taken out and skinned. It is then cut lengthwise if it is very thick and sprinkled with salt and pepper. The egg is beaten well and the sweetbreads dipped into that and then into the roll or cracker crumbs. Then it is fried to a golden yellow in the butter. For the gravy, pour a little water into the hot butter and boil, then pour over the sweetbreads. This is a good dish with vegetables.
Quantity for 6 Persons.
- 1¼ lbs. of sweetbreads
- ½ pt. of champignons, scant
- 3 truffles
- ½ wine glass of white wine
- Salt
- 1 pinch of pepper
- 2 tbsps. of butter
- 2 tbsps. of flour
- Some bouillon
- ½ tbsp. of Parmesan cheese
- ½ tbsp. of roll crumbs
- ½ cup of cream
- ¼ tsp. of meat extract
Preparation: The sweetbreads are boiled in ¾ qts. of salt water until tender, which requires ¼ hour. Take them out, skin them well and cut them into very small pieces. Boil down the bouillon of it to 1½ cups.
The Gravy: Heat the butter and stir in the flour and stew but do not brown it, then add the bouillon, cream, wine, lemon juice and juice of the champignons, salt and pepper and cook until it thickens.
The champignons and trufifles are chopped fine and put into the gravy witlh the sweetbreads. Heat and fill into shells or other small molds, sprinkle with a little Parmesan cheese, a few roll crumbs and a little piece of butter and bake in oven light brown, which requires 10 minutes. This makes a fine side-dish.
Quantity for 6 Persons.
- ½ lb. fresh and very cold butter
- ½ lb. good flour
- 1 white of egg
- ¼ pt. of cold water
- 1 tbsp. of strong brandy
- This makes 6 small patties.
- ¾ lbs. of sweetbreads
- ¼ pt. of champignons
- 3 truffles
- 1/3 wine glass of white wine
- Juice of ¼ lemon
- 1½ tbsps. of flour
- 1 cup bouillon
- ½ cup of cream
- ¼ tsp. of meat extract
- Salt and 1 pinch of pepper
- 1½ tbsps. of butter
Preparation: The flour is made into a smooth paste with water, ½ of the egg and brandy, then rolled out. The butter, which must be very hard, is placed on the paste in a chunk, the paste folded around it and then rolled out again. The board and rolling pin must be well covered with flour. This is repeated 4 or 5 times. The last time roll out the paste ¼ inch thick, cut out with a tumbler or cake cutter, then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg. Set the strips one on top of another until the edge is 1½ inch high, put a small mold in the opening. With a smaller tumbler, cut out the covers. Bake them both light brown or yellow. After cooling off, carefully remove the small mold, fill the patties with the ragout, cover with the baked covers and bake the patties 10 minutes in medium hot oven. Serve at once.
The filling is made like the one in No. 28. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips.
Quantity for 4 Persons.
- 1 lb. of sweetbreads
- ½ pt. can champignons
- 1½ tbsps. of lemon juice
- 2 yolks of eggs
- 2 tbsps. of white wine
- Salt, pepper
- 1 egg
- Roll crumbs for breading
- 2 tbsps. of butter
- 3 tbsps. of flour
- 1 cup bouillon
- ¼ cup champignon juice
- ¼ cup of cream
- Good lard for baking
Preparation: The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes.
The Gravy: Heat the butter and stir in the flour, add 1 cup of bouillon, white wine, lemon juice, cream, champignon juice, salt and pepper, then boil. It must be savory and thick.
The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them as a side-dish, take only half the quantity given.
Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31.
Quantity for 6 Persons.
- 1 lb. of veal
- Salt, pepper
- 1½ tbsps. of lemon juice
- 2 yolks of eggs
- 2 tbsps. of butter or drippings
- 3 tbsps. of flour
- 1 cup of bouillon or
- 1 cup of water mixed with
- ¼ tsp. of meat extract
- ½ cup of cream
- 1 egg and roll crumbs for breading
- Good lard for baking
Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes.
Quantity for 6 Persons.
- 1½ lbs. of veal
- 2 eggs
- 1½ tbsp. of butter
- 1 tbsp. of lemon juice
- 1 pinch of nutmeg
- 1 tsp. of capers
- Salt, pepper
- Roll crumbs for breading
Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter.
For the gravy put ¼ tablespoonful of flour into the butter or drippings, steep and add % cup of water or bouillon or left-over gravy. Strain and pour over the meat balls and serve. They are also good served cold.
Quantity for 6 Persons.
- 1 lb. of veal
- 1 tsp. of chopped onions
- Salt, pepper
- 1½ tbsps. of butter
- ½ tbsp. of flour
- ½ cup of cream
- Some water if necessary
- 2 tbsps. of white wine
Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish.
Quantity for 6 Persons.
- 1¼ lbs. of calf liver
- ¼ lb. of bacon
- 3 rolls
- ⅛ lb. of butter, good measure
- 4 eggs
- Salt, pepper
- 1 pinch of nutmeg
- ½ onion
- 3 qts. of salt water or broth for cooking
- 2 cups of flour
Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter.
Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried.
Try one dumpling first and if it does not stay whole, add more flour.
Sauerkraut will go well with this dish.
Quantity for 6 Persons.
- 2½ lbs. of calf's liver
- ½ lb. of bacon
- Salt
- 1 pinch of pepper
- 1 tbsp. of flour
- 1 onion
- 1 cup of water
- Flour for dipping
- 1 oz. of butter
Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or butter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve.
Quantity for 6 Persons.
- 2½ lbs. of calf's liver in one whole piece
- Salt, pepper
- ⅛ lb. of bacon for larding
- ¼ lb. of butter
- ½ pt. of cream
- 1 tbsp. of flour
- 1 carrot
- 1 onion
- 1 small piece of celery
- 5 pepper-corns
- 2 cloves
- 1 bay-leaf
- 1 pt. light white wine
Preparation: The white wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ hour.
The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver had been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley.
Quantity for 6 Persons.
- 2½ lbs. calf's liver, whole
- Salt, pepper
- ⅛ lb. of bacon for larding
- 1 carrot cut in pieces
- 1 piece of parsley root
- 1 onion, sliced
- ⅛ lb. butter
- 1 bay-leaf
- 3 cloves
- 6 pepper-corns
- 1 pinch of nutmeg blossom
- ½ pt. red wine or white beer, (weiss beer)
- 1¼ tbsps. of flour
Preparation: The liver is skinned and larded and sprinkled with salt and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, onion, carrot and parsley root and all the spices are added and all fried in the liver butter a while. Then pour in the red wine or beer and enough bouillon to cover the liver. Cover and bake in the oven 1½ hours. Serve on a hot platter and strain the gravy.
Remarks: You can fry the larded liver without wine or beer, using only bouillon and ½ cup of cream.
Quantity for 6 Persons.
- 2 veal kidneys
- ½ lb. raw ham
- ⅛ lb. butter
- ½ onion
- 1 cup veal roast gravy
- 1 tbsp. of flour
- 3 tbsps. of champignons or mushrooms
- 1½ tbsps. of lemon juice
- ½ tsp. of sugar
- 4 tbsps. of red wine or Madeira
Preparation: The veal kidneys are fried, some fat cut off, then they are cut in thick slices, sprinkled with salt and pepper, fried one minute in the % lb. of butter until light brown and put on a hot platter. The ham is sliced and fried in the same butter rapidly about 2 minutes on both sides and placed on the platter with the kidney slices. In the same butter, fry the sliced onions, flour and the sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon juice and sugar, boil and taste. Put in the meat slices and heat again but do not cook; serve at once. Toasted wheat bread served with this dish or placed around the edge of the platter is very nice.
Quantity for 6 Persons.
- ¼ lb. of veal kidneys or remnants of same
- 1 tbsp. of roll crumbs
- 1 tbsp. of capers
- 1 tbsp. of chopped parsley
- 1 yolk of egg
- 1 tbsp. of butter
- 3 rolls or wheat bread
- Parmesan cheese and a little butter
- 1 tsp. of chopped onions
Preparation: The calf kidney must be cooked tender and chopped fine, then mixed well with the roll crumbs, capers, parsley, onions, yolk of egg, butter, salt and pepper. Cut the rolls or the wheat bread in slices, cover each thickly with the mixture and sprinkle with Parmesan cheese. Put on a few drops of melted butter and bake in a medium hot oven for 5 minutes. Serve this dish with asparagus, cauliflower or spinage.
If you do not like tihe taste of cheese, leave it out.
Quantity for 6 Persons.
- 2 calves' tripes
- ⅛ lb. of butter
- 3 or 4 tbsps. of flour
- Bouillon
- 2 yolks of eggs
- Salt
- 8 pepper-corns
- 1 onion
- 1 bay-leaf
- 2 cloves
- Water
Preparation: The calf's tripe must be fresh. It is cleaned well and scalded several times, then rubbed down with salt and left in water for ¼ day. After that it is cut into 3 inch squares and cooked until tender. Now add salt, pepper-corns, bayleaf, cloves and onion. Heat the butter and flour, take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in 2 yolks of eggs.
Put the tripe and gravy on one platter and serve. The bouillon may boil down to leave just enough for the gravy, making it pretty strong.
Quantity for 6 Persons.
- 2 calf tongues
- ¼ lb. washed raisins
- 1 slice of lemon peel
- ½ pt. of white wine
- 2½ tbsps. of butter
- 2½ tbsps. of flour
- 3 qts. of water
- Salt
- 6 pepper-corns
- ½ onion
- 1 bay-leaf
- 2 cloves
- Juice of ½ lemon
Preparation: Soak the calf tongues in water. Cover and cook slowly in 3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper; when tender, skin and slice. Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice. Cook ½ hour and season with sugar, salt or lemon juice. Put the tongues into the gravy and heat but do not boil. The gravy must be thick. Serve. Potato dumplings are nice with this meat.
Quantity for 8–10 Persons.
- 1 saddle of veal
- ½ lb. chopped veal
- 1 qt. fresh champignons or
- 1 pt. canned champignons
- 2 eggs
- Salt according to taste
- 1 pinch of pepper
- 1 piece of butter
- ½ soaked roll
- Small peeled potatoes
Preparation: The saddle of veal is freed from all fat and the rib-bones are freed from meat 2 inches from the end. The prepared saddle of veal is tied together so it looks like a crown.
The fresh champignons are cooked until tender in butter and some bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well. This stuffing may or may not be stewed a little with butter and then put into the crown of veal. On the small ribs stick some potatoes so that they will not get too brown.
Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast.