This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 to 4 pounds knuckle of veal
1 tablespoonful sugar
1 quart boiling water
3 tablespoonfuls flour
A little lemon rind
1 teaspoonful salt 1/4 teaspoonful pepper 1 cupful cream or rich milk 3 tablespoonfuls butter or oleomargarine
Cut the veal in pieces suitable for serving. Caramelize the sugar and, when dark, add the onion, stirring until coated. Add the boiling water and meat. When boiling rapidly, cover closely, put in the oven and cook till tender, about two hours. Then add the seasonings, the butter and flour rubbed together, and boil up once. Serve surrounded with boiled brown or uncoated rice, either plain or curried.
2 1/2 cupfuls cooked or raw veal, ground
1/4 cupful ham, minced (optional)
1/2 cupful milk
1/2 cupful soft bread crumbs
1 1/2 cupfuls well-seasoned stock
1 tablespoonful minced green peppers
2 tablespoonfuls lemon juice
1 teaspoonful salt
1 tablespoonful tomato catsup (optional) 1/4 teaspoonful pepper Bacon fat
2 tablespoonfuls flour
1 teaspoonful minced parsley
Cook the crumbs and milk to a paste. Add it to the veal, ham, pepper, lemon juice, catsup, parsley and seasonings and mix well. Make into egg-shaped balls, roll in flour and saute (fry) in bacon fat till light brown. Transfer to a casserole, and pour over a gravy made from the fat left in the frying pan, the flour and the stock. Cook in a moderate oven till done, thirty minutes for the cooked meat, and an hour for the raw. Serve on toast points, garnish with parsley, and surround by gravy.
Order a knuckle of veal, sawed through the bone. Boil it in salted water containing a half teaspoonful of pickle spice, until the meat is tender. Drain and cool it, chop the meat fine, season it with additional salt and pepper and a little lemon juice if the flavor is liked. Boil down the liquor to one cupful, mix with the meat and pack into a bread pan which has been rinsed with cold water. Put a second pan on top of the meat, weight and chill.
1 pound ground veal
1 pound ground pork
3/4 cupful soft bread crumbs
1/2 cupful hot milk
1 1/4 teaspoonfuls salt
1/8 teaspoonful pepper
Few grains mace
1 teaspoonful poultry seasoning
1 teaspoonful onion juice
1 tablespoonful minced parsley
Cook the crumbs and milk to a paste. Add to it the other ingredients, mix well, pack into a well-oiled pan, and bake an hour in a moderate oven.
1 small shoulder of veal, boned and rolled 1 1/2 cupfuls finely-sliced cat rots 3 cloves 1/2 teaspoonful peppercorns
2 teaspoonfuls salt 1/4 teaspoonful pepper Beef drippings 1 pint boiling soup stock 2 onions
Dust the meat with salt and pepper, and brown it in the drippings; transfer to a heavy kettle, add the slices of onion and carrot to the drippings and cook until yellowed. Then pour over the meat, with the other ingredients, and cook gently until the meat is tender - from three to four hours. Thicken the gravy as usual. Season, if desired, with a drop or two of tabasco sauce.
Veal with. Anchovies
2 pounds veal cutlet 4 anchovies
1/2 teaspoonful ground clove 1/2 teaspoonful ground cinnamon 1/2 teaspoonful nutmeg
3 tablespoonfuls butter
1 onion, sliced
3 cloves garlic, chopped Scant half cupful vinegar
2 tablespoonfuls ground salt pork
1 tablespoonful flour
Combine the butter and salt pork in a frying pan. When hot add the meat and onion, and when the meat is a golden color add all the other ingredients except the vinegar; cook slowly for ten minutes. Dust with salt and pepper, pour over the vinegar with an equal quantity of water, cover and simmer, adding more water if necessary. When almost done, thicken the sauce with the flour mixed with a little cold water, return the meat and finish cooking.