Roast Veal - Gravy

Baked Potatoes Bread And Butter

Cottage Pudding - Chocolate Sauce

Roast Veal

After wiping the meat with a damp cloth, with tape or string bind it into a compact shape; dredge with salt, pepper and flour.

Put the meat into a hot oven; after 15 minutes' cooking, lower the heat, baste (that is, pour melted butter or other fat over the meat) frequently, and allow at least 20 minutes to the pound. Longer cooking is an advantage if the heat be gentle.

Gravy

When the roast is done, remove from the pan to a hot platter and set in a warm place. In the dripping pan place 2 tablespoons of flour and mix with the fat in the pan. If there is more than 2 or 3 tablespoons of fat, pour off some until the right amount is left. If there is less, add enough butter to make the correct proportion.

Stir over the fire until the mixture is well browned, then slowly add 2 cups hot water or milk, or a combination of both. Soup stock also may be used. Stir until the gravy boils a few minutes, pour into a hot gravy boat and serve.

Baked Potatoes

Select potatoes of a uniform size; wash them and with a vegetable brush scrub them well so that the skins will be perfectly clean. Then put them in a hot oven. Potatoes of medium size require from 45 to 60 minutes; they are at their best as soon as they are soft throughout. On removal from the oven, break the skin to let the steam escape, lest the naturally dry, mealy potato become soggy from the quickly condensing steam.

To make potatoes especially mealy, roll them in a napkin or towel between the hands until the pulp is loosened, then break the skin.

Cottage Pudding

Cream 1/4 cup butter, add 2/3 cup sugar and cream well. Beat 1 egg well, add to the sugar and butter.

Mix and sift 2 1/4 cups flour, 4 teaspoons baking powder and 1/2 teaspoon salt. Add the flour alternately with 1 cup of milk to the sugar mixture. Add 1 teaspoon vanilla and bake 35 minutes in a moderate oven. Or bake in muffin rings, forming individual puddings.

Chocolate Sauce

Mix 1/2 cup sugar, 1 tablespoon cornstarch and 1/4 cup. grated chocolate; also 1/2 teaspoon salt. Gradually add 1 cup boiling water, stirring all the time. Boil 5 minutes.

Remove from the fire, add 1 tablespoon butter and 1 to spoon vanilla. Serve with the pudding.

Preparing the Meal About 1 1/2 hours before dinnertime prepare the roast for the oven, first lighting the oven burners. After the meat is in the oven prepare the potatoes for baking and put them in the oven.

Now get out the materials and make the pudding, allowing about 35 minutes for it to bake if put in one large pan, or 20 to 25 minutes if baked in individual rings.

When the pudding is in the oven, wash the dishes used in its preparation, and then see that the table is completely set for dinner.

Now make the chocolate sauce, and while that is cooking, cut the bread and butter and place on the table.

Fill the vegetable dish, platter, and the dinner plates with hot water, or heat otherwise.

Now put the hot baked potatoes into a serving dish and send to the table with the roast.

By this time the pudding is done so the burners can be extinguished, but unless the pudding is already very brown it can be left in the oven until ready to serve.

Be sure to fill the roasting pan with water before going to dinner; also, as soon as the pudding is served, put to soak the pudding pan and the vessel in which the sauce was cooked.