This section is from the book "The Book Of Entrees Including Casserole And Planked Dishes", by Janet Mackenzie Hill. Also available from Amazon: The Book Of Entrees.
Have slices of veal cut from the leg. Cut about a pound and a half of such veal into pieces suitable for serving individually, remove all unedible portions, and draw into each two short strips (lardoons) of fat salt pork. Or, the pieces of pork may be put into the casserole. Dredge the meat with flour and cook it in a frying pan with a little salt pork or bacon fat, olive oil or butter, until nicely browned, then transfer the meat to a casserole; turn a pint of hot water or white broth into the frying pan to melt the glaze from the pan, then turn the liquid over the meat, cover the dish and let cook in the oven about an hour. In the mean while prepare as many small onions as there are persons to serve, let these boil half an hour or longer, then drain, rinse in cold water and drain again, when they are ready for the casserole. Have ready five or six potato balls for each service, let these be about one inch in diameter; also have tiny carrots, one each, or several slices of larger carrots for each service. These also should be blanched. Peel for each service one or more mushroom caps, and saute these in a little butter. About twenty minutes before the dish is to be served add the vegetables to the casserole, also broth if needed, salt and pepper, with half a cup of sherry wine or tomato puree, and, if desired, two or three tablespoon-fuls of flour mixed to a paste with water. Cover and bind with a strip of cloth as described above.
Then finish the cooking. Two or three tablespoonfuls of mushroom catsup may be added with the vegetables, when fresh mushrooms are not available.
6 veal chops
6 small onions
1 cup of white stock
½ cup of tomato purge
½ cup of corn pulp or kornlet
Salt and pepper
Prepare in the usual manner, browning both meat and blanched onions. Add the tomato puree and the corn pulp with the broth. The cooking must be done at a very gentle simmer. Score the kernels of corn lengthwise the rows, then with the back of the knife press out the pulp and use as directed above.
 
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