1 large onion
1 tablespoon butter
1 tablespoon curry powder
1 teaspoon salt 1 tablespoon flour 1 pint hot water
2 pounds lean veal
Fry the onion in the butter. Mix curry powder, salt and flour, and stir into the butter and onion. Add gradually the hot water or stock. Cut the veal in small pieces, and brown them in hot fat. Add them to sauce; remove to the cooker for four or five hours, using one radiator. Place meat on hot platter and arrange a border of boiled rice.
Put the veal in the kettle with enough boiling water to cover. Remove to the cooker for three hours. Use one hot radiator.
Chop fine and season highly with salt, pepper, celery salt, paprika and lemon juice. Use one and a half cups of veal with one cup of thick cream dressing. Shape in cylinders. When cool roll in egg and bread crumbs and fry in hot fat.
3 pounds chopped veal
4 crackers Butter size of egg 3 eggs
3 tablespoons milk 1 large tablespoon salt ½ teaspoon pepper 1 tablespoon sage
Mix the veal with the crackers rolled very fine; add the butter, eggs, milk, salt, pepper and sage. Mix all together and form into a loaf. Bake three hours in the cooker, using both radiators.
Select a piece of veal suitable in shape for fitting in the cooker. As veal is usually very lean, add a little butter. Roast in the ordinary way with two hot radiators; bake from one and a half to two hours.
Take thin veal steak off the ham, and cut it in squares. Season these with salt and pepper and wrap around strips of salt pork, fastening each with a toothpick; roll in flour and brown in butter. Thicken the butter left in the pan with flour and add milk; bring this to a boil and pour over rolls. Place in the aluminum vessel, heat thoroughly for twenty minutes and place in the cooker for four hours. Mushrooms may be added to the sauce when ready to serve.
½ cup rice 2½ pounds veal 2 tablespoons butter
1 sliced onion
6 tablespoons water
1 tablespoon meat extract
Boil the rice in salt water till soft (one can do this the day previous). Cut the veal in cubes. Heat the butter in a kettle; add the meat and sliced onion; leave until yellow. Then add the rice, which has been thinned with water and meat extract, and Parmesan cheese if desired. Put the closed kettle in the cooker for forty-five minutes. Use one radiator.