The 1918 Fanny Farmer Cookbook

water, allowed to heat slowly to boiling−point, then cooked, strained, and used for sauce.

Veal Chops Bavarian

Wipe six loin chops and put in a stewpan with one−half onion, eight slices carrot, two stalks

celery, one−half teaspoon peppercorns, four cloves, and two tablespoons butter. Cover with

boiling water and cook until tender. Drain, season with salt and pepper, dip in flour, egg, and

crumbs, fry in deep fat, and drain on brown paper. Arrange chops on hot serving dish and

surround with boiled flat maccaroni to which Soubise Sauce is added.

Fricassee of Veal

Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small

onion,

two stalks celery, and six slices carrot. Cook slowly until meat is tender. Remove meat,

sprinkle

with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be

two

cups). Melt four tablespoons butter, add four tablespoons flour and strained liquor. Bring to

boiling−point, season with salt and pepper, and pour around meat. Garnish with parsley.

Minuten Fleisch

1/2 lbs. veal cut in

thin slices

Flour

1/3 cups Brown

Stock

Salt and pepper

Juice 1 lemon

/3 cup claret wine

sprigs parsley

Pound veal until one−fourth inch thick and cut in pieces for serving. Sprinkle with salt and

pepper, put in bakingpan, pour over wine, and let stand thirty minutes. Drain, dip in flour,

arrange in two buttered pans, and pour over remaining ingredients and wine which was

drained

from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour

over

sauce remaining in pan.

Loin of Veal à la Jardiniére

Wipe four pounds loin of veal, sprinkle with salt and pepper, and dredge with flour. Put

Chapter XIV − VEAL

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