The 1918 Fanny Farmer Cookbook

one−fourth cup butter in deep stewpan; when melted, add veal and brown entire surface of

watching carefully and turning often, that it may not burn. Add one cup hot water, cover

meat,

closely,

and cook slowly two hours, or until meat is tender, adding more water as needed, using in all

about three cups. Remove meat, thicken stock remaining in pan with flour diluted with

enough

cold water to pour easily. Surround the meat with two cups each boiled turnips and carrots,

cut

in half−inch cubes, and potatoes cut in balls. Serve gravy in a tureen.

Braised Shoulder of Veal

Bone, stuff, and sew in shape five pounds shoulder of veal; then cook same as Braised Beef,

adding with vegetables two sprigs thyme and one of marjoram.

English Meat Pie

Knuckle of veal

Blade of mace

slice onion

teaspoons salt

slice carrot

/2 lb. lean raw ham

Bit of bay leaf

tablespoons flour

Sprig of parsley

tablespoons butter

2 peppercorns

doz. bearded oysters

Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and

heat slowly to boilingpoint. Add meat, boil five minutes, and let simmer until meat is tender;

remove meat and reduce stock to two cups. Put ham in frying−pan, cover with lukewarm

water,

and let stand on back of range one hour. Brown butter, and flour, and when well browned add

stock; then add veal and ham each cut into cubes. Let simmer twenty minutes and add oysters.

Put in serving dish and cover with top made of puff paste. It is much better to bake the paste

separately and cover pie just before sending to table.

Roast Veal

The leg, cushion (thickest part of leg), and loin, are suitable pieces for roasting. When leg is

be used, it should be boned at market. Wipe meat, sprinkle with salt and pepper, stuff, and

Chapter XIV − VEAL

268