The 1918 Fanny Farmer Cookbook

sew

in shape. Place on rack in dripping−pan, dredge meat and bottom of pan with flour, and place

around meat strips of fat salt pork. Bake three or four hours in moderate oven, basting every

fifteen minutes with one−third cup butter melted in one−half cup boiling water, until used,

then

baste with fat in pan. Serve with brown gravy.

Fricandeau of Veal

Lard a cushion of veal and roast or braise.

India Curry

Wipe a slice of veal one−half inch thick, weighing one and one−half pounds, and cook in

frying−pan without butter, quickly searing one side, then the other. Place on a board and cut

one and one−half inch pieces. Fry two sliced onions in one−half cup butter until brown,

remove

onions, and add to the butter, meat, and one−half tablespoon curry powder, then cover with

boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold

water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.

Veal Birds

Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound

until one−fourth inch thick and cut in pieces two and one−half inches long by one and

one−half

inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds

piece of fat salt pork cut one inch square and one−fourth inch thick; pork also to be chopped.

Add to trimmings and pork one−half their measure of fine cracker crumbs, and season highly

with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with

beaten

egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having

mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper,

dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to

half

cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast,

straining

cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in

place of cream may be served around birds.

Chapter XIV − VEAL

269