The 1918 Fanny Farmer Cookbook

Veal Loaf I

Separate a knuckle of veal in pieces b sawing through bone. Wipe, put in kettle with one

pound

lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain,

chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with

slices

eggs,

of “hard−boiled” eggs and parsley. Put in layer of meat, layer of thinly sliced “hard−boiled”

sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which

should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.

Veal Loaf II

Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through

meat chopper, then add one−half pound fat salt pork (also finely chopped), six common

crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt,

one−half tablespoon pepper, and a few drops onion juice. Pack in a small bread−pan, smooth

evenly on top, brush with white of egg, and bake slowly three hours, basting with one−fourth

cup

pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove

from pan, and cut in thin slices for serving.

Broiled Veal Kidneys

Order veal kidneys with the suet left on. Trim, split, and broil ten minutes. Arrange on pieces

toast and pour over melted butter seasoned with salt, cayenne, and lemon juice.

Veal Kidneys à la Canfield

Trim kidneys, cook in Brown Stock ten minutes, drain, and cut in slices. Arrange alternate

slices

of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each

skewer. Broil until bacon is crisp and arrange on pieces of toast. Pour over sauce made from

stock in which kidneys ere cooked, seasoned with salt, cayenne, and Madeira wine.

WAYS OF WARMING OVER VEAL

Minced Veal on Toast

Prepare as Minced Lamb on Toast, using veal in place of lamb.

Chapter XIV − VEAL

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