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MEATS. 129

each piece ; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters.


CUT up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork, chopped with bread crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture upon the pieces of veal, fastening the four corners together with little bird skewers ; lay them in a pan with sufficient veal gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven. When browned on top, put a small bit of butter on each, and let them remain until quite ten- der, which will take twenty minutes. Serve with horse-radish.


PREPARE equal quantities of boiled sliced veal and smoked tongue, Pound the slices separately in a mortar, moistening with butter as you proceed ; then pack it in a jar or pail, mixing it in alternate layers ; first the tongue and then the veal, so that when cut it will look varie- gated. Press it down hard and pour melted butter over the top. Keep it well covered and in a dry place. Nice for sandwiches, or

sliced cold for lunch.


MINCE a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch of mace, powdered parsley and pepper, some salt. Let a pint of milk or cream come to the boiling point, then add a tablespoonful of cold butter, then the above mixture. Beat up two eggs and mix with a teaspoonful of corn-starch or flour, and add to the rest ; cook it all about ten minutes, stirring with care. Remove from the fire, and spread it on a platter, roll it into balls, when cooled flatten each ; dip them in egg and bread crumbs, and fry in a wire basket, dipped in hot lard.


Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg.

Cut the cutlets about three-quarters of an inch in thickness ; flatten them, and brush them over with the yolk of an egg; dip them into

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