The Myrtle Reed Cook Book Part 59

GERMAN ROAST PORK

Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves. Add one cupful of boiling stock, and baste frequently for the first half hour. Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as follows:

Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover. Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a winegla.s.sful of claret, a slice of bread, and sugar to taste. Simmer for half an hour, rub through a sieve, and boil until thick. Serve very hot.

PORK ROASTED WITH SWEET POTATOES AND APPLES

Season a loin of pork and roast for two hours and a half, basting often with the drippings and hot water. About an hour before it is done, add peeled sweet potatoes cut in halves and sprinkle with sugar.

Fifteen minutes later, add red cooking apples cored but not peeled.

Bake until all are done, basting frequently. Thicken the drippings with flour for a gravy and serve separately.

MOCK GOOSE

Parboil a leg of pork and remove the skin. Put it in the oven to roast with a little water in the pan. Rub with b.u.t.ter, sprinkle with powdered sage, pepper, salt, bread crumbs, and finely minced onion.

Insert poultry stuffing under the skin of the knuckle. Garnish the dish with b.a.l.l.s of fried stuffing. Serve with gooseberry jam or tart apple sauce.

BAKED CHINE WITH SWEET POTATOES

The chine is the backbone with the meat attached. Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes peeled and cut into halves around the meat. Bake, basting with the dripping. Serve with the potatoes around the meats.

MOCK OYSTERS

Chop fine a pound and a half of fresh pork. Season with salt and pepper and minced onion. Add half the quant.i.ty of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and saute in drippings. Garnish with sliced lemon and parsley.

_VEAL_

BROILED SWEETBREADS a LA MAiTRE D'HoTEL

Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted b.u.t.ter.

Serve with Maitre d'Hotel Sauce.

CALF'S LIVER IN Ca.s.sEROLE

Lard a whole liver with strips of salt pork. Brown in b.u.t.ter and drain off the fat. Brown a heaping tablespoonful of flour in fresh b.u.t.ter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a b.u.t.tered ca.s.serole, pour over the gravy, add pepper to season, a bay-leaf, a small bunch of parsley, a bruised clove of garlic, two shallots, two onions, and a small carrot, sliced. Cover and cook slowly for an hour. Put the liver on a platter and strain the gravy over it. Return to the ca.s.serole, reheat, and serve.

VEAL LIVER PaTe

Run twice through the meat-chopper one pound of calf's liver and half a pound of fat bacon. Season with salt, pepper, mace, and parsley, add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat. Mix with the yolks of two eggs and then fold in the stiffly beaten whites. Line a mould with thin slices of bacon, put in the meat, cover with bacon, and bake slowly in a moderate oven. When it can be pierced easily it is done. Let cool in the mould, turn out, and garnish with parsley and lemon.

BOILED CALF'S TONGUE

Soak for an hour in cold water. Cover with fresh cold water, bring quickly to the boil, and skim. Add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves. Add sweet herbs to season and a little salt and pepper. Cook slowly for two hours. Drain, skin, and serve with a border of spaghetti or macaroni. If they are to be served cold, let them cool in the water in which they were cooked.

VEAL CHOPS a LA PROVENcALE

Trim and clean veal chops and saute in olive-oil with a finely chopped onion. Add a little brown stock, half a dozen chopped mushrooms, two minced beans of garlic, and a teaspoonful of minced parsley. Bring to the boil, thicken the gravy with browned flour cooked in b.u.t.ter, and serve.

BRAISED VEAL CUTLETS

Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon. Brown in a little b.u.t.ter, add a little clear stock with chopped onion, carrot, and turnip to season, and simmer until done. Drain and serve with string beans.

BAKED VEAL CUTLET

b.u.t.ter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet. Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted b.u.t.ter to season. Cover the pan, bake for half an hour, then take off the lid and brown.

VEAL BIRDS

Cut veal cutlets into convenient pieces and flatten with a potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and make a stuffing. Roll up and tie into shape with strings. Brown in fat with a sliced carrot and a chopped onion. Add one cupful of stock, cover, and cook slowly for twenty minutes. This can be served in a ca.s.serole.

MOCK FRIED OYSTERS

Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tomato Sauce and shredded cabbage.

STEWED BREAST OF VEAL

Brown a breast of veal in b.u.t.ter. Add two cupfuls of hot water or stock, a bunch of sweet herbs, two onions, half a dozen cloves, the peel of half a lemon, a blade of mace, and salt and pepper to season.

Cook slowly, take up the veal, remove the larger bones, and strain the cooking liquid. Cook together one tablespoonful each of b.u.t.ter and flour, add the veal stock and one cupful of cream. Cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters. Pour the sauce over the meat and serve.

VEAL STEW WITH DUMPLINGS

Cut three pounds of veal into strips, cover with cold water, boil, and skim. Add pepper, salt, and a little b.u.t.ter and a sufficient quant.i.ty of raw potatoes cut into b.a.l.l.s with a French cutter. Make a batter of two eggs, half a cupful of milk, a pinch of salt, and enough sifted flour to make a batter that will drop from the spoon. Drop into the stew a spoonful at a time, cover, and boil for twenty minutes. Or steam the dumplings in oiled patty pans.

GERMAN VEAL STEW

Sprinkle a breast of veal with salt and ginger. Slice an onion and fry it in b.u.t.ter with a little parsley and two or three celery tops. When hot, put in the breast of veal. Cover tightly and brown the veal in the same fat. Add half a cupful of canned tomatoes and a very little hot water. Cover, and cook slowly for two hours, turning the meat frequently. Thicken the gravy with flour rubbed smooth in a little cold water, season with minced parsley or carraway seed, boil up once, and serve.

ROAST LOIN OF VEAL