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Best Pieces for Roast.
(Leg or Loin.)
The leg with the fricandeau, the fillet, loin and kidney roast.
Small Pieces for Frying.
The chump end of loin for chops, veal-cutlets from rib-piece, fillet.
Pieces for Pot Roast.
The breast, neck, shoulder.
Pieces for Boiling.
The thick rib-piece, neck.
Pieces for Bouillon.
The calves' feet, calf-bones, calf-tail, also lean meat.
Parts for Fricassee.
Lungs, brain, sweetbreads, breast piece.
No. 1—LEG OF VEAL.
Quantity for 8–10 Persons.
- 6–8 lbs. leg of veal
- ⅛ lb. of bacon
- ⅛ lb. of butter
- ½ cup sweet or sour cream
- Salt, pepper
- 1½ cups of water
- 2 tbsps. of flour
Preparation: The meat is pounded, boiling water poured over, i. e., scalded, which makes the meat white; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About ½ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin.
Remarks: If the roast has much stock, pour some off before adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways.
No. 2—WARMED UP VEAL ROAST.
Quantity for 6 Persons.
- 1½ lbs. of veal roast
- ⅛ lb. of butter
- ⅛ lb. of sardines
- 1 tbsp. of capers
- Some salt
- Juice of ½ lemon
- Left-over gravy
- For the gravy, 1 tsp. of flour
Preparation: Put the roast into an earthen dish, heat the
