Vintage Veal Recipes

Mock Terrapin

Take half a calf's liver, season, and fry brown; chop it, not very fine, and dredge thickly with flour; add two boiled eggs, chopped fine, a teaspoonful of made mustard, a very little cayenne pepper, and a piece of butter as large as an egg pour on a teacupful of water, and let it boil a few minutes. Veal is very nice to use instead of liver, when preferred.

Pressed Meat

Boil till very tender, and pick apart with the fingers, not using a knife at all; season with butter, pepper and salt; pour over enough of the liquor the meat is boiled in to make it moist; press tight over night and slice thin. Nice for chicken or veal.

Veal Roast

The shoulder, loin and fillet are the best pieces for roasting. The loin is considered the choicest. Veal is less juicy than beef, and requires more basting. When nearly done, baste it with melted butter, dredge it with flour, and let it brown nicely before taking up. For the gravy, mix flour with the fat in the pan, or a little butter, and stir into the drippings. Serve in a gravy boat.

Shoulder of Veal

Remove the bone, and fill the space it occupied with a dressing made as for turkey or chicken ; keep well basted and proceed as with the above. A fillet of veal may be prepared in the same way, by removing the leg bone with a sharp knife.

Fried Veal Steak

Cut out all the bone and fat, putting the fat into the frying pan to try out while you prepare the steak; pound the steak quite thin, and season well with salt and pepper; then dip into a mixture of egg and bread crumbs, and lay into the hot fat, frying thoroughly until brown.

Spiced Veal

Chop three pounds of veal steak and one thick slice of salt pork, as fine as sausage meat; add to it three Boston crackers, rolled fine; half a teacup of tomato catsup, three well beaten eggs, one and one-half teaspoons of salt, one teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of bread, put it into a small dripping pan, cover with one rolled cracker, and baste with a teacupful of hot water and two tablespoons of butter. Bake three hours, basting very often.

Veal or Lamb Patties

Use cold veal or lamb; chop fine, taking equal parts of meat and bread crumbs; season with sage, salt and pepper, and moisten with eggs and melted butter, or gravies from the meat; make into little cakes, and fry in butter till well browned.

Veal Loaf

Three pounds of veal; three-quarters of a pound of salt pork, three hard-boiled eggs, chopped fine; six crackers, pounded fine; two teaspoons of pepper, two tablespoons of salt; mix well, and make into two loaves; bake two hours; baste with butter and water.

Veal Loaf (2)

Three pounds of veal, one and one-half pounds of salt pork, both chopped fine; two pounded crackers, two eggs well beaten, one nutmeg, two teaspoons of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the rind and juice of one lemon. Put batter on the loaf after kneading. Bake in a roll, two hours.

Veal Omelet

Three pounds of raw veal, chopped fine; two pounds of boiled pork, also chopped; three eggs, one tablespoon of milk, beaten with the eggs, four Boston crackers, pounded fine; two teaspoons of pepper, a scant tablespoon of salt, sage to taste. Mix well together in the shape of a loaf, and bake two hours. Baste often with melted butter and water.

Mottled Veal

Boil an equal number of pounds of salt tongue and lean veal separately; boil with the veal half a cup of rice to whiten it, but separate it from the veal afterwards; when the meats are quite cold, chop each very fine; season the tongue with pepper, sage or savory, a teaspoonful of made mustard, a pinch of cloves and of cinnamon. The veal can be seasoned the same way, with the addition of salt; moisten a little with the water in which the veal was boiled, and have bowls, or some small jars, well buttered; put in alternate spoonfuls of tongue and veal, so as to have the light and dark meat in irregular spots; pack in tightly, smooth over the top, pour on melted butter and set away to cool; when cool, cover tightly. This keeps some time, and when turned out and sliced thin, is a pretty, as well as a savory dish.

Scalloped Veal

Take cold veal, either baked or boiled; chop it fine; put a layer in the bottom of a bettered pudding-dish, and moisten with gravy; water in which the bones and refuse pieces of the meat have been boiled, answers nicely' ; spread on this a layer of cracker crumbs wet with milk, and thus alternate until the dish is full, beating an ^g^ with the cracker that is to form the top layer. A little ham, chopped with the veal, greatly improves it. Remnants of spare-rib or of ham may be used in the same way.

Veal Pot Pie

Cut in pieces ready for serving; add two or three slices of ham or salt pork; stew very gently till nearly done. A few moments before serving, have ready a crust made as for baking powder biscuits but rather richer; roll and cut in small squares, drop in the boiling gravy, cover, and let it boil till the crust rises to the top and is cooked. Serve immediately, or the crust will become heavy. Season to taste before putting in the crust.

Veal Sausage

Take two pounds of lean veal and one pound of salt fat pork; grind as for sausage meat, and season in the same way—that is, with salt, pepper, and such sweet herbs as you prefer. Fry to a light brown.