The Boston Cooking School magazine of culinary science and domestic economics . d a cup of green Lima beansand, also, salt and pepper as is needed toseason the dish. When done thereshould not be a large quantity of broth. Veal Loaf Chop fine (use a food chopper) onepound and a half of veal steak, and abouttwo ounces of fat salt pork or bacon;add one egg and the yolk of anotherbeaten light, one pimento, chopped fine,a tablespoonful of fine-chopped parsley. of paprika and as much thick cream ascan be mixed through the meat withoutmaking it too soft to handle. W^et thehands in cold water and form
The Boston Cooking School magazine of culinary science and domestic economics . d a cup of green Lima beansand, also, salt and pepper as is needed toseason the dish. When done thereshould not be a large quantity of broth. Veal Loaf Chop fine (use a food chopper) onepound and a half of veal steak, and abouttwo ounces of fat salt pork or bacon;add one egg and the yolk of anotherbeaten light, one pimento, chopped fine,a tablespoonful of fine-chopped parsley. of paprika and as much thick cream ascan be mixed through the meat withoutmaking it too soft to handle. W^et thehands in cold water and form the meatinto six or more cutlet shapes. Theseshould be less than half an inch these on both sides in flour and sautein hot fat tried out of fat salt pork. When browned on onebrown the other side. side turn to Stewed Tomatoes and Corn Peel four or five ripe tomatoes, cut inslices and set over the fire to simmergently until the water is somewhat evap-orated and the pulp is tender; add abouthalf a teaspoonful, each, of paprika orblack pepper, and salt, and half a cup. \ EAL LOAF WITH POTATO SALAD half a teaspoonful of powdered thyme,two tablespoonfuls of thick cream orone-fourth a cup of sauce (cream, to-mato or similar sauce) half a teaspoon-ful, each, of salt and paprika, a gratingof nutmeg, and two crackers rolled fine;mix all together in a compact roll; setinto a baking pan on a slice of salt pork,with a slice of pork above. Bake abouttwo hours, basting often with hot fat;reduce the heat after fifteen cold, sliced thin, with potato orgreen salads. Veal Cutlets, Pojarski Style Run one pound of veal, freed of allunedible portions, through a meat chop-per, twice. Add half a teaspoonful ofsalt, one-fourth a teaspoonful, or more. of green corn pulp and let cook about sixminutes, covered. Add two tablespoon-fuls of butter, in little bits, and serve atonce. Scalloped Tomatoes and Corn In a buttered baking dish, dispose al-ternate layers of soft sifted breadcr
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
