Time Table For Roasting

Proteins - Tissue Building Foods

Meat - Preparation Of Veal

Veal is the meat of a young calf killed when 6 or 8 weeks old. All immature meat is less nutritious and more difficult of digestion than mature meat. No matter how veal is prepared it should he thoroughly cooked to make it palatable and digestible.

School Recipe.

MATERIALS:

1 Thin Piece of Veal (2x3 Inches). 3 Tablespoons Bread Crumbs. 1/2 Teaspoon Butter or Veal Fat. Few Drops Onion Juice. Few Grains Celery Salt. 1/8 Teaspoon of Salt. Few Grains of Pepper.

SAUCE:

4 Tablespoons Milk. 1 Teaspoon Flour. 1 Teaspoon Water.

Veal Bird On Toast

The above recipe is a good way of preparing veal cut from the fleshy part of the round or shoulder. When the stuffing is delicately seasoned and the birds cooked until tender they taste very much like stuffed birds. Meat goes a great deal farther when prepared in this way. and therefore offers an economical way of preparing veal. Veal should always be thoroughly cooked.

Beef

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you are to prepare the meat, while your partner prepares the stuffing. Follow each paragraph closely.

See Recipe on Front Page.

Measure and heat the milk in a saucepan over a slow fire.

Mix the flour and water, stir until smooth; add a little of the hot milk to it; stir. (See FIGURE 1.) Pour back into the saucepan and cook until thickened. Add salt. Turn off the fire.

Pound the thin piece of meat with the end of the rolling pin. See FIGURE 2.

Spread the meat with the stuffing prepared by your partner. Roll up (see FIGURE 3) and tie with a string being careful not to leave any opening to let out the stuffing. See FIGURE 4.

Sprinkle the roll with flour, salt and pepper.

Pass it to your partner.

Cook birds until tender when tried with a fork. Serve your partner and self with a half-bird and sauce.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

You are to WIPE the dishes today according to directions already learned.

Note Book Work

6 Thin Slices of Veal (about 3x4 inches).

2 Cups Soft Bread Crumbs.

2 Tablespoons Melted Butter or Melted Fat.

2 Tablespoons Chopped Parsley (may be omitted), 1/2 Teaspoon Onion Juice (if liked).

2 Tablespoons Finely Cut Celery, or 1/8 Teaspoon Celery Salt, 1/8 Teaspoon Pepper. 1/2 Teaspoon Salt. 1/4 Cup Hot Water.

Veal Birds On Toast

Working Directions:

Wipe thin slices of veal cut from the leg or shoulder. Pound the meat on both sides, and cut into pieces about 3x4 inches. Spread pieces with STUFFING, roll and tie, sprinkle with salt and pepper, dredge with flour. Brown in hot butter or melted fat in a frying pan. Put in stew pan, cover with a thin white sauce and cook slowly until tender. Serve, on small circular or square pieces of toast, cover with the sauce, and garnish with parsley. The trimmings may be used for making a white stock, which may be added to the sauce or stuffing.

Stuffing

2 Cups Soft Bread Crumbs. 2 Tablespoons Melted Butter. 2 Tablespoons Chopped Parsley.

1/2 Teaspoon Onion Juice (if liked)

1/4 Cup Hot Water.

2 Teaspoons Celery (cut) or 1/8 Teaspoon Celery Salt. 1/2 Teaspoon Salt. 1/8 Teaspoon Pepper.

Cost of Preparing Home Recipe of Veal Birds:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the Stuffing, while your partner prepares the Meat. Follow each paragraph closely.

See Recipe on Front Page.

Prepare the crumbs by rubbing two pieces of stale bread together. See FIGURE 1.

Measure the crumbs; add the melted butter, onion juice (by grating the onion over the crumbs) (see FIGURE 2), celery salt, salt and pepper.

Mix with a fork and taste.

Pass it to your partner.

Measure 1 tablespoon of suet, put into your frying pan. See FIGURE 3. Place over the fire.

Put the veal bird or roll into it. Brown on all sides. Put into the large saucepan containing all the birds. Mark yours with a piece of paper put onto the end of a toothpick.

Pour your partner's white sauce into your frying pan (see FIGURE 4), then pour contents into saucepan containing the birds.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.