Fricasseed Veal Mashed Potatoes Stuffed Tomatoes

New Beets - Pickled

Peach Canapes

Fricasseed Veal

Wipe 2 lbs. veal from the loin and cut into 1/2 inch cubes. Cover with boiling water, add 1 small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about 1 h. Remove the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour, and when mixed add the strained liquor. Boil a few m, season, and pour around the meat.

Stuffed Tomatoes

Select 4 firm good sized tomatoes. Wash thoroughly, then cut a slice from the blossom end and reserve for future use. Very carefully scoop out the interior leaving a firm shell. To the pulp add 1/2 c bread crumbs, browned in 1/4 c butter, 1/4 c peas, 1/4 c bacon, broiled crisp and cut into small pieces, and 1/4 c celery chopped very fine. Season with 1/2 t salt, 1/4 t paprika, cook 5 m, add 1 beaten egg, cook 1 m longer; then fill the shells of the tomatoes, putting on the slices cut off, for covers, place in a dripping pan and bake 20 m in a hot oven.

Note

If the fresh tomatoes cannot be secured use the canned, and lay in layers in baking dish, alternating with the above mixture, and bake as for scalloped.

New Beets - Pickled

Wash 6 medium sized beets thoroughly and cook until tender in boiling water. From 3/4 to 3 h will be required dependent upon the age of the beets. Tender new beets will cook in 3/4 h. Drain, cover with cold water, and with the hands slip off the skins. Then slice the beets into 1/4 inch slices, cover with vinegar, and let stand several h before using.

Peach Canapes

Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches from their syrup, cover with powdered sugar, and add a few drops lemon juice and a slight grating of nutmeg. Melt 1 T butter, add the peaches and enough syrup to keep them from burning, heat thoroughly, and serve on the browned cake. Serve hot with or without cream as desired.

Preparing The Meal

About 1 1/4 h before dinner time prepare the veal for the fricassee and start to cooking. Wash and pare the potatoes and stand in cold water. Wash and remove the pulp from the tomatoes, prepare the stuffing and refill the shells. Now cook the potatoes in salted water and put the tomatoes in the oven. Cut the cake left from the preceding evening into circular pieces, and saute in butter to a golden brown. Open and drain a can of peaches and heat with 1 T butter and a little syrup. Drain the meat from the broth, dredge with flour and brown in pork fat. Then make 2 c of browned sauce, using the strained broth for the liquid. Drain and mash the potatoes, remove the tomatoes from the oven, put the meat on a hot platter, pouring the sauce around it, and serve the dinner.

Heat the peaches for the canapes just before serving.