Pan-Broiled Chops

Chops for pan-broiling should have flank and most of fat removed. Wipe chops and put in a hissing, hot frying pan. Sear on both sides, then turn frequently until cooked as desired. Drain on brown paper, put on hot platter and spread with small amount of butter and seasonings.

Breaded Mutton Cutlets

Ingredients:

8 Frenched chops, cut thin 1 tbsp. butter 4 tbsp. flour

1/2 tsp. salt 1/8 tsp. pepper 1 c. cream

1/2 c. chopped ham

Method:

Make a white sauce of the above ingredients. When thoroughly cooked add the finely chopped ham, mix thoroughly and set aside to cool. Broil the chops. Season each chop with salt and pepper, and cover on both sides with a layer of the sauce. Allow them to stand on a buttered plate until firm, then dip in egg and crumbs and fry in deep fat until brown. Serve with Cuban or tomato sauce.

Veal Cutlets I

Cut a slice from the leg or fillet of veal into pieces for serving. Dredge with salt, pepper, and flour; brown in bacon or salt pork fat. Remove from pan. Put 2 tablespoons of flour in the pan; let brown; add 1 1/2 cups of broth or water. When it boils, add the cutlets, cover and simmer 3/4 of an hour, or until the cutlets are tender.

Veal Cutlets II

Use slices of veal from leg cut 1/2 inch thick. Wipe, remove bone and skin, then cut in pieces for serving. The long, irregularly-shaped pieces may be rolled and fastened with small wooden skewers. Dip in seasoned crumbs, egg and crumbs; place in a pan with butter, lard and water, cover and cook until tender in a moderate oven. 30 to 40 minutes is required.

Veal Loaf

Ingredients:

3 lbs. lean veal (chopped) 1/2 lb. salt pork (chopped) 6 crackers (ground)

4 tbsp. cream

2 tbsp. lemon juice 1 tbsp. salt 1/2 tbsp. pepper onion juice

Method:

Mix ingredients, pack in a bread pan, smooth evenly on top, brush with white of egg, and bake slowly three hours, basting with pork fat. Prick frequently while baking so that pork fat may be absorbed.

Sweetbreads

Remove from paper as soon as received from market, plunge into cold water and allow to stand 1 hour. Drain. Place in boiling, salted water and add 1 tsp. lemon juice or vinegar. Cook slowly twenty minutes; again drain and plunge into cold water. Free from pipe and skin, salt if necessary, and serve as desired.

Broiled Sweetbreads

Parboil and cut in halves crosswise. Sprinkle with salt and pepper, and broil 5 minutes. Serve with creamed butter to which has been added a little lemon juice.

Creamed Sweetbreads

Ingredients:

1 c. cream or rich milk 1/2 tsp. salt

2 tsp. butter 2 tbsp. flour

Method:

Parboil sweetbreads and cut into \ inch cubes. Blend flour and a little cold milk to make a smooth mixture. Scald cream in double boiler, add the flour mixture and cook thoroughly. Just before serving, add the prepared sweetbreads, salt, and butter. Serve hot on toasted circles of bread and garnish with parsley, or use as a rilling for Swedish Timbales or Croustades.