Scalloped Veal

Ingredients

• one pint of sweet milk
• one teaspoonful of salt
• one cupful of flour
• a teaspoon of soda
• a tablespoonful of melted butter
• one heaping tablespoonful of sugar
• salt

Directions

1. Many think this the best way to serve fragments of veal. Chop cold roast or stewed veal very fine. Butter a round, deep, baking-tin. Put a layer of veal in the bottom, next a layer of pow- dered crackers or dry bread. Alternate these until the pan is full, having a thick layer of crumbs on the top. Moisten each layer with a little of the gravy, if any remains from the roast veal, otherwise strew tiny bits of butter on each layer of veal, and moisten with water. Cover with a tin plate. If small, bake nearly half an hour, if large, three-quarters. Do not get it so moist that

2. VEAL BREAKFASTS. 135

3. it will not retain its form, when inverted on a platter. The meat and cracker can be prepared

4. over night.

5. CREAM TOAST. Toast bread to a golden brown. Scald your milk in a farina boiler. When scalding hot, thicken it with a very little corn starch or flour dissolved smooth in a little cold water. Do not make starch of it. I have eaten it so thick with flour that it tasted like starch. Be sure your milk is scalding hot, when you add your thickening, which pour into the middle of the milk, stirring it gently till all is thickened. After simmering till there is no raw taste of the flour, add a little butter and stir it through the milk. Have your toast ready. Lay a few slices on a deep dish, pour over them some of the hot cream, then lay on a few more slices and pour over again. Lift the lower slices, one by one, that the creamy mixture may run between. Reserve a surplus to pour over the whole. Serve as soon as finished.

6. 136 WHAT TO GET FOR BREAKFAST.

7. BREAKFAST No. 41.

8. Hominy and Milk.

9. Oven-broiled Veal Cutlets. Baked Potatoes.

10. Corn Meal Raised Muffins. Water-Cress Salad. Coffee.

11. OVEN-BROILED VEAL CUTLETS. Veal steaks can be broiled in the oven with bet- ter effect than over the fire. The oven should be as hot as for baking meat, otherwise you will dry and spoil them. When oven-broiled, they get cooked more thoroughly, and few people are fond of rare veal. Lay the steaks in the bake-pan, using a very little of the fat, only enough to keep them from sticking and scorching. Fit a tin plate closely over them, to keep them steaming while baking. When done, if there is any fat, drain it from them. Season with salt and butter, the same as for other broiled steaks.

12. CORN-MEAL RAISED MUFFINS. One pint of sweet milk, or warm water. One teaspoonful of salt. One cupful of flour. One heaping tablespoonful of sugar. Half a cake of compressed yeast.

13. VEAL BKEAKFASTS. 137

14. Add Indian meal enough to make a thick batter. Else over night. In the morning, when ready to bake, add half a teaspoon of soda, dissolved in a little warm w^ater, and with a tablespoonful of melted butter, mix throughout the batter. Bake in muffin-tins. Yeast muffins have the advantage of soda muffins, as they are not heavy when cold, but palatable.

15. WATER-CRESS SALAD. Like the tomato, this vegetable possesses the double quality of food and medicine. " According to analysis by M. Chatin, Director of the School of Pharmacy, Paris, water-cress contains iron, iodine, phosphates, and other salts. As a medicine, it has been vaunted for its efficacy in all cases of weak digestion, and has been prescribed for scrofula and phthisis. For food, it ought to be used in its green or uncooked state, in the form of salad or without any seasoning."

16. 138 AVHAT TO GET FOR BREAKFAST.

17. BREAKFAST No. 42.

18. Oatmeal Mush. Egged Veal Hash. Creamed Potatoes,

19. Sponge Corn Cake Muffins. Coffee. Ripe Fruit.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.