Page:The Boston cooking-school cook book.djvu/278

228 Minuten Fleisch 114 Ibs. veal cut in Flour thin slices — 114 cups Brown Stock Salt and pepper Juice 1 lemon 2¢ cup claret wine 2 sprigs parsley

Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in baking- pan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Re- move to serving dish and pour over sauce remaining in pan.

Wipe four pounds loin of veal, sprinkle with salt and pep- per, and dredge with flour. Put one-fourth cup butter in deep stewpan; when melted, add veal and brown entire surface of meat, watching carefully and turning often, that it may not burn. Add one cup hot water, cover closely, and cook slowly two hours, or until meat is tender, adding more water as needed, using in all about three cups. Remove meat, thicken stock remaining in pan with flour diluted with enough cold water to pour easily. Surround the meat with two cups each boiled turnips and carrots, cut in half-inch cubes, and potatoes cut in balls. Serve gravy in a tureen.

Bone, stuff, and sew in shape five pounds shoulder of veal; then cook same as Braised Beef, adding with vegetables two sprigs thyme and one of marjoram.

Knuckle of veal Blade of mace 1 slice onion 2 teaspoons salt 1 slice carrot 1 lb. lean raw ham Bit of bay leaf 4 tablespoons flour Sprig of parsley 4. tablespoons butter 12 peppercorns 2 doz. bearded oysters

Remove meat from bones. Cover bones with cold water add vegetables and seasonings, and heat slowly to boiling