  _Recipes for_ VEAL Veal Shoulder RollRolled shoulder roast MENU IDEA 3 to 4-pound veal shoulder roll Salt Pepper 4 to 6 slices bacon, if desired Season the roast with salt and pepper. Place on rack in open roasting pan. Insert a meat thermometer so the bulb reaches the center of the roast. Place bacon slices on roast. Do not add water. Do not cover. Roast in slow oven (300° F.) until the meat thermometer registers 170° F. or about 2½ hours. Allow about 40 minutes per pound for roasting. Sour Cream Veal LoafGround veal and pork MENU IDEA 1½ pounds ground veal ½ pound ground pork 2 tablespoons minced onion 2 carrots, ground 1½ teaspoons salt ? teaspoon pepper ½ cup sour cream Flour Combine all ingredients and mix thoroughly. Pack into a 5 × 9-inch loaf pan and bake in a moderate oven (350° F.) 1½ hours. Thicken drippings for gravy, allowing 2 tablespoons flour for each cup of drippings. 6 to 8 servings. Pineapple Stuffed Veal BirdsRound steak cut for Birds MENU IDEA 2 veal round steaks, cut ½ inch thick ½ cup crushed pineapple ¼ cup melted butter or margarine 1 teaspoon salt ½ teaspoon sage 2 cups soft bread crumbs 3 tablespoons lard or drippings Salt Pepper ¼ cup water Remove bone from steaks and cut as shown in illustration. Drain the crushed pineapple thoroughly. Add the pineapple, melted butter or margarine, salt and sage to the bread crumbs. Mix well. Place a spoonful of the pineapple stuffing on each piece of veal, roll and fasten with wooden picks. Brown the rolls slowly in lard or drippings. Season with salt and pepper. Add water, cover and simmer for 45 minutes or until tender. 6 servings. Paprika VealShoulder cubes MENU IDEA 1½ pounds veal shoulder, cut into 1½ inch cubes 3 tablespoons lard or bacon drippings 1 teaspoon salt ¼ teaspoon pepper ½ teaspoon paprika ¼ cup water Paprika Sauce Brown veal cubes in lard or drippings. Season. Add water, cover closely and cook slowly 30 minutes. Cover with Paprika Sauce and continue cooking slowly 30 minutes more or until meat is tender. 4 to 6 servings. Paprika Sauce¼ cup butter or margarine ¼ cup flour 2 cups milk Paprika Salt Pepper Melt butter or margarine, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add paprika to color and salt and pepper to taste. RECIPES FOR VEAL LEFTOVERSLadies’ Aid Salad4 cups diced cooked veal 1 cup salted almonds 1 No. 303 can pineapple chunks 2 cups diced celery 2 hard-cooked eggs, diced Mayonnaise Lettuce Cups Cut almonds lengthwise into quarters. Drain pineapple. Combine veal, pineapple, celery and eggs. Chill thoroughly. Just before serving add almonds and enough mayonnaise to moisten ingredients. Mix lightly and serve in lettuce cups. 8 servings. Veal Croquettes2 cups ground cooked veal 1 cup mashed cooked peas ½ teaspoon salt ? teaspoon pepper 2 teaspoons grated onion ½ cup fine dry bread crumbs 1 egg, slightly beaten Lard for deep fat frying Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings. Meat-Potato-Tomato Cakes2 cups ground, cooked beef, veal, pork or lamb 2 cups mashed potatoes 2 eggs 2 tablespoons minced onion 2 tablespoons finely chopped celery ½ cup tomato juice 1 teaspoon salt ¼ teaspoon pepper 8 slices tomato, cut ½ inch thick 2 tablespoons melted butter or margarine Combine ground meat, mashed potatoes, eggs, onion, celery, tomato juice and seasonings. Mix well and shape into 8 patties. Place patties in greased baking pan. Top each pattie with a tomato slice. Brush tomato slices with melted butter or margarine. Bake in a moderate oven (350° F.) for 30 minutes. 6 to 8 servings. Pork Cuts and Cooking MethodsBaked Half Ham ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin (center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin; spareribs; pork loaf and ham loaf. BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside. PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled. PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver. BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys. COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys. Other Facts About PorkFor tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork. |
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