Recipe: Italian Veal Pates

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 EGGS. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Roast Loin of Veal

The loin is the best part of the calf. It is always roasted. See that your fire is clear and hot, and broad enough to brown both ends. Cover the fat of the kidney and the back with paper to prevent it from scorching. A large loin of VEAL will require at least four hours and a half to roast it sufficiently. At first set the roaster at a tolerable distance from the fire that the meat may heat gradually in the beginning; afterwards place it nearer. Put a little salt and water into the dripping-pan and baste the meat with it till the gravy begins to drop. Then baste with the gravy. When the meat is nearly done, move it close to the fire, dredge it with a very little flour, and baste it with butter. Skim the fat from the gravy, which should be thickened by shaking in a very small quantify of flour. Put it into a small Sauce-pan, and set it on hot coals. Let it just come to a boil, and then send it to table in a boat. If the gravy is not in sufficient quantity, add to it about half a jill or a large wine-glass of boiling water.

In carving a loin of VEAL help every one to a piece of the kidney as far as it will go.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Veal Stew

The cheaper cuts of VEAL can be used to advantage for making VEAL stew. Such a dish is prepared in the same way as beef stew, which is explained in Meat, Part 1, except that VEAL is substituted for the beef. Vegetables of any desired kind may be used in VEAL stew, and the stewed or boiled dumplings mentioned in the beef-stew recipe may or may not be used. As the vegetables and the dumplings, provided dumplings are used, increase the quantity of meat-flavored food, only small portions of the meat need be served.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Stuffed Veal Breast

A breast of VEAL in which a pocket has been cut for STUFFING is shown in Fig. 4. When such a piece is desired for roasting, it is advisable to have the butcher prepare it. The STUFFING required should be made as follows:

STUFFING FOR VEAL

  • 4 Tb. butter or bacon or ham fat
  • 1/2 Tb. salt
  • 1/8 Tb. pepper
  • 1 Tb. celery salt
  • 2 sprigs of parsley, chopped
  • 1 pimiento, chopped
  • 1-1/2 c. water
  • 1 qt. stale bread crumbs

Melt the fat, and to it add the salt, pepper, celery salt, parsley, pimiento, and water. Pour this mixture over the crumbs, and mix all thoroughly. Stuff into the opening in the breast. Place the meat thus stuffed in a baking pan and bake in a moderately hot oven for 1 to 1-1/2 hours.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Veal Croquettes

VEAL that remains from a ROAST after it has been served once can be utilized in no better way than in the making of croquettes; or, if desired, VEAL may be cooked especially for this purpose. When such croquettes are served with a Sauce of any desirable kind, such as white Sauce or tomato Sauce, or with left-over gravy, no more appetizing dish can be found.

VEAL CROQUETTES
(Sufficient to Serve Six)

  • 2 c. cold ground VEAL
  • 1 c. thick white Sauce
  • 2 Tb. chopped onion
  • 1 Tb. chopped parsley
  • Salt and pepper
  • 1 egg
  • Fine crumbs

Mix the ground VEAL with the white Sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without Sauce.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Scalloped Veal with Rice

A very palatable dish can be prepared from left-over VEAL by combining it with rice and tomatoes. To prepare such a dish, season cooked rice with 1 teaspoonful of bacon fat to each cupful of rice. Place a layer of rice in a baking dish, and over it put a layer of chopped VEAL. Pour a good quantity of stewed tomatoes over the VEAL and season well with salt and pepper. Over the tomatoes put a layer of rice, and cover the top with buttered crumbs. Set in a hot oven and bake until the crumbs are browned and the ingredients thoroughly heated.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Veal Rolls

he portion of a VEAL ROAST that remains after it has been served hot can be combined with Dressing to make VEAL rolls, a dish that will be a pleasing change from the usual cold sliced meat.

To make VEAL rolls, slice the VEAL and into each slice roll a spoonful of stuffing. Tie with a string, roll in flour, and sprinkle with salt and pepper. Brown the rolls in hot butter. Then pour milk, stock, or gravy over the rolls and simmer for 10 minutes. Remove the strings and serve on toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)