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MEATS

Baste roast beef with red table wine, lamb with white table
wine. O Tenderize meats for several hours in a marinade of 2
cups dry white or red table wine, % cup cooking oil, 1 grated
onion, pepper. O Pour red wine over hamburger patties or
broiled steaks while cooking. O Substitute red wine for a cup
of the liquid added to a pot roast or stew.

Veal Scallops with Vermouth (4 servings)

2 pounds veal cutlets 1 medium onion, finely chopped
salt and pepper Y cup Canadian sweet vermouth
Y% cup all purpose flour 1 tsp. tomato paste
2 tbsps. butter Ye tsp. powdered mace

2 tbsps. salad oil

Flatten meat with wooden mallet or meat cleaver until it is not
more than ¥%” thick. Cut into serving pieces. Sprinkle with
salt and pepper and dredge with flour. Heat butter and salad
oil in skillet. Add chopped onion. Add veal scallops and brown
lightly on both sides. Add sweet vermouth. Cover skillet and
simmer about 5 minutes. Stir in tomato paste, mace. Heat well
and serve with lemon quarters, rice, garlic string beans or
creamed spinach.

Braised Beef Liver (4 servings)

1 cup diced salt pork Y, tsp. salt ,
1 small onion, minced ¥y tsp. pepper
1 pound sliced beef liver ¥%, cup Canadian dry red table wine
¥y tsp. dried thyme 10% -oz. can bouillon
Y, bay leaf 1 tsp. cornstarch, blended with
1 tbsp. grated orange rind 2 tbsps. water

Cook diced salt pork and onion in
heavy skillet until onion is just
tender. Push onion and salt pork to
one side and lightly brown liver
slices on both sides. Add thyme,
bay leaf, orange rind, salt, pepper,
wine, bouillon. Cover skillet and
simmer liver for 20 minutes. Stir in
cornstarch blended with water and
cook until thickened. Serve hot.

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