22 EDITH: ADAMS’ COOKING UNDER PRESSURE HUNGARIAN GOULASH 2 pounds lean veal or veal cutlets 34 cup flour 2 tablespoons drippings 1 tablespoon paprika Y% tablespoon salt 6 small onions, minced 2 cups potato balls 1 cup carrots, sliced crosswise 1 cup turnip, diced Cut veal into small pieces and roll the pieces in flour, pressing in as much flour as possible. Put fat in cooker and brown veal in it. Add salt and paprika. Add % cup hot water. Cook at 15 pounds pressure for 15 minutes. Reduce pressure quickly. Add vegetables and cook at 15 pounds pressure for 4 minutes longer. RAGOUT OF VEAL 3 pounds veal breast or shoulder 3 large onions 1 clove garlic, minced 1 teaspoon curry '% pound salt pork 14 can tomato paste 1 cup water . % cup sherry or wine, rebut 1 teaspoon salt 1 tablespoon fat or oil | 1 can button mushrooms, optional Cut the veal into pieces about 1% inches square. Heat salt pork in cooker and brown veal, onions and garlic in it until it is richly browned. Add water, curry, tomato paste, oil and wine. Cook at 15 pounds pressure for 20 minutes. While ragout is cooking, heat the mushrooms and add just before serving. VEAL FRICASSEE 1%4 pounds veal, cubed Y% cup flour 2 tablespoons fat 1% cup water Y% cup minced onion 1 teaspoon sage 1 teaspoon salt lg teaspoon pepper ' Dredge veal in flour seasoned with salt, pepper and sage and brown in fat in cooker. Add onions and water and cook at 15 pounds pressure for 10 minutes. Serves 4. VEAL, COUNTRY STYLE 3 pounds veal shoulder, cut in small pieces 2 tablespoons fat 14 teaspoon paprika 4 whole black peppers or % teaspoon pepper 2 medium sized onions 4 carrots, cut in halves 4 medium potatoes 1 can cream of mushroom soup 1% cup water ) Put fat in cooker and brown veal. Add salt, pepper, onion, paprika, mushroom soup and washed vegetables. Add water and cook at 15 pounds pressure for 15 minutes. VEAL POT LUCK 2 pounds veal, cut in 2-inch cubes 2 strips of bacon 2 teaspoons salt 4 teaspoon pepper 1 teaspoon Worcestershire sauce 1 bay leaf 2 medium onions, quartered 1% cup water 1 cup celery, diced 8 small whole carrots 4 medium potatoes, quartered Fry out bacon in cooker and brown veal in the fat. Place on rack and add season- ings and water. Cook at 15 pounds pressure for 10 minutes. Reduce pressure quickly. Add vegetables to cooker and cook at 15 pounds pressure for 7 minutes more. Blend 2 tablespoons flour in 3 tablespoons cold water and add to gravy. Cook, stirring until thickened. Serves 6. VEAL WITH GREEN BEANS 3 pounds veal, cut in 2-inch squares 2 teaspoons salt lg teaspoon pepper 3 tablespoons fat Y% cup water 6 small onions 4 cups green beans 5 tablespoons vinegar Heat fat in cooker and brown veal squares in it. Season with salt and pepper and add water. Cook at 15 pounds pressure for 10 minutes. Reduce pressure quickly. Add onions, vinegar and green beans. Three tablespoons ketchup may be added if de- sired. Cook at 15 pounds pressure for 5 minutes longer. Thicken gravy with 2 table- spoons flour for each cup of liquid. JELLIED VEAL 2% pounds fresh veal tY%4 pound fresh pork 3 cups water 1 bay leaf 4 cloves 2 slices onion 8 peppercorns or 1 teaspoon pepper Celery leaves 3 tablespoons gelatin, soaked in ae water 3 tablespoons lemon juice Place veal, pork and water ‘cooker. Add bayleaf, cloves, onions, peppercorns, celery leaves. Cook at 15 pounds pressure for 25. minutes. Strain the stock. Add soaked gela- tin and allow to cool. Add lemon juice and — meat (about 3 cups diced). Mold.