Pye TESTED HOUSEHOLD RECIPES eq
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Veal Fillet

"THE fillet of veal is taken from the upper part of the hind leg, corresponding to the
“round”’ of beef. It is quite a favourite dish when stuffed and roasted.
For the stuffing you will require:

1 cup bread crumbs 14 teaspoon salt

l4 teaspoon pepper 1 teaspoon onion juice

1 teaspoon chopped parsley 1 teaspoon capers or chopped pickles
3 tablespoons butter 1 egg or a little veal stock

M: the seasonings with the crumbs, add the butter (melted), and moistea with

beaten egg or veal stock. Fill in the cavity left by the bone and tie it. Roast
in a moderate oven, keeping it well basted with bacon dripping, if you have it (it gives
a delicious touch of flavour with veal).

Veal Loaf

3 Ibs. minced veal 14 to 14 lb. minced fat salt pork
6 rolled crackers 1 egs or 4 tablespoons cream

2 tablespoons lemon juice 1 teaspoon salt

14 teaspoon pepper few drops onion juice

M* ingredients in the order given and pack into a mould or baking dish and bake
slowly, testing frequently.

The veal loaf may be served hot in brown or tomato sauce or it may be served cold
as follows: Let the loaf get quite cold, then unmold it on a bed of lettuce leaves or
fresh water cress; have ready cold asparagus—either fresh asparagus very carefully
cooked so that the stalks will not be broken, or one tin of asparagus. Place a row of
asparagus tips around the loaf, the stalks about two inches apart and arrange six or
eight of them in a star shaped design on the top; add several thin slices of lemon.

Wet Hash

H®! together in a pan, 1 cup minced cooked meat, seasonings, 44 cup stock, and
l4 cup tomatoes. Serve on toast or with toast points.

Dry Hash

HAvE equal quantities of mashed potatoes and minced cooked meat. Mix well

with salt, pepper and a dash each of paprika, onion salt and celery salt, if on hand.
Add one beaten egg to 2 cups of mixture and beat until light. Spread on a well greased
heated frying pan and when well done fold as you would an omelet. Serve plain or with
a tomato sauce.

Pork Chops with Scalloped Potatoes

PREPARE three-parts of a casserole full of scalloped potatoes in the usual way. When

the potatoes are half-cooked, take as many pork chops as are required and sear them
in the frying pan. Place the chops on top of the potatoes and finish cooking in the oven.
Serve with hot apple sauce.

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