EDITH ADAMS’ COOKING UNDER PRESSURE 21

MIROTON OF BEEF

2 cups cooked beef, chopped
1 cup sliced mushrooms (or less)
14 teaspoon lemon rind, grated
1 teaspoon finely chopped parsley
1 egg

Salt and pepper
1 teaspoon finely chopped onion
2 tablespoons melted butter

Few gratings of nutmeg
Mix all together and mold into a small
oven-proof dish. Place 2 cups of water in
bottom of cooker and put casserole on rack.
Cook at 15 pounds pressure for 10 minutes.
Serve with tomato sauce.

ROAST VEAL

See rules for roasting on page 16.

3 to 4-pound veal roast, filet or rolled
rib
Sage
Flour
Salt and pepper
1 tablespoon water

Season meat and dredge with flour. Sear
on three sides and place unseared ‘side in fat
in the bottom of cooker. Add the water.
Cook at 15 pounds pressure for 15 minutes
per pound.

VEAL POT ROAST

Veal shoulder, boned, rolled and tied
2 tablespoons fat
1 tablespoon water

Salt and pepper

Heat fat in cooker and brown veal shoul-
der thoroughly in it. Sprinkle with salt and
pepper. Add water. Cook at 15 pounds
pressure for 20 minutes per pound.

VEAL BIRDS

1%4-pound veal steak, %4-inch thick
2cups bread and sage stuffing
% pound bacon, diced
2 tablespoons fat
Flour
'% teaspoon salt and pepper
1 cup water

Cut veal steak into serving pieces. Put a
tablespoon of dressing in centre of each piece.
Fasten with skewers or tie with string. Roll
birds in flour, seasoned with salt and pepper.
Cook bacon in cooker and sear veal birds
in the fat. Add the water. Cook at 15
pounds pressure for 15 minutes. Thicken
gravy with flour.

BREADED VEAL STEAK
2 pounds veal steak, 1 inch thick
Salt and pepper
1 cup cornflake crumbs
1 egg, beaten
1 tablespoon milk
2 tablespoons fat
14 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 cup sour cream
1 teaspoon paprika
Cut veal steak into serving pieces. Season
with salt and pepper. Roll in egg and milk
mixture, then in cornflake crumbs. Heat fat
in cooker and brown veal steak. Add season-
ings and sour cream. Cook at 15 pounds
pressure for 10 minutes.

VEAL CUTLETS OR STEAKS
2 pounds veal cutlets
Salt and pepper
2 eggs, beaten
Bread or cracker crumbs
2 tablespoons fat
Sprinkle cutlets with salt and pepper. Dip
into beaten eggs, then in bread crumbs. Put
fat in cooker and brown cutlets on both
sides. Add 2 tablespoons water and cook at
15 pounds pressure for 15 minutes. Thicken
the gravy with flour, using milk or cream
for the liquid.

WIENER SCHNITZEL
6 veal chops or steaks
Salt and pepper
2 eggs, slightly beaten
Flour
3 tablespoons bacon drippings
1 teaspoon paprika
1 cup thick sour cream
Sprinkle veal with salt and pepper. Dip
in eggs, then flour. Put bacon drippings in
bottom of cooker, add paprika and brown
veal on both sides. Add sour cream and
cook at 15 pounds pressure for 15 minutes.
To serve, sprinkle veal chops with the juice
of 1 lemon. Thicken cream with 1 tablespoon
flour. Pour over chops. Serves 6.

VEAL STEAK, ARMENIAN
2-pound veal steak, cut in serving pieces
14 cup raw rice
2 cups cooked tomatoes
1 cup water or tomato juice
1 green pepper
1 onion
3 tablespoons butter or oil
Seasonings
Melt butter in cooker and cook rice in it
until rice is reddish brown color. Remove
rice and sear steak on both sides in cooker.
Add rice and other ingredients. Cook at 15
pounds pressure for 15 minutes.