Mrs. Wilson's Cook Book Part 69

VEAL CROQUETTES

One cup of milk, Five level tablespoons of cornstarch.

Place in a saucepan and then dissolve the starch in the milk. Bring to a boil and cook for five minutes. Now add

One and one-half cups of cooked veal, minced fine, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One and one-half teaspoons of salt, One teaspoon of pepper, One tablespoon of Worcestershire sauce.

Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato sauce.

COOKING THE FANCY CUTS

TO PREPARE BRAINS

Soak for one hour in cool water, adding the juice of one-half lemon.

Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce.

ROAST SHOULDER OF VEAL

Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add

One cup of finely chopped onions, Three tablespoons of finely chopped parsley, One green pepper, chopped fine, One-half cup of shortening.

Mix thoroughly and then cook slowly so that the onion does not brown.

When tender add

One teaspoon of paprika, Two teaspoons of salt, One teaspoon of pepper.

Mix thoroughly and then cool and fill into veal. Sew the opening with a darning needle and a stout string or fasten with toothpicks. Dust the meat well with flour and then place in a hot oven to brown. Then reduce the heat of the oven to moderate and roast, allowing thirty minutes for the meat to start cooking and twenty-five minutes to the pound. Baste every ten minutes with:

One-half cup of vegetable salad oil in One and one-half cups of boiling water.

CALF'S HEART A LA MODE

Wash and soak the heart for a few minutes in water and then remove the tubes, veins and cut the heart into dice. Parboil until tender. Then add, using sufficient water to cover

One half-cup of vinegar, Four onions, chopped fine, Two carrots, cut in dice, One teaspoon of sweet marjoram, Two teaspoons of salt, One teaspoon of white pepper.

Thicken gravy and serve with toasted strips of bread.

Calf's heart may be cut in thin slices, dipped in flour and then fried. Calf's liver is most delicate and must be cooked quickly, either by panning or broiling. The head is used for mock-turtle soup or cooked and served with brown sauce or made into calves' head cheese. The tongue may be cooked until tender and then pickled in vinegar.

The feet may be used in place of the head for mock-turtle soup, and in place of the knuckle in making pepper pot.

TRIPE FRIED IN BATTER

Cut the tripe into pieces the size of an oyster and then season and dip in a batter. Fry until golden brown in hot fat and then serve with Hollandaise sauce.

THE BATTER

Break one egg in a cup and fill with milk. Place in a bowl and add

One and one-quarter cups of flour, One teaspoon of salt, One-half teaspoon of pepper.

Beat well to free from lumps.

CREOLE TRIPE

Mince four onions fine and then place in a saucepan, four tablespoonfuls of shortening; add the onions and cook until soft, but not brown. Now add four tablespoonfuls of flour. Stir to blend well and then add:

Two cups of strained tomatoes, One green pepper, minced fine, One-half pound of prepared mushrooms, One pound of tripe cut into inch blocks.

Cook gently for twenty minutes and then season and serve.

PICKLED TRIPE

Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add

Four onions cut in rings and parboiled, Two bay leaves, One dozen cloves, Half-dozen allspice

and sufficient vinegar to cover. Let stand two days before using.

TURTLE AND SNAPPER

Lay the turtle on its back and cut off the head. Let turtle bleed for twenty minutes. Separate the body from the sh.e.l.l and remove the entrails. Carefully separate the liver and heart. Now, with a sharp knife, remove the meat from the sh.e.l.l and lay in boiling water for two minutes. Drain. Rub the legs and all flesh containing the outer skin until the skin is removed, with a coa.r.s.e towel. Now, with a cleaver, chop the sh.e.l.l into five pieces and place in scalding water for five minutes. Remove from hot water. Use the knife to peel off the skin and bristle from the sh.e.l.l. Now lay the meat and sh.e.l.l in cold water for one and one-half hours. You now have white and green turtle meat ready to cook.

TO COOK

Put the meat and sh.e.l.l in a large preserving kettle with sufficient cold water to cover, adding

One pint jar of stewed tomatoes, One stalk of celery, One bunch of potherbs, One bunch of parsley, Three cloves, Four allspice, Four large onions, Two bay leaves, One medium-sized carrot, Rind of one-half lemon, Three tablespoons of Worcestershire sauce.

Tie the spices and vegetables in a piece of cheese-cloth and bring to a boil. Cook slowly until the meat is tender and then remove the white meat. Cook the green meat, most of which is in the sh.e.l.l, until it is tender. Place the meat, when tender, in cold water to blanch. Use the liquid for soup. Strain and add part of the turtle meat, hard-boiled egg, grated lemon rind and juice of lemon. Prepare the snapper same as green turtle. Only bleed snapper ten minutes.

SHRIMP SALAD