Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31.
1 lb. of veal Salt, pepper 1½ tbsps. of lemon juice 2 yolks of eggs 2 tbsps. of butter or drippings 3 tbsps. of flour 1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract ½ cup of cream 1 egg and roll crumbs for breading Good lard for baking
Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes.
1½ lbs. of veal 2 eggs 1½ tbsp. of butter 1 tbsp. of lemon juice 1 pinch of nutmeg 1 tsp. of capers Salt, pepper Roll crumbs for breading
Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter.
For the gravy put ½ tablespoonful of flour into the butter or drippings, steep and add ¾ cup of water or bouillon or left over gravy. Strain and pour over the meat balls and serve. They are also good served cold.
1 lb. of veal 1 tsp. of chopped onions Salt, pepper 1½ tbsps. of butter ½ tbsp. of flour ½ cup of cream Some water if necessary 2 tbsps. of white wine
Preparation: The meat is chopped and put into hot butter with onions. Cook and then add ½ tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it gets too thick, add more water or cream and the wine, if you wish. Serve on fresh wheat bread toast. This is a fine breakfast dish.
1¼ lbs. of calf liver ¼ lb. of bacon 3 rolls ⅛ lb. of butter, good measure 4 eggs Salt, pepper 1 pinch of nutmeg ½ onion 3 qts. of salt water or broth for cooking 2 cups of flour
Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in ½ tablespoonful of butter.
Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium-sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried.