Using Leftover Veal and Pork
WHAT TO DO WITH LEFTOVER VEAL AND PORK — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFT-OVER VEAL AND PORK
CONTENTS
- VEAL
- PORK
- SAUCE, DRESSINGS
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This dish may be prepared, if desired, from a
mixture of cooked and uncooked veal. Discard all
gristle and hard portions of any roasted veal. Cut
in inch squares. To one cup of such meat allow
three-quarters of a pound of uncooked breast of
veal. Cover the raw meat with hot — not boiling
— water. Add any bones from the roast, and two
tablespoons of any flavoring vegetables at hand
(such as carrots, celery, and turnips, chopped), a
sprig of parsley, one bay leaf, one teaspoon of
salt, and one-quarter teaspoon of pepper. Cover
and cook slowly until veal is nearly tender, then
add the cold meat, and simmer gently ten minutes
longer. Take out the meat and strain the broth.
There should be two cups; if not, make up with
boiling water. Melt two tablespoons of butter,
stir in two tablespoons of flour, and add the hot
broth. When thickened, add one egg yolk beaten
up with four tablespoons of cream or rich milk.
Remove from the stove at once, add one tablespoon
of lemon-juice, and pour over the hot meat.
One cup of cooked peas may be added to the sauce
if desired. This dish is often called Veau a la
Blanquette.
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To every cup of finely chopped veal allow twelve
good-sized oysters. Season the meat highly with
salt, paprika, and one teaspoon of lemon-juice.
Moisten it with a little stock. Arrange in layers
in a baking-dish beginning with the veal, and
sprinkle some well-buttered cracker-crumbs
between each layer and on top. Add one-half cup
thin cream or milk, and one-half cup of strained
oyster-liquor, to each measure of veal. Bake in a
hot oven about fifteen minutes.
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When ordering a roast of veal ask the butcher for
some veal bones. Wash these well, cover with
cold water, add one cup of diced vegetables — carrot,
turnip, celery, onion, and one bay leaf — and
let simmer for three or four hours. Strain the
stock, let it cool, cover, and set in the fridge.
This will keep for several days. When ready to
use skim off any fat on top, and to each cup of
stock add one-quarter teaspoon of salt, one-eighth
teaspoon of pepper, one-half teaspoon
of lemon-juice, and a very little paprika. Cut any
remaining veal in thin slivers — there should be an
equal quantity of meat and stock — and simmer
together until the veal is moist and tender. If the
meat falls short, use two or three "hard-boiled"
eggs cut in neat slices and mixed with the meat
after it is removed from the stove. Mold in a bread-pan
and serve cold.
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Season two cups of chopped veal with one
teaspoon of finely chopped capers, one teaspoon
of lemon-juice, salt, pepper, and a slight grating
of nutmeg, if desired. Melt one tablespoon of
butter, stir in one-half tablespoon of flour, one-quarter
teaspoon of salt, and add slowly one-half
cup of cream or rich milk, and cook until
sauce thickens. Mix one egg yolk with one teaspoon
cold water and add to sauce, together with
the seasoned veal. Remove from the stove as soon
as meat is heated, and serve on hot biscuits.
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Season two cups of finely chopped veal with
salt, paprika, and one tablespoonful catsup.
Moisten with a little gravy or stock. Have ready
two cups of well-seasoned mashed potato, add
to them the yolks of two eggs, and beat until very
light and creamy. Fold in the stiffly beaten whites
of the two eggs. Butter a baking-dish, and cover
the bottom with half of the potato, spread
all of the meat on top, and cover with the rest of
the potato. Brown in hot oven.
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1 egg.
4 tablespoons milk.
1/2 tablespoon olive oil.
Scant 1/2 cup sifted flour.
1 2/3 cups chopped veal.
1/8 teaspoon salt.
A little white pepper.
1/2 tablespoon lemon-juice.
To the well-beaten yolk of the egg add the milk,
oil, seasoning, flour, and lemon-juice. Beat the
white of the egg stiff, and add to batter when
ready to use. Stir into this the veal, which should
not be chopped fine. Drop by spoonfuls into slightly
smoking fat, and fry slowly to a golden brown.
Drain on paper towels. These fritters
may be served with or without a sauce. Chicken
may be used instead of veal.
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Cut the veal in slices, spread each one with the
stuffing left from the roast, or with bread-crumbs
seasoned and moistened with butter, roll up tightly
and tie. Roll with flour, sprinkle with salt and
pepper, brown slowly in hot butter, then half cover
with rich milk or veal stock in which one teaspoon
of flour has been blended, simmer ten minutes.
Remove the strings and serve on hot toast.
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2 cups beef, veal, chicken or lobster.
2 tablespoons butter.
4 tablespoons flour.
1 cup stock.
2 teaspoons lemon-juice.
Salt and pepper.
Dash of cayenne.
Cook flour in hot butter, add stock gradually, and
boil up well. Season meat highly with salt, pepper,
cayenne, and lemon-juice, and put into stock.
When almost to boiling-point, remove from stove
and set aside to cool. Shape into balls. If too
soft to handle add fine-sifted bread-crumbs; do
not add flour for stiffening croquettes. Roll in
crumbs, in egg, in crumbs again, and fry in smoking-hot
fat for two minutes.
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1 lb. lean cold roast veal.
1/8 lb. cooked chopped bacon.
2 pounded crackers.
1 well-beaten egg.
1 teaspoon salt.
1/4 teaspoon mace.
Gravy.
Dash of cayenne.
Put the meat through a meat grinder, add the
other ingredients, moisten with left-over gravy,
and season more highly if necessary. Grease a
shallow pan with bacon fat, put in loaf, and press
into shape, adding a little more thin gravy. Bake
half an hour, or until brown on top.
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Cover veal with cold water, add carrot, onion,
celery, parsley, salt, and pepper. Heat gradually
and boil one hour. Strain. Soak sago in water
half an hour, strain, add to soup, and cook until
sago is clear. Add milk and more seasoning if
necessary. Beat egg, place in tureen, pour soup
over it, stirring well.
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Cut cold roast veal into small pieces. Prepare
slices of crisp, dried toast and place on a platter
in the oven. Take some of yesterday's left-over
veal gravy, thin it with an equal quantity of hot
water, and pour into a frying-pan. Let the gravy
boil. Just before serving add the cold veal; heat
thoroughly, but do not boil. Place meat on the
toast, pour gravy around it, and garnish dish with
thin slices of lemon.
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2 cups chopped veal.
1 cup chopped clams.
Salt and pepper.
1 tablespoon butter.
4 tablespoons clam-juice.
1/2 cup well-seasoned mashed potato.
Mix veal, clams, and juice, then season. Put
mixture in buttered ramekins. Cover with mashed
potato. Dot with bits of butter. Bake fifteen
minutes in hot oven.
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2 cups chopped meat.
2 tablespoons butter.
1 cup cooked tomatoes.
2 tablespoons flour.
1 small onion.
1 cup of gravy or meat stock.
Salt, and red pepper, small, and chopped fine.
Slice the onion and brown it delicately in the
butter. Then add the flour and stir until well
blended. Turn in the tomatoes, gravy, and meat.
Add the seasoning and cook until well heated.
Serve on a hot platter with baked potatoes.
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Mince any remnants of roast pork to make two
cupfuls. Season it as needed with salt and a little
pepper and moisten with a few spoonfuls of gravy.
Wash half a dozen medium-sized greening apples.
Cut a slice from the stem end, take out all of the
core and enough of the apple part to form a neat
cup. Put the meat in these, with a small piece
of butter on top of each. Place them in a
baking-pan, add a very little water, and bake until
the apples are soft.
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Cut cold roast pork into small pieces. Thin the
left-over gravy with a little hot water, adding
seasoning if necessary. Let it boil for a few
minutes in a frying-pan. Add the meat, heat
thoroughly, but do not allow the sauce to boil.
Serve with apples prepared as follows: Core three
or four Baldwin apples without removing the skin.
Cut into slices half an inch thick, and cook in hot
bacon fat until soft and well browned. Drain on
soft paper. Or the pork may be sliced and served
cold, and the apples used as a border.
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2 cups thinly slivered pork.
1 1/2 cups cooked chopped cabbage.
1 1/2 cups white sauce.
Season pork with salt and pepper. In a baking-dish
arrange layers of pork, cabbage, and white
sauce. Cover with a few well-buttered crumbs. Heat
in oven until sauce bubbles through the crumbs.
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Cut any cold fresh pork in pieces suitable for
salad. To two cups of such meat add three tablespoons
of hot vinegar and set away to get very
cold. When ready to prepare the salad, drain off
any of the vinegar remaining and add one and
one-half cups of crisp celery cut small, and pour over
all a cooked salad dressing. Serve on
crisp lettuce leaves.
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3 egg yolks, well beaten.
2 tablespoons butter.
1 1/2 teaspoons mustard.
3 tablespoons boiling vinegar.
1 teaspoon sugar.
Cream or unsweetened condensed milk.
1/2 teaspoon salt.
Add the boiling vinegar slowly to the eggs. Cook
over hot water until thickened, stirring constantly.
Mix mustard, sugar, and salt, and add. Beat in
the butter. This will keep in a cool place for a
long time. When ready to use add an equal bulk
of sweet and sour cream, or unsweetened condensed milk.
— – —
2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
1/8 teaspoon white pepper.
1 cup milk.
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mixture
bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
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