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
  • BLANKET OF VEAL
  • VEAL SCALLOP WITH OYSTERS
  • JELLIED VEAL
  • CREAMED VEAL ON HOT BISCUITS
  • VEAL AND POTATO PUFF
  • VEAL IN BATTER
  • VEAL ROLLS
  • CROQUETTES (WITH STOCK)
  • VEAL LOAF
  • QUICK VEAL-AND-SAGE SOUP
  • VEAL ON TOAST
  • VEAL WITH CLAMS
• PORK
  • SAVORY FRESH PORK
  • FRESH PORK WITH BAKED APPLES
  • PORK WITH FRIED APPLES
  • A SCALLOP OF ROAST PORK AND CABBAGE
  • MOCK CHICKEN SALAD
• SAUCE, DRESSINGS
  • COOKED SALAD DRESSING
  • WHITE SAUCE

BLANKET OF VEAL

  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.

VEAL SCALLOP WITH OYSTERS

  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.

JELLIED VEAL

  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.

CREAMED VEAL ON HOT BISCUITS

  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.

VEAL AND POTATO PUFF

  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.

VEAL IN BATTER

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.

VEAL ROLLS

  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.

CROQUETTES (WITH STOCK)

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.

VEAL LOAF

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.

QUICK VEAL-AND-SAGE SOUP

  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.

VEAL ON TOAST

  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.

VEAL WITH CLAMS

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.

SAVORY FRESH PORK

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.

FRESH PORK WITH BAKED APPLES

  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.

PORK WITH FRIED APPLES

  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.

A SCALLOP OF ROAST PORK AND CABBAGE

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.

MOCK CHICKEN SALAD

  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.

COOKED SALAD DRESSING

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.

WHITE SAUCE

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.