Chapter M: E. S

Sweet Breads.

In boiling sweet breads a porcelain kettle should be used and in cutting them a silver knife, as they contain an acid that acts upon iron, tin or steel and destroys much of the delicate flavor. In whatever style sweet breads are served, they should first be soaked in salt water, then plunged into boiling water to whiten and harden them.

Mrs. L. I. Roads.

Sweet Bread Patties.

For 25 persons purchase three pairs of sweet breads, parboil them and pick to pieces, rejecting all fibrous skin, cut into small pieces. Half hour before serving put 3 tablespoonsful of butter and 3 tablespoonsful of flour into a sauce pan, and melt carefully without browning, add 1½ pint of milk, stir constantly until boiling, add one can of finely chopped mushrooms, salt and pepper to taste, when the sauce reaches the boiling point add the sweet breads. Fill Patties and serve hot.

Mrs. L. I. Roads.

Lambs Tongue on Toast.

A number of excellent dishes can be prepared from the dainty tongue of the lamb, whether it be pickled or fresh. If pickled blanch it in hot water a moment to draw out its acidity, then plunge into cold water, drain, and cut into thin slices, toss them about in a little butter a moment, cover with gravy nicely seasoned and slightly thickened, and serve on toast. The fresh tongue should be first boiled and then cooked in the gravy whole, if preferred; but they are more evenly permeated with the gravy if quartered or sliced.

E. G. R.

Entrees of Veal.

Curry of Veal.

Cut up 1 pound of raw Veal into inch pieces. Mix 1 teaspoonful of curry, ½ teaspoonful of rice flour, and 1 saltspoonful of salt together; dip the meat in melted butter or oil, then roll each piece in the powder, and fry it in butter until a delicate brown. Onion may be added or omitted. Mince half a sour apple and fry it with the meat; add half a pint of soup stock; simmer half an hour. Squeeze over all the juice of half a lemon, mix and serve.

E. G. R.

Veal Loaf.

3 pounds lean veal chopped fine, ¼ salt pork, 2 eggs well beaten, 1 cup rolled crackers, ½ nutmeg, 1 teaspoonful red pepper, 2 teaspoonsful salt, ½ cup of milk, 1 tablespoonful sage, piece of 1 lemon. Mix thoroughly, make into a loaf, bake two hours. Baste often with water, seasoned with butter, pepper and salt. Slice when cold.

Mrs. H. C. Garrett.

Veal Loaf.

1 pound of pork, 2 pounds of veal chopped fine, 4 eggs well beaten, 4 soda crackers rolled fine, ½ cup sweet milk, salt and pepper to taste, mould in a loaf, bake forty minutes, sprinkle some rolled crackers over the top and dot with butter, makes the top brown nicer and flakey.

Mrs. J. L. Arnold.

Veal Loaf.

3 pounds veal chopped fine, ½ pound salt pork, 3 eggs, 1 teaspoonful pepper, 1 teaspoonful salt, sage to taste, piece of butter size of an egg, 1 cup crackers rolled fine. Stir with the eggs, add the butter, and cup of hot water. Bake three hours.

W. E. P.

Veal Croquettes.

1 pint chopped meat, ½ pint bread and milk, yolks of 2 eggs, 1 gill cream, butter the size of an egg, season well with salt and pepper, warm bread and milk on the stove until thoroughly mixed, then add the other ingredients mixed together. If too soft add cracker crumbs. Form into croquettes, dip into the white of an egg, roll in fine bread crumbs, and fry in hot lard.