Indianapolis Times, Volume 39, Number 129, Indianapolis, Marion County, 7 October 1927 — Page 16

PAGE 16

Twenty Veal Recipes Win Times Prizes

Housewives who are readers of The Times recipes will find appetizing meat dishes in the twenty prize veal recipes printed in today’s Times. The twenty were chosen from several hundred sent and readers whose recipes are printed will receive checks for one doll ay each. Next Friday will be the day for several unusual dishes. If you know how to cook Brussels sprouts, okra and Swiss chard, send recipes to The Times recipe editor by Wednesday noon to compete for one of the dollar prizes. If you know of an especially good way to cook these articles, so much the better.

Each day except Friday The Times prints a prize miscellaneous recipe. They may be sent in any time and dollar prizes are given for the ones that are printed. How do you cook your favorite dish? Send the recipe today. The recipes for okra, Brussels sprouts and Swiss chard should be sent by Wednesday for next Friday’s page. Here are the veal recipes: Ita&in Veal Chops Six veal chops, one-quarter paprika, to cloves, one cup canned tomatoes, one small bay leaf, one-half teaspoon salt, two tablespoons flour; .two tablespoons fat; one small onion; one green pepper (finely chopped). Trim chops; mix together salt, paprika and flour; pound this into the chops. Melt and heat the fat and brown chops in it. Pour tomatoes over the meat, add onion, bay leaf, cloves and and chopped green pepper; cover closely and simmer for one hour. Serve with plain boiled macaroni or spaghetti. Miss Lorene Carr, 610 N. Riley St., *ty. Veal-Ham Hash Mix together two parts of cold cooked veal and one part of cold boiled ham. Chop very fine. Add a little minced onion, season the mixture to taste with salt and pepper. Moisten well with hot water. Turn the mxture into a buttered baking dish and cover with bread crumbs well dotted with butter. Bake in a hot oven for twenty minutes. Miss Isabell Gilson, 2415 !4 N. Gale St, City. ,f Veal Breast With Dressing Use VCHst of veal and have butcher pocket into it. Wipe meat wiin damp cloth, rub both fcides and inside of pocket with salt, pepper and bacon drippings. Fill pocket with dressing made of toasted bread, salt, pepper, butter and a chopped onion. Close end of pocket, place in roasting pan with one-half cup hot water. Bake until browned

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in hot oven, basting ofen. Reduce heat and finish roasting. Mrs. William Leisure, 449 Berwick Ave, City. / Veal Roast With Noodles Lay strips of bacon and sliced onion over veal roast and pepaer well. Boil one package of noouies in salt water fifteen minutes, then drain and put around roast with one can tomato soup after roast has baked half an hour. Salt well, cover and bake in a slow oven for even one hour. Mushrooms may be added if desired. Mrs. R. S. Decker, 4924 Broadway, City. Veal Head Cheese Boil a calf’s head in water enough to cover it, until the meat leaves the bone, then remove it with a skimmer into a' large kettle. Take from it every particle of bone, run meat through food chopper, and to it add a heaping teaspoon of salt, a teaspoon of pepper and a teaspoon of sweet herbs. Then mix thoroughly. Lay a cloth in collander, put the minced meat into it, then fold the cloth tightly and lay a plate on top with a weight to press it down. When cold it may be sliced. Thelma Allen, Whitestown, Ind. Two cups cold cooked veal, one cup diced -celery, two hard cooked eggs, one cup asparagus tips, head lettuce and celery tips to garnish. Dice the veal and celery and mix with sufficient mayonnaise to moisten thoroughly. Place in mounds on lettuce-covered salad plates and garnish with mayonnaise, celery and asparagus tips and slices of hard cooked eggs. Miss Anna May Vornehm, 261 Richland St, City. Veal - Breakfast Mode Mince one pound of cooked Veal and one-half pound of cooked beef, add three well beaten eggs, six large crackers crushed ,one-half grated nutmeg, one-half teaspoon each of

salt, white pepper and cinnamon. Make cakes and fry in mixture of butter and lard. Mrs. Robert L. Waltham, St. Paul, Ind. Veal Collops Two cups finely minced veal, juice of one small onion, salt and pepper to taste, a little grated lemon rind and the unbeaten whites of three fggs. Add the onion juice, seasoning ahd lemon rind to the minced veal and form a paste of the seasoned meat with the whites of eggs. Shape with the hand into very small balls and when all are ready drop a few at a time into boiling salted water in a shallow pan and cook gently for five minutes. Serve on rounds of buttered toast. Cover with either a tomato sauce or rich white sauce. Mrs. Harold W. Swift, Whitestown, Ind. Francesco's Scallop of Veal Free from gristle and cut into portions two pounds of veal; Brown in two tablespoons butter, stir in one tablespoqn flour and add one tablespon tomato, one cup small mushrooms, one half teaspoon chopped parsley, one half clove garlic, salt anad pepper to taste. Cook slowly until veal is tender. Serve with riced potatoes. Mary R. CtefTano, Brazil, Ind. French Veal Ragout Cut cold veal in small pieces and put about two cups of same in pan with one tablespoon butter. Stir dnd sprinkle in about a tablespoon of flour; add one cup of veal stock well seasoned and let come to boil. Then slice four large boiled potatoes and stir in the veal mixture. Heat thoroughly and serve at once Audrey V. Scott, Acton, Ind. Stuffed Filet of Veal Take out bone from meat and pin into a roll with skewers. Bind securely with soft tapes. Fill cavity left by bone with a forcemeat of crumbs, chopped bacon, thyme and parsley, seasoned with pepper, salt, nutmeg and a pinch of lemon peel. Cover the top of filet with thin slices of bacon, tying them in place with twines, crossing meat in all directions. Put into pot with two cups of boiling water aivd cook until well done. Undo strings and tapes. Brush meat all over with row eggs, sift rolled crackers thickly over it and set in oven to brown, basting often with gravy from pot. When well browned, remove from pot.to a hot dish with strips of crisp bacon placed around the meat. Strain and thicken the gravy and serve from gravy boat. N. Frances Mount, 1435 Prospect St., City. Veal Loaf One pound ground veal and onehalf pound of lean pork. Add six crackers rolled fine, one small onion minced, a well beaten egg, two teaspoons of salt, one-fourth teaspoon of pepper. Add enough milk to moisten and shape into a loaf. Grind one can of tomatoes and a green mango, season with salt and pepper, pour around the meat loaf in the roasting pan. Bake one and one-half hours in a moderate oven, basting with the tomato sauce. Thicken the sauce and pour around the meat when served. Mrs. T. Barone, 5213 Burgess Ave., City.

French Glace, Veal Soup Make a good stock of two good sizes marrow veal bones from leg, four quarts of water, salt and pepper to taste. Cook two and onehalf hours then add a few sprigs of parsley. For the glace grind two and one-half oounds of veal beef pork and liver together, add large onion minced, sail and pepper to taste, one fourth teaspoon paprika, pinch of cloves, three eggs, one cup milk, one-half cup flour, one tablespoon minced parsley, three tablespoons melted butter. Then grate three rusks, mix well .together. Tako a large tablespoonful at a time, roll in flour so that it forms a ball, beat stock to a boiling point, then add meat glace balls one at a time. They go to the bottom of the kettle and when cooked enough will rise to the top. It will take about three quarters of an hour. When you have some glace left in soup, fry in deep fat. Mrs. William Muenchen, 1301 Jefferson Ave., City. Mock Turtle Soup Boil one calf head and one pound of veal, one can of tomatoes, one tablespoon of mixed spices till neat is done. Take meat out and strain broth. Put through food chopper three large potatoes, three carrots, three onions, one stock of celery one fourth head of cabbage, one lemon, meat and spices. One tablespoon of salt, one scant tablespoon of pepper, one-fourth cup vinegar, enough water to cover well. Let cook two and one-half hours then add two hard boiled eggs diced. Brown in a

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skillet two cups of flour, add water to ihis and use to thicken soup. Mrs. George Clements, 330 Parkway Ave., city. Stuffed Hearts Two hearts of veal, bread dressing as for fowl, six bacon strips and two tablespoons of flour. Remove the membrane and excess fat from hearts and wash thoroughly. Rub inside lightly with salt and stuff with dressing. Place in a tall, narrow stew kettle and add one-half teaspoon of salt. Boil in enough water until tender. A half hour before serving remove to roaster, place on their sides and put bacon strips over top and brown in the oven. Remove to platter, put two tablespoons of flour in the pan and let brown. Add sufficient liquid in which hearts were boiled to make gravy and serve in gravy bowl. Mrs. Mary King, 455 Berwick Ave., city. Baked Sweetbreads Three sweetbreads, egg and bread crumbs, butter, three slices c 2 toast, brown gravy. Choose large white fresh sweetbreads, put into warm water to draw out the blood and to improve the color and let them remain for , more than an hour. Then put into boiling water and allow them to simmer for about ten minutes, making them firm. Take up, drain, brush over the egg, sprinkle with bread crumbs, dip in egg again and then into more breadcrumbs. Drop on them a little oiled butter and put the sweetbreads into a moderately heated oven and let bake for about fortyfive minutes. Make three pieces of toast, place the sweetbreads on the toast and pour around but not over them, a good brown gravy. Mrs. L. E. Stout, 153 W. Arizona St., city. Brains with Potatoes and Brussel Sprouts Wash two poupds of calves brains and remove skin and veins. Soak in cold water for twenty minutes and simmer in boiling water for half an hour. Drain, cut in cubes and put in a pint of white sauce. Have ready three cups of hot mashed potatoes formed in six nests on individual baking plates. Fill these with creamed brains and place in hot oven until potatoes begin to brownHave ready a quart of freshly cooked Brussels sprouts and insert these in potato borders. Place a quartered cucumber on each portion before serving. Mrs. R. S. Smith, 1417 E. Tabor St., City. City Chicken Two pounds of veal steak or shoulder, twi pounds of pork tenderloin, cut into pieces about one and onehalf inches square. Put alternately on wooden skewers, a piece of veal then a piece of pork until six pieces

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are used. Roll each “chicken” in cracker crumbs then in beaten egg and again in crumbs. Season well and'brown on all sides in roaster. Add two cups if water, cover and bake in oven about two hours. Add cup of milk for gravy. Mrs- G. Edwards, Apt. 1, 2052 N. Illinois St* City. Scalloped Veal With Rice Season cooked rice with one teaspoon of bacon fat to each cup of rice. Place a layer of rice in a baking dish and over it put a layer of cooked chopped veal. Pour one cup of stewed tomatoes over the veal and season with salt and pepper. Add another layer of rice and cover with buttered crumbs. Bake in a hot oven until crumbs are browned. B. Brinson, 2244 Boyd Ave, City. Veal Pigs Two large-size veal steaks, one egg beaten, one cup cracker crumbs, salt and pepper steaks to taste, cut each steak in . three strips, dip in beaten egg and roll in cracker crumbs. Pin together with toothpicks. Fry in plenty of grease until golden brown. Pour on slowly enough water to cover and simmer one hour. This will serve six people. Mrs. Charles L. Etris, R. R. L, box 364, City. CITED FOR CONTEMPT Two Landreth Murder Trial Witnesses Accused at Bedford. Bit T'nitcd Prcs BEDFORD, Ind., Oct. 7.—Contempt of court charges are on file today against Riley Gibbons, Orleans, and Ed Blackwell, Bedford, witnesses at the John Landreth murder trial. They were accused of relating stories that conflicted with other testimony. Gibbons had testified he conversed with Rosewell Shields, whom Landreth shot on Nov. 24, 1924. It was later testified that he had not. Blackwell testified he witnessed the shooting, but was said to have told friends he did riot. State’s Attorney Marshal Wooley said that Blackwell also gave testimony before the grand jury in 1924 that conflicted with what he told In court last week.k Wooley said perjury charges may be filed later. Landreth, brought here from the Michigan Cjty State prison after he had been pronounced sane, was found guilty of murder. to pilot Richmond’ Olin Perritt, who managed the Petersburg team of the Virginia League, the past season, has been signed as manager of the Richmond team for next season. He is an allround player, who has shown the kvack of instilling fight and spirit into his men.

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OCT. 7, J 927