COOK with Elizabeth

Press, Volume XCVI, Issue 28324, 9 July 1957, Page 2

COOK with Elizabeth

Trv Veal For A •Change

It is easy enough to bring variety to our meals so far as sweets are concerned, but we are apt to be a little less enterprising over the meat course. A change is as good as a tonic and the meats we know of old take on a new lease of life given a new treatment. Here veal chops or steak are cooked in a delicious pineapple flavoured gravy and are served garnished with glazed pineapple slices. It all looks most luxuriously extravagant, but it is only one small tin of pineapple slices that works the magic. Hawaiian Veal: 6 veal chops or 21b veal steak cut into pieces. 2 rounded tablespoons, flour, salt and pepper, 1 tablespoon Worcester sauce, 2 tablespoons lemon juice. 1' small tin pineapple slices, 2 tablespoons dripping, brown sugar and melted butter.

Season two rounded tablespoons of flour with salt and pepper. Flour the veal chops thoroughly with the mixture and fry them on both sides in melted dripping. When lightly browned, drain out and place the chops in a casserole. Blend the remaining seasoned flour into the drippings, then stir in the juice drained from one small tin of pineapple slices. Add 1 tablespoon Worcester sauce andj 2 tablespoons of lemon juice. Add, a little water or stock if tool thick, then pour the gravy over ‘ the chops, cover with a lid and! bake in a moderate oven—regulo 4 or 350 degrees for one hour or until the meat is completely tender when tested. Fifteen minutes before serving time, dip, the drained slices of pineapple into melted butter, then in brown! sugar. Place on a buttered dish and bake for 15 minutes. Serve round the medt.

Chicken croquettes are one of life’s nicer luxuries, but we do not often have the chicken to spare to make them. We often do have veal, however, and when they are made up into croquettes it is difficult to detect that they are not made from chicken. Next time you have a joint of veal put enough of the cold meat away to make two cups when minced, and make these delicious little rolls. ,

Vea! and Bacon Croquettes: 2 rashers bacon, 3 tablespoons butter, 4 tablespoons flour, 1 cup milk, J teaspoon salt, pepper, £ onion, 2 cups minced veal, 1 egg, 2 tablespoons water, 2 cups fine brown breadcrumbs.

Melt 3 tablespoons of butter. Mince or finely chop 2 rashers of bacon and saute it in the butter, without browning, until cooked. Add 4 tablespoons of flour and blend in, then stir in one cup of milk and stir until thick and smooth and boiling. Stir in one half onion, finely minced, and two cups of minced veal, together with half a teaspoon of salt and a dash of pepper. Stir over heat for a few moments, then turn onto a dish and allow to become cold. Take off spoonful lots and shape into thick round fingers. Beat one egg with 2 tablespoons of water. Roll the fingers in breadcrumbs, dip into the egg mixture, then re-roll in crumbs to coat completely. Repeat the process if necessary. Heat deep fat to boiling and drop in the croquettes. Fry for five minutes, or until a good golden brown all over. Lift out onto absorbent paper to drain. Serve very hot.

SPECIAL AUCTION SALE BRAND NEW FUR COATS £4OOO. LATEST STYLES COATS, FUR JACKETS, and STOLES, genuine Silverblu Minks, Musquash, Squirrel, Russian Marmot, and Peschaniki coats, wil be sold on Friday next at 12 noon, by H. G. LIVINGSTONE, LTD., below cost, by Public Auction. See page 24. —Advt.

Have Your Old Furs Remodelled or Repaired by Fur Fashions, 105 Cashel street. Advt.