COOK WITH ELIZABETH Delicious New Ways With Veal

Press, Volume CIII, Issue 30420, 20 April 1964, Page 2

COOK WITH ELIZABETH Delicious New Ways With Veal

Veal steak is one of our most versatile ingredients for it may be served in so many ways, all looking and tasting different, all delicious. Try sometime covering thin squares of veal steak with slices of ham the same sue, rolling them and alternating them on skewers with thick slices of onion and squares of stale bread. Brush the whole lot with melted bacon fat or butter, spinkle lightly with herbs and bake in the top of a hot oven until tender. Or cook veal rolls as given here and serve them with bacon and kumera rolls. Ingredients: Veal steak Butter Chopped parsley Flour Evaporated milk Kumeras Bacon. Method: Cut veal steak into neat squares and beat thin. Cream some butter with a liberal quantity of chopped parsley and spread some over each steak. Roll firmly and tie. Flour well and fry in butter until browned. Add a little stock, cover with a lid and simmer gently until tender. Heat evaporated milk or creamy top milk to boiling and pour over the rolls, simmering gently until reduced to a creamy sauce. Par boil kumeras and wrap each piece in a strip of bacon. Bake in a moderate oven until tender and the bacon crisped. Turn the veal into a dish and arrange the kumera rolls round. VEAL CREAM CASSENDE Differences in texture no less than flavour make, for an interesting meat Here crisp hacon rolls stuffed with kumeras accompany a creamy veal casserole to make the most delightful meal. Baked puff pastry

squares added give a party touch. Ingredients: lflb veal 1 chopped onion 4 rashers bacon 2 carrots A thinly pared piece of lemon skin Pepper, salt, and a little grated nutmeg A little stock or water 1 cup chopped parsley 2oz butter 2oz flour 2 cups milk Puff pastry squares (optional). Method: Cut veal, bacon, and onion and dice carrots. Place in a casserole with lemon, seasonings and stock or water, cover with a lid and cook slowly for 2 hours. Melt butter and blend in flour, then stir in milk and cook until smooth and boiling. Add chopped parsley. Pour off most of the liquid from the meat (reserving it for soup) and replace with the parsley sauce, adjusting seasoning to taste. Return to the oven for a further 20 minutes. KUMERA ROLLS Kumeras Rindless bacon.

Partly boil kumeras in salted water, drain and cut into pieces. Wrap each piece in a strip of bacon. Set on a baking dish and bake until the bacon is crisped and the kumera tender. Arrange round the veal dish.