THE SURPRISE PACKET.

Hawera Star, Volume XLV, 23 January 1926, Page 15

THE SURPRISE PACKET.

APPETISING VEAL RECIPES. Dutch Sweetbreads. —Take 11b oi. veal. 20/. of suet or fat bacon, 40/. of stale bread. .1. egg', 1 lemon, i pint of stock, 1 teaspoon of chopped parsley, salt and pepper to taste, i pint of thickened brown gravy. Pass the meat anu suet twice through a mincing machine. Break up and soak the bread in the stock, and when it is soft beat it well to break down any lumps. Add the veal, suet, parsley, grated rind and strained Juice of the lemon, the season iug, and half of the beaten egg. Mix thoroughlv, shape into small eggs, and brush them over with the remainder of the egg and a little milk. Coat with breadcrumbs and fry to a golden brown. Serve very hot with the thickened brown gravy around them—oi stew them iu the gravy for 15 minutes. Potted Veal and Ham.—fib butter, i lb veal (cooked), do/, cooked ham. nut meg, mace, cayenne. Take away any gristle or skin from the ham and veal. Cut it into small pieces and mince very .finely', putting it through the mincer twice. Add 3oz of the butter to the meat and season to taste with grateo nutmeg, powdered mace, and cayenne. It should be well seasoned. -Rub through sieve and press into little pots, and pour a thin layer of butter meitec on top. The remaining ounce of butter is for this purpose. The Knuckle of Veal.—A knuckle oi veal can Ik; used to make a cheap and most delectable dinner. Usually it is regarded as only fit for the soup pot. Prepare it in this wav. Select a knuckle having plenty of meat on it, even if this costs a trifle more. Place the knuckle just covered with cold water over the lire, adding a piece of bay leaf, a small onion, a sliced carrot, anil a small piece of salt pork, diced. Simmer the meat with the vegetables for two hours. Then remove from the licpiid and place on a hot.dish. Make a drawn butter sauce of the liquid in ,-hich the meat was boiled, using ru> tablespoonfuls of flour ana one of butter. Season the same with a dash of salt and pepper, and a tcaspoonful of chopped parsley, and serve in a gravy boat. Veal and Rice.—Take 11b of veal cutlet, .1 small onion chopped finely, half a teacup of well-washed rice, half v teaspoon of salt, quarter teaspoon of pepper, l teaspoon of chopped parsley-, a strip of lemon rind, about, half a pint of weak stock or water. Cut the veal in three pieces, lay it, in the casserole with the chopped onion, parsley and seasoning on top. Add the rice, then the stock, cover and bake slowly for 14 hours.' The rice will swell and absorb the gravy. Serve with cut lemon and tinv fried rashers of bacon.

Galantine of Veal.—lngredients: 31b or 41b of breast of veal, 11b of sausa t i meat, 2 eggs (hard-boiled), .1 dessert spoonful of chopped parsley, 4oz of ham or tongue, grated rind of half a lemon. 1 onion, 1 carrot, .1 turnip, glaze. Wipe the boned meat and place it skin side down on a board. Season the sausage meat highly and spread it all over the veal. Cut the eggs and ham or tongue into strips and place them in rows or the sausage meat. Sprinkle the parsley and lemon rind over and a little salt and popper. Roll the meat up ami sew it in shape. Tie in a clean cloth like a roly-poly. . Put the bones and peeled and sliced vegetables into t> saucepan with cold water to cover. Add a pinch of salt and bring to the boil, skim and put in the gelatine. Simmer gently' from 24 to 3 hours.. Untie the cloth and roll up tighter, then put tin gelatine between two dishes, with :■ weight on the top one, and leave until cohi. Remove the cloth, trim the end., and brush the gelatine over witn melted glaze. Garnish with parsley.