Breaded Veal
Ingredients
- 1 pound veal round steak, cut one-half an inch thick
- 1 tablespoon egg, (either the white or the yolk)
- 1 tablespoon water
- 2/3 cup cracker crumbs, or dry bread crumbs
- 2 tablespoon lard
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/8 teaspoon paprika
Directions
- Wipe the meat with a damp cloth, and cut into four pieces.
- Mix the egg, water, salt and paprika, and dip each piece of meat into the egg mixture.
- Roll in the crumbs and pat the crumbs into the meat.
- Place the lard in the frying-pan, and when hot, add the meat.
- Brown well on one side, and then turn, allowing the other side to become the same even color.
- Lower the flame under the meat, and cook thirty minutes, keeping the pan covered.
- When the meat has cooked twenty- five minutes, add the butter to lend flavor to the lard.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: veal round steak, egg, water, cracker crumb, lard, salt, butter, paprika
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
See Also
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Pork Kidneys and Scrambled Eggs
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork kidney, paprika, flour, salt, pepper, butter, egg, water
Equipment: measuring spoons, knife, egg beater, strainer, stove
Western Ranch Meat Loaf
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Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: ground beef, egg, onion, celery, breadcrumb, lard, water, green pepper, tomato juice, salt, butter
Equipment: measuring cups, measuring spoons, knife, oven
Cheese Fondue II
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
Oyster Stew
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: evaporated milk, water, onion, celery, parsley, cracker crumb, oyster, butter, salt, paprika
Equipment: measuring cups, measuring spoons, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove