Cream Of Cabbage Soup

Roast Shoulder Of Veal - Stuffed

Potatoes A La Anna Parsnip Timbales

Pineapple Tapioca

Cream Of Cabbage Soup

Press through a sieve the cabbage left from the preceding day. There should be at least 1 c of pulp. To this add 1 pint of milk and 1 c of the liquor in which the meat and cabbage were cooked. Bind with 2 T butter and 2 T flour. Season with salt, pepper, and a little celery salt.

Shoulder of Veal

Have the butcher remove the bone from a small shoulder of veal. Stuff, and sew or skewer into shape. Season well, cover with strips of salt pork, and bake slowly for 2 h, basting frequently.

Stuffing

Mix 1 c cracker or breadcrumbs with 1 sprig of sweet majoram or thyme. Season with salt and pepper and 1 T chopped onion. Add 1/2 c scalded milk or water and 1/4 c melted butter.

Potatoesa La Anna

Wash, pare and quarter medium-sized potatoes. Make an incision halfway through each one and insert a thin slice of onion. Lay in the pan with the veal and baste with the gravy. Bake until tender.

Parsnip Timbales

Scrape 4 good-sized parsnips, keeping them in cold water, cut in halves or quarters until needed. Cook in boiling salted water until tender. Drain and mash through a colander. Add 2 beaten eggs and 1/2 c milk. Season with 1 t salt, dash of pepper, and 1 t onion juice. Bake in greased timbale moulds or in a shallow pan. Serve either plain or with a Medium White Sauce (p. 38).

Pineapple Tapioca

Cook together in a double-boiler 2 T Minute Tapioca, I c water, 1 c grated pineapple, 2 T sugar, and 1/8 t salt for 25 m or until the tapioca is clear. Serve hot or cold, either plain or with cream. Mould if desired.

Preparing The Meal

Stuff the veal and start to baking 2 h before dinner. Prepare and cook the parsnips. Prepare the potatoes and 3/4 h before dinner put them in the pan with the roast. Then prepare the Parsnip Timbales. While baking, make the Pine-apple Tapioca and the Cream of Cabbage Soup.