Veal Loaf

Mashed Potatoes Stewed Celery

Brown Betty - Nutmeg Sauce

Veal Loaf

Wipe 1 1/2 pounds lean veal, remove all skin and membranes, then put through the meat grinder, together with 1/4 pound lean pork and 6 crackers. Add 2 T cream, 1 T lemon juice, 1/2 T salt, 1/2 t pepper, and a few drops of onion juice. Mix thoroughly, pack in a small bread pan, smooth the top evenly and bake 1 1/2 h, basting with 2 T pork fat mixed with 2 T hot water. Serve either hot or cold, as suits one's taste and convenience.

Mashed Potatoes

4 potatoes, 1 1/2 butter, 1/4 t salt, 1/4 c hot milk or cream. See p. 15.

Stewed Celery

Use the outside pieces of celery that are not sufficiently tender and white to serve raw. Wash carefully, cut into pieces 1 inch long, using 1 pint of the celery. Add 1 quart boiling salted water, cook just below the boiling point for at least 1/2 h. Drain, reserving the liquid. Melt 2 T butter, add 2 T flour and when well blended 2 c of the liquid in which the celery was cooked. Stir until boiling, add 1/2 t salt, dash of pepper and the pieces of celery. Cook 5 m longer and serve.

Brown Betty

In a baking dish place a layer of thin slices of bread and butter. Over this a layer of apples, pared, cored and sliced; sprinkle with 1/2 t cinnamon and 1/2 c brown sugar and pour 1/2 c hot water over this; then cover with another layer of bread and butter, butter side up. Bake in a slow oven 1 h. Serve plain or with Nutmeg Sauce.

Nutmeg Sauce

Mix together 1 T cornstarch, 1/2 t salt, 1/2 c sugar. Add slowly, stirring constantly, 1 c boiling water. Boil well for 5 m, add 1/2 T butter and 1/4 t grated nutmeg, and serve at once.

Preparing The Meal

About 2 h before dinner prepare the veal loaf. While baking prepare the Brown Betty and place in the oven. Then wash the celery, cut into pieces, cover with boiling water and cook slowly until tender. Wash and pare the potatoes, allowing enough for dinner the following evening, and cover with cold water until time to be cooked. When the celery is done, drain, reserving the liquid, and set aside until time to finish the preparation.

1/2 h before dinner cook the potatoes, make the Nutmeg Sauce and finish the Stewed Celery. Drain and mash potatoes, remove the Veal Loaf to a hot platter, make gravy if desired, and serve the dinner. Wash and soak the prunes for dessert the following evening.