Making Luncheon Or Supper - Saturday - Lesson 103
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Saturday - Lesson 103
Veal And Potato Roll
Bread And Butter Fresh Doughnuts
Tea
Veal And Potato Roll
Grind enough veal left from the preceding dinner to make 2 c. Chop the potatoes left, there should be 1 c, and add to the ground meat. Season with 1 t salt, dash pepper, and add 1 unbeaten egg. Mix well, form into a roll about 6 inches long, and place in a baking pan with 1/2 c stock or water and 1 T butter. Bake 15 or 20 m, basting once or twice. Serve either plain or with Brown Gravy or Tomato Sauce.
Preparing The Meal
About 1/2 h before lunch time prepare the veal and potato roll. While it is baking, set the table, cut the bread and butter, place some fresh doughnuts on the table, and make the tea. Serve the lunch.
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