VEAL ROAST

1  shoulder of veal

1  T. salt

1  t. onion salt

1/2 t. garlic salt

1/4 t. paprika

2  Ts. matzo meal

Trim meat of all fat; mix seasoning and rub roast with it. Brush with chicken fat; sprinkle lightly with matzo meal and put into moderate, 350°, oven; give it 20 minutes to the pound. Baste often.

STUFFED SHOULDER OF VEAL

1 shoulder of veal

1 T. salt

1 t. onion salt

1/2 t. garlic salt

Dash of pepper

1/4 t. paprika

STUFFING

1 large onion

1 green pepper

1  stalk celery

3 Ts. chicken fat

3 spiced crab apples

10 slices white bread (chalah)

2  eggs

Have your butcher make a deep pocket in the veal. Mix salt, pepper, onion salt, garlic salt and paprika together. Rub inside of pocket with mixed seasoning. Sauté onion, green pepper and celery; soak bread· in cold water for a few minutes, then squeeze out water. Put bread pulp in bowl, add the sautéed onion, green pepper and celery,

2  Ts. melted fat and eggs. Mix thoroughly, stuff pocket of veal. After putting in a third of the stuffing, add a cored crab apple and continue stuffing. Add another apple followed by a few more spoons of stuffing until the apples are in. Sew the pocket, rub the outside of the veal with the rest of the seasoning, pour a little fat over the top of the veal. Sprinkle lightly with matzo meal. Put into moderate, 350°, oven. Baste often with juice in baking dish. Bake 20 minutes to the pound.

STUFFED BREAST OF VEAL

1 breast of veal

1 T. salt

1  t. onion salt

Dash of pepper and paprika

2  Ts. chicken fat

STUFFING

1 large onion

1 green pepper

1  stalk celery

3 Ts. chicken fat 10 slices of bread

2  eggs

Slice and sauté vegetables in 2 Ts. fat; soak bread in cold water; squeeze out water—use only the pulp—combine all the stuffing ingredients and mix well. Wipe inside of pocket thoroughly with mixture of salt, pepper, garlic salt and onion salt. Put the bread pulp in the bowl, add all other stuffing ingredients, mix well; stuff pocket of breast; close the opening with needle and thread, or fasten with skewers. Place in roasting pan. Add 1/4 cup water, sprinkle lightly with matzo meal, pour some fat over top; roast 20 minutes to pound in moderate, 350°, oven. Baste with juice several times.

VEAL CUTLETS

6  veal cutlets

1  T. salt

1  t. onion salt

1/2  t. garlic salt

Dash of pepper and paprika

11/2cs. matzo meal or bread crumbs

2  eggs

3/4 c. water

3 Ts. chicken fat

Mix salt, pepper, onion salt, garlic salt and paprika—rub each cutlet with the mixed seasoning. Put matzo meal or bread crumbs into wooden bowl. Coat cutlets well; use chopping knife on both sides of cutlet to break up tissues. Mix eggs and water to thin batter; dip breaded cutlet into egg batter and fry in hot fat until brown on both sides. Drain on brown paper and put in oven (uncovered) for 20 minutes before serving.

VEAL TONGUE

1 veal tongue

1 onion

1 T. salt

Dash of pepper

1 green pepper

1  stalk celery

¾ c. tomato juice

3/4 c. water

2  bay leaves

Get your butcher to cut out all inedible parts of the tongue. Boil tongue 1/2 hour in water to cover. Plunge into cold water and remove skin. Sauté the onion, pepper and celery slightly; put in skinned tongue and all other ingredients, and simmer on a low flame for about 1 hour or until tongue is tender.  (Test with a fork.)

STUFFED MILTZ

1 miltz 1 T. salt

Dash of pepper  1 t. onion salt

1/2 t. garlic salt

1/4 t. paprika

STUFFING

2  matzos

1 onion

1 green pepper

1  stalk celery

3  Ts. chicken fat

2  large eggs

Ask the butcher to make a pocket in miltz and take off top skin. Sauté the onion, pepper and celery in fat. Put broken matzo in bowl, cover with cold water, and let stand about 5 minutes. Drain in colander. Add the sautéed mixture to the drained matzos; put in chicken fat; fold eggs in one at a time, gently. Fill pocket of miltz and sew it together. Cook according to pot roast recipe (page 61). If you are making lung stew, put miltz into the stew and cook together. When miltz is cooled, slice it into desired portions. Heat baking dish with 2 Ts. fat, put cut up miltz into baking dish, sprinkle with a little paprika and put in a moderate, 350°, oven for about 15 minutes before serving.

PITCHA (calf's foot)

2 calf's feet

1 lb. onions

1  T. salt

Dash of pepper

2  cloves garlic

1  qt. water

2  bay leaves

2 hard-boiled eggs

Have butcher clean and cut up feet into small chunks. Scald the pieces and clean thoroughly, removing all hair.

Put into heavy pot; add all the ingredients, except the eggs, and simmer 2 hours. Watch, and if more water is needed, add a little at a time. See that you have about 1 qt. of juice before turning off flame.

Remove the calf's feet from the juice and let the juice stand. Remove all the meat from the bones, cut into small pieces and put back into juice. You can either jell the whole of it, or divide in half and serve half as soup. Served hot, it is good with croutons (toast white chalah —Sabbath bread) rubbed with garlic and cut into squares. To jell: pour into dish, slice the egg thinly, arrange in dish and let stand in refrigerator. Cut into squares when serving.

Are You Ready To Move Onto The Next Lesson? Click Here...