Fry onion in
drippings until tender; add parsley and bread crumbs mixed with enough
water to hold them together; spread on cutlet and roll; tie in three
or four places. Dust with salt, pepper and flour. Place in pan; add
1/2 cup hot water; put into hot oven and roast 35 to 45 minutes,
adding water if needed. Remove to hot platter. Serve with tomato
sauce.
VEAL CUTLET
Cutlet may be cooked whole or cut into pieces for serving. Dust with
salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon
milk), then in bread crumbs. Brown on both sides in shallow fat in
frying pan. Add boiling water to cover; season and cook slowly for 1
hour. Thicken gravy with 1 tablespoon flour mixed with a little cold
water.
CREAMED SWEETBREADS
Lay sweetbreads in cold water with a little salt for 1 hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes; drain and when cool separate and remove all membrane. Cut
into small pieces and reheat in Cream Sauce page 35.
ROAST LOIN OF PORK
Wipe pork with damp cloth. Put into pan in very hot oven for 20
minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon
pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as
necessary. To gravy, add 1 tablespoon flour mixed with cold water,
season and boil until thick.
BAKED HAM
Wash and scrub ham in warm water, soak over night.
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