Casselettes De Veau Recipe

From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
Board of Lady Managers.
Two pounds of veal, boiled until done; remove skin and hone and chop
very fine; crumb a half loaf of bread and mix with the veal broth; add
three eggs, two tablespoons of butter, salt, pepper, parsley, etc.
Then form into egg-shaped balls and fry brown in boiling lard. It is
necessary to dust the balls with cracker-dust or flour.
From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.
Take two pounds of veal--a rib piece is good; cut it in small pieces;
put it into a pot, having placed a small plate in the bottom to keep
the meat from burning. Put in two quarts of water, either hot or cold.
Keep it boiling for about an hour and a half. Then make a quart of
flour into biscuit dough; drop in small lumps; cover closely. Twenty
or twenty--five minutes will generally cook them. Be sure that there
is water sufficient to cover the meat entirely when the dumplings are
put in.

Vote