Retro Cookbook » Veal

Gombo Chou (Favorite Gumbo) Recipe

admin — Sat, 10 Mar 2012 15:41:40 +0000

This recipe comes from the Creole Cook Book section of The United States Regional Cook Book, published in 1939. While the instructions are not very detailed, I’m sure anyone who is handy in the kitchen will figure it out. It looks pretty tasty, but I’d personally substitute the veal with another meat, perhaps chicken breast, or a pork loin chop. But maybe that’s just me.

1 large onion
1 pound fresh okra
1 clove garlic
Flour
2 tablespoons butter
3 cups soup stock
2 tomatoes, chopped
1 1/2 teaspoons salt
Thyme, Parsley
1/8 teaspoon Tabasco
1/2 pound veal
1/2 pound ham
1 1/2 pounds shrimp, cooked

Make roux of first 5 ingredients, add next 6 ingredients. Fry chopped veal and ham, add shrimp. Cook all 1 1/2 hours.

Norwegian Meatballs Recipe

admin — Thu, 19 Jan 2012 16:14:26 +0000

This recipe comes from Abalone to Zabaglione – Unusual and Exotic Recipes, published by Peter Pauper Press in 1957.

1 pound chopped lean beef
1/2 pound chopped lean pork
1/2 pound chopped lean veal
2 eggs, well beaten
2 cups milk
1 cup soft bread crumbs
2 teaspoons sale
1/2 teaspoon pepper
1 large onion, finely chopped
1/2 cup butter
2 cups meat stock or 2 bouillon cubes dissolved in hot water

Combine meat, egg, milk and bread crumbs. Mix well. Add salt and pepper. Sauté onion in butter until brown. Remove onion, add to meat and mix well.

Shape small meatballs with wet hands and fry in butter until brown. Add stock and dimming 20 minutes. Serves 8.

Hungarian Veal Balls and Noodles

admin — Fri, 15 Jan 2010 01:10:59 +0000

I have actually been refraining from posting veal recipes, but since a lot of my vintage cookbooks have veal recipes, I’m giving in and will post some of the more interesting ones.

And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

3/4 lb. ground veal round
1/4 chopped parsley
2 tbsp. chopped onion
1 tsp. salt
4 cups SKINNER Medium Pure Egg Noodles
2 cups water
1 chicken bouillon cube
1/8 tsp. pepper
1/2 tsp. Spanish Paprika
2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well. Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides. Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles. Serves 4.

Meat Loaf – Hot or Cold – Recipe

admin — Tue, 13 Oct 2009 01:44:02 +0000

This recipe is from Outdoor Meals That Fit The Spot (date unknown).

3/4 pound ground veal
1/4 pound ground lean pork
1 small clove garlic, minced
3 tablespoons finely chopped onion
1 cup soft bread crumbs
2 tablespoons grated cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 egg, beaten
1/2 cup milk

Combine ingredients in order give, mixing well. Pack firmly into a greased loaf pan. Bake in fairly hot oven (400 degrees) for 20 minutes, then reduce heat to 350 degrees and bake for 45 minutes longer. Serves 5 to 6. The cheese makes this loaf exceptionally well either hot or cold. Makes it taste exceptionally good, too.

(editors note: I’d got for bison in place of the veal, but that is just me…)