1 lb. of veal roast Salt 1 pinch of pepper ¼ onion Left over gravy 4 big, raw potatoes, peeled and cut into thin slices
Preparation: The meat is cut into small pieces, placed in 2 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion.
The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.
If you have no left over gravy then take 1 tablespoonful of butter, brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), boil and pour over the potatoes and meat and bake. Serve in the earthen dish.
1½ lbs. of veal roast ½ pt. brown gravy 1½ tsps. sugar 1¼ tbsps. vinegar, (preferably wine vinegar) 1 tbsp. butter 2 gherkins or 4 sweet-sour pickles 1½ tbsps. of small pearl onions; pickled ones preferred
Preparation: If you have no left over gravy then make a false gravy by directions given in No. 3. Add sugar and vinegar according to taste, cut pickles into small pieces and put into the gravy with the onions. Cut the meat into pieces and put it into the hot gravy; it must not boil, otherwise the meat will be tough; put another piece of butter on top and serve.
½ lb. veal roast 1½ tbsps. of butter 2 tbsps. of flour Salt, pinch of pepper 3 tbsps. of white wine Juice of ½ lemon ½ cup of cream 1 cup of bouillon or water and ¼ tsp. meat extract ½ tbsp. of Parmesan cheese, grated 1 tbsp. of rolls, grated
Preparation: The butter is melted and flour stirred in. Stew it and add water or bouillon (if you take water, use ¼ teaspoonful of meat extract), cream, white wine, salt, pepper, lemon juice. The gravy must boil. Taste it to make sure that it may not be either too salty, too sweet, or too sour.
Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once.