1 lb. veal round steak, cut one-half an inch thick 1 T-egg (either the white or the yolk) 1 T-water 2/ C-cracker crumbs, or dry bread crumbs 3 2 T-lard ¼ t-salt 1 T-butter 1/ t-paprika 8 Wipe the meat with a damp cloth, and cut into four pieces. Mix the egg, water, salt and paprika, and dip each piece of meat into the egg mixture. Roll in the crumbs and pat the crumbs into the meat. Place the lard in the frying-pan, and when hot, add the meat. Brown well on one side, and then turn, allowing the other side to become the same even color. Lower the flame under the meat, and cook thirty minutes, keeping the pan covered. When the meat has cooked twenty-five minutes, add the butter to lend flavor to the lard. Browned Gravy (Four portions) 1 T-butter 2 T-flour ½ t-salt ½ C-water ¼ C-milk Remove the breaded veal from the pan, and place on a hot platter. (Keep in a warm place.) Loosen all the small pieces of crackers and meat (if there are any) from the bottom of the pan. If there is no fat left, add butter. Allow the fat to get hot, and add flour and salt. Mix well with the heated fat, and allow to brown. Stir constantly, and add the water. Mix well, and add one-fourth cup of milk. Allow to cook one minute, stirring constantly. If a thinner sauce is desired, add another onefourth of a cup of milk. If a thicker sauce is desired, allow to cook for two minutes. Bettina's Steamed Fig Pudding (Four portions) 1 C-flour ½ t-soda ½ t-ginger 2/ t-cinnamon 3 ¼ t-nutmeg ½ C-molasses ½ C-milk ½ C-suet, chopped fine 1/ C-chopped figs 3 1/ C-stoned raisins 3 1/ t-lemon extract 3 Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. Add the figs, raisins, molasses and milk. Stir well. Add the lemon extract. Fill a well-buttered pudding mould two-thirds full. Steam an hour and a half, with the water boiling. Serve hot with foamy sauce.
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