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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 5, 1958)
Brussels Sproula with Chestnuts 2 cop Brussels sprouts (about lb.) Vj lb. chestnuts 1 beef bouillon cube Vi teaspoon salt ' Few grains pepper teaspoon Accent Few grains nutmeg Butter or margarine '4 cup buttered bread crumbs 1. Rinse Brussels sprouts. Let stand in cold salted water 20 to 30 min. to remove any dust or small insects which settle in the sprouts. Drain. Cook loosely covered in a large amount of boiling salted water about 10 to 20 min., or until just tender. Drain, reserving Vi cup of the liquid. 2. Rinse chestnuts, make a slit on two sides of each shell and put into a sauce pan. Cover with boiling water and boil about 20 min. Drain. Peel off shells and skins. Return blanched nuts to saucepan and cover with boiling salted water. Cover and simmer 8 to 20 min., or until chestnuts are tender; drain. Mix chest nuts with the Brussels sprouts. 3. Dissolve beef bouillon cube in the re served hot Brussels sprouts liquid. Set aside. 4. Arrange one-half of the Brussels sprouts-chestnut mixture in a buttered 1-qt. casserole. Sprinkle with one-half of a mixture of the salt, pepper, Accent, and nutmeg; dot generously with butter. Re peat. Pour the reserved beef broth over the Brussels sprouts mixture. Sprinkle the buttered crumbs over the top. 5. Bake at 350 F 15 to 20 min., or until crumbs are lightly browned. 4 servings For Buttered Crumbs Toss cup fine dry bread crumbs in 1 tablespoon melted butter or margarine. i m ' " Uzr-rx; I : " " 1 Veal Pot Roast large roast will provide the left-over cooked veal for the zestful Veal Bells eooe tern wmme 5 lb. veal rump roast 3 tablespoons lard 1 tablespoon brown sugar 1 teaspoon crushed marjoram 1 teaspoon dry mustard 1 teaspoon paprika teaspoon salt Vi teaspoon pepper y4 cup chopped onion y4 cup water i 1 tablespoon cider vinegar Vi cup water 2 tablespoons flour 1. Set out a Dutch oven, or a heavy saucepot having a tight-fitting cover. 2. With dull edge of knife, lightly scrape meat surfaces. 3. Heat lard in the Dutch oven over me dium heat; add the meat and brown on all sides. 4. Season the meat with a mixture of the brown sugar, marjoram, dry mustard, paprika, salt, and pepper. Add the onion, Vi cup water, and vinegar. 5. Cover tightly; simmer (do not boil) about 2Vfe hrs., or until meat is tender when pierced with a fork. 6. When meat is tender, remove to a warm platter and keep warm. Strain liquid, if desired. Return it to Dutch oven; set over medium heat. 7. Pour the Vz cup water into a 1-pt. screw-top jar. Sprinkle the flour onto the water. Cover jar tightly and shake until the mixture is well blended. 8. Slowly pour the flour-water mixture into the hot liquid, stirring constantly. Bring rapidly to boiling, continuing to stir; cook 3 to 5 min. Serve hot with the pot roast. 8 to 10 servings Veal 2 cups cubed, cooked veal 1 medlum-siie onion, quartered 1 small green pepper, quartered and cleaned (seeds and white membrane removed) 2 cups (two 8-oz. cans) tomato sauce Vi cup catsup 'j cup water 2 tablespoons brown sugar 1 ' teaspoons prepared horse-radish teaspoon Worcestershire sauce 1 tablespoon butter 1 tablespoon flour cup fine dry bread crumbs teaspoon salt y2 teaspoon crushed marjoram 1 egg, beaten 3 tablespoons butter, melted 1. Butter an Hx7xlVfc-in. baking dish. 2. Put veal, onion, and green pepper through medium blade of food chopper. Set aside. Bells 3. Mix together 1 cup tomato sauce, cat sup, water, brown sugar, horse-radish, and Worcestershire sauce. Set aside. 4. Melt 1 tablespoon butter in a saucepan over low heat; blend in the flour. Heat, stirring constantly," until mixture bubbles. Remove from heat. Add gradually, stir ring constantly, the tomato mixture. Re turn to heat and cook, stirring constantly, , until mixture thickens. Cook 1 to 2 min. longer. Pour sauce into the baking dish. Set aside. 5. Combine the bread crumbs, salt, and marjoram. Mix together lightly the veal mixture, egg, bread-crumb mixture, and the remaining tomato sauce. Shape into 8 bells using a V6-cup measuring cup (do not pack). Turn bells out of mold and arrange in baking dish in the sauce. Brush with melted butter. 6. Bake at 400F 35 to 40 min.; baste with tomato sauce after bells have been in oven 25 min. 8 Veal Bells 10 Family Weekly, January 5, 1 95 J
