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.
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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