Medford mail tribune., February 03, 1963, Image 39

Family Weekly Cookbook
ustrian
MELANIE DE PROFT, Food Editor
cmutliclikcit
. . . warm hospitality,
picturesque countryside, and fine food!
Stuffed Breast of Veal with gravy, buttered vegetables, and Custard-Filled Torte are the highlights of a meal which an
Austrian family might round out with a tureen of hearty sonp, mashed potatoes, and a sweet-sour cucumber salad.
Wif H k Hntn Mia't Hurt!
Here'i a cookbook that Includtt Wiener
Schniriel, Sauerbraten, Stollen, Kvchen and
best-loved German recipei from appetiiert
lo Pfeffernuiie, Hotienpfeffer to dessert, Rec
ipe Americans have made their own are in
THE ASiD
VIEIWKSE COOKBOOK
rOUftS FOR ONLY 50 EACH POSTMID
ii 4 ' Mtt.Y vviiktv BOOM
' N. aucMeeii Are.. Chicago I, III.
Endued find $ . for which plecue tend me pattawd
copies of "The German and Viennete Cookbook"
SOt each. (No stamps or C O D. orders, pieawj sathfiKtlon guar
anteed or money refunded.)
Addrew
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Breast of Veal with
Apple 'n Prune Stuffing
Vi cup butter.
Vi cup finely chopped or.ion
Vi cup diced celery
6 slices bread, toasted and cubed
Vi cup water
Vi cup chopped cooked prunes
1 cup diced unpared apple
1 slightly beaten
1 teaspoon salt
V teaspoon black pepper
Vi teaspoon poultry seasoning
1 S'i-lb. breast of veal, boned and rolled
(about 2 lbs.)
Vi teaspoon salt
Vi cup butter
Vi cup water
1. Heat the Vi cup butter in a skillet; add
onion and celery and cook about 5 min.,
stirring occasionally.
2. Put bread cubes into a large bowl; add
Vi cup water, the vegetable mixture, the
next three ingredients, and a mixture of
the salt, pepper, and poultry seasoning;
mix lightly and thoroughly.
3. Unroll veal and spread the stuffing to
within 1 in. of the edge of the meat. Re
roll jelly-roll fashion and tie. If neces
sary, secure ends with skewers. Rub meat
with the Vi teaspoon salt.
4. Heat the cup butter in a roasting
pan or Dutch oven; add the meat and
brown well on all sides, about 20 min.
5. Set meat on a rack; slowly add the
cup water. Cover pan; set in a 325F'
oven about 2 hrs., or until meat is tender.
6. Transfer meat to a heated serving
platter and garnish with butter baked
apple rings and parsley sprigs.
About 6 servings
Gingersnap Gravy Drain drippings
and fat from roasting pan. Allow fat to
rise to surface and skim it off; reserve 3
tablespoons. Heat the fat and drippings
(about 3A cup) in a saucepan; blend in
6 finely crushed gingersnaps; heat until
mixture bubbles. Remove from heat and
gradually add 1 cup water, blending well.
Bring to boiling and boil 1 to 2 min., stir
ring constantly. Season with salt and
black pepper as desired.
About 1V4 cvps gravy
Ginger Gravy Follow recipe for Gin
gersnap Gravy. Substitute a mixture of
3 tablespoons flour, Vi teaspoon Accent,
Vi teaspoon salt, l teaspoon black pep
per, and Vi teaspoon ground ginger for
the gingersnaps.
(Continued on page 10)
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