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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 3, 1963)
Family Weekly Cookbook ustrian MELANIE DE PROFT, Food Editor cmutlichkcit . . . 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 soup, mashed potatoes, and a sweet-sour cucumber salad. W.y ( Hiiigry Mti'i H.irtl Here's o cookbook that Include Wiener Schnittel, Sauerbraren, Stollen, Kuchen and best-loved German recipei from appetisers to Pfefrerniitse, Hattenpfefter lo dessert. Rec ipei Americani have made their own are in THE GERMAN AND VIENNESE COOKBOOK YOURS FOX ONLY S0( BACH POSTMID lOi AMIIY WHKIY BOOKS 1SS N. MkMfOW Are., CtkoeO 1, Ml. Endoied fad I for wHtcti plai wnd we postpaid . copies of "The German and ViannoM Cookbook" t SOt eock. (No stomp or C.O.O. onion, pWatei MtiifodkM 9ar ontood or money refunded.) Nome Addroii Zone Mai t WriH UtiWr Breast of Veal with Apple 'n Prune Stuffing Vi cup butter j cup finely chopped onion Vi cup diced celery 6 slices bread, toasted and cubed Vi cup water Vt cup chopped cooked prunes 1 cup diced unpared apple 1 egg, slightly beaten -1 teaspoon salt Vt teaspoon black pepper 'i teaspoon poultry seasoning 1 S'i-lb. breast of veal, boned and rolled (about 2, lbs.) Vt teaspoon salt Vt cup butter Vi tup 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 V4 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 Vi 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 S 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 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 lVi cups gravy Ginger Gravy Follow recipe for Gin gersnap Gravy. Substitute a mixture of 3 tablespoons flour, Vi teaspoon Accent, V4 teaspoon salt, Vi teaspoon black pep per, and Vi teaspoon ground ginger for the gingersnaps. (Continued on page 10) I Family Weekly. February 1, IK
