VEAL is a boon to the busy housewife or the businesswoman who has to prepare meals in a hurry. It takes only a short time to cook on top of the stove; and for parties, dishes like the Veal Marengo and the Veal and Mushroom Ragout can be prepared well beforehand.

Veal is versatile, and to its rather bland flavor can be added many types of flavorings and seasonings, so it can be made into a wide variety of different savory dishes.

1. VEAL WITH ROQUEFORT

  • 1½ lb veal steaks (cut thin as for schnitzel)
  • 1 egg
  • soft breadcrumbs
  • 4 oz butter
  • 4 tablespoons oil
  • 2 oz Roquefort (or other blue cheese)
  • lemon wedges
  • salt, pepper
  • seasoned flour

Pound veal, if necessary, until very thin. Cream together butter and blue cheese in warmed basin. Spread some of this mixture on one side of each steak; dip steaks in seasoned flour, then beaten egg; press on breadcrumbs. Refrigerate 1 hour. Heat oil in large frying pan, cook steaks until well browned and cooked through. Serve seasoned with salt, pepper, and chopped parsley, garnish with lemon wedges.

Serves 4 to 6.

2. SALTIMBOCCA, ROMAN STYLE

  • 6 veal steaks (cut very thin)
  • 6 thin slices ham
  • 2 oz butter
  • 12 leaves fresh sage (or 1½ teaspoons dried sage)
  • salt, pepper

Pound steaks until thin, if necessary. Trim ham to size of steaks. Place a slice of ham on each steak, top each with 2 sage leaves or sprinkling of dried sage. Fold in half, secure with small wooden stick. Melt the butter in large frying pan and quickly fry the meat on both sides until cooked through. Season with salt and pepper.

Serves 3.

3. VEAL A LA CREME FLAMBE

  • 1½ veal steaks (cut very thin as for schnitzel)
  • 1½ oz butter or substitute
  • ¼ lb mushrooms
  • salt, pepper
  • 3 tablespoons brandy
  • 1 tablespoon lemon juice
  • 4 tablespoons cream

Pound steaks, if necessary, until very thin. Season with salt and pepper, sprinkle with a little lemon juice. Melt 1 oz butter in large frying pan, saute steaks until golden; remove from pan. Warm 2 tablespoons of the brandy, flame it, add to pan. When flames have died down, pour in cream and remaining lemon juice. Stir well to take up any residue from pan. Add veal, reheat. In separate pan melt remaining butter, saute sliced mushrooms until tender; add 1 tablespoon flaming brandy. Serve with the veal.

Serves 4 to 6.

4. VEAL MARENGO

  • 2 lb veal steak
  • 1 oz butter
  • 1 tablespoon oil
  • ½ cup seasoned flour
  • 1 clove garlic
  • ¼ pint white wine
  • 1 pint chicken stock
  • 1 tablespoon tomato paste
  • 2 medium tomatoes
  • 12 small onions
  • ½ lb button mushrooms
  • chopped parsley

Cut steak into serving-size pieces, toss in seasoned flour. Heat butter and oil in large frying pan, fry meat until golden; remove, place in casserole. Fry crushed garlic a few minutes, add remaining flour; cook, stirring occasionally, until lightly browned. Gradually add wine and chicken stock, bring to boil, stirring; add tomato paste. Simmer gently until reduced by half. Pour over meat, cover, bake in moderate oven 1 hour.

Meanwhile, parboil onions 5 minutes; wash mushrooms; remove skin from tomatoes and chop coarsely. When meat is tender, add onions, mushrooms, and tomatoes; cook further 15 to 20 minutes. Serve with chopped parsley.

Serves 6.

5. WIENER SCHNITZEL

  • 1½ lb veal steak
  • lemon juice
  • seasoned flour
  • 2 oz melted butter
  • 1 tablespoon oil
  • slices hard-boiled egg
  • rolled anchovy fillets
  • lemon wedges
  • fine dry breadcrumbs

To prepare schnitzels: trim veal steaks, then place between several thicknesses of greaseproof paper; pound with mallet or flat blade of heavy knife. Continue pounding until schnitzels are about ⅛ inch thick. (The butcher may do this for you.) This breaks down the fibers of the meat, making it very tender.

Place schnitzels on flat dish, squeeze over a little lemon juice; let stand about 1 hour, turning frequently. The schnitzels are now ready for cooking, as follows:

Toss schnitzels in seasoned flour, shake off excess, and dip in beaten egg. Roll in crumbs, press on firmly; refrigerate 1 hour. Heat butter and oil in frying pan, cook steaks until golden on each side. Drain, arrange on serving dish. Top each with slice of hard-boiled egg and rolled anchovy fillet. Serve with lemon wedges.

Serves 4 to 6.

6. VEAL CORDON BLEU

  • 6 veal steaks (cut thin as for schnitzel)
  • 6 thin slices ham
  • 6 thin slices Gruyère cheese
  • seasoned flour
  • 1 egg
  • fine dry breadcrumbs
  • 2 oz butter
  • 2 tablespoons oil

Pound steaks, if necessary, until very thin. Top each steak with slice of ham and slice of Gruyère cheese. Fold steak in half, secure with small wooden stick. Dip in seasoned flour and beaten egg, then press on fine dry breadcrumbs. Refrigerate 1 hour. Heat butter and oil in large frying pan. Cook steaks, turning occasionally, until cooked through. Drain well, remove small wooden sticks, serve at once.

Serves 3.

7. VEAL AND MUSHROOM RAGOUT

  • 1½ lb veal steak
  • 2 onions
  • 2 oz butter
  • 1 large can cream of mushroom or cream of tomato soup
  • 2 cups chicken stock
  • 1 tablespoon paprika
  • 2 green peppers
  • 4 oz small mushrooms
  • salt, pepper

Cut veal into 1 inch cubes. Melt butter in frying pan, saute sliced onions and veal until onions are transparent. Combine soup, stock, and paprika; stir into veal, season to taste; cover, simmer gently approximately 1 hour or until veal is tender. Add sliced peppers and whole small mushrooms, cook gently until mushrooms are tender.

Serves 4.

For an economical dish, stewing veal can be substituted for the veal steak.