by E Mooneyhan
Service – Remove twine from meat and place one portion in casserole. Cover with gravy and sprinkle with chopped parsley. Underline casserole with tea plate. Hot dinner plate for service.
MEATS-VEAL
ROAST LEG OF VEAL, DRESSING, BROWN GRAVY – Note: save bones and scraps for stock
Bone veal leg, tie securely, and roast. Make gravy out of the veal drippings in this manner: Cover veal in roasting pan with liberal amount of lard or fat poured over, season with salt and white pepper, and add a bouquet of vegetables. Add stock while roasting to keep veal moist and prevent scorching. Remove from pan when done and prepare gravy in pan in which veal was roasted. Season to taste. Add a tablespoon of Worcestershire sauce. See recipe for dressing.
Service – On hot dinner plate, portion of dressing in center of plate, freshly cut roast over. Do not cover roast with gravy, but pour it around sides of plate to permit clear view of roast. Garnish with sprig of parsley. No chopped parsley is to be sprinkled over roast.
BREADED VEAL CUTLET
An average leg of veal of 20 pounds should yield 34 cutlets, plus 3 pounds of trimmings. Leg should be divided into 3 cushions, and then cut each cushion against the grain into cutlets. Careful refrigeration of veal is most imperative, as the keeping qualities of veal are limited. In ordering, stewards and chefs should be guided by the above standard that 34 cutlets must be obtained from each leg, and they should not over-stock.
Cut ¼ inch thick and flatten slightly with cleaver. Nick edges to prevent curling. Shape slightly with cleaver, season with salt and pepper, dip in flour, egg wash, and bread crumbs, then fry in frying pan in fat until done. Then remove, place in towel to remove excess fat. Serve hot. Serve on hot service plate. Place one kitchenspoon spaghetti covered with Kitchen Craft Spaghetti Sauce on same service plate. Garnish with parsley. Serve ramekin of Parmesan cheese on side. Serve one of two vegetables in side dish.
CURRY OF VEAL, EN CASSEROLE – 10 portions
Use shoulder or trimmings of leg.
5 pounds of meat, cut into 1½ inch pieces
½ cup of fat
Salt
1 Tablespoon curry powder
3 onions, sliced
3 outside stalks of celery, sliced
1 cup of flour
2 quarts of water
Season meat with salt and curry powder. Heat fat in saucepan, sear and brown meat. Remove meat and add onions and celery. Braise 10 minutes, add flour to make a roux, cook 10 minutes and add water. Bring to boil, add meat, and cook slowly until tender. Remove meat to a clean jar and strain gravy over. Serve in casserole, covered, underlined with tea plate. Hot dinner plate for service.
INDIVIDUAL VEAL AND HAM PIE, EN CASSEROLE
Preparation of Veal – Use breast, shoulder, or trimmings of leg. Place 5 lbs. meat boned and cut into 1½ inch pieces into saucepan, cover with boiling water, and bring to boil, then remove to colander and rinse. Place meat back into saucepan, cover with boiling salted water. Add 2 carrots, 2 onions, and 2 outside stalks celery, 1 bay leaf and cook over slow fire until done.
Preparation of Ham – Cut cold boiled lean ham into ½ inch dice and heat in a little stock.
Vegetables for Pie – Carrots scooped out with Parisienne cutter and boiled in salted water; very small boiling onions (use canned white onions), cooked whole in salted water; potatoes scooped out with Parisienne cutter and boiled in salted water.
Sauce – (makes ½ gallon) – Make a roux from ½ cup fat and 1 cup flour, and let roux cook for 10 minutes. Add 1½ quarts strained, boiling veal broth, beating continuously to avoid lumps. Cook sauce for at least 15 minutes, then add 1 cup of cream and 2 egg yolks well beaten, bring to boil once more, then strain into Bain Marie and add juice of one lemon.
For one pie, place 3 pieces of veal and 3 pieces of ham into casserole. Add 3 onions, 3 Parisienne carrots, 3 Parisienne potatoes, and cover with sauce. Cover with pie crust in which 2 or 3 cuts have been made to allow steam to escape. Brush with egg wash and bake until crust is done and of good brown color. Underline with tea plate. Hot breakfast plate for service.
RAGOUT OF VEAL AND MUSHROOMS – 10 portions
Use trimmings of leg. Serve in casserole, underlined with tea plate. Hot service plate for service.
5 pounds of meat, cut in 1½ inch pieces
½ cup shortening
2 outside stalks celery, sliced
2 carrots sliced
2 onions sliced
1 clove garlic
2 cups of stewed tomatoes
2 quarts water
1 bay leaf
Preparation: Season meat with salt and pepper. Heat the shortening in sauté pan, fry the garlic until brown, then remove. Add meat and sauté until well browned. Remove meat and add vegetables (carrots, onions, celery, and bay leaf). Braise vegetables for 10 minutes, dust with flour, make a roux, and brown. Add stewed tomatoes, the meat, and water. Cover and braise over a slow fire until done. When done, remove the meat and strain the gravy over.
Preparation of Mushrooms: 1½ pounds fresh mushrooms, stems and heads sliced. Melt 2 Tablespoons of butter and sauté mushrooms for 10 minutes. Add mushrooms to gravy.
VEAL FRICASSEE, STEAMED RICE
Use shoulder or trimmings of leg.
5 pounds of meat, cut in 1½ inch pieces
2 outside stalks celery
2 carrots
2 onions
1 bay leaf
Seasoning of salt in 1 cup cream
Juice of 1 lemon and 2 egg yolks
Place meat into saucepan, cover with boiling water, and bring to boil, then remove to colander and rinse. Place meat back into saucepan, cover with boiling salted water. Add 2 carrots, 2 onions, and 2 outside stalks celery, 1 bay leaf and cook over slow fire until done.
Remove meat to clean Bain Marie and add some of the strained veal broth. Keep hot for service.
Preparation of Sauce – (makes ½ gallon) – Make a roux from ½ cup fat and 1 cup flour, and let roux cook for 10 minutes. Add 1½ quarts strained, boiling veal broth, beating continuously to avoid lumps. Cook sauce for at least 15 minutes, then add 1 cup of cream and 2 egg yolks well beaten, bring to boil once more, strain through china cap into Bain Marie and add lemon juice.
Place 4 pieces of meat into casserole, cover with sauce, and sprinkle with chopped parsley. Cover casserole and underline with tea plate.
Mold hot steamed rice in demi tasse cup and turn out on hot service plate.
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MEATS-PORK
PORK CHOPS, SAUTE, WITH FRIED APPLES
On most trains, cut pork chops will be furnished at Washington. On trains where cut chops are not furnished, note following:
Remove chine bone and excess fat from pork loin, and cut into chops, 4 chops to the pound. Season chops with salt and white pepper, dredge with flour, and fry in oil or lard until golden brown on both sides. Then reduce heat and cook slowly until done.
Service – Serve on hot medium platter with bone end of each chop resting on a triangular piece of toast and garnish with a sprig of parsley. Fried apples on one end of platter.
BAKED STUFFED PORK CHOP – Order cut chops from Washington
Serve 1 chop to each order, each chop to be cut at least 1½ inches thick—NO THINNER.
Cut chop 1½ inches thick. Cut pocket in chop and stuff with well seasoned dressing. Dust with flour. Bake in oven until tender. Bring up natural gravy, thicken, and smother chops for a few minutes before removing from oven. Serve one chop with gravy over. Sprinkle with parsley.
ROAST LOIN OF PORK, APPLE SAUCE – 14 to 16 portions
1 pork loin, 8 to 10 pounds
2 quarts stock
2 chopped onions
2 chopped carrots
2 chopped celery stalks
Chopped parsley stems
1 cup flour
Salt, white pepper to taste
Remove chime bone, cut loin in two, place in roasting pan, season with salt and pepper,
and add the vegetables and a cup of stock. Roast at a low temperature and baste frequently. Cook well done but not too dry. Remove from pan, drain off surplus fat, add flour to absorb fat left in the pan and make a roux. Add enough stock for gravy, which should be of medium consistency. Cook for one-half hour, season with salt and white pepper, and strain.
Service – Serve on hot dinner plate with gravy poured around, not over, the meat. Garnish with sprig of parsley. Serve apple sauce in a sauce dish.
ROAST LOIN OF PORK, ITALIAN – 14 to 16 portions
1 pork loin, 8 to 10 pounds
2 chopped onions
2 chopped carrots
2 chopped celery stalks
Chopped parsley stems
¼ cup oregano
1 cup stock
Salt, white pepper to taste
Remove chine bone, cut loin in two, place in roasting pan, season with salt and pepper, rub oregano into the meat, and add the vegetables and a cup of stock. Roast at a low temperature and baste occasionally. Cook well done but not too dry. Remove from pan.
Service – Serve on hot dinner plate. Garnish with sprig of parsley. Serve apple sauce in a sauce dish.
BAKED PORK CHOPS, NOODLES CREOLE – 6 portions
12 pork chops, 4 chops to the pound
1 quart cooked noodles, sautéed in butter after being boiled
½ pint Creole Sauce
Chopped parsley
Season pork chops well with salt and pepper on both sides, dredge lightly in flour, and fry in clean, very hot, shallow fat until of good color and well done. Place them in small baking pan, sprinkle with a little melted butter and one or two kitchenspoons of water over them. Place in oven for 15 or 20 minutes, basting occasionally to keep moist. Combine sautéed noodles with Creole Sauce in a small saucepan; place on range and let get very hot.
Service – Two chops on very hot service plate, kitchenspoonful of Noodles Creole alongside; a sprinkling of chopped parsley over the noodles.
BAKED FRESH HAM, APPLE SAUCE – 18 to 20 portions
1 fresh ham, 11 to 13 pounds
½ cup flour
2 quarts stock
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup stewed tomatoes
Salt and white pepper to taste
Scrape the ham clean with a sharp knife and remove all bristles. Score the ham skin to resemble a checker board. Season with salt and white pepper and place in a roasting pan on a bed of vegetables. While roasting, add one cup of stock, and baste frequently. When done, remove ham from the pan, pour off most of the fat, set pan on the range, and dust the vegetables with ½ cup of flour. When the vegetables are well browned, add the stock and stewed tomatoes, bring to a boil, and cook slowly for 30 minutes. Season with salt and white pepper, and strain. Use this gravy for fresh ham.
Service – Serve on a hot dinner plate with the gravy poured around the meat, and garnish with a sprig of parsley.
Apple sauce on side in sauce dish.
PORK TENDERLOIN SAUTE, APPLE SAUCE
Trim off outside membrane and cut the tenderloin crosswise into four pieces. Flatten each piece with cleaver. Serve two pieces per order; two orders per tenderloin. Season with salt and white pepper, dredge in flour, dip in egg wash, and then roll in bread crumbs. Fry in lard or oil until well done. Do not burn.
Service – Serve on hot dinner plate, garnish plate with sprig of parsley. Serve Apple Sauce in sauce dish.
SAUSAGE
Use links only, 14 to 16 per pound. Serve 3 sausage links with Club Breakfast orders, or with eggs a la carte.
A la carte orders – Serve 6 links on hot medium platter with toast strips between each link. Garnish with a sprig of parsley.
BOILED SPARERIBS WITH SAUERKRAUT -16 portions
12 pounds spareribs
2 minced onions
2 quarts sauerkraut
2 whole cloves
2 ounces butter
Salt, white pepper, to taste
Cut strip of spareribs in two lengthwise, then cut in pieces containing 2 or 3 ribs in each piece. Place in pot, cover with cold water, and bring to boiling point. Remove from fire and drain. Wash off the spareribs and place in a clean pot. Add just enough water to cover and boil until ¾ done; then cover the spareribs with sauerkraut, adding the whole cloves and finely minced onions which have previously been braised in butter until tender. Cover and let simmer until meat comes loose from bones. Season with salt and white pepper.
Service – Place one basting spoon of sauerkraut on hot service plate and arrange the spareribs over the sauerkraut. Sprinkle with chopped parsley and a spoonful of the broth in which the spareribs were cooked.
ATLANTIC COAST LINE RAILROAD COMPANY
DINING CAR DEPARTMENT
WASHINGTON, D.C.
October 12, 1956
STEWARDS AND CHEFS:
In bulletins of March 2 and September 18, 1956, I stressed the absolute necessity of cooking hams well done. Checks have determined that hams are being undercooked in some cases, and, furthermore, recipe on page 81 of recipe book for baked ham is not being followed by a number of chefs.
Recipe reads as follows:
BAKED SUGAR CURED HAM, PINEAPPLE RING
1 boiled cooked ham – skin removed of surplus fat, then scored
1 cupful of bread crumbs
1 teaspoonful of dried mustard
1 cupful of brown sugar
Canned sliced pineapple
Mix bread crumbs, sugar, and mustard well, and sprinkle over entire surface of ham. Place ham in roasing pan and pour juice of pineapple around it, but not on the top. Put ham in medium hot oven and allow it to bake until golden brown and heated through. This will take about one hour. After the bread crumbs, sugar, and mustard have formed a good crust on the ham, baste occasionally with the pineapple juice. Make sauce out of the drippings and pineapple juice. Glaze the pineapple separately and serve a ring with each order.
Your attention is called to the fact that the ham must be boiled from 2 to 2½ hours, depending upon size, before they are placed in the oven for baking, which requires another hour.
Some chefs are not boiling the hams first, but are placing directly in the oven. Such practices must stop. Hams must be boiled first, then recipe followed as outlined above. This is a serious matter and I have previously pointed out to you that a ham not cooked well done may cause illness.
Stewards and chefs must give this matter their personal attention. Continuing inspections will be made of hams to determine that they are cooked according to instructions and I hope disciplinary actions will not become necessary to insure compliance.
J. B. MASHBURN
Superintendent Dining Cars
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MEATS-HAM
BAKED SUGAR CURED HAM, PINEAPPLE RING
1 boiled cooked ham – skin removed of surplus fat, then scored
1 cupful of bread crumbs
1 teaspoonful of dried mustard
1 cupful of brown sugar
Canned sliced pineapple
Mix bread crumbs, sugar, and mustard well, and sprinkle over entire surface of ham. Place ham in roasing pan and pour juice of pineapple around it, but not on the top. Put ham in medium hot oven and allow it to bake until golden brown and heated through. This will take about one hour. After the bread crumbs, sugar, and mustard have formed a good crust on the ham, baste occasionally with the pineapple juice. Make sauce out of the drippings and pineapple juice. Glaze the pineapple separately [see page 129] and serve a ring with each order.
Service – On dinner plate.
SLICED SUGAR CURED HAM, BAKED TOMATO, PINEAPPLE RING
Use single slice, 4 oz. ham. Be sure to select single slice. Do not use the 4 oz. ham which is composed of two pieces for this service. Do not overcook.
BAKED TOMATO
Select medium sized tomatoes for baking, serve one whole tomato to each order.
PINEAPPLE RING
Glaze pineapple ring, see recipe page 129.
Service – Place 4 oz. portion of ham on one edge of hot service plate. Place one medium sized baked tomato on one side of plate and one ring glazed pineapple on other side of plate. Garnish with sprig of parsley.
FRIED SLICE SUGAR CURED HAM, GRILLED TOMATO, PINEAPPLE RING
Use single slice, 4 oz. ham. Be sure to select single slice. Do not use the 4 oz. ham which is composed of two pieces for this service. Do not overcook.
