Word: veal
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...convenience, not medical necessity. The ordinary commercial oils, say Drs. Page and Brown, "are excellent for cooking and baking"; also, "two or three teaspoons added to each serving of a low-fat food convert it to a satisfying, flavorful product." Large appetites "can be satisfied with large servings of veal, fish and poultry." In any case, a single serving of up to 5½ oz. of lean meat is allowed at one meal, preferably dinner...
...general, the foods which trundle through the underground passages from the Central Kitchen are improved over last year. Notable is the veal cutlet which no longer consists of foam rubber between veneers of conglomerated bread crumbs...
...chief virtues about the House dining halls has been the abundance of catsup to cover bare mutton or veal. The Central Kitchen creation seldom are inspiring and meat in its naked glory can be very discouraging. But catsup is now regrettably rationed and cranberry sauce is as rare these days as caviar. The rather gelatinous stuffing which dresses up pork as well as fowl provides no real substitute for the jelly on chicken or turkey...
...chicken and eggs she went to one shop, for olive oil or wine to another. She could not buy pork where she bought veal. If she wanted sausages, she could not expect to find eggs at a nearby counter. After both industries became state monopolies, she had to go to the neighborhood tobacconist to buy salt. Each day she had to visit up to a dozen different shops to buy just enough food to last until the next day. Each day shopping for food alone took anything up to four hours...
...hors d'oeuvres on Japanese habachi, making blinis (small pancakes) for caviar and sour cream, broiled mushrooms, etc. Soup-tinned (wide choice) or from chicken or beef stock we have made. Or broiled lobster tails or cold boiled fish with mayonnaise. Entree-meat (generally chops, beefsteak, chicken or veal cutlet) or fish (lake trout au court bouillon), Chops and steak broiled over open fire. Chicken similarly broiled or else boiled with rice. Veal cutlets dredged in flour, cooked in skillet with water and served with mushroom sauce. Squab chicken on spit before open fire. Two green vegetables, potatoes...