November 10, 1954 Foreign Recipes Week Sweedish Veal Pot Roast, Gravy, Pickled Fresh Cucumber, Swedish Apple Cake, Toasted Cheese Sandwiches

Guest: Mrs. Carl Sandberg

Veal Pot Roast - (Serves 6)

5 lb leg of veal or rump
2 T. butter
1 T. salt
1/2 t. white pepper
6 whole Allspice
2 c. bouillon or water

Trim meat and wipe with cloth. Rub with salt and pepper. Heat butter in heavy roasting pot, then brown meat on all sides. Add whole allspice and 1/2 cup bouillon and cook slowly 1 1/2 - 2 hours or until tender. Baste occasionally and add more bouillon or water if needed. When ready, place on hot platter and keep warm.

Gravy

5 T. flour
1 1/2 - 2 cups of pan juice, bouillon or water
1/2 c. cream
Salt and pepper

Add flour to pan juice and let brown. Add bouillon or water and cream. Simmer a few minutes, stirring occasionally. Season and serve separately. Cut meat and garnish with parsley or lettuce or endive. Serve with boiled potatoes and vegetable, boiled peas, carrots and cauliflower, arranged attractively on a platter. Melt 1/4 cup of butter and pour over vegetables and sprinkle with chopped parsley. Also serve pickled fresh cucumber and some kind of jelly.

 

Pickled Fresh Cucumber

1 cucumber, about 7 inches long
1/2 c. vinegar
2 T. water
2 T. sugar
1/4 t. salt
Dash of white pepper
1 T. parsley, fine cut

Wipe cucumber, slice without peeling and place in glass dish. Mix vinegar, water, sugar, salt and white pepper thoroughly, pour over cucumber and sprinkle with parsley. Allow to stand 2-3 hours in refrigerator before serving.

Swedish Apple Cake

1/2 c. plus 2 T. butter
1/4 c. sugar
1/2 egg (beat then measure)
1 1/4 c. flour

Cream butter, add sugar, egg and mix, then add flour. Spread 3/4 of dough in cake pan 9 x 9 inches. Bake in medium (350) oven until very light brown, about 15 minutes. Remove from oven and put apple wedges in rows on top of crust. Press rest of dough through cookie press, lattice fashion, on top of apples. Put back in oven until top dough is delicate brown. Cut in 6 pieces and serve with whipped cream.

To prepare apples, peel, cut in quarters, remove core, and cut each quarter in 4 or 6 wedges, depending on the size of the apples. Cook until slightly soft and clear in medium sugar syrup -- 2 cups of water to 3 cups of sugar. Be sure to use apples that won't lose their shape when cooked.

Toasted Cheese Sandwiches

8 slices of white bread
2 T. butter
8 T. grated sharp cheese
1 egg white

Mix butter and cheese, add beaten egg white. Spread on bread and cut in fancy shapes. Roast in hot oven until light brown. Serve with clear bouillon or cream soups.