If the minister voiced his/her intention beforehand to partake of a meal with a family of the congregation, there was much fussing and planning before the big event.
A cookbook, published in 1964, Thoughts For Festive Foods, offers some ideas for what to serve the minister when his visit is planned.
In our house, if the minister dropped in without notice, an extra cup of water went into the soup or stew, there was always canned fruit for dessert and I knew not to take the first helping or go back for seconds until the minister had his/her share.
This week’s recipes are what the cookbook suggests the minister would enjoy.
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Braised Leg of Veal
- 1-6 lb. leg of veal
- 1 clove garlic, split
- 1/2 cup thin French dressing
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. oregano
- pinch of rosemary
- 2 tbsps. shortening
- 3 onions, sliced
- 3 celery stalks, sliced
- 1-10 oz. can chicken broth
- 4 small carrots
- 1/2 lb. small, fresh mushrooms
- 1/2 cup dry white wine
Remove outer skin, wash and dry veal and rub with garlic. Saturate a large piece of cheesecloth until very moist in the French dressing. Wrap around the veal to enclose the meat. Refrigerate overnight.
Remove veal from refrigerator and let stand at room temperature for one hour. Remove cheesecloth. Season meat with salt, pepper, oregano and rosemary.
Heat shortening in a skillet or Dutch oven. Add onion and celery and sauté lightly. Add veal and pour chicken broth over. Cover, reduce heat and simmer slowly until tender, about 4 hours. At the two hour mark, add the carrots and more water. After 4 hours, add mushrooms and wine and simmer 10 minutes longer.
Remove veal to a hot platter, slice and then arrange vegetables around meat and garnish with sprigs of celery.
Leftover veal is especially tasty in sandwiches.
• • •
Butter Pecan Sprouts
- 3 lbs. fresh Brussels sprouts
Sauce:
- 1/4 cup butter or shortening
- 1/4 cup coarsely chopped pecans
Wash and remove discoloured leaves from fresh sprouts and leave whole.
Cook for 10 minutes in enough water that sprouts are covered.
Drain and cover with the sauce that is made by browning the butter until golden and then adding the pecans and heating them through.
• • •
Chocolate Fudge Icebox Cake
- 18 lady fingers, split
- 8 oz. sweet cooking chocolate
- 3 tbsps. water
- 4 egg yolks, beaten
- 2 tbsps. icing sugar
- 1/2 cup chopped nuts, optional
- 4 egg whites, stiffly beaten
- 1 cup heavy cream, whipped
Melt chocolate in double boiler. Add water and blend. Remove from heat and add egg yolks, one at a time, beating vigorously until smooth and blended.
Add icing sugar, chopped nuts and blend. Fold in whipped cream, then beaten egg whites.
Line a 2 qt. soufflé dish or spring form with lady fingers. Pour in mixture. Chill at least 12 hours in refrigerator.
To serve, remove spring form rim or serve from soufflé dish.
Joyce Walter can be reached at ronjoy@sasktel.net
