Tuesday, December 31st

Breakfast:

orange juice

Scrambled Eggs 396

toast with butter, jelly 704a (apple jelly)

coffee for adults (milk for children)

Luncheon:

Kidney Beans and Pork 994

Cole Slaw 786

Gingerbread 122

Cranberry Banana Salad 746

tea for adults (milk for children)

Dinner:

Stuffed Veal Rolls 578

Roast Potatoes 1083

Buttered Peas 1060

celery

whole wheat bread and butter

Caramel Blanc Mange 343 (substituted 239 Apple Rennet-Custard)

coffee for adults (milk for children)

Last year, 12/31 fell on a Monday, so this year was a chance to use the last menu in the book since 12/31 fell on a Tuesday this year.

Breakfast was tasty (as per usual).

12.31.13 Breakfast

Lunch had a surprising ingredient in 994 Kidney Beans and Pork:  cooking sherry.  Weird.  However, that and the pork made for a complex smokey flavor that I really dug. 786 Coleslaw and 746 Cranberry and Banana Salad were good accompaniments. Meta’s coleslaw recipe is one of my favorite things to see on a menu, actually.

I’ve made 122 Gingerbread before in the form of 123 Gingerbread with Whipped Cream and Orange Wedges which is the same recipe baked in a muffin pan and served with whipped cream and oranges.  It is still really fantastic even without the whipped cream and orange wedges.

12.31.13 Lunch

So, I was a bit embarrassed to shop for the veal for dinner.  In my opinion, once you pass the eating dead animal flesh line, there isn’t a heck of a lot of room for moral arguments about eating veal.  However, veal is not quite the thing anymore.  There was only one cut, scallopini, available at my supermarket but that was perfect for this dish anyway.

12.31.13 Dinner

I have to say that 578 Stuffed Veal Rolls were quite good though.  The meat was tender and I’m a sucker for stuffing.  The sides were tasty in a traditional meat and potato way.

The instructions for 1083 Roast Potatoes, called for roasting the potatoes around the meat in the oven.  I ended up roasting them alone in the oven, but in retrospect, I wonder if I should have read between the lines and roasted them on the stove top with the meat.  They turned out a bit on the dry side but still good.

I’ve been waiting to try 239 Apple Rennet-Custard since it calls for a ingredient I had quite a hard time finding:  vanilla rennet powder.  So I substituted it for the 343 Caramel Blanc Magne on the menu.

I found a box of vanilla rennet custard mix at a grocery store on a visit to New Jersey.  I have yet to see it in a local supermarket.  I assume it’s at least close to the same thing as vanilla rennet powder.  You’ll note that it’s pictured next to a box of instant pudding mix.  This is because the rennet mix didn’t work at all.  It required whole milk (check) and heating the milk to 110 degrees.  I used a thermometer but the milk registered at 90 degrees no matter how long I heated it.  I ended up sticking my finger in and waiting until it felt “lukewarm.”

Junket

Needless to say, that didn’t work out.  It never set. Rather than waste the ingredients, I ended up stirring in the pictured box of white chocolate instant pudding mix.

239 Apple Rennet-Custard

The result was fantastic.  I loved the crunchy apple in the creamy pudding and the hint of almond flavoring was delicious.  I’m totally making this again with just the pudding mix (I haven’t found the rennet mix anywhere local anyway…)

994 Kidney Beans with Salt Pork

3 oz salt pork

2 medium-sized onions, chopped

1 No. 2 tin red kidney beans (20 oz)

2 TBSP cooking sherry

1 TBSP flour

Dice salt pork into 1/2 inch dice.  Cook slowly in a skillet until crisp.  Add onion and cook until yellow.  Add beans (Meta doesn’t say if they should be drained, so I didn’t).  Blend sherry and flour into a smooth paste and add to the pan.  Simmer gently for 10 minutes.  Makes 5 servings.

578 Stuffed Veal Rolls

1 1/2 lbs boneless veal, sliced thin

1/4 cup flour

1 tsp salt

1/8 tsp pepper

1 cup diced celery

1/4 cup butter

3 cups fresh bread crumbs, firmly packed

1 bouillon cube

1 cup water

1/2 tsp salt

dash pepper

3/4 tsp ground sage

Cut veal into 5 pieces and pound well.  Dredge one side in flour mixed with salt and pepper.  Saute celery in 2 TBSP butter.  Add bread crumbs and toss to coat.  Dissolve the bouillon in water and add 3/4 cup to the stuffing.  Add salt, pepper and sage and mix well.  Top each piece of veal with 1/5 of the stuffing (unfloured side up).  Roll and secure with toothpicks. Melt the rest of the butter in a skillet and brown the veal.  Add remaining bouillon and 1/4 cup of water.  Simmer, tightly covered for about an hour.  Makes 5 servings.

239 Apple Rennet-Custard

1 medium-sized tart eating apple

1 pint milk (must be whole milk to set or at least that’s what the instructions say)

1/8 tsp almond extract

1 package vanilla rennet powder

Peel, core and chop apple finely.  (I left peel for a little color).  Warm milk to 110 degrees.  Remove from heat and add apple and extract.  Dissolve rennet powder and pour into 5 sherbet glasses.  Let the mixture set at room temperature, undisturbed, for 10 minutes.  It should firm up here?  Chill in the refrigerator.  Next time, I’m going to dump the apple and extract in prepared instant pudding mix.  Makes 5 servings.

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