VEAL RUMP ROAST WITH CHUTNEY SAUCE
Veal with its mild, delicate flavor is a cook’s delight
for designing sauces. You can come up with so many won
derful combinations. This colorful chutney sauce made with
chopped sliced peaches, chutney and a little lemon juice is
as good as it looks. In preparing veal remember that this
meat is actually young beef. It has very little fat covering
or marbling in the lean. Therefore, when roasting veal, bacon
is often placed over the meat to add juiciness. Try it if you
haven’t before — we think you’ll like it!
3 to 4-pound veal rump roast Salt >
4 to 6 slices bacon, if desired Pepper
Season roast with salt and pepper. Place on rack in open
roasting pan. Place bacon slices on roast. Do not add water.
Do not cover. Roast in 300° oven 2A to 3J* hours depending
upon the size of the roast. Allow about 45 to 50 minutes per
pound for roasting time.
Chutney Sauce
1 can (16 ounces) sliced peaches. 1 tablespoon cornstarch
chopped 1 teaspoon lemon juice
cup water V* cup chutney
Drain peaches and save juice. Combine water and corn
starch. Add to peach juice. Cook, stirring constantly, until
thickened. Add remaining ingredients and cook until heated.
MOTH 1
IJ5e*Tconv,n,inci
r.nm+vM
IrxPnw
DRIVE-IN
FREE PARKING
HOTEL
OXFORD
FREE TELEVISION-RADIO
RfSTAURANT • COCKTAIL LOUNOf
^DOWNTOWN SAN FRANCISCO ^
Your Rooms
Come Alive
With Freshness
• Spice
Sachet
Spring
SUSAN’S SURPRISE SANDWICH
2 cups diced cooked ham M cup catsup
W cup diced celery H teaspoon salt
I tablespoon chopped onion b frankfurter buns
I can (9 ounces) baked beans '-4 cup grated cheese
1 teaspoon prepared mustard
Combine ham, onion, baked beans and seasoning. Cut buns lengthwise, but
not quite through. Open, and spread X cup of the ham mixture on each. Top each
with 2 teaspoons grated cheese. Broil 3 to 5 minutes. Makes 6 sandwiches.
FOUR NEW RECIPE SENSATIONS FROM NESTLE!
^ ■■■■■■■■ CUT OUT AND FOLD...USE AS A BOOKMARK ■■■■■■Mil
CHOCOLATE CREAM FROSTING
Melt over low heat one 6-oz. pkg. (1 c.)
NESTLE’S® Semi-Sweet Chocolate Morsels
and 1 tbs. shortening. Stir to blend. Fill 8"
or 9" layer cake, reserving 4 tbs. Frost cake
with whipped cream. Press reserved choco
late mix through pastry tube in lines 2"
apart. Cut through chocolate with knife. ^ i
SOUR CREAM VELVET FROSTING
Melt over hot (not boiling) water one 6-oz.
pkg. (1 c.) NESTLE'S Semi-Sweet Chocolate
Morsels. Remove from water. Blend in V2 c.
sour cream, 1 tsp. vanilla and Va tsp. salt.
Gradually beat in 2V2 c. sifted confectioners’
sugar. Fills and frosts two 8" or 9" layers.
r *
I
CHOCOLATE GLAZE
Heat over hot (not boiling) water Vi 6-oz.
pkg. (V2 c.) NESTLE’S Semi-Sweet Chocolate
Morsels, Va c. corn syrup, 1 tbs. water, till
chocolate melts. Stir till blended and smooth.
Cool 5 min. Fills and frosts two 8" layers or
will glaze a 10" angel food.
I
; EASY CHOCOLATE FROSTING
1 Bring to boil over moderate heat, stirring
• constantly one 14-oz. can (1 Vi c.) sweetened
' condensed milk, Vi c. butter and Vi tsp.
• salt. Boil and stir 1 min. Take from heat
] Blend in one 6-oz. pkg. (1 c.) NESTLE’S Semi
. Sweet Chocolate Morsels, 1 tsp. vanilla. Cool
20 min. Frosts 24 cup cakes.
■ ■■■■■■■■CUTOUT AND FOLD...USE AS A BOOKMARK ■■■■■■■■ wjl
READY-MADE, MIX-MADE OR FAVORITE RECIPE CAKE
- jJ tj&uA (rAP*-t
f v***
NESTLES MAKES THE VERY
BEST CHOCOLATE!!!!!
Nestles
TOLL HOUSE•MORSELS
. "iJL
Copyright 1962, Th« N«tJ« Company. Inc.