{"id":3870,"slug":"veal-spanish-style-in-casserole","title":"VEAL, SPANISH STYLE, (IN CASSEROLE)","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 pounds veal, cut from leg.","1/3 cup fat salt pork or bacon.","3/4 cup fine, soft bread crumbs.","1 teaspoon salt.","1/8 teaspoon black pepper.","Few grains cayenne.","1 teaspoon chopped parsley.","2 cups cooked and strained tomato pulp.","1/2 green pepper finely chopped.","1/2 onion finely chopped.","1 egg slightly beaten.","Soda.","Worcestershire Sauce."],"ingredients_norm":["veal","fat salt pork or bacon","fine soft bread crumb","salt","black pepper","few grains cayenne","parsley","cooked and strained tomato pulp","green pepper","onion","egg slightly","soda","worcestershire sauce"],"steps":["Remove all fat tissue and skin from veal; remove skin from pork.","Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg.","Shape in balls the size of a small egg.","Roll in flour and sauté a rich brown in Cottolene made hot in an iron frying pan.","Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce.","Turn into a warm casserole, add chopped pepper and onion.","Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls.","Cover and let simmer in a moderate oven two hours.","Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:122","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"925d8ceb79c4569113fa8da6cfef31f968780e24b1a4ed6e3686dd432b4cefcd","created_at":"2026-08-02T15:46:00Z","updated_at":"2026-08-02T15:46:00Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/veal-spanish-style-in-casserole"}