14
Veal Loaf
1
1
⁄
2
lbs. ground veal
1 cup ground ham, raw or cooked
2
eggs
1 cup dried bread crumbs
1
⁄
3
teaspoon nutmeg
Grated rind of
1
⁄
4
lemon
Juice of 1 lemon
1 cup milk
1 tbsp. butter, melted
1
1
⁄
2
tsp. salt
1
⁄
4
tsp. pepper
1 pint strained tomato juice
Mix all ingredients except the
tomato juice in the order given. Place
loaf in a separate pan or dish; pour
the tomato juice over the loaf. Place
water in bottom of cooker almost to
top of rack and put meat in pan on
the rack. Seal cooker by fastening
cover properly. Cook for 30 minutes
at 15 pounds pressure.
Veal Roast
3 lbs. veal
1
⁄
2
bay leaf
1 small onion
2 tbsp. flour
2 tbsp. catsup
1 tsp. salt
1 tbsp. drippings
1
⁄
4
cup water in pan
Brown roast and onion in drip-
pings in a pan. Mix seasonings and
1
⁄
4
cup water and add to pan. In
bottom of cooker put water to just
below top of the rack and pan
containing the roast. Cook for 30
minutes at 15 pounds pressure. Turn
off heat and allow pressure to return
to zero before removing the selective
Pressure Regulator Weight.
Seafood
F
ried Perch
T
he fine bones of the fish are soft-
ened by the high temperature of
pressure cooking. Roll 6 cleaned
perch in salted flour and brown
quickly on the bottom of cooker, in
hot oil or drippings. Remove to a pan
and then place pan inside cooker.
Add water to cooker and cook for 15
minutes at 15 pounds pressure.
Serve with egg sauce.
Lobster
Plunge lobster into boiling water to
cover. Remove lobster and place on
rack in cooker with 2 cups boiling
water, salted. Place cover on cooker.
Allow steam to flow from Vent Pipe
for at least two minutes, to remove
all air from cooker. Process for ten
minutes at 10 pounds pressure.
Reduce pressure gradually and
remove lobster as soon as gauge has
returned to zero. Plunge lobster into
cold water but remove immediately.
Crack shell; clean and serve.
Fowl
S
tewed Chicken
P
lace cut up stewing chicken into
pressure cooker, adding
1
⁄
2
teaspoon
salt and
1
⁄
8
teaspoon pepper. Cover
with boiling water and place cover on
cooker. Cook 40 minutes at 15
pounds pressure. Release steam
slowly. Gravy may be made by
adding
1
⁄
4
cup of flour diluted with
enough cold water to pour easily.
Fried Chicken
Cut up chicken. Season with salt and
pepper and roll pieces in flour. Brown
in oil or drippings in bottom of
cooker. Adding four thin slices of
bacon cooked at the same time will
give a good flavor. Add
1
⁄
2
" boiling
water and seal the cooker. If cooking
an older chicken, cook for 40 min-
utes at 15 pounds pressure; if
cooking a younger chicken, 10 to 15
minutes.
Browned Chicken Fricassee
One 4
1
⁄
2
or 5 lb. chicken
4 tbsp. flour
3 tsp. salt
1
⁄
8
tsp. pepper
4 tbsp. butter or margarine
4 cups cold water
1 large, peeled, quartered onion
Celery tops
Cut up chicken. Dredge each piece
with some of the flour combined with
2 teaspoonfuls of salt and pepper.
Brown on all sides in hot butter. Add
cold water, onion, a few celery tops,
and the remaining 1 teaspoon of salt.
Place cover on cooker and cook 40
minutes at 15 pounds pressure.
Release steam slowly. Move chicken
to a hot platter and cover with a
gravy made as follows:
Measure the chicken stock, having
first skimmed off any surface fat.
Add 2 tablespoons flour mixed to a
smooth paste in 3 tablespoons cold
water for every cupful of chicken
stock. Simmer 5 minutes while
stirring; add more salt and pepper if
needed. Serves 6.
PRESSURE COOKING RECIPES
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