Recipe: Veal Cornbread Shortcake (Sealtest, 1940)

VEAL CORNBREAD SHORTCAKE

3 tablespoons butter
5 tablespoons flour
1 1/4 cups milk
1 cup veal stock*
Salt and pepper
1/3 to 1/2 cup sliced stuffed olives (optional)
2 cups diced cooked veal
Cornbread (recipe follows)

Melt the butter in a double boiler, add the flour and mix well. Add the milk and veal stock gradually and cook, stirring constantly until thickened.

Season with salt and pepper and add the olives and veal. Reheat.

Split open squares of hot cornbread and serve the creamed veal and olives between the halves and on top.

*Milk may be substituted for the veal stock if desired.)

CORNBREAD

1/2 cup flour
3/4 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup yellow cornmeal
2 tablespoons butter
1 egg
3/4 cup buttermilk

Mix and sift the flour, salt, sugar, baking powder and baking soda. Stir in the cornmeal. Add the melted butter to the slightly beaten egg. Add the milk and stir into the dry ingredients, mixing just enough to make the batter smooth. Pour into a well buttered pan (about 8 inches square).

Bake in a hot oven (400 degrees F) for about 25 minutes.

Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.