Veal Glace

Cook two pounds of veal in one pint of water after seasoning well with salt and pepper. Leave it in the Caloric two hours, using one radiator. When done, remove the veal from the bones and put it through a meat grinder. Add to the stock one grated onion and boil a few minutes on a flame stove. Strain. Soak one-half box of gelatine in one cupful of cold water. Pour the stock over the softened gelatine and add the juice of one lemon. When it begins to "jell," stir in the chopped veal. Place in a mold and set away to cool.

Veal Goulash

Cut two and one-fourth pounds of veal in cubes and salt them. Heat some butter in a kettle, to which add two large, sliced onions. Cook these for a few minutes without browning them. Add the meat with one teaspoonful of paprika and stir well. Cook five minutes. Sprinkle a little flour over the meat and add several tablespoonfuls of water. Cook in a closed kettle in the Caloric forty-five minutes, using one radiator.

Veal In Caper Gravy And Cream

Season two and one-half to three and one-fourth pounds of veal (shoulder piece or leg) with salt and pepper. Add one tablespoonful of capers. Dissolve one tablespoonful of flour in one half cupful of thick sour cream and pour this on the meat. Set the kettle in the Caloric and cook two to three hours, using one radiator.

Veal In Highly Seasoned Gravy

Divide two and one-fourth to three and one-fourth pounds of veal into four or five parts and season them with salt and pepper. Heat in a kettle one to one and one-half tablespoonfuls of butter or drippings in which sear the meat until it becomes yellow. Add several tablespoonfuls of sour or sweet cream, three finely chopped sardines, three tablespooonfuls of French mustard, one-half teaspoonful of sugar and, if desired, a piece of lemon rind. Cover the kettle and cook ten minutes. Transfer to the Caloric for two hours, using one radiator. Serve with macaroni.

Veal Loaf

Three pounds of veal, chopped fine. Add one cupful of rolled crackers, butter the size of an egg, three eggs, one cupful of milk, one large teaspoonful of salt, one-half tea-spoonful of pepper and one teaspoonful of sage. Mix all together and form into a loaf. Bake three hours in the Caloric, using two radiators. This is good either hot or cold.

This recipe may be varied by adding one-fourth pound of pork, chopped fine, or one and one-half pounds of raw ham, chopped.

Veal Roast Larded

Rub the veal with salt, sprinkle with pepper and let it stand for half an hour. Then lard the meat with thin strips of fat bacon. Heat a piece of butter in a kettle, into which put the meat. Brown it on all sides. Dissolve a little flour in water. Add this to the meat and boil five minutes. Cook in the Caloric three hours, using two radiators.

Veal Pie

Boil in the Caloric two hours, using a little water, one and one-half pounds of veal seasoned with salt, pepper and celery salt. Blend two tablespoonfuls of butter and two of flour. Add the liquor from the meat and one and one-half cupfuls of milk. Let it boil, cut up the meat, put all in a deep pan and cover with a rich biscuit dough. Place in the Caloric utensil and bake for one hour, using two radiators.