Breaded Veal Chops

One and one-half pounds of veal chops rolled in cracker or bread crumbs and beaten egg and seasoned with salt and pepper. Melt one tablespoonful of butter in a shallow pan and put in the chops with small pieces of butter on each. Bake in the Caloric utensil forty-five minutes, using two radiators.

Curry Of Mutton Or Veal

Fry one large onion, cut fine, in one heaping tablespoonful of butter. Mix one tablespoonful of curry, one teaspoonful of salt and one tablespoonful of flour and stir into the butter and onion. Add, gradually, one pint of hot water or stock. Cut two pounds of lean mutton into small pieces and brown them in hot fat. Add them to the sauce. Cook in the Caloric four or five hours, using one radiator. Place the meat on a hot platter and arrange about it a border of boiled rice.

Jellied Veal

Put a shank of veal into one quart of boiling water and cook in the Caloric three hours, using one radiator. When done, remove the bones and season the meat with salt, paprika and celery salt. Place over a flame and stir with a fork until the water is nearly absorbed. Turn into a dish and, when cold, cut into slices.

Knuckle Of Veal With Rice

Place a knuckle of veal in a Caloric kettle with four or five cupfuls of hot water. Cook in the Caloric three hours, using one radiator. About three-quarters of an hour before serving, add one cupful of well-washed two radiators.

Larded Liver

Soak a calfs liver in warm, salted water for ten minutes. Then put it into a pan and sprinkle it with one teaspoonful of salt. Cut thin slices of bacon and lay them on the liver. Add one cupful of boiling water and cook in the Caloric two or three hours, using two radiators.

Roast Leg Of Veal

Rub the veal with salt, sprinkle with pepper and let it stand for half an hour. Heat in a kettle two tablespoonfuls of butter, into which put the meat. Cook in the Caloric two or three hours, using two radiators.

Steamed Calf's Breast

Season two and one-half to three and one-fourth pounds of veal with salt and pepper and let it stand for half an hour. Roll it thickly in flour. Sear it in hot butter, in a kettle, until light yellow. Add one-half cupful of hot water. Place the kettle in the Caloric and cook two hours, using two radiators.

Veal Birds

Cut one and one-half pounds of veal steak one-half inch thick in pieces four inches square. Spread with dressing made as follows: One cupful of bread crumbs; one slice of salt pork, chopped fine; salt, pepper, sage and a little chopped onion; one egg and two tablespoonfuls of milk. Mix and spread on the meat. Roll up and pin together with toothpicks. Roll the birds in flour and brown them in butter. Place in a baking dish and fill the dish two-thirds full of rich milk. Bake in the Caloric utensil two hours, using two radiators.

Veal Croquettes

Cook three hours in the Caloric, two pounds of veal in enough boiling water to cover it. Use one radiator. Chop the veal fine and season highly with salt, pepper, celery salt, paprika and lemon juice. Use one and one-half cupfuls of veal to one cupful of thick cream dressing. Shape in cylinders. When cool, roll in egg and bread crumbs and fry in hot lard.