Veal Birds

1 1/2 pounds of veal steak (medium thickness)

1/2 pound bacon

1 egg

1/2 loaf white bread

1/4 teaspoon salt 1/4 teaspoon pepper

Method:

Cut veal in two or three inch strips. Flake interior of the loaf of bread out with a fork and mix lightly with beaten egg. Add seasoning. Roll one and one-half tablespoons of dressing in a strip of veal. Cut strip of bacon down center and wrap the two pieces artistically around veal. Fasten with toothpicks. Brown in frying pan. Then cover with water and allow to cook slowly one hour. Cover frying pan with lid. Serve with brown gravy.

Elinor Flannery, Xi

Veal Birds

2 pounds veal steak cut very thin 1/2 pound bacon 1 egg salt bread crumbs milk toothpicks

Method :

Cut veal steaks in strips about the width of the bacon and one inch shorter. Dip the veal in beaten egg and then in crumbs, place on a strip of bacon and roll both together. Fasten with two toothpicks, one at each end and place in baking dish. Almost cover with milk and bake in a moderate oven one and one-half hours. May be served either hot or cold. Will serve six to eight people.

Lois Goltra Heren, Xi.

Escalloped Veal

3 pounds of veal seasoned

1 tablespoon butter

1 tablespoon flour

1/4 to 1/2 pound grated cream cheese

1 cupful milk

1 cup bread crumbs

Method :

Stew the veal down in liquor and cut in small pieces when cold. Make a sauce of blended flour and butter with milk and mix with veal. Sprinkle bread crumbs over the mixture and finally sprinkle the grated cheese over all. Bake until golden brown. Serves twelve.

Orletta Rideout Bennett, Xi.

Baked Calves Hearts

Four hearts, wash and remove all fibrous tissue. Fill with stuffing (see below), salt, roll in flour and sear. Pour one pint of boiling water over hearts, add salt, pepper and butter, and bake in oven two or three hours. Baste with liquid in pan frequently.

Stuffing

One-half loaf bread broken in pieces, one onion cut up, a little rubbed sage and poultry seasoning. Pour a little boiling water over above and mix well. Will serve six.

Julia Pitkin Davenport, Xi.

Fried Chicken

After cutting up and washing chicken, dip in flour and brown nicely in butter or other fat. Put in a covered roaster after putting in the bottom of the pan a few stalks of celery and a few slices of onion. Season to taste. Add a very little boiling water. Bake slowly a long time until chicken is very tender.

Veal Cutlets Breaded Three veal chops or steaks. Pound flour into these and then roll in beaten egg and cracker crumbs. Salt and pepper well and fry slowly. When quite brown, add a little milk and cook until milk is absorbed. Will serve four.

Julia Pitkin Davenport, Xi.