Veal Loaf

Three pounds chopped veal, 1 pound fresh pork chopped fine, 3 well-beaten eggs, butter size of an egg, 1 pint of bread crumbs, 1 tablespoon of salt, 1 teaspoon black pepper, 1/2 teaspoon each of thyme and sage. Make into loaf; take piece of white muslin and wrap securely, also the ends; place in a baking pan with very little water; baste often; turn so as to brown both sides; leave in cloth until cold.

Veal Cutlets, Breaded

Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, then in cracker crumbs; fry in good dripping; turn when the lower side is brown; drain off the fat, squeeze a little lemon juice upon each and serve in a hot flat dish.

Calves Liver And Bacon

Cut liver in 1/2-inch slices; soak in cold water 20 minutes; drain, dry and roll in flour. Have pan very hot; put in bacon thinly sliced, turn until brown; put on hot platter; fry liver quickly in the hot fat, turning very often; when done, pour off all but 1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stir till brown; add hot water gradually to make smooth gravy, season and boil 1 minute; serve separately.

Fried Brains

One nice calf's brain, beaten egg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just 1 second; dip it in egg and crumbs and fry a light brown on both sides in butter; garnish with parsley and serve hot.

Broiled Mutton Chops

Select chops cut from the loin; trim, season with salt and pepper; dip in melted butter and broil over a clear fire nearly 10 minutes, turning frequently; lay on warm platter and garnish with parsley.