Veal Loaf

5 pounds of veal.

1 cup finely powdered cracker crumbs. 1/2 cup of stock. 3 eggs. 1 tablespoonful finely chopped onion. 1 teaspoonful thyme.

1 teaspoonful summer savory. 1 teaspoonful salt.

1 teaspoonful pepper.

1/4 cup of salt pork chopped fine, or

2 tablespoonfuls of melted butter.

Chop the veal fine, add cracker crumbs and seasonings, stock and eggs slightly beaten. Form with the hands into a loaf, cover the top with slightly beaten egg, and a layer of cracker crumbs. Place in a baking pan on four thin strips of salt pork. Bake for three hours, basting frequently with butter and hot water. This is better served cold.

Scalloped Veal

Cut cooked veal in thin slices or cubes. Put in a baking dish alternate layers of veal and buttered crumbs, seasoning each layer of meat with salt and pepper. Over the top pour a tomato sauce and sprinkle over with a layer of buttered crumbs. Bake for half an hour.

Braised Calf's Liver

Lard it in three rows, or place several strips of salt pork over the top. Cut into slices one carrot, one turnip, one onion and two slices of salt pork; put them in the baking pan. Place the liver on them. Add one cup of stock or hot water, one teaspoonful of salt and four peppercorns, a sprig of parsley. Cover with another pan and cook in a moderate oven two hours and a half, basting often. Add more stock or water, if necessary. Make a gravy by melting in a sauce pan two tablespoonfuls of butter, stirring into it one of flour. When brown gradually stir in one cup of the stock left in the pan that has been strained from the vegetables. Season with more salt and pepper, if necessary. Pour around the liver.

Broiled Liver

Slice in three-fourth inch slices. Soak in cold water for five minutes to draw out the blood. Wipe dry. Dip in melted butter. Broil from five to eight minutes, turning at first every ten seconds. Season with butter, pepper and salt. Broiled bacon is often served with it.

Calf's Heart Roasted

Wash the heart clean and wipe. Fill with a cracker or bread stuffing seasoned with melted butter, salt, pepper, onion and sage. Bake for two hours. Season the outside with salt and pepper, and sprinkle with flour. Baste with hot water and butter. Make a gravy from the liquid in the pan. Garnish around with boiled onions or stuffed tomatoes.

Calf's Head With Brain Sauce

Soak the head in cold water for two hours. Take out the brains. Scrape the head very clean, then pin in a floured cloth. Put on to boil in salted, boiling water enough to cover. After boiling two hours, add the brains, which have first been pinned in a floured cloth, liver and lights, and boil two hours longer. Remove the cloth from the head and the large bones will slip out. Lay on the platter with the skin side up.

To Make The Brain Sauce

Take one quart of liquor that the head has been boiled in, one-third of the liver chopped fine; also the brains chopped fine. Melt one-half cup of butter, stir into it five table-spoonfuls of flour. When smooth add the hot liquor, a little at a time. Stir in the chopped brains and liver, then add two tablespoonfuls of vinegar, a half cup of white and red wine. Salt and pepper to taste. A little grated nutmeg, if cared for. Cook ten minutes. Skin the tongue and slice the remainder of the liver, and surround the head with them. Pour over a part of the gravy. Garnish with slices of lemon and radishes cut to represent roses. Send the remainder of the gravy to the table in a dish.