Veal Pate

M. A. P.

Four pounds of veal and one and one-half pounds of salt pork chopped together, raw, and very fine, with four rolled crackers; two well beaten eggs, one lemon and one small onion; salt, pepper and sweet herbs to taste; mix well and bake in a pan as you would a loaf of bread; requires three hours.

Veal Cutlets, A La Fried Oysters

Mrs. A. M. Gibbs.

Cut the veal in small pieces three or four inches square; dry with a towel; season to taste; have ready a beaten egg and crackers rolled fine, each on separate dishes; dip each piece of the cutlet in the egg, then in the rolled cracker; have enough lard or butter hot in your spider so that it will nearly cover the cutlets when you put them in. A rich gravy can be made after the meat is done by adding a little boiling water.

Veal Loaf

Mrs. Lamkin.

Three and one-half pounds of lean and fat raw veal, chopped fine; one slice of salt pork, six small crackers rolled fine, butter the size of an egg, two eggs, one tablespoon of salt, one tablespoon of pepper, one of sage, three of extract of celery; mix thoroughly. Pack tightly in a deep square tin; cover with bits of butter and sprinkle fine cracker crumbs over the top; cover with another tin. Bake two hours, uncover and brown the top.

Veal Loaf

Mrs. Chas. Duffield.

Six Boston crackers, three eggs, one tablespoon of salt, pepper and sage, or summer savory; three pounds of veal. The veal must be raw and chopped fine ; mix all well together and pack it hard in a deep tin pan; bake slowly for one hour; a tablespoon of butter improves it. This is a nice relish for tea, and should be sliced thin when cold.

Veal Loaf

Mrs. G. W. Brayton, and others.

Three pounds raw veal; one-half pound raw salt pork chopped fine; three Boston crackers rolled fine, or bread crumbs; three eggs, one teaspoon black pepper, little sage, little mace or nutmeg, one tablespoon of salt. Make in a loaf and baste while baking with butter size of an egg with water, and put on outside of loaf a small quantity of rolled crackers. Bake about three hours. Is very nice cold, cut in thin slices.

Spiced Veal

Mrs. C. E. Brown, Evanston.

Take four pounds veal, chop it fine and season highly with salt, pepper, cloves and cinnamon; add four small crackers rolled out, one egg, and a lump of butter nearly the size of an egg; mix thoroughly together and press it in a baking tin, and bake two and a half hours. When thoroughly cold, slice for tea. Some prefer it in rolls, convenient for slicing, and baked from one-half to three-quarters of an hour.