Jellied Veal

M. A. T.

Boil the veal tender, pick it up fine, put in a mould, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard boiled eggs improves it.

Fricandeau

Mrs. J. M. Brown, and Mrs. M. L.

Three and one-half pounds of cold roast veal chopped fine, one tablespoon of salt and one of pepper, one-half a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg, and tablespoon of cream. Form all this in a large roll, and spot the roll over with bits of butter; then strew over it the pounded crackers, (a little of the cracker should be mixed with the meat,) put it in the oven, and from time to time add a little water. Cook slowly two hours. When cold slice thin, and it makes an excellent relish.

Croquettes Of Chicken, Veal Or Sweet Bread

Mrs. Gen. N. J. T. Dana.

Put in a stew pan a piece of butter size of an egg, one spoon of flour, a little pepper, salt and nutmeg; let it melt and mix well; chop the meat, but not too fine; put in the mixture and stir till well mixed; when cold add the yolks of two eggs to bind it; roll into oblong shape, dip it into egg beaten with a little pepper and salt; roll in crumbs of bread or powdered crackers and fry in boiling lard.