Veal Stew.

Two pounds of veal, one tablespoonful of lard, one tablespoonful of butter; slice one medium sized onion over the meat, add one-half teacup of vinegar, as the meat stews add a little water. Cook two hours.

Roast Veal.

Cook veal longer than lamb or mutton, allowing at least a quarter hour to each pound. Heat gradually and baste frequently. When nearly done, dredge lightly with flour and baste once with melted butter. If browning too fast, cover with white paper. Breast and fillet of veal need to be filled with a dressing made of bread crumbs, chopped thyme or parsley, seasoning, and a beaten egg.

Veal Cutlets.

Sprinkle the cutlets with salt and pepper, dip in beaten egg, roll in cracker crumbs, and fry in hot lard or dripping. A little boiling water may be added to the gravy when the meat is dished, and a thickening of brown flour.

Veal Fricassee.

Take two lbs. of shank or neck of veal, remove bones, place them in a saucepan, season, add two cups cola water, and cook slowly. While cooking slice two onions, cut the meat into inch cubes, remove the fat, and dredge the meat with flour. Fry the onions brown and add to the water. Brown the meat slightly and add. Let simmer half an hour. Cook together one tablespoonful each of flour and butter, add gradually half cup of milk, and stir it into the fricassee. Boil five minutes and serve.