Stewed Fillet Of Veal

Stuff, and bind with twine as for roasting. Then cover the top and sides with sliced ham which has been already boiled, securing with skewers, or twine crossing the meat in all directions. Lay in a pot, put in two large cups of boiling water, cover immediately and closely, and stew gently - never letting it cease to boil, yet never boiling hard, for four or five hours. A large fillet will require nearly five hours. Remove the cover as seldom as possible, and only to ascertain whether the water has boiled away. If it is too low, replenish from the boiling kettle. Take off the strings when the meat is done; arrange the ham about the fillet in the dish, and serve a bit with each slice of veal. Strain the gravy, thicken with flour, boil up once, and send in a boat.

Serve with stewed tomatoes and spinach.

Stewed Knuckle Of Veal

Put the meat into a pot with two quarts of boiling water, half a pound of salt pork or ham cut into strips, a carrot, two onions, a bunch of parsley and one of summer savory - all cut fine - two dozen whole pepper-corns, and stew, closely covered, for three hours. When done, take the meat from the pot and lay in the dish. Strain the gravy, thicken with rice-flour, boil up once, and pour over the meat.

Veal Scallop+

Chop some cold roast or stewed veal very fine put a layer in the bottom of a buttered pudding dish, and season with pepper and salt. Next have a layer of finely powdered crackers. Strew some bits of butter upon it and wet with a little milk; then more veal seasoned as before, and another round of cracker-crumbs, with butter and milk. When the dish is full, wet well with gravy or broth, diluted with warm water. Spread over all a thick layer of cracker seasoned with salt, wet into a paste with milk and bound with a beaten egg or two, if the dish be large. Stick butter-bits thickly over it; invert a tin pan so as to cover all and keep in the steam, and bake - if small, half an hour; three-quarters will suffice for a large dish. Remove the cover ten minutes before it is served, and brown. This simple and economical dish should be an acquaintance with all who are fond of veal in any shape. Children generally like it exceedingly, and I have heard more than one gentleman of excellent judgment in culinary affairs declare that the best thing he knew about roast veal was that it was the harbinger of scallop on the second day. Try it, and do not get it too dry.

Veal Pates

Mince the veal as above, and roll three or four crackers to powder. Also, chop up some cold ham and mix with the veal in the proportion of one-third ham and two-thirds veal. Then add the cracker, and wet well with gravy and a little milk. If you have no gravy, stir into a cup of hot milk two tablespoonfuls of butter and a beaten egg. Season well to your taste, and bake in pate pans lined with puff-paste. If eaten hot, send to table in the tins. If cold, slip the pates out and pile upon a plate, with sprigs of parsley between. A little oyster liquor is a marked improvement to the gravy.