Minced Veal

Take the remains of a cold roast of veal fillet, shoulder, or breast, and cut all the meat from the bones. Put the latter, with the outside slices and the gristly pieces, into a saucepan, with a cup of cold water, some sweet herbs, pepper, and salt. If you have a bit of bacon convenient, or a ham-bone, add this and omit the salt. Stew all together for an hour, then strain, thicken with flour, return to the fire, and boil five minutes longer, stirring in a tablespoonful of butter.

Meanwhile, mince the cold veal, and when the gravy is ready put this in a little at a time. Let it almost boil, when add two tablespoonfuls of cream, or three of milk, stirring all the while. Lastly, squeeze in the juice of a lemon, and a moment later half a glass of Sherry or Madeira wine.

The mince-meat should be dry enough to heap into a shape in a flat dish or chafing-dish. Lay triangles of buttered toast about the base of the mound, and on the top a poached egg.

The remains of cold roast beef treated in this manner, substituting for the toast balls of mashed potato, will make a neat and palatable dish.

Send around spinach or stewed tomatoes with minced veal; scraped horseradish steeped in vinegar with the beef.

Veal Cutlets A La Maintenon

The cutlets should be nearly three-quarters of an inch thick, and trim in shape. Dip each in beaten egg, then into pounded cracker which has been seasoned with powdered sweet herbs, pepper, and salt. Wrap each cutlet in a half-sheet of note or letter paper, well buttered; lay them upon a buttered gridiron and broil over a clear fire, turning often and dexterously. You can secure the papers by fringing the ends, and twisting these after the cutlets are put in. This is neater than to pin them together. In trying this dish for the first time, have ready a sufficient number of duplicate papers in a clean, hot dish. If your envelopes are much soiled or darkened while the cutlets are broiling, transfer quickly when done to the clean warm ones, twist the ends, and serve. Cutlets prepared in this manner are sent to table in their cloaks, ranged symmetrically upon a hot chafing-dish.

The expedient of the clean papers is a "trick of the trade," amateur housewives will observe with satisfaction.

Epicures profess to enjoy veal cooked in covers far more than when the flavor and juices escape in broiling without them. Empty every drop of gravy from the soiled papers into the clean over the cutlets.

Croquettes Of Calf's Brains

Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper, and salt. Add two tablespoonfuls fine bread-crumbs moistened with milk, and a beaten egg. Boll into balls with floured hands, dip in beaten egg} then cracker-crumbs, and fry in butter or veal-drippings.

These make a pleasant accompaniment to boiled spinach. Heap the vegetable in the centre of the dish, arrange the balls about it, and give one to each person who wishes spinach.