Roast Veal

5 lbs. shoulder of veal 4 cups bread crumbs 2 teaspoons salt 1/4 teaspoon pepper

1/2 teaspoon thyme 1/2 teaspoon savory 1/2 teaspoon marjoram 4 tablespoons butter

Bone the shoulder. Prepare stuffing by adding seasonings to bread crumbs, then add all to melted butter. Fill the cavity in shoulder and sew or skewer meat into shape. Season and dredge with flour.

Heat 1/4 cup fat in a roasting pan, and brown the surface of the roast in it. Then place roast on a rack, and add 1 cup boiling water, and cook in a moderate oven. Allow 1/2 hour to the pound for veal. To protect crust from burning, cover with buttered paper. Serves 10 to 12.

Breaded Veal Cutlets

2 1/2 lbs. veal cutlets from round Salt Pepper Fine bread crumbs

l egg

1 tablespoon water

4 tablespoons drippings

1 recipe sauce for cutlets

Wipe the meat and cut in pieces for individual serving, removing bone, skin, and tough membranes. Skewer small pieces of meat together with wooden tooth picks. Season with salt and pepper, roll in fine bread crumbs, dip in egg (which has been beaten with the 1 tablespoon water), then in crumbs again. Melt the fat in a frying pan and brown the cutlets on both sides or fry in deep fat. Transfer them to a sauce pan and cover with a sauce prepared according to the following recipe, then cook at a low temperature for one hour or until tender, turning occasionally. Serves 12 to 16.

Beef round may be utilized in the same way.

Sauce for Cutlets

2 tablespoons fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 pint stock or water

1 teaspoon Worcestershire sauce

2 tablespoons chopped parsley

Melt fat, add flour and seasonings, brown slightly then add hot stock slowly. Add Worcestershire sauce and chopped parsley and pour over cutlets. (Note - Stock can be prepared by covering the bone and trimmings of the meat with cold water, heating it, and cooking slowly 2 to 3 hours).

Meat Pie

To prepare a crust for meat pie follow the recipe for baking powder biscuits using one half the recipe with double the amount of fat (two tablespoons). Roll 1/2 inch thick and place over a meat stew (use one half the recipe) that has been cooked and seasoned and turned into a baking dish. Space should be left between the crust and the edge of the dish for the escape of steam. Bake 20 to 30 minutes browning nicely on top. Serves 6 to 8. See also pastry.

Ragout of Mutton

1 1/2 lbs. neck mutton 2 tablespoons butter or drippings Flour to dredge 1 onion, chopped 1 carrot, chopped 1 sprig parsley 1 bay leaf

2 cloves

1 1/2 cup water or stock (boiling) 1 teaspoon salt 1/4 teaspoon pepper

3 tablespoons flour 1/2 cup cold water

Wipe meat, cut in small pieces 1 inch square and dredge with flour.

Heat fat, brown chopped vegetables, then sear meat. Cover with boiling water, add seasonings, cover kettle, and cook slowly for 2 hours till meat is tender. Then add flour moistened with cold water, stir and cook 20 minutes longer. Serves 6.