Roast Veal

Purchase a fillet of veal or a roast from the loin. Bone the meat, fill in the cavities with bread stuffing, well-seasoned with onion and celery salt, and skewer into shape. Place in a baking pan, dredge with salt, pepper and flour, and lay thin strips of salt pork over the meat. Put in a hot oven and bake until the flour is brown, then reduce the heat and cook until done, allowing twenty minutes to the pound, basting frequently with some of the water in the pan. Water should be added to the pan as soon as the flour is colored. Make a gravy from the drippings in the pan.

Veal Roasted Under The Gas Flame

See general directions for roasting by this method and allow twenty-three minutes to the pound.

Veal Stew

4 pounds knuckle of veal

3 quarts cold water

2 minced onions

1/2 teaspoonful peppercorns

2 cloves

Bit of bay leaf

1 teaspoonful salt 1 pint stewed tomatoes 1 cupful diced celery 1 teaspoonful sugar 1/2 cupful brown rice Dumplings

Wipe the meat, crack the bones and put the meat on to cook in cold water. Bring to the boiling point, add the spices tied in a cloth and the onions. When half done, add the salt. When the meat is tender, strain off the liquor. Cut the meat in cubes and set aside. Add the celery, tomato and rice to the liquid, of which there should be two quarts, turn in the meat and cook until the rice is done. Serve with steamed dumplings, made either of white or entire wheat flour.

Fricasseed Veal

Select a shoulder of veal. Simmer until tender, then cut in pieces suitable for serving, sprinkle with salt and pepper, roll in flour and brown in drippings. Serve on toast or split biscuits with a gravy made from the liquor in which the veal was cooked.

Veal Pie

2 pounds veal cut from the knuckle

1/2 cupful cooked peas, if convenient

3 cupfuls well-seasoned stock

3 tablespoonfuls bacon fat or drippings

4 tablespoonfuls flour Short biscuit crust

Cut the veal in small pieces. Roll in flour and fry till well-browned in the fat. Cover with stock, add a slice of carrot and one onion and simmer until tender. Then add the peas, and thicken with the flour dissolved in a little cold water. When boiling, pour into a baking dish, set the crust in place, and bake about twenty-five minutes in a moderate oven.

Veal And Oyster Pie

1 1/2 pounds veal from the knuckle 1/2 cupful minced cooked ham 2 cupfuls well-seasoned stock

1/2 pint oysters

2 tablespoonfuls bacon fat

3 tablespoon fuls flour Short biscuit crust

Cut the veal in small pieces; roll in the flour and saute (fry), until well-browned, in the bacon fat. Cover with the stock, add a slice of carrot and one of onion and simmer till tender. Then add the ham and the oysters, which should be well washed, thicken with the flour remaining from the veal, and pour into a baking dish, rubbed with the bacon fat. When boiling-hot, set the crust in place. Bake about twenty-five minutes in a moderate oven.