Stuffed Breast Of Veal

4 pounds breast of veal 2 cups bread crumbs 1/4 cup salt pork drippings 1 teaspoon salt

1/4 teaspoon pepper

1/4 cup minced onion

1/2 cup diced celery

1/2 cup hot water

Have a pocket cut in veal breast. Make a stuffing by combining remaining ingredients and tossing together lightly. Pack stuffing into pocket and sew or skewer edges together. Brown the meat in hot fat, then add 2/3 cup water, cover and cook in a moderate oven (3 50°F.) 1 1/2 to 2 hours or until tender.

Variations - Add 1/2 cup cooked pitted prunes, apricots or seedless raisins to the stuffing.

Stuff breast with cooked and seasoned rice or noodles.

Veal Loaf

2 1/2 pounds veal, knuckle or shin 1/4 pound salt pork 2 teaspoons salt 1 teaspoon chopped onion 1 cup cracker-crumbs

1 cup water or stock

1 egg

1/2 teaspoon sage

2 tablespoons butter or other fat

Chop the veal and pork very fine and add salt, onion, crumbs, one-half of the water or stock, the egg and sage. Mix all well together. Oil a small pan and press the mixture into it like a loaf, making it about six inches high. Cook for two and one-half hours in a moderate oven ( 350° F.) basting with the remainder of the water or stock, in which the butter or other fat has been melted. This may be served hot or cold. If served hot a white sauce may accompany it.

Jellied Veal

A knuckle of veal

1/2 onion

Few slices carrot

Stalk of celery Salt and pepper

Place the veal in boiling water, and simmer until tender, together with the carrot, onion and celery. Remove the veal from the liquid and cool both. When the meat is nearly cold, cut it into tiny cubes, or chop it fine; remove the fat from the broth, reheat the liquid and stir the veal into it, adding salt and pepper, and other seasoning if desired. Pack the hot mixture into a mold, cover with oiled paper, cover and let stand until set . Slice thin and serve cold.

Pork Chops With Barbecue Sauce

6 pork chops Barbecue sauce

Wipe the pork chops with a damp cloth and dust with flour. Sear on both sides until browned, then place 1 tablespoon sauce on each chop. Reduce heat, cover and cook slowly 5 to 8 minutes. Turn chops and place 1 tablespoon of sauce on other side. Cover and cook slowly until tender. Serve with sauce.

Barbecue Sauce

4 tablespoons minced onion

1 cup tomato puree 3/4 cup water

3 tablespoons vinegar

2 tablespoons Worcestershire sauce

1 tablespoon salt 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon pepper 1/4 teaspoon cinnamon Dash ground cloves

Combine all ingredients in order listed. Heat to boiling and use as directed above.

Mutton And Lamb

The flavor of mutton may be reduced by rubbing the meat with lemon-juice or by putting slices of lemon in the water in which the mutton is boiled. Mutton marinated in oil and vinegar or in spiced vinegar becomes very tender. The marinade also tends to absorb or neutralize the mutton flavor. Mutton may be served rare, but lamb should be well cooked. Mutton should always be served very hot, with caper sauce, mint sauce, tart jelly or spiced fruit.