Veal Croquettes With String Beans

Chop 2 pounds of cold roast veal with or without 2 boiled sweetbreads; moisten with a little soup or gravy; add yolks of 2 eggs. Season with a teaspoon each of chopped parsley, salt and cayenne pepper. Roll the mass into cones, dip them into beaten egg; roll in crumbs; dip again in beaten egg and roll again in crumbs; then fry in hot fat. Arrange neatly on a dish with small ends upright. Around them place a border of string beans nicely cooked and seasoned. An appetizing dish.

Roast Veal Or Lamb With Dressing

Remove bone from foreshoulder. Place a dressing in the cavity from which the bone has been removed. Rub the meat thoroughly with salt, pepper and flour. Place on trivet in baking-pan with a little hot water and put into oven. Baste frequently. Twenty minutes to the pound and 20 minutes over is usually the time for roast veal, lamb and pork. Probably the lamb needs a little less time than veal or pork. Make gravy as for any roast.

Veal Souffle

Two cups scalded milk, 2 level tablespoons flour, 2 tablespoons butter, 1/2 cup bread crumbs, 2 cups finely chopped cooked veal, yolks of 2 eggs, well beaten, 1 tablespoon finely chopped parsley, salt and pepper. Make a sauce of milk, flour, butter, salt and pepper, add crumbs and cook a minute. Remove from fire and add veal, parsley and yolks of eggs. Have whites of eggs beaten to a stiff froth and. fold into the mixture. Turn into a buttered pudding dish and bake in a moderate oven thirty minutes. Serve immediately. Cold corned beef prepared in same manner is delicious.

Veal Loaf

Three and one-half pounds of minced veal, 3-4 pounds pork (leg is best), 3 eggs (well beaten), 1 tablespoon pepper, 1 tablespoon salt, 1 grated nutmeg, a little sage, 4 rolled crackers, 1 tablespoon cream, and butter size of an egg. Mix all together into a loaf, put into a pan and bake in a moderate oven, basting frequently. Some add a little onion to this and others a teaspoon of sugar. To make a beef loaf, use beef instead of veal, and bake with small piece of suet placed on top.

Veal Loaf

Chop 2 pounds veal; add 1/4 pound salt pork, chopped; 1 cup cracker crumbs, 2 eggs, salt, pepper and sage to taste. Mix well. Press into baking powder cans and steam about 2 1/2 hours. When cold, run a knife around the can, and the loaf will come out in nice shape to slice cold.

Veal Cutlet Saute With Puree Of Carrots

Select the cutlets from the thick part of the leg; beat them well, then brown in a little butter. Boil 2 dozen carrots in salted water for 1/2 hour; mash them and rub them through a sieve; add 2 tablespoons butter and season to taste. Cover the bottom of a hot dish with the carrot puree, place the cutlets on top and serve.

Brown Fricassee Of Veal

Slice finely 1/4 pound salt pork; put it into a kettle and cook until crisp and brown. Take out the pork and add 2 pounds veal cut into strips, and turn until nicely browned, then transfer to a saucepan. To the hot fat add 3 tablespoons flour. When brown, add 1 quart boiling water, stirring until smooth; pour this over the meat and season it to taste. Cover and simmer gently for 1 hour. Serve with boiled rice.

Fried Veal Cutlets

The choicest cutlets are cut from the center of the hind leg. Pound the meat well, dip into beaten egg, then into rolled cracker, and place in a skillet containing plenty of hot butter and drippings, mixed. Season well on the upper side with pepper and salt. Cover closely and when a rich golden brown, turn and brown on other side. Now season this side. The meat should cook very slowly for nearly an hour. When done, remove meat; add milk or cream to the butter remaining in the skillet, thicken with a little flour and season with butter, pepper and salt. Pour this gravy over the cutlets. Some serve sliced lemon with this dish.