This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
WIPE six loin chops and put in a stewpan with one-half sliced onion, eight slices carrot, two stalks celery, one-half teaspoon peppercorns, four cloves and two tablespoons butter. Cover with boiling water and let simmer until chops are tender. Drain, season with salt and pepper, dip in flour, egg and crumbs, fry in deep fat and drain on brown paper. Arrange on hot serving dish and surround with two cups boiled macaroni, broken into two-inch pieces and mixed with the following sauce: Peel and slice onions; there should be two cups. Cover with boiling water, cook five minutes, drain, again cover with boiling water and cook until soft; again drain and rub through a sieve. Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add onion puree and one-half cup cream or milk. Season with one-half teaspoon salt and a few grains pepper.
Wipe and trim two slices of veal, cut from the leg; then pound by using edge of saucer or plate and cut in pieces for serving. Sprinkle with salt and pepper, dip in stale bread crumbs, egg and crumbs, and saute in a hot iron frying pan, until well browned, using two-thirds pork fat to one-third butter. Place on back of range, pour over one and one-half cups brown sauce, cover and let simmer until meat is tender, the time being from one to one and one-half hours. Remove to serving dish and strain sauce around cutlets. Garnish each with a poached egg and around dish arrange thin slices of cucumber pickles, thin slices of cooked beets (cut in fancy shapes), slices of lemon (sprinkled with finely chopped parsley) and stoned olives stuffed with capers and anchovies.
Order a five-pound cushion of veal (a piece cut from the upper part of the leg). Wipe, stuff and truss. Put one-fourth pound butter in a hot iron frying pan and when melted add veal and cook until the entire surface is seared and well browned, turning frequently, using a two-tined fork to prevent piercing. Cover and bake in a hot oven from one and one-half to two hours. Remove to hot platter, garnish with parsley and serve with Brown Mushroom Sauce.
Toast six slices of stale baker's bread, cut one-half inch in thickness, with crusts removed. Pour over brown or chicken stock to moisten. Add one two-inch cube fat salt pork, finely chopped, one hard-boiled egg, finely chopped, and one-fourth pound mushroom caps, cleaned, peeled, sauted in butter three minutes and cut in strips. Season with salt and pepper.
Pour off one-fourth cup fat remaining in pan, add five tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-fourth cups brown stock, bring to the boiling point and add one-third cup mushroom liquor (obtained by cooking stems and peeling of mushroom caps). Season with salt and pepper, add fat remaining in pan, stirring vigorously, and strain through a double thickness of cheese-cloth, placed over a strainer. Add one-half pound mushroom caps, cleaned, peeled, cut in slices and sauted in butter three minutes. Bring to the boiling point and serve at once.