Wash the veal in cold water and dry it off, salt and pepper it on both sides with an even table-spoonful of salt and half a teaspoonful of black pepper; dredge it well with flour. Have ready on the fire an iron dutch oven with one tablespoonlul of fresh butter and one of fresh lard in it, and as soon as it is hot enough to brown put in the veal, the out side down, and cover the oven. Let it cook slowly until it is nicely browned, then turn it over and brown the other side; then put in two or three tablespoonfuls of hot water and baste after. Keep the oven covered, the steam makes the meat tender and juicy. Five pounds of veal take one hour and a half to cook. After the veal is lifted put half a pint of hot water into the gravy and stir it up well from the bottom, let it boil a few minutes, then pour it into the gravy dish.
One quart of fine chopped, cold roast veal; four middle sized onions; peeled, sliced and chopped fine; two raw potatoes, pared, sliced and chopped fine; and half a pint of water; put the whole into a frying pan with the gravy that was left from the roast of veal; if there is no gravy, mix one tablespoonful of fresh butter, and one tablespoon-ful of lard, with two teaspoonfuls of browned flour and stir it in; then add salt and pepper to the taste, and cook it half an hour; just before lifting stir in scant half a teaspoonful of grated nutmeg, and the yolks of two eggs; it must be almost dry when it is lifted.
Six sweet-breads of equal size; one pint of beef broth; six bay leaves; two blades of mace, the size of a five cent piece; half a teaspoonful of salt; one pinch of pepper; two tablespoonfuls of fresh butter; one tablespoonful of browned flour; one tablespoon-ful of crushed double baked rusk; wash the sweetbreads in cold water and boil them in salted water thirty minutes; there should be water enough to cover them, that has one teaspoonful of salt in it to one pint of water. Then take them out trim them off nicely and put them into a deep skillet with the beef broth, bay leaves, mace, salt and pepper; cover the skillet and let them cook slowly thirty minutes longer. Mix the butter and flour together, then add to it three tablespoonfuls of the liquor from the sweet-breads and stir it into the gravy without breaking the sweet-breads; then stir in the rusks and let it simmer ten minutes longer. Remove the bay leaves and mace before sending them to table.
Wash them in cold water and put them into a stew pan with cold salted water enough to cover them, and when it begins to boil skim it; then put in one bay leaf and one blade of mace the size of a bean for each sweet-bread and boil them thirty minutes, if large size, forty minutes; then take them out and save the water they were boiled in for the gravy. Trim them off nicely, salt and pepper them and dredge them well with flour. Have ready on the fire a frying pan with a large kitchen-spoonful of fresh butter in it, and when it is hot enough to brown put in the sweet-breads, cover the pan; fry them a light brown, baste them and cook them slowly thirty minutes. When lifted put some of the spiced water they were boiled in into the gravy, let it boil a minute, stir it up well from the bottom and then pour it over the sweet-breads.
A young calf's liver is light red, and an old one is dark red, and not fit to eat. Take a young calf's liver, wash it in cold water, dry it off and lay it on the meat board, cut it in slices half an inch thick, sprinkle a- pinch of salt and pepper over them and dredge them thickly with flour. Have ready on the fire a skillet with one tablespoonful of fresh butter and one of fresh lard in it and when it is hot enough to brown lay in the liver, flour side in the butter; then sprinkle the other side with salt and pepper and dredge it with flour; cover the skillet and cook it slowly ten minutes, then turn it and cook it ten minutes longer. Lift it into a warm chafing-dish and put half a pint of hot water into the gravy; let it boil a few minutes, stirring it up well from the bottom, and add another pinch of salt and pepper. The gravy should be rich and plenty of it.