Knnckle Of Veal Ragout

Cut the meat all off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drippings; crack the bone and break it into several pieces, and put it with the trimmings into a stew-pan, with an onion, a head of celery, a bunch of parsley and thyme, and two blades of mace; pour cold water on them to cover, cover the pot closely and stew gently for two hours; then strain it, rub a piece of butter the size of an egg to a paste with a tablespoon of browned flour, stir it in, with a tablespoon of tomato catsup, a glass of wine and the juice of a lemon; lay in the meat, give all a boil up and serve.

Calf's Head Fried

Prepare the head and brains as for scallop, put the head only in a pot of boiling water with a tablespoonful of salt; when the head has been boiling an hour and a half, put the brains in tied up in a cloth; continue to boil for another half hour, then take out the head, leaving the brains remaining in the broth, which continue to simmer; take the meat from the tones, and out it in pieces the size of a large oyster, but not cutting up the tongue, throw it back into the brotli with the brains. Beat up the yolks of two eggs, dip the meat in the egg, and then cover with cracker dust which you have seasoned with pepper, salt, and a little grated nutmeg (very little), and fry a nice brown in hot drippings or half butter and half lard; when the meat has been browned on one side and turned, prepare the brains as follows: take them from the cloth, have ready two hard boiled eggs, chop them very fine, mash the brains in a bowl with a silver or wooden spoon, stir in the egg, beating it well together, season with pepper, salt and a little grated nutmeg; now take out the tongue, take off the skin, lay it on a small oval dish, dress the brains around it; by this time the meat will be done; serve it on a hot dish, and send all in together.

Calf's Liver

Wash the liver before you slice it, and wipe it dry; then cut it in slices half an inch thick, season them with pepper and salt, and dust them with flour; melt in a frying-pan a little good drippings or very nice lard, when hot lay in the slices, and fry very slowly until quite brown on both sides, take out the liver and lay the slices side by side on a hot dish; dust some flour into the frying-pan, shake it about until well mixed with the grease, add a little hot water, boil up and pour over the liver.

Baked Ham And Veal

Chop finely two pounds of lean veal, the same of ham, keeping them separate, season the veal only with pepper and salt to your taste, then add half a saltspoon of grated nutmeg, the same of lemon-peel grated, a teaspoonful of chopped parsley, the same of sweet marjoram, melt a piece of butter the size of an egg, pour over and stir all thoroughly together; butter a large bowl, put in the bottom a layer of the veal, pressed closely, then a layer of ham, each about half an inch in thickness, then veal again, and ham, and so on until you have the bowl full; cover closely, and bake an hour and a quarter; when cold turn out and cut thin slices; this is very nice as a relish for tea or for luncheon.

Another Way

Three pounds of veal, and two of lean fresh pork chopped finely, ten crackers rolled fine and sifted, a tablespoonful of chopped parsley, the same of thyme dried and rubbed or chopped when freshly gathered, and the same of summer savory; melt three ounces of butter and pour over, mix all well together, add salt and pepper to your taste, and a small onion chopped; beat six eggs, stir them through, and bake slowly an hour and a half; when cold, cut in thin slices, garnish with parsley, and use for lunch or tea. Bake in a large bowl, packed as closely as possible.