Bewitched Veal

Three pounds of uncooked veal minced very fine, a quarter of a pound of salt pork or cold boiled ham ditto; roll very fine crackers to make a small teacupful, beat up three eggs and mix with the crackers, stir these all together, and add three teaspoons of salt, two of black pepper and one of sweet marjoram dried and rubbed fine; knead this all well together, butter large-sized bowls, press it down very tight in them, cover closely and bake, if in two, an hour and a half; to be cut in thin slices when cold. This is a very nice relish for tea or for picnics; to be eaten with walnut or tomato catsup or Worcestershire sauce.

Curry Of Tripe

Put in a stew-pan two ounces of butter, cut into it two large onions, and stir over the fire until brown, add to it a pint of broth, made from any bones you may have; mix to a smooth paste two tablespoonsful of curry powder, and stir it in the broth; have ready boiled two pounds of tripe, cut it in small pieces, stir it in the broth, and simmer slowly for an hour; if not thick enough add a little browned flour, give a boil up and serve with boiled rice.

Veal Curry

Two pounds of meat from the leg or breast of veal; put it in a frying-pan with a little salt, and two ounces of butter, let it brown slightly on both sides, cut into it a large onion, and add a tablespoonful of chopped parsley, and a pint of broth made by boiling the bones and trimmings of the veal in a little water an hour and a half before you put the veal on the fire; strain the broth over the veal; mix to a smooth paste a tablespoonful and a half of curry powder with a little cold water, add it to the broth, turn the meat about in it, until thoroughly mixed, and set it where it will simmer slowly for an hour and a half; add a little browned flour, give a boil up and serve with boiled rice. The veal for curry should be cut in slices half an inch thick and kept entire.

Two slices from the leg will weigh about two pounds.

Breast Of Veal Stuffed

Take out all the bones, put them in a stew-pan with cold water and simmer them for a broth; make a filling of a quart of bread crumbs rubbed very fine, season with pepper and salt, a teaspoon heaping full of sweet marjoram, half an one of sweet basil, a small onion ehopped fine, a tablespoonful of chopped parsley, half a saltspoon of grated lemon-peel, the same of nutmeg, a beaten egg, and a piece of butter the size of an egg, melted and poured over, mix all well together, spread over the veal, leaving an inch all round the outside, roll it tightly and secure it with strings or skewers, put it in a stew-pan, season with pepper and salt, pour around it the broth from the bones, set it in the oven covered closely, baste very frequently, stew until tender, thicken the gravy with browned flour, pour over and serve. This will require about an hour and a half to cook.

Leg Of Veal Salted

Prepare a pickle as for corned beef, lay the leg in for three weeks, then hang it in a dry place, and in a few days it will be ready for use: shave off very thin slices, melt a little butter in a frying-pan, put in the veal and stir it about until cooked, which will be in a few minutes, dust with flour, add half a teacup of cream, give a boil up, and serve; this is a very nice relish for breakfast or tea in the country, where you cannot always procure a variety.