For soup - the knuckle, feet, the head and the breast. For roasting - the loin, the breast and the fillet. For frying - cutlets from the leg, and the sweetbreads. For stewing - the knuckle, the sinewy part of the leg and the sweetbreads.

For baking - the head.

How To Roast A Loin Of Veal

Season with pepper, salt, and dust with flour; to be roasted slowly for two and a half hours, in a dripping-pan, with a little water under it. Baste it frequently; and when done, thicken the gravy with a little flour.

Fillet Of Veal

The fillet is the thick end of the leg; take the bone from the centre and prepare a filling as follows: Grate very fine a pint of bread crumbs, add to them black pepper, salt, a teaspoonful of sweet marjoram, half an one of sweet basil, half a small onion chopped very fine, a bunch of parsley ditto, a saltspoonful of grated nutmeg, the same of lemon-peel grated, and stir all well together; melt in a sauce-pan a piece of butter the size of an egg and pour over the crumbs, stirring it through until every crumb has its share; break an egg on this, and mix that in well; fill up the place you took the bone from; then with a sharp knife make deep incisions through the meat and around it, and fill them with the remainder of the dressing; season the meat on the outside with pepper and salt, dust it with flour, cover the top of it with a sheet of writing-paper well buttered; skewer the meat in a nice round shape; if necessary, tie it around the side with a broad tape; cover the bottom of the stew-pan with thin slices of pickled pork, lay the meat on them, pour around it half a pint of boiling water, cover closely and set in the oven; baste it occasionally, removing the paper to do so. and replacing it again; bake slowly three hours.

As the water dries away, replenish it from a kettle of boiling water. When the fillet is done, remove the string and skewers, lay it on a hot dish, thicken the gravy with browned flour; if not enough, add water, pour a little over the meat, and serve the remainder in a sauce or gravy-boat.

Baked Calf's Head

When you purchase the head, get your butcher to split it open, take out the eyes, and chop the nose off; lay it in cold water with a handful of salt for half an hour, change the water, wash and cleanse the head thoroughly, take out the brains, remove all the skin and blood, and tie them up in a cloth, and put them with the head in a large pot of boiling water, with a handful of salt; boil the head until you can twist the jaw-bone out of the meat, which will be in a little over two hours. The brains will be done in half an hour, and must be taken out. Then remove the head, take out all the bones, but keep it as nearly whole as you can; butter a deep baking-dish, lay the brains in the middle of it, spreading them a little, put the head on them, season it plentifully with powdered cloves, pepper and salt, stick pieces of butter rolled in flour wherever you find a crack or opening, dust with flour, mix in a bowl half a pint of good cooking wine, and the same of the broth the head was boiled in, and pour over the head; set it in a hot oven and bake it about three-quarters of an hour, or until it is very brown, basting it several times. You may add a little grated nutmeg over the meat with the other seasoning, but it must not predominate.

It is nicer to be baked in a dish that you can send it to table in, though if you prefer it, you may remove it to a dish and serve. Be careful to retain the shape of the head as nearly as possible when you place it in the baking-dish.