The veal of calves from four to six weeks old is the best. The meat should be clear and firm, and the fat white. The hindquarter is the choicest joint, and is divided into the loin and leg. The neck or forequarter is used for fricasses and stews and for pies or chops.

Baked Veal

Lay in a heated and buttered casserole one and one-half pounds of veal seak. Add one-half cup of seasoned stock or cream. Spread over the steak a dressing made of two cups of bread crumbs, one onion chopped fine, a beaten egg, a tablespoon of melted butter, salt, and pepper. Sprinkle with stock or cream and cracker crumbs. Heat and cook ten minutes and place in a dry cooker kettle with heated soapstones above and below it. Let it stay three hours. Serve with jelly.

Veal Birds

Two pounds of veal steak cut very thin and cut into four-inch squares. Season these with onion, salt, and pepper and wrap them around the small bits of veal and a few narrow strips of salt pork. Skewer each roll with two tooth picks. Roll in beaten egg and in flour, and brown in hot fat. Lift into a sauce pan with good cover. Pour over the birds a gravy made with the fat thickened with flour and a pint of rich milk. Heat all over a pot of boiling water, which may then be placed in a fireless cooker for a couple of hours.

Calf's Liver

Take a calf's liver, soak in salt water for a half hour, then skin and take out any veins that you can, then lay strips of bacon on the top of it. Lay the liver on thick layers of onions sliced, sea-spn with salt and pepper, and over all squeeze a half lemon. Pour over this one-half pint of boiling water, cover closely and place the kettle into the cooker kettle with hot water around it, and boil for one-half hour. Place in cooker for five hours.

A Veal Dinner

Have the butcher cut out the bone from a knuckle of veal. Roll and tie the meat in one solid piece. Cover meat and bone with water and boil five minutes. Set in the cooker two hours. Take out the bone and add six onions, eight potatoes, and salt and pepper to taste. Heat to boiling and set into the cooker one hour. At the end of that time invert a wire basket over the food in the kettle and set it on a flame. Cover the bottom of the basket with baking powder dumplings. When it boils, don't lift the cover, but set all into the cooker ten or fifteen minutes.

Veal Loaf

One and one-half pounds of chopped veal and about one-eighth pound of salt pork cut very fine, one beaten egg, one-half cup each of cracker crumbs and smeet milk, one tablespoonful of butter, one-third of a teaspoonful of pulverized sage, two teaspoonfuls of salt, and one-third teaspoonful of pepper. Mix all the ingredients together thoroughly and put into a small jar or can holding about three pints, sprinkle the top with cracker. crumbs, put a tight cover on the jar, and place it on the rack in the large cooker kettle. If the jar is not deep enough to come nearly to the top of the kettle, place under it an extra rack or any article that will raise it sufficiently. This will allow a larger body of hot water which will aid in the cooking. Now pour boiling water into the kettle until it reaches within two and a half inches of the top of the jar. Boil on the fire thirty minutes and remove to the cooker for five hours or more. When ready to take out, the loaf may be placed in the oven a few minutes if desired, to brown on the top. Pour off the extra liquor and the loaf is ready for use. It may be served hot or used for slicing cold. Garnish with parsley.