Hamburg Steak Beef Loaf

Mix red pepper and salt to taste into two pounds of uncooked round steak which has been chopped fine. Add one beaten egg, four rolled crackers, one tablespoon of melted butter, one tablespoon of Worcestershire sauce, two tablespoons of tomato catsup, one teaspoon of onion juice, half a green pepper chopped fine (if the green ones are out of season take a small red chilli pepper), two small carrots chopped fine and boiled tender, several sprigs of chopped parsley.

After mixing these in with the hands, make into an oblong loaf, lay in a bakingpan, and pour round some of the carrot water. Lay in several sprigs of parsley, a piece of green or red pepper, and several pieces of butter. After the meat begins to brown baste with the water every ten minutes until done. Bake threequarters of an hour in a moderately hot oven. When cold take it out of the pan. To be eaten with tomato catsup.

How To Cook Veal

Stewed Beef Or Veal Tongue.

A New Orleans Dish use one large fresh beef tongue or two or three veal tongues. Boil the tongue half an hour. Strain the water for gravy. Remove the skin and gristle from the tongue, leaving any pieces of sweetbread which may be attached. Roll the tongue in flour and brown it in a deep saucepan or casserole in which you have two tablespoons of boiling drippings. Add two teacups of canned tomatoes, one minced onion, three sliced carrots, four sliced potatoes, and six small white onions. Fill the casserole with the strained water, add one bay leaf, a pinch of thyme, one red pepper pod, and half a teaspoon of salt. Allow to simmer three hours. Serve with the vegetables placed around the tongues, and the gravy in a separate dish.The dish may be varied by the addition of a teaspoon of mustard mixed into the gravy.

Veal Cutlets

Have the cutlets cut a little more than half an inch thick. Roll soda crackers very fine. Beat one egg or more. To one egg add a tablespoon of cold water. Lay the rolled cracker on a pie plate, the egg in a smaller pan. Season the cracker highly with salt to taste, and red pepper. Cut the veal in pieces ready to serve. Dip each piece first in the egg and then roll over and over in the cracker. Put in a fryingpan a number of pieces of pickled pork cut in thin slices.

Fry out the fat, and brown on both sides. When brown take out, and lay on a hot platter. Now put the veal in the fat and add a large lump of butter.Cook very slowly, turn as it browns lightly, and do not allow it to brown enough to be hard. Cook until well done. If more fat is needed, add butter and a little lard. When done lay the pieces of veal on the hot platter, and pour the fat over it, without any thickening at all.

Veal Filet

Have your batch take out the bone and make a deep cut, or you can do it yourself. Fill the cut with dressing made as follows: Two cups of breadcrumbs, onehalf cup of chopped pork, a little lemon peel grated, the juice of a lemon, and pepper, salt, onions, and sage to taste, wetting all with cold water.

Then bend the veal into a round form, fasten with skewers, sprinkle over salt and pepper and set in a wellheated oven for a two to three hours' roast Baste well and often with butter and water. Just before it is done, sprinkle over a little flour and baste again. When done, add to the gravy a little thickening and some lemonjuice, if liked.

Skewers For Meat And Poultry

Strain the gravy, remove the grease that rises to the top, and serve in a gravy dish.

Broiled or boiled ham cut in small pieces serves well with this meat.

Grillard of Veal.

A New Orleans Dish  cut in pieces like cutlets and beat two pounds of round steaks of veal. Lay in a deep china plate and pour over one tablespoon of cider vinegar, a teaspoon of salt and black pepper mixed in the vinegar. Have a deep saucepan or skillet very hot, and put in one large tablespoon of drippings. When this is smoking hot, throw in the cutlets, and be careful to make them lie flat.

Cook quickly. When browned take the cutlets from the skillet. To the hot drippings add an even tablespoon of sifted flour. When brown add one small minced onion, and to the browned flour and onion return your cutlets, adding one teacup of strained canned tomato, a pinch of summer savory, a little minced garlic, and salt and pepper to taste. Cook very slowly for half an hour. Serve the cutlets on slices of thin toast; pour gravy over all.

Veal Loaf

Take a pound weight of cold pieces of veal it matters not if the meat is coarse and mince as fine as possible. Take also the last shavings of a boiled ham or fat part of the ham, and chop small. Mix the ham and veal well together, add half a cup of grated breadcrumbs, the juice of half a lemon, and half a cup of the thick gravy of the veal. Add also a little salt and cayenne to taste, and a dust of powdered mace. Mix thoroughly again, and press into a mold or bowl upon which you can set a weight. Keep cool, and serve next day after you have tipped the meat from the mold.

If you wish to serve the veal loaf hot and at once, do as follows: After you have mixed the ingredients thoroughly, make the meat in the form of a loaf, strew bread or cracker crumbs over it, and heat it through thoroughly in a slow oven. Send the loaf to the table in a deep dish, and after you have poured round it gravy left from the first cooking of the veal.

Veal Patties

Chop fine some scraps of cold roast veal the remains of a fillet are often convenient and add, chopping with it, bits of cold ham or cold smoked tongue. Add also yolks of hardboiled eggs, the two or three of which you have used the whites for some other cooking. Season with salt, a little pepper, and moisten a little with the cold gravy of the veal. Roll out thin some puff paste, and cut it in circular form about the size of a teaplate. Upon onehalf of this round piece thickly spread the meat mixture, fold over the other half, and pinch the edges of the pastry together. Cut one or two small openings in the top, lay the patties on a floured pan, and bake in a moderately quick oven. Served with drawn butter and mashed potatoes, these patties are delicious.

Veal Potpie

Allow three pounds of veal, of either the leg or loin, to half a pound of salt pork. Cut the veal in pieces about two inches square, and the pork in thin slices. In the bottom of the pot in which you cook the potpie lay a few slices of pork. Next put in a layer of pieces of veal, and again pork, and next veal, till you use your material. Cover the meat with lukewarm water, and bring it very slowly to boil. Boil slowly about an hour and a half perhaps it will take more time, perhaps less; it depends upon the condition of your veal. When the meat is slightly tender and needs about twenty minutes more to be perfectly done, drop dumpling dough from a spoon into the boiling liquor.

Do not let the boiling stop, but boil steadily for fifteen minutes or perhaps twenty if your dumplings are large. Then on a hot platter lay the meat with the dumplings about it. Boil the gravy liquor hard, and for thickening stir in flour worked smooth in a little cold water. Season to taste. Pour gravy over the meat and put what is left in a gravy bowl. Serve the whole hot and as fast as you can. The dumplings should be eaten at once.

A couple of onions and a head of celery may be added to the veal in the first part of its cooking if the taste is for such seasoning.