Steak And Oysters

Take one pound best rump steak without any fat; put in an oval dish a dozen and a half oysters (taking care to remove the hard part and beard), with the liquor from the oysters to cover them; put the steak on them, cover the top of the steak with two onions cut in the thinnest possible manner; put another dish inverted over the steak, then put a paste round the edge of both dishes, and put this into a gentle oven for an hour. Reverse the dishes for five minutes, then take off the dish which was originally at the top, and serve.

Broiled Beefsteak

Have the choice steaks cut three-quarters of an inch thick; grease the gridiron and have it quite hot. Put the steak over a hot clear lire, and cover. When the steak is colored, turn it over, which must be done without sticking a fork into it and thus letting out the juice. It should be quite rare or pink in the center, but not raw. When cooked sufficiently, lay on a hot platter and season with pepper and salt, and spread over the top some small bits of butter, and serve immediately.

Mock Duck

Take a round steak; make stuffing as for turkey; spread the stuffing on the steak, Toll it up and tie it; roast from half to three-quarters of an hour.

Roast Veal

Take a loin of veal; make a stuffing the same as for roast turkey; fill the flat with the stuffing, and secure it firmly on to the loin; rub the veal with salt, pepper, and a little butter; put it into a pan with a little water. While roasting baste frequently, letting it cook until thoroughly done, allowing two hours for a roast weighing from six to eight pounds. When done remove the threads before sending to the table; thicken the gravy with a little flour.

Fillet Of Veal, Roasted In The Pot

Remove the bone and fill the cavity with a forcemeat made of bread crumbs, a very little salt pork chopped fine, sage, pepper, salt, and ground cloves. Lay in the pot a layer of slices of salt pork; put in the fillet, fastened with skewers, cover in the same manner, pour over a pint of good stock, cover down close and let it cook slowly two or three hours . then take off the cover, let it brown, and serve.

Veal Cutlets

Take one egg and beat it a little, roll the cutlet in it, then cover with rolled crackers. Have a lump of butter and lard mixed, hot in the skillet, put in the meat and cook slowly. When nicely browned on both sides stir in one tablespoonful of flour for gravy; add half pint of sweet milk and let it come to a boil. Season to taste, and pour over the meat or serve in a separate dish as preferred.

Cut in nice pieces, season, dip in egg, then in bread crumbs, with a little lemon and parsley chopped fine. Have plenty of grease in your pan, hot; fry brown on one side, then turnover. Make a rich brown gravy in another vessel, and serve. Garnish with parsley and lemon.

Veal Cutlets, Broiled

Broil them on a moderate fire, basting them occasionally with butter and turning them often. Serve with tomato sauce.

Veal Cutlets

Pound and season, cut the outer edges and beat into good shape; take one egg, beat it a little, roll the cutlet in it, then cover thoroughly with rolled crackers. Have a lump of butter and lard mixed hot in your skillet; put in the meat and cook slowly. When nicely browned on both sides, stir in one spoonful of flour for the gravy; add half a pint of sweet milk, and let it come to a boil; salt and pepper.

Pate De Veau

Of veal three and one-half pounds of fat and lean, a slice of salt pork about one-half pound, six small crackers powdered very fine, two eggs, a bit of butter the size of an egg, one tablespoonful of salt, one of cayenne pepper, one of black or white pepper, one grated nutmeg. Chop the meat all very fine and mix the ingredients thoroughly; put it in a dripping-pan with a little water; make it into a loaf, pyramidical or round, from a bowl. Bake about two hours, basting it constantly. Leave it to get cold, and slice as headcheese. A very palatable and convenient lunch or tea relish.

Veal Scallop

Chop some cold roast or stewed veal very fine; put a layer on the bottom of a pudding-dish well buttered. Season with pepper and salt. Next have a layer of finely-powdered crackers; wet with a little milk or some of the gravy from the meat Proceed until the dish is full. Spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and two beaten eggs. Stick bits of butter all over it, cover closely, and bake half an hour; then remove the cover and bake long enough to brown nicely. Do not get it too dry.