Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce. L. D. T.
Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake one-half hour. M. A. M.
To every pound of finely-minced meat add one-quarter of a pound of mashed potatoes; season with salt and pepper and moisten with a gravy made from the bones of the cold meat. Press the minced meat into well-buttered cups and bake for twenty minutes. Turn out on a dish, pour a little browned gravy round and stick a sprig of parsley into each bondinette.
Mrs. Ella Field.
Three pounds of chopped veal, one slice of salt pork, sixteen small crackers, three eggs, one-half pint of water, salt, pepper and sage to taste; bake three hours. D. C. M.
Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in cheese mixed with an equal quantity of crumbs (sifted); let this absorb, then dip in the egg and again in the cheese mixture. Stand aside for two hours, then fry in plenty of butter the same as doughnuts. In the meantime boil some vermicelli in salt water until well done, then drain and mix with tomato sauce, arrange the vermicelli in the center of a chop-platter and place the cutlets around them. Serve hot. N. H.
Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; half an hour after turn over the roast and when done dredge lightly with flour and baste with melted butter. Before serving, carefully remove the twine. A roast of four to five pounds will bake in two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in flour, stir until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for lunch, and Worcestershire or Chili sauce forms a fine relish. S. J.
Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoonful of salt, one teaspoonful of pepper and two raw eggs. Chop fine and mix all together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into it two tablespoonfuls of pounded crackers and pour over it three tablespoonfuls of melted butter. Place in a pan and bake two hours. When cold, slice and use.
Mrs. M. E. Weed.
Take as many tenderloins of veal as desired to make a given number of birds and pound them flat. Now make a dressing of cracker crumbs, moistened in water, add a little butter, salt, pepper and a speck of chopped onion, a speck of sage and one raw egg. Mix, and lay on top of pieces of veal. Now, with toothpicks, pin up the veal to look as near like birds as possible. Salt and pepper and fry brown in butter. When done, take up and make a cream gravy. Pour the cream gravy over as many slices of toast as there are veal birds. Lay the birds on top, garnish with parsley, and send to table. Mrs. M. Brewer.
Take two pounds of tender veal, cut into thin bits, dredge with flour, and fry in enough hot lard to prevent sticking; when nearly done add one and one-half pints of oysters, thickened with a little flour; season with salt and pepper and cook until both are done. Serve very hot in a covered dish. E. W.
When the head has been cleaned, and split in halves, the eyes and snout bone taken away, lay it in cold water to soak, for two hours. Take out the brains, and wash them well in several waters, then lay them in cold water. Put the head together; cover it with cold water in the kettle and add a tablespoonful of salt; boil slowly for two or three hours. When it has boiled a little more than an hour, take some of the liquor, about a quart, and put into a stew-pan for the gravy; add to this salt, pepper, parsley chopped fine, a tablespoonful of lemon juice and put over the fire to boil. Beat up an egg lightly, with two tablespoonfuls of flour, then remove carefully the skin from the brains, and beat them up with the egg and flour. When well beaten, thicken the gravy with it and stew fifteen minutes. Mrs. Lucia Capper.