Veal Stew

Cut the veal in pieces, and put it over in about 3 pints of water; add pepper and salt, onion chopped fine. Let it stew one hour and add a few potatoes sliced. The potatoes can be left out. Make a biscuit dough, roll out, cut with a biscuit cutter and drop in the kettle. Stew half an hour longer and serve. The biscuit may be baked, broken open hot and laid crust down on the platter, and the stew poured over them. This is more healthful than boiled.

Calf's Head Boiled

Clean the head nicely. See directions for mock-turtle soup. Soak it in salt and water to blanch it. Take out the eyes, remove the tongue, and salt the brains to make a little side dish. Boil the head until tender. Then rub with butter, sprinkle over with salt, pepper and finely powdered sweet herbs, dredge with flour or finely powdered bread-crumbs, set in a hot oven and squeeze the juice of a lemon over it; this gives it a fine flavor. Sometimes a little of the liquor used in boiling is substituted for basting. Roast to a fine brown, put on a hot platter and keep warm.

Take a sufficient amount of the liquor for gravy, add a piece of butter the size of a hen's egg, thicken with browned flour, let it boil up with a small lemon cut in thin slices, (the lemon may be omitted, but is usually liked). Serve the gravy separately. Garnish . the head with forcemeat balls or slices of lemon.

For preparing the brains some cooks however, tie them in a cloth and boil with the head until done, and chop and add to the gravy, omitting the lemon. The liquor the head is boiled in should be left until the next, day, skimmed and made, into a soup, either seasoned plain, or seasoned turtle fashion.

Calf's Head Baked

Clean and prepare as above. Divide it; rub over with butter, put in a baking pan with 1 quart of water. Cover it with a dressing made of bread soaked soft; a little butter,, 1 egg, and seasoned with salt, pepper and powdered mace; if liked, parsley may be used. Slice the brains and lay in the pan with the head. Garnish as above. Bake in a quick oven.

Fried Teal Cutlets

Take slices of veal 1 inch thick cut from the loin, rub with salt and pepper. Make a batter with ½ pint of milk, 1 egg beaten to a froth and flour enough to thicken, add a pinch of soda. Pry the veal brown, dip into the batter, put it back into the fat or butter and fry brown once more. If there is any batter left, drop it in large spoonfuls into the fat; fry brown and use to garnish the platter, serving one with each cutlet. Thicken the gravy with browned flour, first adding sufficient water, or simply dip the half-cooked cutlet in beaten egg and then roll in cracker-crumbs and fry slowly until brown on each side. Some cooks omit the first frying, but it will be found better as it prevents the tendency to rawness. Garnish with sliced lemon.

Broiled Veal Cutlets

Salt and pepper, dip in melted butter, place upon the gridiron over a clear fire, baste with melted butter, turning three or four times. Melted butter sauce.