Veal Loaf (Without Egg)

1 cupful of cold cooked veal, minced. 1 cupful of raw veal, minced. ¼ cupful of raw fat bacon or pork. Salt pepper and a pinch of powdered bay leaf. Mix; make up in a little loaf and bake half an hour. Slice for use either hot or cold. When cold meat is used entirely; egg is necessary to moisten the ingredients. The use of part uncooked meat does away with this, and the loaf is firmer to slice.

Veal Loaf, No. 2

2 cupfuls of cold minced veal.

½ cupful bread-crumbs soaked in milk.

1 egg, well beaten.

Season with salt, pepper and nutmeg, if liked.

Mix well together, put in a buttered mold and boil for one hour. If baked, add 2 tablespoonfuls of milk. Serve cold, sliced neatly.

Veal Marble

Boil a beef tongue the day before it is to be used, and a like number of pounds of lean veal. Grind first one, then the other, in a sausage cutter, keeping them in separate vessels. If you have no machine, chop very fine. Season the tongue with pepper, powdered sweet herbs, parsley, etc., and a teaspoon-ful of made mustard; the veal in like manner, with the addition of salt. Pack in cups, bowls or jars, which have been well buttered. Press very hard as you go on, smooth the top and cover with melted butter. When this cools, close tightly as possible and keep in a cool dry place. Turn out whole, or cut in slices for tea. It is a savory relish, garnished with parsley or the blanched tops of celery. Ground ham can be used instead of tongue, or the white meat of fowls for veal. Pack in alternate layers.

Potted Veal

Boil the veal until tender, a common cut will answer. Season with salt and Cayenne pepper to taste. Take up, pick to pieces, take out all the bones, return to the kettle, and for each pound of meat stir in rapidly 3 well-beaten eggs; keep stirring until all is well mixed and cooked. Put in a dish. When jellied, slice cold for tea or lunch. Garnish with parsley and blanched celery tops; or make like Beef Loaf.

Veal Jelly

Boil shanks of veal until ready to drop from the bones. Chop and season to taste. Cut hard-boiled eggs in three or four slices. Put first a layer of the finely chopped meat, then a layer of eggs, until the dish is full, having meat last. Put under a weight and leave until perfectly cold. Slice for luncheon or company tea.

Spiced Veal - Nice Relish

3 pounds of veal chopped raw.

1 thick slice of salt pork chopped.

8 Boston crackers rolled fine.

8 eggs well beaten.

½ teacup of tomato catsup.

½ teaspoonful of salt.

1 teaspoonful of pepper.

1 lemon grated.

Mold in the form of a loaf of bread. Cover with 1 rolled cracker, and baste with a teacup of hot water and melted butter (two tablespoonfuls of the butter.) Bake three hours, basting often to keep it moist. Bake the day before it is required for use. Slice very thin and garnish with sliced lemon and blanched celery tops. This will keep some time in a cool place, and can be sliced for use as desired.