Pillau Of Veal

Boil a piece of lean veal until tender. Take up and cut into strips 8 or 4 inches long, return to the kettle with the liquor it was boiled in, and add 1 teacupful of rice to every 3 pounds of veal. Put in a piece of butter the size of an egg. Season it with salt, pepper and parsley, if. liked. Stew gently Until the rice is tender, and the water almost evaporated. A little curry powder in this converts it into a dish of curry.

Fried Calf's Feet

Boil until tender. Remove the large bones, split, dredge with flour, season with salt, pepper and powdered parsley, and fry brown in butter or dripping. If a gravy is desired, pour a little water into the pan they were fried in, thicken with flour and season with salt, pepper and mace. Squeeze in a little lemon juice. Or they may be boiled tender with a calf's head and split in two and used to garnish the head.

Buy those that have been singed, not skinned, as skinning results in a loss of all the gelatinous matter.

Plain Calf's Brains

Soak the brains in salt water, remove the skin, Wash free from blood, then boil tender. Serve with salt, pepper and melted butter.

Fried Calf's Brains

Wash as directed above, wipe dry, and then dip into beaten egg, and roll in bread-crumbs. Pry in hot lard, dripping or butter. Season with pepper, salt and slices of lemon fried, if liked.

Scalloped Calf's Brains

Wash 2 set of brains in salt water. Let soak an hour. Remove the skin. Chop fine. Sea-son with salt, pepper and a little butter. Butter a pudding dish and fill with alternate layers of bread-crumbs and brains, having crumbs for the top layer. Pour in ½ cup of water and bake three-quarters of an hour.

Calf's Larded Liver

Take a piece of liver and about 1/3 as much salt pork. Cut the bacon into strips about the size of a pencil. Make holes with a narrow knife, or a steel, and push the strips of pork through. The more the better. Let the larding be done so that the slices can be cut across it after cooking. Bake half an hour or more, according to size, in a pan with a little dripping, with a greased paper laid over the top to keep it moist. Serve in shoes.

Fricassee Of Calf's Liver

2 pounds of liver cut into strips more than half an inch thick, and a finger long, 2 young onions, or 1 small ripe one minced, ½ cup of gravy or soup-stock. • Dredge the sliced liver with flour and fry to a light brown quickly; turning often. Mince the onions, adding a little parsley, and heat them in the gravy in a saucepan. Put in the fried liver, and stew all gently for fifteen minutes. Pour in 1 table,spoonful of lemon juice and serve the liver with the gravy poured over it.

Tried Sweet-Breads

Wash the sweet-breads carefully. Trim off the fat and boil one hour. Season the water with salt and a dash of vinegar. This may be done the day before. When quite cold split each lengthwise. Pepper and salt them, dip in beaten egg, and roll in cracker crumbs. Fry a nice brown. Garnish with lemon cut in quarters.

Stewed Sweet-Breads

Parboil until tender. Put into a stewpan, with water or milk, rub a little butter and flour together, with salt, pepper and chopped parsley to taste. Stew twenty minutes and serve.

Veal Sausage

2 pounds of lean veal. 1 pound of salt fat pork.

Chop and grind as you would sausage meat.' Add salt, pepper, sage, etc., and the result will be delicious sausage, Jar preferable to veal or pork cooked separately.