Veal Roast

The loin of veal is the best part for roasting, though the breast and rack are very good for the same purpose, as is the fillet also. Salt, pepper and rub with butter. Put in a pan with a cupful of water, adding a little butter unless the meat is quite fat. Let the heat of the oven be gradual at the beginning. Baste frequently. About twenty-five minutes to the pound is necessary. Before the meat is done dredge with flour. Brown slightly. Remove most of the fat from the pan gravy, turn in sufficient hot water, thicken slightly with browned flour, let it boil up and send the gravy to the table separately. If the kidney be roasted with the loin serve each one, if possible, with a piece. See that the roast is cooked through.

Baked Fillet Of Veal

The fillet is the under part of the loin. Bone it and fill the place with the following dressing: Soak a sufficient quantity of bread in cold water, squeeze dry; season this highly with pepper, salt and thyme or parsley; add 1 table-spoonful of melted butter and mix with 2 well-beaten eggs. Sew the aperture together. Make gashes over the top of the veal and fill with more of the dressing. Put in the baking-pan with about a pint of water and pour the remainder of the dressing over the upper part of the meat. Pour hours at least will be required to cook this roast sufficiently. Remove from the fire, skim the gravy, thicken slightly with flour rubbed smooth in a little water. Add a small piece of butter and a dash of catsup. Serve separately. Garnish the roast with jelly. One nice method of serving jelly with meats is for the carver to place a spoonful of jelly on each slice of meat as he serves it. Mint sauce is very nice to serve with veal.

Stuffed Breast Of Veal

The breast or brisket of veal is a low priced cut. Take the entire "plate," as it is called, have the bones removed at the market and sent home with the roast for the soup kettle. Make a bread stuffing as for Turkey or Fillet of Veal. Spread this over the broad piece of veal, roll up and tie firmly. Put this roll into a baking-pan with a little water and salt. Cover ping. Make the usual gravy in the pan. (See above.) Garnish according to taste.

Teal Pot-Pie

Boil the veal until tender. Season with salt, pepper and butter. Thicken the gravy, first adding hot water, if necessary, that there may be a sufficient quantity. Make a biscuit dough, roll thick and cover the meat. Make an opening for the steam to escape. Boil rapidly for half an hour after putting on the crust, keeping the kettle tightly covered.

Veal Pie

Cut the veal in small pieces, boil one hour, season with salt pepper and a small piece of butter; make a crust with sour milk, saleratus and a little lard, flour sufficient to roll out. Line the sides only of a tin basin or pudding dish with this crust. Put the meat in, fill up the dish as full of gravy as it can be handled, dredge well with flour and cover it over with the crust. Make several openings for the escape of steam. If preferred a cream-tartar or baking powder crust may be used.