Veal With Vegetables

3 pounds knuckle of veal 1/2 cup each of finely chopped onion, carrot, turnip, and celery

1/4 cup pearl barley 2 cups hot water 1 1/4 teaspoons salt 1/4 teaspoon paprika

Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.

Veal Loaf (Baked)

2 1/2 pounds raw veal 1/4 pound salt pork 1/2 teaspoon pepper

2 teaspoons salt

1 cup dried and sifted crumbs

1/2 cup boiling water

1/2 cup milk

Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.

Roast Breast Of Veal Stuffed

Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.

Veal Loaf (Boiled)

4 pounds knuckle of veal

1 onion

1 bay leaf

4 cloves

2 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups hot water 1/2 package gelatine 1/4 cup cold water Juice of 1 lemon

1 hard-boiled egg

2 gherkins

Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.