Veal Cutlets

Cut your veal cutlets from the fillet or round about half an inch thick. Season them slightly with a little salt and cayenne. Have ready a pan with grated bread-crumbs, and another with beaten egg. Have ready, in a frying pan, plenty of boiling lard, or drippings of cold veal. Dredge each cutlet slightly with flour; then dip it twice in the pan of beaten egg, and then twice also in the bread-crumbs. Fry them well, and send them to table in their own gravy. Saffron, scattered thickly over them while frying, is an improvement much relished by the eaters.

Veal is too insipid to be fried or broiled plain.

If you live where cream is plenty, add to this fry two or three spoonfuls.

Minced veal, cold, is an excellent ingredient for forcemeats.

Knuckle Of Veal And Bacon

Unless your family is very small, get two knuckles of veal, and have them sawed into three pieces each. Put them into a pot with two pounds of ham or bacon; cover them with water, and stew them slowly, skimming them well. Season them with a little pepper, but no salt, as the bacon will be salt enough. When the scum ceases to rise, put in four onions and four turnips, and six pota-tos pared, and quartered; also, a carrot and two parsnips, scraped and cut into pieces. Let the whole boil till all the meat and all the vegetables are thoroughly done, and very tender. Drain them well, and serve up the whole on one large dish, having other vegetables served separately.

If you wish to have green vegetables, such as greens, young sprouts, poke, or string beans, flavored with bacon, put them to boil in a pot with the bacon only, and take another pot for the veal, and white vegetables, such as onions, turnips, etc. You may put the veal and bacon on the same dish.

Southern Stew (Of Veal)

Peel and boil a half dozen fresh spring onions, and then drain them well and slice them thin. Have ready two pounds or more of nice veal, sliced very thin, small, and evenly. Lay the veal in a stew-pan, and season it slightly with salt, and a very little cayenne. Cover the veal with the sliced onions, and lay upon them some bits of fresh butter rolled in flour. If you cannot obtain very excellent fresh butter, substitute lard, or cold gravy, or dripping of roast veal, which last will be best if you have enough of it. Finish with a flavor-ing of powdered nutmeg or mace, and the grated yellow rind of a fresh lemon.

This stew is very nice. It may be made with lamb or chicken, cut very small.

Veal Kebobbbd, (Or Kibaubed.)

Cut into small thin slices some lean veal from the loin, chump end, or fillet. Trim them into a round or circular form. Season them with pepper, salt, and turmeric or curry powder. If onions are liked, slice some large ones, and lay them on the pieces of veal. Cover them with slices of ham, cut round like the veal, but a little smaller. Roll up the slices, (the ham inside,) and tie them on skewers. Then roast or bake them When done, take them off the skewers, and send them to table in the gravy that has fallen from them. This is a Turkish dish, and is much liked.