Pate De Veau

Of veal three and one-half pounds of fat and lean, a slice of salt pork about one-half pound, six small crackers powdered very line, two eggs, a bit of butter the size of an egg, one tablespoonful of salt, one of cayenne pepper, one of black or white pepper, one grated nutmeg. Chop the. meat ail very line, and mix the ingredients thor-oughty, put it in a dripping-pan with a little water, make it into a loaf pyramidical or round from a bowl. Bake about two hours, basting it constantly. Leave it to get cold, and slice as head-cheese. A very palatable and convenient lunch or tea relish.

Veal Scallop

Chop some cold roast or stewed veal very fine; put a layer on the bottom of a pudding-dish, well buttered. Season with pepper and salt. Next have a layer of fine powdered crackers; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full. Spread over all a thick layer of cracker crumbs, seasoned with salt, and wet into a paste with milk and two beaten eggs. Stick bits of butter all over it, cover closely, and bake half an hour; then remove the cover, and bake long enough to brown nicely. Do not get it too dry.

Veal Steaks

Beat them until tender, then broil over clear hot coals until a nice brown on both sides; season with salt, pepper, and butter; send to the table while hot. A gravy made by stewing in a little hot water some bits of veal, with a few oysters or mushrooms, seasoned, and poured over the steak, is very nice.

Stewed Veal

Break the shank bone, wash it clean, and put into two quarts of water an onion, peeled, a few blades of mace, and a little salt; set it over a quick fire, and remove the scum as it rises; wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well, and throw in the rice. Simmer for three-quarters of an hour slowly. When done put the meat into a deep dish, and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal.

Marbled Veal

Take some cold roasted veal, season with spice, beat in a mortar; skin a cold boiled tongue, cut up and pound it to a paste, adding to it nearly its weight of butter; put some of the veal into a pot, then strew in lumps of the pounded tongue; put in another layer of veal, and again more tongue; press it down, and pour clarified butter on top. This cuts very prettily like veined marble. White meat of fowls may be used instead of veal.

A Good Preparation Of Veal

1. The following is an excellent mode of preparing veal to be eaten cold, and for keeping it on hand for several days, ready for immediate use: Take say three and a half pounds - the thick part of the leg is preferable, with the tough, tendenous parts removed - chop it fine without cooking; mix well with it four soda crackers rolled fine, three well-beaten eggs, one tablespoonful of salt, one tablespoonful of pepper, half a nutmeg, two tablespoonfuls of cream, or a small piece of butter; make it into a loaf, and bake in a dripping-pan without water, with quick heat at first, to close the outside and retain the juices, and continue the baking about one and a quarter to one and a half hours; serve cut in thin slices; an excellent lunch in traveling.

2. Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have veal and ham both in very thin slices; place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and so on, alternating with veal and ham, until the bowl is filled; make a paste of flour and water, as stiff as it can be rolled out; cover the contents of the bowl with the paste, and over this tie a double cotton cloth; put the bowl into a saucepan, or other vessel, with water just up to the rim of the bowl, and boil three hours; then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices.