17. Roast Veal

Salt a loin of veal, dredge with flour and put in a baking pan with a piece of suet; pour in a little water and roast, basting often. Allow one-half hour to each pound, in rather slow oven.

18. Veal Cutlets No. 1

Heat a frying pan and put in some bits of suet and let them melt a little; salt the cutlets and put in the frying pan; when coated on one side, turn and coat on the other; then set on the back of the stove, cover the pan and let them cook very slowly three-quarters of an hour; then brown one-quarter of an hour longer, thicken the gravy and serve.

19. Veal Cutlets (2)

Cut into neat pieces, salt, dip in egg and cracker dust, and fry in butter. Serve with tomato sauce.

20. Blanquette Of Veal

Cut two pounds of lean veal off the shoulder into pieces; heat a stewpan, wash the meat and put it in, stirring the pieces until they are coated; then add one slice onion, chopped, a little celery and salt to season; set back to simmer gently in its own juices for two and a half hours; put the meat in the center of a hot platter and set in the oven while you make a sauce by pouring one cup of milk or cream in the pan, thickening it with flour and adding one teaspoonful of lemon juice; put little heaps of green peas around the meat', and pour the sauce over all.

If canned peas are used, the water must be drained from them, and they must be washed in water and put on to heat with very little water, salt and a good piece of butter.

21. Veal Potpie

Cut two pounds shoulder or other cheap cut of veal in pieces, and brown them in a hot pan; then add salt, enough water to cover the meat, and cook slowly two and a half hours. If the water has boiled off, add a little and drop in dumplings made as follows:

One and one-half cup whole wheat flour, one heaping teaspoonful baking powder, one tablespoonful butter, enough water to make a soft dough. Beat well.

After the dumplings are in, keep the stew boiling, covered, for twenty minutes.

22. Veal Loaf

Chop fine two pounds of veal, one-half pound of salt pork, mix with two eggs, salt, one cup of milk and one cup of bread crumbs, and make into a well-shaped loaf. Bake for two hours.

23. Veal Cheese

Take equal parts of boiled veal and boiled tongue, pound each separately, mix, press in a jar, cover with melted butter and keep covered in a cool place. Serve in slices for luncheon or tea.