29. Beef Stew

Cut the best of the meat left from yesterday's roast into dice, leaving rim, etc., for soup. Put in a stewpan with any gravy which may have been left, and enough water to cover, one slice onion, a little dried celery, salt. Cook slowly for two hours; then put in some raw potatoes peeled and quartered, and cook one-half hour longer. If the water cooks off too much, add a little more before serving, and thicken the gravy with flour.

30. Meat Balls

One bowl full of fine chopped cold meat; add one cup of bread or cracker crumbs, a little chopped onion, a little gravy mixed with the crumbs to moisten them. Season with salt, thyme or savory, and fry in balls. If there is no gravy use milk. We recommend no immature meats such as lamb, veal, etc.

31. Lamb And Macaroni

Cut lean cooked lamb into bits, boil one-half package (or one-half pound) macaroni for one hour. Put a layer of macaroni in a baking dish, season, cover with a layer of meat, then add another laver of macaroni, then more meat. Cover with bread crumbs, season and put on some bits of butter; add one cup of gravy, or gravy and water, or milk, and bake one-half to three-quarters of an hour. Serve with tomato sauce No. 1.

32. Lamb Croquettes

Take one cupful cold lamb, chopped, one cupful cold boiled rice, one egg, two tablespoonfuls cream or milk, a few drops onion juice, salt; mix and cook in boiling oil or fat.

33. Veal Croquettes

Cut away fat and gristle from the meat, and chop fine. Take one cupful veal, one cupful breadcrumbs, one egg, one-half cupful milk, a few drops onion juice, salt, heat the milk, veal and crumbs, and add egg and seasoning. The result should be a mixture soft enough to drop from a spoon. Set aside to cool. When cold, form into croquettes, dip in egg and then in fine cracker crumbs and fry in hot fat'.

34. Minced Veal On Toast

Put chopped veal on the stove with a little butter, salt and enough gravy or milk to moisten well. Cook for ten or fifteen minutes, and serve on toast.

35. Rechauffee Of Veal

Chop cold veal, not too fine, and add any gravy which may be left. Season and set aside. At dinner time make a cream sauce of two cups of milk thickened with two tablespoonfuls flour rubbed in one tablespoonful butter; add to it two cups chopped veal, one-half can French mushrooms cut in half (these may be omitted if desired); cover, and heat thoroughly, but do not boil, as this toughens the mushrooms. Serve on hot toast, garnish with parsley.