1 pound veal steak
2 cups hot water
1 teaspoon chopped onion
1 tablespoon chopped pickle or pickle relish
2 tablespoons fat drippings
Have veal cut about one-quarter inch thick. Slice in four pieces and flatten the pieces. Season with salt and pepper. Spread on each piece some chopped onion, a little chopped raw bacon, mustard and a bit of bay leaf. Roll each slice and bind with a piece of string.
Roll each "bird" lightly in flour and brown in fat in a covered spider. Add boiling water and let simmer two and a half hours. Remove the strings and serve.
Bone the lamb, dredge with flour, sprinkle on salt and pepper. Roast in a roasting pan in a hot oven. When brown, baste every quarter hour and add water if necessary. Cook for two hours.
Use shoulder or neck meat. Brown the meats, cut in pieces, and cover with boiling water. Add carrots, onion, celery and parsley all chopped. Season and cook for two hours. Potatoes cut in cubes may be added one-half hour before finished cooking.
Have the butcher cut a pouch in a four pound breast of veal. Make a stuffing by grinding one-quarter pound salt pork, one cup bread crumbs, one-half teaspoon sage and salt and pepper. Stuff the pouch with this mixture and roast, averaging twenty minutes to the pound.
Have the butcher prepare the ribs for "crown roast." The center may be filled with bread stuffing, cooked vegetables, boiled chestnuts or mashed potatoes.
Cover the ends of the ribs with greased brown paper to prevent charring. Roast one and one-quarter hours or until tender in a hot oven. Serve with fancy paper chop holders.
1 pound sliced calves liver
2 tablespoons flour
2 tablespoons bacon fat Seasoning.
Dredge the liver with flour. Heat the bacon tat in a spider and sear the liver on both sides. Keep in the spider while frying one large sliced onion. Let all simmer for ten minutes and serve. Liver is most valuable when it is not cooked too thoroughly. Searing preserves the health giving properties.
Season slices of liver with salt and pepper and sprinkle on flour. Spread melted fat over the slices and fry in a hot, greased spider. Add two slices of onion. Cover the spider and bake for fifteen minutes in a hot oven; reduce the heat and bake slowly for an hour.
Soak one pound of sweetbreads in cold water for fifteen minutes, removing all membrane. Cook for fifteen minutes in boiling salted water. Plunge into cold water to make firm. Break into pieces and serve on toast or in patties with white sauce. Chicken, peas and mushrooms are often combined with sweetbreads.