The flesh of veal should be pink and firm; if it has a white or blue tinge it is unwholesome. It contains less nourishment than any other meat and less flavor, so should be highly seasoned, and, like lamb, should be thoroughly cooked.

Roast Veal

The loin, breast and fillet (a thick piece from the upper part of the leg) are best for roasting. Remove the bone from the fillet and stuff with a highly seasoned bread stuffing; skewer into shape. To prepare the veal for roasting, cover the top with thin strips of salt pork, or lard with a larding needle; season with flour, salt and pepper. Allow twenty-five minutes to a pound. Make a gravy from the drippings in the pan. Horseradish is very acceptable to serve with veal.

Stuffed Shoulder Of Veal

Have the blade removed and fill the space with a highly seasoned stuffing; sew up the opening and truss with strips of salt pork. Allow thirty minutes to a pound.

Stuffing

To one cup of stale bread crumbs add one-half tablespoonful of salt, sage, thyme, one teaspoonful lemon juice, of chopped salt pork, one-quarter tea-spoonful pepper, one-quarter cup melted butter, one egg beaten until light, and if too dry add a little hot water.

Veal Cutlets

Dredge the cutlets with salt and pepper, dip in fine cracker crumbs, then in egg, then again in the crumbs. Saute in hot fat, either salt pork or beef drippings. Brown well on both sides, place on a hot platter and surround with a tomato or Bernaise sauce or make a gravy by adding one tablespoonful of flour to the fat, adding one cup of stock, and season with salt, pepper and a teaspoonful of lemon juice, or season with butter, salt and pepper and pass with them tartare sauce.

Veal Cutlets With Cream

Divide the cutlets into sections. Dip them in cream, then sprinkle with flour, salt and pepper.

Saute in hot butter until well browned on both sides.

Remove to a hot platter and surround with a sauce made by adding one tablespoonful of flour to the fat and cream left in the frying pan and one cup of cream. Cook for five minutes, season to taste and add to the sauce a handful of fresh mushrooms, if you have them, and allow them to cook five minutes in the sauce.

Veal Stew

The ends of the ribs, the neck and knuckle may be used for the stew. Cut about two pounds of the meat in two-inch pieces. Cover the meat with boiling water. Let simmer until tender. Add one onion sliced thin, two teaspoonfuls of salt, one-fourth tea-spoonful of pepper, two carrots sliced, one turnip sliced one-half inch thick, when the meat is put on to cook; twenty minutes before the meat is done add four good-sized potatoes that have been sliced and soaked in cold water for an hour. Remove the meat and vegetables on a platter, thicken the gravy with one tablespoonful of flour and season with two table-spoonfuls of butter and one-half cup of milk or cream.

For Veal Pot Pie add dumplings with the potatoes, the same as for beef stew.