Roast Veal

Prepare the dressing as for fowls. In the place where the bone has been removed, put in the dressing. Tie the fillet around with a white string, in order to keep it in shape and compact, as it will look better so, and can be carved more readily. The string should be removed before sending to the table. Roast the veal in an oven, without water in the pan. Veal should be thoroughly done, but it takes longer time to even heat it through, than any other kind of meat. A fillet of ordinary size will require, certainly, three hours' roasting. Baste frequently with butter. Just before it is done, sprinkle over a little flour, and rub over some butter. This will give a frothy appearance to the meat. Serve with sliced lemons.

Veal Stew

Cut four pounds of veal into strips three inches' long and an inch thick, peel twelve large potatoes, cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes; then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole, and cover it as close as possible; heat it fifteen minutes and simmer it an hour. Ten minutes before taking up, put in butter the size of an egg, stir in a thin batter made of two tablespoonfuls of flour.

Veal Cutlets

Fry brown four slices of salt pork. Take them up, and add to the fat two large tablespoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg). Season with salt and pepper. Dip them in an egg, which has been well beaten, then into cracker crumbs, and fry a light brown. Put on a hot platter and serve with the pork. To make the gravy: Add a teacupful of sweet milk to the gravy in the pan; stir in a tablespoonful of flour, previously wet in cold water, boil five minutes and serve with the cutlets.

Veal Terrapin

Take some nice cold roast veal (from the fillet or loin), and cut it into small mouthfuls; put it into a stew-pan; have ready a dressing of six hard boiled eggs, minced fine, a small teaspoonful of French mustard, a saltspoonful of salt, and the same of cayenne pepper, half pint of cream. If you cannot conveniently obtain cream, substitute a tablespoonful of butter. All the ingredients for this dressing must be thoroughly mixed, then pour it over the veal and give the whole a hard stir. Cover it and let it stew over the fire for about ten minutes. Fresh venison is excellent cooked in this manner; so, also are ducks, pheasants, partridges or grouse, making a fine dish for company.

Veal Loaf

Three pounds of uncooked veal, one-fourth pound of salt pork (less will answer if butter is used), three eggs, three Boston crackers, one and one-half teaspoonful of salt, two teaspoonfuls of pepper; use powdered sage, thyme, or sweet marjoram if you like. Chop the meat and pork very fine, add the beaten eggs and the rolled crackers, with the rest of the ingredients. Press hard into a pudding-dish, and bake two hours. Slice thin, garnish with parsley, and eat cold.

Veal Roll

Two pounds of pork steak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory, or parsley; six eggs; salt and butter. Mix thoroughly. Bake one hour, then spread eggs and crackers over it and put in to brown.

How To Roast A Fillet Or Leg Of Veal

Cut off the shank bone of a leg of veal, and cut gashes in what remains. Make a dressing of chopped raw salt pork, salt, pepper sweet herbs and bread crumbs, or use butter instead of pork. Stuff the opening in the meat with the dressing, put in a baking-pan with water, just enough to cover it, and let it bake, two hours for six pounds.