Jellied Veal

Any cheap pieces of veal will do for this dish, which is very nice for luncheon or supper.

Three pounds of veal.

One table-spoonful of chopped onion.

One-half table-spoonful of sage or any other herbs available.

Salt and pepper.

Cut the meat in pieces, and stew slowly in a very little water. When tender take it from the kettle and chop fine. Then return the meat to the kettle, with the water it was cooked in, and add salt and pepper, the sage and onion, and a bit of celery or parsley if it is to be had, chopping all the vegetables very fine. Cook ten minutes, and pour into a square tin. When cold cut into slices and serve. Care should be taken not too use too much water for cooking the veal.

Stuffed Peppers. (A Southern Dish.)

This is one of the most satisfactory ways of using cold veal. The peppers should be large and green and not too thick. Carefully cut round the tops of the peppers about half an inch from the stem, dig out all the seeds, and cut out the "partitions" or thick pieces inside the peppers. Soak the peppers and tops in salted water over night, changing for fresh water in the morning. Chop the veal rather fine, and season with salt, but no pepper. Wipe the peppers dry, place in each, as it is being prepared, a small piece of butter, and fill it with the chopped veal, placing another bit of butter on top of the meat. Fit the tops, and sew them on with coarse thread. When all are stuffed and sewed, place them in a kettle with water enough to nearly cover them, adding a table-spoonful of butter to the water. Stew slowly, turning the peppers occasionally, until they look shiny and semi-transparent. This will take a full hour. Take them up very carefully with a skimmer so they will not break, lay them on the serving dish, and carefully remove the threads. Thicken the gravy in the kettle with a little flour or corn-starch wet in a little water, adding salt if needed, and, if not very rich, adding also a spoonful of butter. Pour this on the peppers, and serve. Should there be any gravy left from a roast of veal, turn it into the kettle before stewing the peppers; and in this case use no butter.

If it should be found necessary to hurry this dish, the peppers may be soaked on the back of the range by placing them in cold water and changing the water as soon as well warmed; in this way, with frequent changes, the peppers will soak sufficiently to make them edible in four hours. This dish may seem difficult to prepare, but it is really easy and fully repays the little "fussing" that many weary of in work of any kind.

A Fricandeau Of Veal

This is by far the choicest considered cut of the veal, and is a thick piece of lean meat cut from the top of the leg. It is always trimmed high in the center, and thin at the outside, making really a little mound of meat. Lard the top, and braise it in a braising pan the same as braised beef. When done, dish the meat, very slightly thicken the juices in the bottom of the pan, strain, and turn the gravy over the fricandeau.