Take some cold veal, cut off the fat and skin, and chop the veal up very fine, seasoning with onion juice, celery salt, cayenne, chopped parsley, salt and pepper

Oysters parboiled and drained may be used, taking half the bulk of them to the quantity of meat. Mix together well and moisten with well-beaten egg and white sauce. Make the paste into the shape of balls, and dip them first into bread or cracker crumbs, then in egg, and then in crumbs again; plunge them into a fryingpan of boiling fat, and fry until done and of a light brown color.

Curried Veal, Indian Style

Cut into pieces two pounds of any kind of lean raw veal, place the pieces in a saucepan, cover with warm water, season with two pinches of salt and one pinch of pepper and add a garnished bouquet and half a dozen small onions; cook the whole for twenty-five minutes. Prepare one gill of white roux in a saucepan, moisten it with the liquor from the veal, stir it well and add one teaspoonful of moistened curry powder and three raw yolks of eggs, beating them up as they are put in. Place the veal on a hot dish, strain the roux over it immediately, as it must not cook again, garnish with a border of plain boiled rice, and serve.

Cushion Of Veal, Bordelaise

Braise a cushion of veal, and when tender drain it and cut into moderately thick slices; place them on a dish and cover them over; wash, drain and slice twenty mushrooms; put a chopped onion into a deep fryingpan with a lump of butter and fry for a few minutes without browning, then put in the mushrooms, season to taste with salt and pepper, and fry them quickly until the moisture has in part evaporated. Sprinkle a little flour over the mushrooms, one teacupful of finely-chopped parsley, and pour in one teacupful of gravy; stir the sauce and boil it quickly for ten minutes; place a layer of the stew on a dish and then a layer of the meat, another layer of the stew, and so on until all is used, finishing with a layer of the stew. Cover the above mixture with breadcrumbs, place a few bits of butter on the top and put it in a quick oven for twenty minutes, basting occasionally with the butter. When cooked drain the butter off the dish, pour a small quantity of rich gravy round it, and serve.

Cushion Of Veal, Duchess

Trim a large white cushion of veal and stud it with square fillets of raw truffles, dust over them a small quantity of salt, cover the studded part of the meat with thin slices of bacon, and truss it. Place some trimmings of bacon in a stewpan, put in the meat, pour some clarified butter over and braise for two hours in a moderate oven, basting it occasionally with the drippings in the pan. Cut some cooked potatoes into an oblong shape, like large dominoes, and glaze them. Garnish the dish on which the veal has been placed with the potatoes, and serve with a sauceboatful of brown sauce that has been reduced with white wine and essence of truffles.