Veal Pudding

Slice boiled veal about 1/2 an inch in thickness; butter a pudding dish and have ready 2 cupfuls of boiled rice; put first a layer of rice, then one of meat; season to taste, and add, if you like, a little chopped sage. Beat 1 egg into 1 cupful of milk; add a little salt and pour over the pudding; bake 3/4 of an hour.

Veal (Stewed)

Two qts. of water, 1 peeled onion, a few blades of mace, a little salt, 1/4 lb. of rice, butter, chopped parsley.

Break the shank bone, wash it clean, and put it into 2 qts. of water, 1 onion peeled, a few blades of mace and a little salt; set over a quick fire, and remove the scum as it rises; wash carefully 1/4 lb. of rice, and when the veal has cooked for about an hour skim it well and throw in the rice; simmer for 3/4 of an hour slowly; when done put the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal.

Veal (Marbled)

Spice, butter, tongue and veal.

Some cold roasted veal, season with spice, beat in a mortar; skin a cold boiled tongue, cut up and pound it to a paste, adding to it nearly its weight of butter; put some of the veal into a pot, and strew in lumps of the pounded tongue; put in another layer of the veal and then more tongue; press it down and pour clarified butter on top; this cuts very prettily like veined marble. White meat of fowls may be used instead of veal.

Veal Scallop

Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter.

Chop some cold roast or stewed veal very fine; put a layer on the bottom of a pudding dish well buttered; season with pepper and salt; next have a layer of finely-powdered crackers; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and 2 beaten eggs. Stick pieces of butter all over it, cover closely, and bake half an hour; then remove the cover and bake long enough to brown nicely. Do not get it too dry.

For Rolls

Cut some neat slices of bacon, roll them up and run a skewer through each; place this in the oven for about 5 minutes, then remove the skewer and arrange in center of dish.

Veal Croquettes

Boil 1 1/2 lbs. of veal-or use that left from roast. Mince very fine, add two eggs, 1/2 cup of rolled crackers, salt and pepper. Make into small balls or cakes, roll in flour and fry in butter, or put in wire basket and fry in lard. Serve on napkin.