Fried Veal With Tomatoes

Cut some veal in thin slices, season it, and fry it of a nice brown. Have ready some tomatoes which have been stewed very dry, pass them through a sieve to take out the seeds, then put them into the pan in which the meat has been fried, and add butter enough to make a rich gravy. Pour them hot over the veal and serve it. Beef is excellent, cooked in the same way.

Fillet Of Veal A-La-Mode

Cut deep incisions in the meat about an inch apart, and season it with pepper and salt. Make your dressing with a four-cent bakers loaf, two small onions finely chopped, and an ounce of butter, with pepper and salt to the taste. Fill the incisions with this dressing, put the veal in a pot with three gills of water, and cover it tightly. Let it cook slowly two hours at least. Some prefer a little sweet marjoram or thyme, finely powdered, added to the dressing. Take out the veal when it is done, and thicken the gravy with a little flour.

Spiced Veal

Cut some of the thick part of a cold loin of veal into pieces about an inch square. Pour over it as much spiced vinegar as will cover it. It may be eaten hot or cold. To spice the vinegar: To two gills of vinegar, half a teaspoonful of Cayenne pepper, a little salt, a teaspoonful of ground allspice, two cloves, and a sprig of mace. Boil the spices in the vinegar and pour over the veal boiling hot. Cold beef will answer instead of veal.

Veal Pot Pie

Cut up some veal, the best part of the neck is preferable to any other, wash and season it with pepper and salt; line the sides of your pot with paste, put in the veal with some pieces of paste rolled out and cut in squares, cut up some pieces of butter rolled in flour and add to it, pour in as much water as will cover it, and lay a sheet of paste on the top, leaving an opening in the centre; put the lid on the pot and put it over a moderate fire, let it cook slowly till the meat is done; place the soft crust on a dish, then put the meat over it, and on the top lay the hard crust, with the brown side up. Serve the gravy in a boat. To have the crust of a pot pie brown, set the pot on a few coals before the fire, and turn it frequently.

Scotch Kidney-Collops

Let the kidney be very fresh; cut it in pieces the size of very small steaks; soak the slices in warm water, and dry them well. Dust them with flour, and brown them in a stew-pan with fresh butter. When browned, pour a little hot water into the pan, four young onions minced, with salt, pepper, Cayenne, shred parsley, and a little vinegar, or onion-pickle vinegar. Cover the stew-pan close, and let the collops simmer slowly for two hours or more.

Minced Veal

This is one of the most agreeable, simple, inexpensive and wholesome of made dishes. The meat from any joint of veal is available, and every part may be used, some people not even objecting to a little fat. It must all be cut away from the bones and nicely minced. The brown outside, the gristles, and the bones (broken up), must be boiled into a gravy, with a little salt, pepper, and a blade of mace; then strained off, and with the minced meat put into a stewpan with a teaspoonful of grated lemon-peel, the same quantity of lemon-juice, a tablespoonful of cream, and a piece of butter blended with flour. As soon as perfectly hot through, the mince should be poured out upon the dish, lined with toast.