A Loin Of Veal

A breast or a loin of veal should be basted a great many times and roasted thoroughly. It is an improvement to put on slices of pork as in cooking the leg. Allow two hours for roasting; more, if it is large. Flour it well.

Veal Pot Pie

Take the neck, the shank, and almost any pieces you have. Boil them long enough to skim off all the froth. Make a paste and roll it about half an inch thick. Butter the pot and lay in the crust, cutting out a piece on each side of the circle in such a way as to prevent its having thick folds. Put in a layer of meat, then flour, salt and pepper it, and add a little butter or a slice or two of salt pork, as you choose. Do this until you have laid in all your meat; pour in enough of the water in which the veal was boiled to half fill the kettle, then lay on the top-crust and make an incision in it to allow the escape of the steam. Watch that it does not burn, and pour in more of the water through the hole in the crust if necessary. Boil an hour and a half. The objection to this dish is, that boiled crust is apt to be heavy, and therefore unhealthy; but if it is made after the receipt for cream tartar biscuit, or of potato crust, it will be light.

Baked Veal Pie

This is made in the same way as the boiled. The dish should be very deep, and when you are ready to lay on the upper crust, wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make it adhere, and thus pre Tent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake it an hour and a half.

Stewed Breast Of Veal

Cut it into handsome pieces and fry it brown, either in drippings, or the fat fried out of salt pork. Brown all parts thoroughly; then pour in hot water enough barely to cover it. Add lemon peel cut fine and sweet marjoram Cover it close as possible, and stew it gently two hours; then pour off the liquor into a sauce-pan, and thicken it with browned flour. Take up the veal into a hot fricassee dish, and pour the gravy over it.

Always allow half an hour for frying veal brown. No other meat requires as much time.

Veal Cutlets

Take slices from the broad end of the leg. Fry three or four slices of salt pork crisp, then take them out, lay in the veal half an hour at least before dinner time. When it has become brown, take it out and dip the slices, one by one, into a plate of fine bread crumbs, then fry them a few minutes longer. When done through, take them up on a hot dish, pour hot water into the spider or frying pan, and instantly when it boils up dredge in a little flour; pour it over the meat. Lay the slices of pork around the edge of the dish.

The best veal is to be had at the time when winter vegetables are not very good, and fresh ones have not come into market. Horseradish, spring cranberries, or fresh lemons are therefore the more acceptable with it.