Delicious Veal

Take a veal steak about 1 inch thick, cut in pieces just large enough for one service. If parts seem stringy, fasten together with toothpicks. Dip veal first in beaten egg, then in well seasoned bread crumbs. Have a spider piping hot with 1/4 inch fat in bottom. Fry veal quickly on both sides until nice brown; then pour in enough milk to almost cover veal, cover tightly and place in slow oven about 1 hour. The last 15 minutes remove cover so veal will be crip. Prepared in this way, veal is as tender as spring chicken.

Mrs. E. B. Pentz.

Veal Omelet

Chop finely 3 lbs. veal, add 6 rolled crackers (large), 3 eggs, well beaten, 2 tablespoons cream, 1 tablespoon salt and 1 teaspoon white pepper. Mix all well together; form into 2 loaves; baste with butter and water while baking. Bake 1 1/2 hours. Mrs. Mac H. Wallace.

Veal Loaf And Sour Gravy

One lb. chopped beef, 1 lb. chopped veal, 1 cup cracker crumbs, 3 eggs, grated lemon peel. Slice onions, place in pan, lay loaf on top of onions, put strips of bacon on top. Put about 1 inch water in pan, in which put some mixed spices; baste often.

When ready to serve add 1 cup sour cream and juice of 1 lemon and flour to thicken to spicy water, mix well, strain and serve with loaf. Mrs. J. K. Stock.

Jellied Veal Loaf

One shank of veal, boiled until meat drops from bone; remove all bone and gristle, chop fine and season. Slice 2 lemons and place around sides and bottom of mold. Fill with the chopped meat and pour over it enough of the strained liquid to cover meat well. Set away in cold place to harden.

Mrs. Arthur Montgomery.

Veal Croquettes

Cook 1/2 cup flour in 1/3 cup butter. Add gradually 1 cup veal stock, 1/2 cup milk, stir until smooth and thick. Salt, pepper. Add 1 beaten egg, 2 cups finely chopped and cooked veal. Cook until thoroughly heated. Remove from fire, chill. Dip in egg and crumbs. Let stand 1 hour. Fry in deep fat. Serve with white sauce. One pound serves seven.

Mrs. G. F. Bean.