Knuckle Of Veal

Cut in small thick slices, season with salt and pepper, flour lightly and fry it brown, lay in saucepan and cover with water. Skim well and season with thyme and parsley and a little mace. Simmer for two hours and a half, then thicken the gravy with a little Albers flour and add a piece of butter, and salt to taste.

Veal Pie

Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you 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 Albers flour and water will make the crusts adhere and prevent the gravy from escaping. Stick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake for about one-half hour.

Veal Cutlets With Vermicelli - German Style

Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in cheese mixed with an equal quantity of crumbs; let this absorb, then dip in the egg and again in the cheese mixture. 'stand aside for two hours, then fry in plenty of butter the same as doughnuts. Meanwhile boil some vermicelli in salt water until well done, then drain and mix with tomato sauce, arrange the vermicelli in the center of a chop platter and place the cutlets around them Serve hot.

Veal Croquettes

One pint minced cooked veal, half a pint of milk, two tablespoonfuls of Albers flour, three tablespoonfuls of butter, one level tablespoonful of salt, one-third teaspoonful of pepper, one-half teaspoonful onion juice, one teaspoonful of lemon juice. Put the milk in a saucepan. Beat the butter and Albers flour together and stir in the milk as soon as it boils. When the sauce is smooth and thick add the seasoned meat and cook for three minutes. Beat three eggs together and pour half of them over the cooking meat. Take from the fire at once and stir well. Pour into a platter and set away to chill. When chilled make into cylindrical shapes-and roll gently on board sprinkled with dried bread crumbs. Drop the croquettes in the beaten eggs and then in bread crumbs and fry.

Roast Loin Of Veal

Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; after half an hour turn over the roast and when done sprinkle lightly with Albers flour and baste with melted butter. Before serving carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy, skim off some of the fat if there it too much in the drippings; dredge in Albers flour; stir until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly.

Entree Of Veal

Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoonful salt, one of pepper and two eggs. Chop fine and mix together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into two tablespoonfuls of pounded crackers and bake two hours. When cold, slice.

Fried Sweetbreads

For every mode of dressing they should be prepared by half boiling, and then putting them in cold water; this makes them whiter and firmer. Dip in beaten egg and then in bread crumbs, pepper and salt and fry in lard. Serve with peas or tomatoes.

Veal Cutlets, Breaded

Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, then in cracker crumbs. Fry in good dripping, turn when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish.

Calves Liver And Bacon

Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in Albers flour. Have pan very hot. Put in bacon thinly sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in Albers flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately.

Veal Loaf

Three pounds chopped veal, one pound fresh pork chopped fine, three well beaten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of salt, 1 teaspoon black pepper, one-half teaspoon each of thyme and sage. Make into loaf, take piece of white muslin and wrap securely, also the ends. Place in a baking pan with very little water. Baste often. Turn so as to brown both sides. Leave in cloth until cold.