Roast Fillet of Veal

Remove the bones and fill in with a dressing seasoned with salt and pepper, parsley and thyme. Bake in a hot oven, allowing 20 minutes for every lb veal. Baste with dripings-any fat except salt pork. When done thicken the gravy with a little flour.-[S. B., N. Y.

Veal with Pork

Put slices of fat salt pork in a frying pan with just water enough to cover and let come to a boil, then drain the water from the pork, return it to the fire, put slices of veal on top of the pork, dust with salt and pepper, and fry slowly, turning often until both are nicely browned. The flavor of both meats is improved by this combination and method of cooking.-[Mrs. A. B. W., N. Y.

Jellied Veal

Boil a lean piece of veal in water enough to cover, until the bones separate from the meat. Cut the meat in small pieces, boil the liquor down to about 1 pt, add to it 1/2 box clear gelatine, soaked about 10 minutes in a little cold water, 1/2 teasp celery salt, 1/4 teasp cayenne pepper, 1 level teasp mustard, and the juice of 1 lemon. Let boil up a minute, then strain over the meat, put in a mold, and let stand over night to get cold. Slices of hard-boiled eggs can be put in with the meat. When hard, turn out and serve cut in slices.- [Mrs. A. B. W., N. Y.