Pressed Veal Or Chicken

Put four pounds of veal, or two chickens in a pot; cover with water, stew slowly until the meat drops from the bone, then take out and chop it; let the liquor boil down until there is a cupful; put in a small cup of butter, a tablespoonful of pepper, a little allspice, and a beaten egg; stir this through the meat; slice a hard-boiled egg; lay in your mold, and press in the meat; when put upon the table garnish with celery tops or parsley.

Sandwiches

Chop cold boiled ham very fine, and mix it with the yolks of eggs (beaten), a little mustard and pepper, and spread on very thin slices of bread, buttered on the loaf; trim off the crust, and cut into neat squares.

Minced Liver

Cut liver into small pieces and fry with salt pork; cut both into square bits, nearly cover with water, add pepper and a little lemon juice; thicken the gravy with fine bread crumbs, and serve.

Veal Croquettes

Mince veal fine, mix one-half cup of milk with one teaspoonful of flour, a piece of butter the size of an egg; cook until it thickens; stir into the meat; roll into balls; dip in egg, with a little milk stirred in, roll in brown bread crumbs; fry in hot lard.

Veal Cheese

Take equal quantities of sliced boiled veal and sliced boiled tongue. Pound each separately in a mortar, adding butter as you do so. Mix them in a stone jar, press it hard, and pour on melted butter. Keep it covered in a dry place. When cold cut in thin slices for tea or lunch.

Veal Hash

Take a teacupful of boiling water in a saucepan, stir into it an even teaspoonful of flour wet in a tablespoonful of cold water, and let it boil five minutes, add one-half teaspoon of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine and mix with half as much stale bread crumbs. Put into a pan and pour the gravy over it, then let simmer ten minutes. Serve this on buttered toast.

A Ragout Of Cold Veal

Cut the veal into slices, put a large piece of butter into a frying-pan, and as soon as it is hot, dredge the meat well with flour, and fry a nice brown. Remove the meat, and put into the pan as much of your cold gravy as you think proper, season with pepper and salt, and a wine glass of tomato ketchup; then cut a few slices of cold ham, lay into the gravy, and add your slices of veal. It must be sent to the table hot.