Roast Veal

Take a loin of veal, make a stuffing the same as for roast turkey, fill the flat with the stuffing and secure it firmly on to the loin; rub the veal with salt, pepper, and a little butter; put it into a pan with a little water. While roasting baste frequently, letting it cook until thoroughly done, allowing two hours for a roast weighing from six to eight pounds. When done remove the threads before sending to the table; thicken the gravy with a little flour.

Fillet Of Veal (Roasted In The Pot)

Remove the bone and fill the cavity with a force-meat made of bread crumbs, a very little salt pork chopped fine, sage, pepper, salt, and ground cloves, Lay in the pot a layer of slices of salt pork, put in the fillet, fastened with skewers, cover in the same manner, pour over a pint of good stock, cover down close and let it cook slowly two or three hours, then take off the cover, let it brown, and serve.

Veal Cutlets

1. Take one egg and beat it a little, roll the cutlet in it, then cover with rolled crackers. Have a lump of butter and lard mixed, hot in the skillet, put in the meat and cook slowly. When nicely browned on both sides stir in one tablespoonful of flour for gravy; add half pint of sweet milk and let it come to a boil. Season to taste and pour over the meat or serve in a separate dish as preferred.

2. Cut in nice pieces, season, dip in egg, then in bread crumbs, with a little lemon and parsley chopped fine. Have plenty of grease in your pan, hot; fry brown on one side, then turn over. Make a rich brown gravy in another vessel and serve. Garnish with parsley and lemon.

Veal Cutlets Broiled

1. Broil them on a moderate fire, basting them occasionally with butter and turning them often. Serve with tomato sauce.

2. Trim evenly; sprinkle salt and pepper on both sides, dip in melted butter, and place upon the gridiron over a clear fire; baste while broiling with melted butter, turning over three or four times; serve with melted butter sauce or tomato sauce.

Veal

Cut two pounds of veal into thin pieces; roll with flour, and fry with hot lard; when nearly done, add one and a half pints of oysters; season. thicken with a little flour; serve hot.

Veal Cutlets Baked

Take cutlets and trim nicely; mix half a pound of sausage meat with two eggs; lay a buttered paper on the bottom of the dripping-pan, and cover with half the sausage meat, and then lay on it the cutlet, and cover with the remainder of the sausage meat; baste with melted butter and veal stock, and serve with the gravy when done.

Veal Cutlets

Pound and season, cut the outer edges, and beat into good shape; take one egg, beat it a little, roll the cutlet in it, then cover thoroughly with rolled crackers. Have a lump of butter and lard mixed hot in your skillet; put in the meat, and cook slowly; when nicely browned on both sides, stir in one teaspoonful of flour for the gravy, add half a pint of sweet milk, and let it come to a boil; salt and pepper.