French Stew Of Veal

Boil a knuckle of veal in just enough water to cover it, with a little salt. When the veal is tender, pour off the water it was boiled in and save it. Cut the veal in small pieces, and put it in a pan with the water it was boiled in. Add to this two hard-boiled eggs chopped very fine, a table-spoonful of allspice in grains (which should be crushed, but not broken fine), a quarter of a pound of butter, a little mace, and pepper and salt to the taste. Stir two tablespoonsful of flour smoothly in a little water, and pour into it. Set it over the fire, let it boil for two or three minutes, pour in two glasses of wine, and serve it hot.

Calf's Liver Broiled

Slice the liver, lay it in salt and water for an hour or two to draw out the blood, wash it clean, and parboil it; then season it with pepper and salt. Grease the bars of the gridiron, put the liver over a clear fire, and broil it till the slices are brown on both sides.

Pie Of Cold Roast Veal

Cut the veal in small pieces, and season them with pepper and salt. Make a nice paste, line a deep pie dish, fill it half full of the meat, and on the top lay some oysters, with some lumps of butter. Cover the pie with the paste and bake it.

Pie Of Cold Veal And Ham

Cut the meat from the bones. It should be in pieces about half an inch square. Season it with pepper and salt. Take the bones and pieces of fat, put them in a saucepan with enough water to cover them. Let them stew till the water is reduced to one half. Then remove the bones, thicken the gravy with some butter rolled in flour, and season it with pepper and salt to the taste. Line the bottom and sides of a pie dish with paste, put in a layer of veal, then a layer of cold ham sliced very thin - and so on, a layer of ham and veal alternately, till the dish is full. On the top of each layer, strew some yolks of eggs chopped fine. A few oysters or buttonmushrooms improve this pie. Cover the top with paste, leaving an opening in the centre. Pour in a little of the gravy, and bake the pie in a rather slow oven. Serve it in the dish it was baked in, with the remainder of the gravy in a sauce tureen.

How To Cook Cold Slices Of Veal

Take a piece of veal that has been roasted (but not over done), cut it into thin slices; take from it the skin and gristles; put some butter over the fire with some chopped onions; fry them a little, then shake some flour over them; shake the pan round, and put in some veal stock gravy, a bunch of sweet herbs, and some spice; put them in the veal with the yolk of two eggs; beat up with milk, a grated nutmeg, some parsley shred small, some lemon-peel grated, and a little juice; stir it one way till it is thick and smooth, and put it in the dish.

Potato Sausage

Of cold veal, finely chopped, add the same quantity of cold mashed potatoes, and season with pepper and salt to the taste. Make it out in small cakes, flour them, and fry them a light brown. They may be fried in sausage gravy if you have any left. Cold potatoes left from dinner will answer for this dish "I am sorry, Mr. Wilson, to see this field of potatoes so diseased," said a sympathizing inspector. "Ah! weel, it's a great pity," replied the farmer, "but there's one comfort - Jack Tamson's is not a bit better!"