VEAL Roast Breast of Veal.
I cupful stale bread, 3 tablespoonfuls butter, 9 tablespoonfuls minced onion, I teaspoonful salt, i teaspoonful thyme, 1 egg, Small breast veal (about 3 pounds), i tablespoonful cornstarch.
Soak stale bread in cold water; when soft, put it in a towel, press out the water, place butter with minced onion over the fire, stir and cook five minutes without browning, then add the bread, stir five minutes longer, season with salt, pepper, thyme, and 1 egg, and mix. Have the butcher prepare the veal for filling, wash and wipe the meat dry, season inside and out with 1 tablespoonful salt and i teaspoonful pepper, then stuff the breast, sew it up, lay the meat in a roasting pan, with slices of pork under it, spread over with butter, and lay a few slices of pork on top. Place the pan in hot oven, roast until the meat becomes light brown, basting frequently with its own gravy, add 1 cupful boiling wa ter, roast about two hours longes, basting frequently until done; add more water should the gravy brown too much. Ten minutes before serv ing, lay the meat on a platter, re move the fat from the gravy, mix cornstarch with I cupful cold water, add to it the sauce, stir,and cook three minutes, then strain, pour a little of the sauce over the meat, and serve the remainder in a gravy boat.
Veal Roasted with Xushrooms. Bone a loin of veal. Remove the kidneys and fat, and lay them, after splitting in two, inside the loin. Sea son inside with pepper and salt, and fold over the flap to inclose the kid neys. Roll and tie securely with string, making the roast oblong shape. Cover the bottom of the roasting pan with thin slices of fat pork, a sliced onion, and chopped parsley. Lay the meat on top, and moisten with a lit tle cream. Have the oven rather slow at first, basting the veal frequently with a little cream. When nearly done, sprinkle with fine bread crumbs, moisten with melted butter, and let it brown. Take out the veal, untie, sprinkle Parmesan cheese over it, set in a very hot oven, surround with broiled mushrooms, and pour over the strained liquid left in the roasting pan.
Veal Savory (French recipe).
11 pounds ham, 3 pounds raw veal, 6 hard-boiled eggs, 1 tablespoonful butter, 1 tablespoonful flour.
Cut the veal and ham into small pieces. Cut eggs in slices, lay part of them in the bottom of a well-but tered earthenware dish, sprinkle with minced parsley, then put in a layer of veal and ham, with salt and pep per to season. Proceed with these alternate layers until all is used, then add just enough water to cover it, with butter rolled in flour and divided into tiny portions dotted over the top. Tie a buttered paper over the dish, and bake one hour in a hot oven. Re move the paper, lay a plate over the meat with a weight to keep it in place, and let it remain another hour in a slow oven. When cold, turn out and garnish with small lettuce leaves filled with cold peas dressed with a little mayonnaise.
Veal Loaf.
4 pounds raw lean veal, pound ham, pound salt pork, 1. cupful stale bread crumbs, cupful melted butter, 1 teaspoonful salt, 1 teaspoonful paprika, 1 teaspoonful onion juice, teaspoonful allspice, teaspoonful nutmeg, I teaspoonful cloves, 1 lemon, juice and rind, 2 eggs.
Chop very fine the veal, ham, and salt pork. Mix with meat the bread crumbs soaked in milk, butter, sea sonings, and well-beaten eggs. Press into a buttered bread pan, cover the top witb lardoons of salt pork; bake one hour. Cut when cold into thin slices.
Curried Veal Cutlets.
Trim cutlets into uniform shape and size; dip in the beaten yolks of eggs, and cover with grated bread crumbs that have been mixed with 2 tablespoonfuls curry powder and a ta blespoonful salt. Fry in butter till brown. Take out of the spider, and in it melt and brown a little butter and flour, add a cupful water, and pour over the cutlets.
Veal Hearts (Spanish recipe).
4 slices bacon, I sliced onion, 4 veal hearts, 1 cupful stock, 1 minced pimento, 1 teaspoonful salt, bay leaf.