Fry bacon to a crisp, remove from the spider, and crisp the sliced onion in the hot fat. Trim and wash hearts, slice them, roll in flour, and fry in hot fat. Add to the fat in the pan the stock, pimento, salt, and bay leaf. Pour the mixture over the hearts, and cook two hours. Five minutes before Serving, add the bacon.
Brown Stew.
2 pounds veal, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 1 pint water, 1 teaspoonful salt, Dash pepper, Slice onion, 1 teaspoonful kitchen bouquet, 1 bay leaf.
Cut the veal into cubes and roll in flour. Put 2 tablespoonfuls butter into a pan; when hot, add the meat, and stir constantly until browned. Dust with the flour, mix, add the wa ter; stir, add the salt and pepper, onion, kitchen bouquet, and bay leaf. Cover, and simmer gently for an hour.
Veal Cutlets.
Divide the cutlet into pieces about four inches square; dip in egg, then in crumbs; fry for five minutes. Add cupful boiling water, and let sim mer for an hour. Dish, and serve with bits of lemon.
Ragout of Veal.
Cut the meat in thin slices, put 2 talalespoonfuls butter in a pan, dredge with flour; and fry light brown. Take out the meat and put into the pan a cupful cold stock or gravy, season with salt and pepper and a table spoonful tomato catsup. Lay a few slices of cold ham in the gravy, also the veal. Serve very hot.
Veal Oysters.
Cut pounds veal cutlets into pieces the size of large oysters; sea son with 1 tablespoonful salt, dust with flour, dip into beaten egg, roll in bread crumbs, and fry light brown on both sides. Serve on a hot dish; garnish with lemon quarters.
Veal Birds (English recipe).
Cut thin slices of veal into pieces two and a half by four inches. Chop the trimmings of the meat fine with one small slice of fat salt pork and half as much cracker crumbs as there is meat. Season highly with salt, cayenne, and onion juice, moisten with beaten egg and a little hot wa ter. Spread each slice of veal with this mixture and roll tightly; fasten with a toothpick. Dredge with flour, pepper, and salt, and fry slowly in hot butter. Add / cupful cream, and shnmer twenty minutes. Remove the fastenings, put the birds on toast, pour the cream over them, garnish with points of lemon, and serve.
Wiener Schnitzel (German recipe).
2 pounds veal steak, 1 egg, 2 tablespoonfuls butter, 1 tablespoonful lard, / teaspoonful capers, 6 anchovies, Lemon.
Cut the veal in slices half an inch thick and three inches square; pare the corners round; beat lightly to flatten; season with salt and dust with flour; dip each cutlet in egg, cover with fine crumbs, and pat smooth with a knife. Fifteen min utes before serving, place a pan with the butter and lard over the fire; as soon as bot, put in the cutlets, fry light brown. Arrange on •a warm dish; lay in the center of each scluilt zel / teaspoonful capers. Soak the anchovies in cold water; remove the skin and bones; divide in halves, roll them up; place 2 of these rolls on each schnitzel with / lemon cut in two. Garnish with water cress or par sley, and serve.
Smothered Veal.
Place in the bottom of a baking pan 2 slices salt pork cut fine, a lay er of sliced potatoes, a little chopped onion, a layer of finely chopped un cooked veal, pepper, and salt. Con tinue until the dish is full. Spread over the top bits of butter. Bake forty-five minutes.
Veal Stew.
3 pounds breast veal, 3 tablespoonfuls butter, 2 tablespoonfuls flour, Bunch parsley, 9 carrots, cupfuLs cooked green peas.
Cut up the veal and fry light brown in a pan with the butter; drain off most of the butter; sprinkle the flour over the meat; mix well and fry a little longer, add 1 pint water and let boil; take out the meat, put it in another pan, strain the sauce over it. Add the parsley chopped fine, car rots cut fine, and peas. Boil up again, and serve.
Veal Collops (Scotch recipe).
1/ pounds veal, 9 tablespoonfuls butter, 1 tablespoonful chopped onion, 2 cupfuls stock, 1 can green peas, Salt and pepper.
Trim off skin and fat from tbe veal and put through a meat chopper. Melt the butter and brown the onion, then add the stock; season to taste and simmer five minutes. Fry the chopped raw meat in a spider. Stir until the butter is absorbed; strain over it the stock in the saucepan; cover, simmer for twenty minutes, stirring occasionally. Place the peas in a saucepan with butter, salt, and pepper, and heat. When the meat has absorbed the liquor, turn it• into the center of d. hot platter; sprinkle with finely chopped parsley and sur round with the peas.