Veal Steaks

Beat them until tender, then broil over clear hot coals until a nice brown on both sides; season with salt, pepper, and butter. Send to the table while hot. A gravy made by stewing in a little hot water some bits of veal, with a few oysters or mushrooms, seasoned, ana poured over the steak, is very nice.

Stewed Veal

Break the shank bone, wash It clean, and put into two quarts of water an onion peeled, a few blades of mace, and a little salt; set it over a quick fire, and remove the scum as it rises. Wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice. Simmer for three-quarters of an hour slowly. When done put the meat in a deep dish, and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal.

Marbled Veal

Take some cold roasted veal, season with spice, beat in a mortar; skin a cold boiled tongue, cut up and pound it to a paste, adding to it nearly its weight of butter; put some of the veal into a pot, then strew in lumps of the pounded tongue; put in another layer of veal and again more tongue; press it down and pour clarified butter on the top. This cuts very prettily, like veined marble. White meat of fowls may be used instead of veal.

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 browned 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 sauce-pan, 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 it 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 pepperand salt, and a wine glass of tomato catsup; 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.

Calf's Liver, Stewed

Cut the liver into small slices, about three inches square. Into your saucepan place two onions, sliced fine, a table-Bpoonful of sage, one of summer savory, a little pepper and salt; then add your liver, and cover with water, and let it stew for two hours. Just before you serve it, dredge on a little flour, and add a tablespoonful of butter.

To Dress Calves' Heads Like Turtle

Let them boil an hour and a half, with salt in the water; tie the brains in a cloth bag, and boil half an hour; when all is done, take out the bones and cut up in pieces. Add to your liquor a little sweet marjoram, a nutmeg grated, clove, mace, and pepper, to taste, half a pint of catsup, half a pound of butter; then put in the meat, and boil a few minutes, and it is done.

Mock Terrapin

Half a calf's liver; season and fry brown, hash it, but not very fine; flour it thickly, then add a teaspoonful of mixed mustard, a little cayenne pepper, two hard eggs chopped fine, a lump of butter the size of an egg, a teacup of water. Let it boil a minute or two. Cold veal will do as well as liver.

Broiled Calves' Liver With Bacon

Procure a nice calf's liver, wash and cut in thin slices, broil over a clear fire, with thin slices of breakfast bacon. Season with butter, salt and pepper.