Veal Pie

One pound veal from shoulder or leg. Wash and cut into small pieces. Cover with cold water, let come to boiling point, skim off the impurities as they rise to the top. Add one carrot, cut in small pieces, and one small onion, and simmer until tender. Then thicken stock with a little flour moistened in cold water; add salt, pepper and one tablespoonful chopped parsley. If desired, mushrooms or diced potatoes may be added. Cover with a good crust.

Veal Croquettes (or chicken).

3 tbsp. butter.

3 tbsp. flour.

1 c. milk.

2 tsp. salt.

1/4 tsp. white pepper.

1/2 tsp. celery salt.

1 tsp. lemon juice.

1 tsp. parsley.

1/2 grated onion.

2 c. chopped veal or chicken.

Make cream sauce, then add all the seasoning, then the meat; spread onto a platter to cool for several hours. Then shape in form of croquettes, roll in fine, dry crumbs; then add beaten egg, and last, the dry crumbs; fry in deep fat. Serve on a bed of peas and parsley.

Sweetbread Patties

1 pr. sweetbreads.

2 tbsp. butter.

2 tbsp. flour.

1/4tsp. salt.

White pepper.

Cayenne.

1 c. cream.

Five large mushrooms, or half as many canned mushrooms as there are sweetbreads.

Sweetbreads spoil very quickly. Remove from paper at once, soak in cold water 10 minutes, and parboil 15 minutes. Add salt five minutes before they are done. Put them in cold water for 15 minutes, then remove the tough portions. Cut the sweetbreads into small pieces and chop the mushrooms fine. Make a white sauce of the butter, flour, seasoning and cream. Add the sweetbreads and the mushrooms, and when hot, serve in patty dishes or timbales. If desired, the mushrooms may be omitted and twice as many sweetbreads used.

Calves' Liver And Bacon

Cover with cold water slices of liver cut one-half inch thick, let stand five minutes; drain, wipe and remove the thin outside skin and veins. Sprinkle with salt and pepper, dredge with flour, and fry in bacon fat. Serve with bacon.

Blanquette Of Veal

2 tbsp. butter.

1 c. stock.

Yolks of 2 eggs.

1 tbsp. chopped parsley.

2 tbsp. flour.

1 c. cream or milk.

12 button mushrooms.

Salt and pepper to taste.

2 c. finely-chopped cooked veal.

Melt the butter without browning, add the flour and stir until smooth. Add the liquid, and when the sauce begins to thicken, add the meat and the mushrooms cut in pieces. Stir until the sauce thickens, and when ready to serve, add the yolks of the eggs beaten light, and the parsley. Stir the eggs gently into the sauce, cooking for one minute only Long standing, or too long cooking, cooks the eggs too much so they separate from the sauce. The blanquette may be gar nished with whole mushrooms which have been heated in their own liquor.

The above recipe may be used for making veal patties or the filling of bouché cases. In that case, they would be more delicious if part sweetbreads were used with the chopped veal.

Fricassee Of Veal

(Mrs. Hill.)

Blanch in boiling salted water two and a half pounds of lean veal, then cut it into two-inch pieces or cubes and place them in a casserole. Add enough white sauce to well cover the meat. Season carefully with salt, pepper, red pepper and a grating of nutmeg; add one bay leaf, a blade of mace and three slices of lemon; then slice ten mushrooms and add them. Cover and simmer slowly for 50 minutes, stirring occasionally and adding two tablespoonfuls of cream when the meat is cooked tender. One or two yolks of eggs beaten up with a little milk or cream may also be added at this stage. Reheat thoroughly, but do not allow the fricassee to boil again after the eggs are added. Remove the bay leaf, blade of mace and slices of lemon before serving.

Sweetbreads And Mushroom Cutlets

Boil one pair of sweetbreads in salted water till tender, remove, dip in ice water and take off skins and gristly fibers. When cold, cut in dice.

1/2 can mushrooms (diced).

2 tbps. butter.

2 tbsp. flour.

1 c. milk.

1 egg.

1 c. soft bread crumbs.

1/2 grated onion.

1 tbsp. lemon juice.

2 tsp. salt.

1/8 tsp. pepper and spk. paprika.

Melt butter, add flour and milk and cook until thick; remove from fire, add crumbs and the egg slightly beaten, then the mushrooms and sweetbreads. Return to fire and cook for a few seconds. Then pour onto a platter and allow to cool for several hours. Shape in form of cutlets, roll in bread crumbs and beaten egg and fry in deep fat; drain on brown paper. Serve with peas and tartar sauce. (If the mixture seems too thin, more crumbs may be added; it should be of the same consistency as croquette mixtures )