Original White House Cookbook

drawing the fat round and tie it up with tape. Cook it rather moderately at first, and baste with butter. It should have careful attention and frequent basting, that the fat may not burn. Roast from three to four hours, according to the size. After it is dished pour melted butter over it ; serve with ham or bacon, and fresh cucumbers, if in season. Veal, like all other meat, should be well washed in cold water before cooking and wiped thoroughly dry with a clean cloth. Cold fillet of veal is very good stewed with tomatoes and an onion or two. In roasting veal, care must be taken that it is not at first placed in too hot an oven ; the fat of a loin, one of the most delicate joints of veal, should be covered with greased paper ; a fillet, also, should have on the caul until nearly done enough. BOILED FILLET OF VEAL. Choose a small, delicate fillet ; prepare as for roasting, or stuff it with an oyster force meat ; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue should be served with it. VEAL PUDDING. Cut about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt ; then lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt ; place the pan over a slow fire for about ten minutes, then add two or three spoonfuls of warm water. Just boil it up and then let it stand to cool. Line a pudding-dish with a good suet crust, lay in the veal and bacon, pour the gravy over it ; roll out a piece of paste to form a lid, place it over, press it close with the; thumb, tie the basin in a pudding cloth and put it into a saucepan of boiling water, keeping continually boiling until done, or about one hour. FRIED VEAL CUTLETS. Put into a frying pan two or three tablespoonfuls of lard or beef drippings. When boiling hot lay in the cutlets, well seasoned with salt and pepper and dredged with flour. Brown nicely on both sides, then remove the meat, and if you have more grease than is necessary for the gravy put it aside for further use. Reserve a tablespoonful nr more and rub into it a tablespoonful of flour, with the back of the spoon, until it is a smooth, rich brown color ; then add gradually a cup of cold water and season with pepper and salt. When the gravy is boiled up well return the meat to the pan and gravy. Cover it closely and allow it to stew gently on the back of the range for fifteen minutes. This softens the meat, and with this gravy it makes a nice breakfast dish. Another mode is to simply fry the cutlets, and afterwards turning off some of the grease they were fried in and then adding to that left in the pan a few drops of hot water, turning the whole over the fried chops. FRIED VEAL CHOPS. (Plain.)