Twentieth century home cook book

The cutlets should be cut three-quarters of an inch in thickness ; beat them well, dip in the yolk of beaten egg, and roll in bread crumbs, frying in hot lard until brown. Garnish with parsley and rolls of thin-sliced fried bacon. FILLET OF VEAL TO ROAST. Remove the bone. Prepare a stuffing of bread crumbs and fat salt pork ; or, if you prefer it, butter and egg ; salt, pepper and sweet herbs, minced fine and well mixed. Stuff the place whence the bone was taken, and skewer the flap over the stuffing at one end. Fasten the other end with a skewer. Larder the outside of the meat with fat ham or salt pork. Put a little water mto the pan with a little salt. Let the meat be well basted while cooking and see that it is thoroughly done. When cooked, baste it with butter, and serve it with sliced lemon. VEAL SAUSAGES. Take equal quantities of fat bacon and lean veal. Season with sage, salt and pepper, to the taste, and if convenient, an anchovy Chop well and mix together ; make into cakes and fry. VEAL OLIVES. Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork chopped with bread crumbs, one onion, pepper, salt, sweet marjoram and cloves, with a well beaten egg ; put this mixture upon the pieces of veal, fasten the four corners together with skewers ; lay them in the pan with veal gravy or light stock enough to cover bottom of pan ; dredge with flour, and when well browned on top, drop a bit of butter on each, and let them remain about twenty-five minutes, at which time they will be nice and tender. Serve with horseradish. FILLET OF VEAL BOILED. Secure it with tape, put it into a cloth well floured, and in cold water; let the meat simmer at least four hours. Serve with Bechamel or oyster sauce. VEAL CHOPS. Beat the chops until quite tender, and then put in a pan and slightly cover them over with water. Simmer till tender, keeping the pan well covered. When almost done season with salt and pepper. Remove from the pan, dry with a cloth, butter, and drop in beaten egg and roll well in cracker crumbs. Put on a dish, and set in the stove to brown. Serve with Hollandaise sauce ESCALLOPED VEAL. Use baked or boiled veal ; cut or chop the veal, not very fine. Soak the bread. Put a layer of veal, then bread; season with butter, pepper, and salt ; add a little of the liquor that the meat is cooked in. Use finerolled crackers for top layer. Bake like oysters. VEAL CUTLETS BROILED. Broil them on a moderate fire, basting them with butter often, and turning frequently. Serve with tomato sauce. TO FRY CALF'S LIVER. Cut the liver into thin slices. Roll in flour and fry brown with lard. Season with pepper, salt and a little parsley. Keep the pan covered till well done. BROILED CALF'S LIVER, WITH BACON. Wash and cut the liver in thin slices ; broil over a brisk fire, with thin slices of breakfast bacon. Season with butter, salt and pepper. VEAL STEAK, WITH OYSTER SAUCE. Broil a steak in the usual way — take the liquor from a can of oysters ; mix together five ounces of butter, a tablespoonful of flour, stir into the liquor; as soon as it boils, put in the oysters. Let it come to a good boil, then pour on the steak, and serve very hot. BAKED CALF'S HEAD. Boil the head till very tender, then cut up, putting into a deep dish. Rub together a spoonful of butter and flour, adding salt, pepper, cloves and thyme. Then add a wineglass of wine, and some of the water in which the head was boiled. Mix well through the meat; sprinkle the top with cracker crumbs and bake nicely. Garnish with parsley and sliced lemon. FRICANDEAU OF VEAL.