The home cook book

take the cutlets from the skillet. To the hot drippings add an even tablespoon of sifted flour. When brown add one small minced onion, and to the browned flour and onion return your cutlets, adding one teacup of strained canned tomato, a pinch of summer savory, a little minced garlic, and salt and pepper to taste. Cook very slowly for half an hour. Serve the cutlets on slices of thin toast; pour gravy over all. VEAL LOAF Take a pound weight of cold pieces of veal — it matters not if the meat is coarse — and mince as fine as possible. Take also the last shavings of a boiled ham or fat part of the ham, and chop small. Mix the ham and veal well together, add half a cup of grated breadcrumbs, the juice of half a lemon, and half a cup of the thick gravy of the veal. Add also a little salt and cayenne to taste, and a dust of powdered mace. Mix thoroughly again, and press into a mold or bowl upon which you can set a weight. Keep cool, and serve next day after you have tipped the meat from the mold. If you wish to serve the veal loaf hot and at once, do as follows : After you have mixed the ingredients thoroughly, make the meat in the form of a loaf, strew bread or cracker crumbs over it, and heat it through thoroughly in a slow oven. Send the loaf to the table in a deep dish, and after you have poured round it gravy left from the first cooking of the veal. VEAL PATTIES Chop fine some scraps of cold roast veal — the remains of a fillet are often convenient — and add, chopping with it, bits of cold ham or cold smoked tongue. Add also yolks of hard-boiled eggs, the two or three of which you have used the whites for some other cooking. Season with salt, a little pepper, and moisten a little with the cold gravy of the veal. Roll out thin some puff paste, and cut it in circular form [illustration: Lofting & Co.] about the size of a teaplate. Upon one-half of this round piece thickly spread the meat mixture, fold over the other half, and pinch the edges of the pastry together. Cut one or two small openings in the top, lay the patties on a floured pan, and bake in a moderately quick oven. Served with drawn butter and mashed potatoes, these patties are delicious. VEAL POTPIE Allow three pounds of veal, of either the leg or loin, to half a pound of salt pork. Cut the veal in pieces about two inches square, and the pork in thin slices. In the bottom of the pot in which you cook the potpie lay a few slices of pork. Next put in a layer of pieces of veal, and again pork, and next veal, till you use your material. Cover the meat with lukewarm water, and bring it very slowly to boil. Boil slowly about an hour and a half — perhaps it will take more time, perhaps less ; it depends upon the condition of your veal. When the meat is slightly tender and needs about twenty minutes more to be perfectly done, drop dumpling dough (see page 82) from a spoon into the boiling liquor. Do not let the boiling stop, but boil steadily for fifteen minutes or perhaps twenty if your dumplings are large. Then on a hot platter lay the meat with the dumplings about it. Boil the gravy liquor hard, and for thickening stir in flour worked smooth in a little cold water. Season to taste. Pour gravy over the meat and put what is left in a gravy bowl. Serve the whole hot and as fast as you can.