The household (of the Detroit free press)

Beat up an egg and dip your cutlets into it, then into fine bread crumbs and fry in hot lard, until thoroughly done. Take them up and make a nice brown gravy and pour over them. Garnish with parsley or horseradish, and serve very hot. The gravy is always richer and better if made with cream or milk than with water. VEAL CAKES. Three-fourths of a pound of lean veal, half pound of sweet salt pork, half lean, half fat ; chop both fine, season with a little chopped onion or herbs. Mix together with a dust of flour ; season to taste and form into cakes and fry. Very nice. VEAL CURRY. Cut part of a breast of veal into pieces about three inches long and two wide ; fry them in butter to a light brown, with an onion chopped fine; while hot rub them over well with two tablespoonfuls of curry powder ; put into a stewpan and add some good veal broth, pepper, salt and an ounce of butter, and stew very slowly until the meat is tender. If you wish it acid, lemon juice or the liquor of Indian pickles may be used. Fish, trout and all kinds of flesh are occasionally made into curries. VEAL HASH. Chop very fine, add a .lump of butter as large as a walnut, salt and pepper to your taste, a cup of cream or good milk; dust in flour enough to thicken the gravy sufficiently, and pour hot over some nicely toasted and buttered bread. An excellent breakfast dish. VEAL LOAF. Three pounds raw veal, one-fourth pound raw salt pork, both chopped fine ; three Boston crackers rolled fine, or bread crumbs ; three eggs. MINCED VEAL. 537 Season highly with pepper, sage and salt ; mix all well together and pack hard in a deep tin pan, cover with bits of butter and sprinkle fine cracker crumbs over the top ; cover with another tin. Bake nearly two hours ; uncover and brown the top. It is very nice cold, cut in thin slices. Some prefer beef in place of veal. MINCED VEAL. Cut cold veal as fine as possible, but do not chop it ; add to it a very little lemon-peel shred, nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk or water ; simmer these gently with the meat, but take care not to let it boil ; add a bit of butter rubbed in flour ; put pieces of bread, cut thin and toasted, cut in threecornered shape, round the dish. Fried crumbs of bread lightly strewed over, or served in little heaps on the meat, are an improvement to the looks and flavor; a little shred of shallot may occasionally be added. VEAL PIGEON. Spread a thin veal cutlet with a dressing of bread crumbs, moistened with a little grease or melted butter, and seasoned lightly with salt, pepper and summer savory; roll the cutlet up, tie it with a fine cord; bake till done, basting thoroughly, when it is cold, remove the cord and cut into slices. VEAL SAUSAGES. Chop half a pound of lean veal and fat bacon very fine ; add sage, salt, pepper and allspice to taste ; beat well, roll into balls, flatten and fry them. VEAL SCOLLOPS. Cut veal from the leg or other lean part into pieces the size of an oyster. Have a seasoning of pepper, salt and a little mace mixed ; rub some over each piece ; dip in egg, then in cracker crumbs, and fry as you do oysters. STUFFED VEAL.