How we cook in Tennessee ..

Veal Loaf. — Three pounds raw veal chopped or ground very fine, butter size of egg (or more), three eggs, three tablespoons of milk, four pounded crackers, one teaspoon black pepper, tablespoon salt, mix well together and form into a loaf. Put in baking pan on a rack, add warm water ; bake two and one-half hours, basting frequently. Serve cut in thin slices. Veal Loaf. — Cover a knuckle of veal with cold water, boil quickly, skim and add one teaspoonful of salt, one onion and a little cayenne. Let simmer until very tender, and the liquor reduced to one-half pint. Remove the meat, strain the liquor and season with salt, pepper and thyme. Put the meat through a meat cutter, add two or three tablespoonfuls of cracker meal and the meat liquor ; mix thoroughly and put into a meat pan. Stand in a cool place, serving it sliced cold, garnished with parsley and slices of lemon. Pressed Veal. — Chop veal fine, while hot, in meat cutter, removing bones; retain the gelatinous matter, season with pepper, salt and curry powder, place in mold, press with weight. Cut in thin slices for lunch or tea. Veal or Meat Pie. — Cut veal into three inch pieces, put in saucepan with water to cover, and when tender, season with salt, pepper, a little flour and a generous amount of butter. Line a baking dish with good pastry; pour the stew in, cover with pastry, make an incision in the center; bake until the crust is brown ; two or three slices of bacon or salt pork improve the flavor. Cold pork makes a nice pie of this kind. Roast Mutton. — A roast of mutton or lamb should be rubbed with pepper and salt and sprinkled with flour. Put in a covered pan on a rack, adding a pint of water, and when necessary add more water. Let cook till a nice brown. Cut Irish potatoes in quarters and cook them half hour in the same pan with the mutton, and garnish the dish with them. Serve the gravy in a bowl. Hashed Mutton. — Cut thin slices of cold mutton, fat and lean, flour these, place in a saucepan with a small onion, sliced, and some of the mutton gravy. Cook until the onion is done. Serve in covered dish. Breaded Lamb Chops. — Carefully trim the chops, and after sprinkling salt and pepper over them, dip them in melted butter, and let it cool on them. Have ready the yolks of two eggs well beaten; dip the chops in this, and sprinkle thickly with finely grated bread crumbs. Let them broil over a clear fire. Add one teaspoonful of lemon juice to the gravy, and garnish with lemon sliced very thin, and curled parsley. Lamb Stew. — Cut cold lamb into two or three inch squares, add some of the broth; cut up a few Irish potatoes and mince a little onion; season with butter, pepper and salt; add warm water, if necessary, for the gravy, and thicken with a little flour. Baked Chicken. — Wash well with cold water, then pour boiling water over it, and into the cavity. Rub the latter with salt and pepper and fill with a dressing made of bread crumbs or toasted bread rolled fine, seasoned with salt, pepper, onion and butter. Rub the chicken well with butter or lard, sprinkle pepper and salt over it; bake in a covered bakingpan about three hours, with water enough to steam it well. Brown nicely.