Kirmess cook book

mal is very unwholesome, and is liable to provoke serious gastric disturbances. Veal contains a much smaller percentage of fat than beef, or mutton; is less nutritious and (though from a young creature) more difficult of digestion. Like lamb, it is not improved by long hanging, but should be eaten soon after killing and dressing. It should always be remembered that the flesh of young animals does not keep fresh as long as that of older ones. Veal is divided in same manner as lamb, into fore and hind quarters. The fore-quarter is sub-divided into breast, shoulder and neck; the hind-quarter into loin, leg and knuckle. Cutlets, fillets (cushion) and fricandeau are cut from the thick part of leg. Good veal may be known by its pinkish-colored flesh and white fat; when the flesh lacks color, it has ben taken from a creature which was too young to kill for food, or if of the right age, was bled before killing. Veal may be obtained throughout the year, but is in season during the spring. Veal should be thoroughly cooked; being deficient in fat and having but little fiavor, pork or butter should be added while cooking, and more seasoning is required than for other meats. ROAST LEG OF VEAL. Mrs. Power, Bye, N. Y. Wipe a leg of veal with a damp cloth and place it in a covered roaster. Rub with salt and pepper, dredge with flour, cover it closely and cook at the rate of twenty minutes to the pound. Half an hour before the meat is taken from the oven, remove the cover from the roaster, baste the meat with the gravy in the pan, and brown. SHOULDER OF VEAL. Mrs. John Atkinson, This may be roasted, like the leg, but is better for having the bone removed, and the cavity thus left filled with a filling made of bread-crumbs and chopped ham, seasoned to taste; or a filling of bread crumbs, chopped onion, sweet marjoram, salt and pepper. VEAL CUTLETS. Tested. Wipe the cutlets with a damp cloth, dip them, first, in beaten egg, then in cracker dust, and set in a cold place for an hour. Fry in drippings to a rich brown. Cook slowly that they may be thoroughly done. Lay for a moment on brown paper to drain free of grease, and put on a hot platter. Serve with tomato sauce. VEAL STEAKS WITH MUSHROOM SAUCE. Marion Harland. Broil the steaks slowly over a clear fire, turning often that they may not scorch. When done, keep the meat hot on a platter in the oven while you make the following sauce : Drain the liquor from a can of mushrooms and cut the mushrooms in halves. Cook together a tablespoonful of butter and one of browned fiour until they are dark brown in color. Pour upon them the mushroom liquor and a cupful of beef stock. Stir to a smooth sauce, season with a dash of Worcestershire sauce, salt and pepper, and add the halved mushrooms. Cook tor two minutes, stirring constantly, tiien pour over and around the veal steaks. LABDED VEAL. Marion Harland.