Miss Parloa's kitchen companion

Put the bones into a stew-pan containing three pints of cold water, and cook gently for an hour. Cut the pork into thin slices, and fry it slowly in a large frying-pan during the same period. Mix the butter, herbs, a teaspoonful of pepper, an even table-spoonful of salt, a cupful of cold water, and the pint of cracker crumbs. Spread the veal on a board, and, after sprinkling it lightly with pepper and generously with salt, spread over it the dressing which has just been made. Roll up the meat and tie it with soft twine, being careful not to draw the twine very tight. Dredge the roll with flour, covering it thickly. Remove the pork from the frying-pan, and set the pan where the fat which it contains will become very hot. Lay the veal in the fat, and brown it on all sides ; then transfer it to a deep tin or granite-ware pan. Cook the spoonful of chopped onion for one minute in the fat remaining in the frying-pan ; then add whatever quantity of flour may have been left from the six spoonfuls provided for dredging the meat, and stir it until it turns brown. Gradually add the water in which the bones were simmered. Stir the mixture until it boils up ; then season to your taste with salt and pepper, and pour it over the roll of veal. If there be any celery leaves, add them now. Cover the pan, place it in a moderate oven, and cook the meat for three hours, basting frequently. At serving-time place the veal on a warm dish, and, after removing the strings, strain the gravy over it. Loin of Veal a la Jardiniere. This is an elegant dish, well worth the pains needed for its preparation. The articles required for making it are a loin of veal weighing about seven pounds, two ounces of salt pork, one pint each of turnips, carrots, and potatoes, cut into cubes, a pint of green peas, a small cauliflower, an onion, a bay leaf, a stalk of celery, a table-spoonful of lemon juice, two table-spoonfuls of corn-starch, four of butter, one of flour, and some salt and pepper for seasoning purposes. With a sharp knife remove the backbone from the meat. This will separate the tenderloin and kidneys from the rest of the meat. Put them back ; and after seasoning the meat well with salt and pepper, roll it up and fasten it with skewers. Butter two large sheets of fool's-cap paper, and cover the meat with them, tying them on with twine ; then put the loin in a cool place until the time for cooking comes. Next break up the bone taken from the meat. Cut the pork into thin slices, and, putting it into a frying-pan, cook it slowly for ten minutes ; then add the onion, cut fine, and cook it until it has acquired a light brown color. Add the flour, and stir until it becomes dark brown. Gradually add three pints of cold water. Put the bones and herbs into a stew-pan, and pour the contents of the frying-pan over them. Cook gently for an hour. Mix the corn-starch with half a cupful of cold water, and stir it into the boiling mixture in the stew-pan. Season well with salt and pepper, and add the lemon juice. Put the loin of veal into a deep, narrow pan, and strain over it half of the liquor from the stew-pan. Place f