form a cavity, in which to place the stuffing. The butcher will, however, prepare the veal for stuffing, if ordered to do so. Use for the stuffing One cupful of bread-crumbs. One-quarter pound of fat' salt pork. One tea-spoonful of sweet marjoram. One tea-spoonful of thyme. One tea-spoonful of salt. One-quarter tea-spoonful of pepper✪ Stuffed Breast of Veal. The pork should be chopped very fine and will make about a large table-spoonful when chopped. Butter may be used in its place, if preferred. Roast the same as directed in the preceding receipt. VEAL CUTLETS. Wipe the cutlets, sprinkle them with salt and pepper, dip them first in beaten ^gg and then in fine bread or cracker-crumbs, and fry in drippings until brown. The cutlets should be thoroughly browned on both sides. Place them on a platter, add a little water to the gravy in the pan, and thicken slightly wdth a table-spoonful of flour✪ Veal Cutlets wet in a little water. Strain the gravy, if it is not entirely smooth. VEAL AND HAM. These are often dressed together. Heat the frying- pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, and cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to the gravy, season with pepper, and pour it without thickening over l6o THE PATTERN COOK-BOOK. the meat. The gravy will scarcely need salt, unless the ham is rather fresh. VEAL STEW, WITH DUMPLINGS. The ends of the ribs, the neck and the knuckle may be utilized for a stew. Three pounds of veal. Two small onions. Five potatoes. One table-spoonful of butter. One cupful of milk. Salt and pepper. Cut the meat into pieces the size of a tea-cup, and place them in a kettle with the onion, salt and pepper and enough water to just cover them. Smimer gently until the meat is tender, about an hour being generally sufficient. Strips of salt pork are sometimes cooked in with the veal and add much to the flavor. Half an hour before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings One pint of flour. One-half a large table-spoonful of lard. One tea-spoonful of baking-powder. One tea-spoonful of salt. Milk to moisten✪ Veal Stew with Dumplings. Stir the baking-powder and salt into the flour, and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk to moisten the flour, and make a dough, taking care not to make the mixture too wet. Flour the baking-board, roll the dough out an inch thick, and cut out as for biscuit. Put the pieces on a plate, set the plate in a steamer over the stew, and MEATS. l6i Steam twenty minutes. When the dumpHngs.are done, place them on a platter, and with a skimmer lift the meat and potato from the kettle and lay them on the platter. Add the milk and butter to the gravy in the kettle, and thicken with a little flour stirred to a thin, smooth paste with water. Pour the gravy over the meat and dump- hngs. If the stew should seem quite boiled down, the dumphngs should be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking reduces the stew very much.

AI-modernized reading of the original text

form a cavity, in which to place the stuffing. The butcher will, however, prepare the veal for stuffing, if ordered to do so. Use for the stuffing One cupful of bread-crumbs. One-quarter pound of fat' salt pork. One tea-spoonful of sweet marjoram. One tea-spoonful of thyme. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. The pork should be chopped very fine and will make about a large table-spoonful when chopped. Butter may be used in its place, if preferred. Roast the same as directed in the preceding receipt. VEAL CUTLETS. Wipe the cutlets, sprinkle them with salt and pepper, dip them first in beaten egg and then in fine bread or cracker-crumbs, and fry in drippings until brown. The cutlets should be thoroughly browned on both sides. Place them on a platter, add a little water to the gravy in the pan, and thicken slightly with a table-spoonful of flour wet in a little water. Strain the gravy, if it is not entirely smooth. VEAL AND HAM. These are often dressed together. Heat the fryingpan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, and cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to the gravy, season with pepper, and pour it without thickening over the meat. The gravy will scarcely need salt, unless the ham is rather fresh. VEAL STEW, WITH DUMPLINGS. The ends of the ribs, the neck and the knuckle may be utilized for a stew. Three pounds of veal. Two small onions. Five potatoes. One table-spoonful of butter. One cupful of milk. Salt and pepper. Cut the meat into pieces the size of a tea-cup, and place them in a kettle with the onion, salt and pepper and enough water to just cover them. Smimer gently until the meat is tender, about an hour being generally sufficient. Strips of salt pork are sometimes cooked in with the veal and add much to the flavor. Half an hour before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings One pint of flour. One-half a large table-spoonful of lard. One tea-spoonful of baking-powder. One tea-spoonful of salt. Milk to moisten. Stir the baking-powder and salt into the flour, and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk to moisten the flour, and make a dough, taking care not to make the mixture too wet. Flour the baking-board, roll the dough out an inch thick, and cut out as for biscuit. Put the pieces on a plate, set the plate in a steamer over the stew, and MEATS. l6i Steam twenty minutes. When the dumpHngs.are done, place them on a platter, and with a skimmer lift the meat and potato from the kettle and lay them on the platter. Add the milk and butter to the gravy in the kettle, and thicken with a little flour stirred to a thin, smooth paste with water. Pour the gravy over the meat and dumphngs. If the stew should seem quite boiled down, the dumphngs should be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking reduces the stew very much.

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Stuffed Breast of VealVeal CutletsVeal Stew with Dumplings

The Pattern cook-book