Scientific cooking with scientific methods

Wipe two pounds of lean veal carefully and put into saucepan, and cook slowly, well covered, until meat is very tender, using about one quart of boiling water. You will want to cook it about one and a half hours. An onion peeled and put in whole is a nice addition. When the veal is tender thicken your stock about as thick as cream. Remove the veal and onion, and make drop dumplings with one cup of flour, one teaspoon of butter, one and a half teaspoons baking-powder, one egg, one-half teaspoon salt, one-fourth teaspoon white pepper, and milk enough to make a stiff dough that will drop from the point of the spoon. Dip the spoon in the boiling gravy, and while hot take up a tablespoonful of the dough and drop into the boiling liquor. When all has been added, cover closely and cook for ten minutes. Place meat on serving-dish, and put the dumplings round with the sauce from the saucepan. A border of cooked and well-seasoned carrots, that have been cut into shreds or diced as you prefer, is a nice garnish round the platter. If you serve the carrots, and have any of the nice green carrot tops, use it as a green for the dish instead of parsley. The carrot top is a very pretty garnish. Veal Birds. Use slices of veal from the leg cut very thin. Remove fat, bone and any skinny pieces. Pound well, and cut into pieces about three inches long and two inches wide, using each strip to make a bird. Chop the trimming from the veal very fine, with a piece of salt pork about one inch square. Add to the chopped meat and pork about one-half a measure of fine crumbs — either bread or cracker crumbs. Season with salt, pepper, a little paprika, thyme, onion juice, and very little lemon juice. Moisten with egg, spread each piece of meat with the mixture, roll and fasten with skewers into shape. Place into buttered bake-pan, sprinkle with salt, pepper and dredge with flour, and place in hot oven. As soon as they are hot add water and butter to keep from burning and cook slowly, basting every few moments until they are tender. Add one cup of cream to pan the last twenty minutes of the cooking, and baste thoroughly before taking from the oven. Veal Loaf. Three pounds lean veal, freed from skin and membrane; chop fine or put through a meat-chopper. Add half pound salt pork chopped fine, six crackers (rolled), half cup thin cream, one and a half tablespoons lemon juice, one tablespoon salt, a little grated onion or onion juice. Mix well and place in brick-shaped bread-pan. Brush top with white of egg, and baste with pork fat. It will take about two and a half hours to bake. Unless the pan is quite large, the cooking wants to be done in. slow oven, or the meat will become hard. Minced Veal on Toast. Remove the skin and gristle from remnants of cold roast veal, and chop the meat. Put into a well-buttered pan, and season with salt and pepper; add a little cream and flour. Stir and pour over small pieces of buttered toast. Creamed Veal.