Soyer's standard cookery

Cut one and a half pounds of lean veal into very thin slices, then cut each of these into small squares and sprinkle with pepper and salt. Put them into a pan with about half a tumblerful of claret and leave until thoroughly steeped. Next take out the pieces of veal, dip each into flour, and place in a buttered baking dish, sprinkling with a little chopped parsley and the juice of a lemon. Add half a cupful of clear stock and bake until the meat is quite tender. This will take about forty minutes. Serve the veal with the sauce poured around it. Mock Rabbit (Veal and Beef). Mince one pound each of lean veal and raw beef and mix it with a cupful of breadcrumbs, four beaten eggs, a spoonful of lemon juice, and a little pepper, salt, nutmeg, and herbs. After thoroughly blending, shape the whole in the form of a loaf and cover with a mixture of egg and breadcrumbs. Line a pan with thin slices of pork, place the mock rabbit upon it, and bake in the oven for forty minutes, basting frequently. This may be eaten either hot or cold, and is a favorite supper dish in Germany. Punski (Veal). Fry a fillet of veal with a sliced onion. When cold chop it finely and mix with the yolks of three hard-boiled eggs and some parsley, adding sufficient stock to well moisten it. Make some pates of puff paste and fill with the meat. Brush with the yolk of an egg and bake until brown. Savory Veal Chops with Spaghetti. Trim as many cutlets as are required for a dish, removing nearly all the fat and scraping the bones so that they are entirely free from skin. Season some fine dry breadcrumbs with salt, pepper and a little nutmeg and mix them with some finelyminced parsley, the powdered herbs and a small quantity of chopped onion. Flour the chops and dip them into some beaten egg, then cover them thickly with the prepared breadcrumbs; put them aside for a quarter of an hour and fry them in plenty of boiling fat. Cook some spaghetti (very fine macaroni) in plenty of boiling water, which has been slightly salted, until it is tender; drain it thoroughly, then return it to the hot pan and stir into it a piece of butter and some tomato catsup. When it is hot arrange it in a mold in the middle of a dish ; place the chops round it and pour some clear brown sauce into the dish. Veal Cream. Mince and pound thoroughly a pound of lean veal, add an equal quantity of breadcrumbs, the yolk of one egg and the beaten whites of two, and sufficient milk to make the whole into a moderately thick paste. Add seasoning to taste, and pour the mixture into a well-buttered mold. Let it steam for one hour. Cottage Pie (Mince). Rub a pie-dish over lightly with a layer of beef dripping, then put in sufficient of the mince to come within an inch of the top of the dish. Have ready the mashed potato which should be moistened with milk and well seasoned with salt, pepper and nutmeg; spread it evenly over the meat, and let it be thick enough to form a covering the shape of a pastry pie-crust. Smooth the potato with a wet knife, then mark it in lines with a fork, and place little pieces of dripping at intervals all over the potato. Bake the pie in a moderate oven for an hour, and place it on the hottest shelf for the last fifteen minutes or so, so that it may be well browned. Roman Pie.