The Swedish, French, American cook book

Leg is divided into roasts, veal cutlets, breaded and fried, also cut up and used for stews and veal a la Ragout. Knuckle and feet are used for soups and jellies. Kidney is used for broiling and stews. Sweetbreads , the most expensive part of the calf, come from the neck in pairs, and are made into different kind of dishes, particularly as entrees. Liver is used for frying, roasting, for mousses, timbales, mock pates , etc. Fried Veal Cutlets ( Cotelettes de Veau i rites) Veal cutlets are from the leg of the calf. Have the cutlets about three-quarters of an inch in thickness. Put butter in the frying pan ; have it very hot; put the cutlets in and fry rather quick but well done; when brown on one side turn over. When done, place on a platter; remove fat from pan; put half cup stock in the pan; shake it around; strain the juice around the cutlets; garnish with parsley and serve very hot with potatoes and green vegetables for luncheon or supper. Devilled Veal Chops with Tomatoes Cotelettes de Veau a la Diable, aux Tomates Bone the chops, leaving only a bone about three to four inches long for the paper frill. Spread with a devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Spread on the chops while the sauce is hot. Put them on an oiled paper and leave until cold. Then dip in egg and bread crumbs; sprinkle with pepper and salt and fry until golden brown in hot but not too deep fat. Arrange on a platter, one resting on top of the other, with a paper frill on each bone, and stuffed tomatoes all around; garnish with parsley. Serve as a luncheon or supper dish. Veal Roll ( Roulade de Veau) a la Perigord Select two and a half pounds veal, cutlet part, beat until nice and tender; spread out in one big slice, then fill and roll. Put strings around and tie up nice and plump; put on a pan with pepper, salt, onions, carrots, butter (or bacon fat), sherry, and some rich stock. Baste it occasionally and put in good hot oven until brown — about three-quarters of an hour. Take out; cut strings away; cover with a Perigord sauce; put in the oven ten minutes. Serve with green peas or any kind of vegetables around, or a mushroom sauce as a roast. Filling. To one pound veal take half pound sausage meat. Put the veal through machine three or four times; add sausage meat, one small cup bread crumbs, half cup cold cream sauce, two tablespoons sherry, juice of an onion, pepper, salt, and whites of three eggs. Mix well. Veal Mousse ( Mousse de Veau ) a la Gimo To three-quarters pound veal take half pound sausage meat. Put through the machine six times with the whites of two eggs, then through a sieve. Stir on ice, adding half milk and cream, then pepper and salt, then a little more milk and cream mixed; try in hot water and add milk and cream until suitable, not to make it too thin. Butter and decoratea ring mould with truffles and Spanish pepper, fill with the mousse of veal; cook in hot water in the oven — well covered — from ten to fifteen minutes. Turn out on any founda¬ tion with a supreme sauce in the centre garnish with parsley. Roast Veal ( Veau roti) a la Europeenne