The white ribbon cook book

Chop some cold roast or stewed veal very fine; put a layer on the bottom of a pudding dish well buttered; season with pepper and salt; next have a layer of finely-powdered crackers; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and 2 beaten eggs. Stick pieces of butter all over it, cover closely, and bake half an hour; then remove the cover and bake long enough to brown nicely. Do not get it too dry. Veal Cutlets— Four lbs. of the best end of the neck of veal, 3^ teaspoonful of minced thyme, rind of a small lemon, 1 bunch of parsley, 1 tablespoonful of butter, 1 teaspoonful of lemon juice, 1 egg, pepper and salt, bread-crumbs, 3^ lb. of bacon. To shape the cutlets, saw off the end of the rib bone, saw off the chine bone also, which lies at the back of the cutlets; then form the cutlets to a neat shape. Mince thyme and lemon rind and parsley as finely as possible; melt the butter, and add these ingredients to it; add also the egg, pepper and salt, and beat all up together; then rub very finely some crumbs of bread; dip each 72 White Ribbon Cook Book. cutlet into the mixture, then cover with breadcrumbs; when the gridiron is perfectly warm arrange the cutlets upon it. Have the fire nice and bright, but do not allow them to cook too fast or the bread-crumbs will burn before the cutlets are cooked through; allow them to brown nicely on both sides; about 10 minutes will be the time. Serve on a wall of mashed potatoes in a circle; fill the center of dish with rolls of bacon and with a nice brown sauce. (See "Sauces.") For Rolls — Cut some neat slices of bacon, roll them up and run a skewer through each; place this in the oven for about 5 minutes, then remove the skewer and arrange in center of dish. Veal Croquettes— Boil 1^4 lbs. of veal — or use that left from roast. Mince very fine, add two eggs, 3^ cup of rolled crackers, salt and pepper. Make into small balls or cakes, roll in flour and fry in butter, or put in wire basket and fry in lard. Serve on napkin. Hashed CalPs Head (a la Poulette)— Calf's head, 1 oz. of butter, 2 tablespoonfuls of flour, 3^ pint of white stock, a few button mushrooms, white pepper and salt to taste, 2 eggs, juice of a lemon, parsley. Cut the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a saucepan 1 or 2 ounces of butter, according to the quantity of meat to be hashed; amalgamate with it 1 or 2 tablespoonfuls of flour, then stir in 3^ pint, more or less, of white stock. Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauce boil for 10 minutes. Put the saucepan by the side of the fire, and lay the pieces of calf's head in it; let them get hot slowly, but not boil. Just before serving stir in off the fire the yolks of two eggs, beaten up with the juice of a lemon, and Meats. 73 strained; also a small quantity of either tarragon or parsley very finely minced. Veal (Braized Loin of) — Veal, 2 oz. of butter, 1 carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, a bay leaf, a crust of bread toasted brown, a little flour, and a little stock.