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MUTTON AND LAMB

BROILED LAMB CHOPS

Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes.

LAMB CHOPS IN CASSEROLE

Chop fine an onion, a small carrot, and a turnip. Fry brown in butter and put into a casserole. Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the casserole.

LAMB PIE

Arrange tender lamb chops in a deep baking-dish with chopped mushrooms, half a cupful of canned tomatoes, half a dozen small onions fried brown in butter, and a can of peas. Thicken a sufficient quantity of stock with browned flour, pour in, cover with a rich crust, gash the top, cover, bake for half an hour or more.

BROILED MUTTON CUTLETS WITH CARROTS

Peel new carrots, cut into small pieces, and boil until tender in salted water. Drain and fry brown in butter, sprinkling with pepper and sugar. Squeeze in the juice of half a lemon, reheat, and serve with a border of broiled mutton cutlets.

ROAST LAMB WITH GARLIC

Trim a leg of lamb and remove the parchment-like skin. Separate the beans from a whole clove of garlic, peel and cut each one into four pieces. Make incisions in the surface of the meat with a sharp knife, stick the bits of garlic in, season highly with pepper and salt, and put into a hot oven until brown. Cover and roast slowly until done. Make a gravy of the drippings, skimming off the fat, thickening with browned flour, and adding stock or water if necessary to make the required quantity.

BRAISED LAMB WITH CELERY

Roast a leg of lamb in a quick oven until brown. Put into a saucepan with celery and carrots cut fine, a chopped onion, a bunch of sweet herbs, and enough chicken stock to cover. Add a little butter, cover, and cook slowly until done. Serve the vegetables with the meat. Cucumbers may be used instead of the carrots and celery.

BRAISED SHOULDER OF LAMB

Take the bone from a shoulder of lamb, lard it with small strips of bacon, tie in shape, and brown in butter. Add a dozen small peeled onions, a tablespoonful of minced parsley, and stock to cover. Simmer until the onions are tender. Take up the meat, remove the skin, thicken the cooking liquor with browned flour, pour over the meat, and serve with the onions as a garnish. The breast of lamb may be used.

STEWED BREAST OF LAMB

Cut a breast of lamb into convenient pieces for serving. Season with pepper and salt, and stew until tender in stock to cover. Thicken the sauce with flour browned in butter, add a wineglassful of vinegar. This may be cooked in a casserole.

FRICASSEE OF LAMB

Cut the breast of lamb into square pieces, sprinkle with salt, dredge with flour, and brown in butter. Cover with stock or water, add a sliced onion, and simmer until the bones can easily be removed. Take the lamb out, remove the bones, strain the liquid again, reheat, add one quart of shelled green peas, and simmer for fifteen minutes.

CURRIED LAMB

Cut the meat from two boiled breasts of lamb and brown in butter with a chopped onion. Add a tablespoonful of flour and two teaspoonfuls of curry powder. Mix thoroughly and add enough white stock or water to make the required quantity of sauce. Season with salt, pepper, minced parsley, and grated lemon-peel. Cover and simmer until done. Skim off the fat. Fill a well-buttered border mould with plain boiled rice, press firmly into shape, turn out on a hot platter, pour the lamb into the centre, and serve.

INDIAN MUTTON CURRY

Fry four chopped onions in butter, add a teaspoonful of curry powder, a teaspoonful of salt, and one cupful of chopped cooked apples. Add one cupful of cream or more and a tablespoonful of flour blended smooth with a little cold water. Simmer until thick, stirring constantly. Add two pounds of the breast of mutton cut in squares and browned in butter. Simmer until the meat is done, adding more cream if required. Serve very hot.

BLANQUETTE OF MUTTON

Divide a breast of mutton between the ribs. Put into a saucepan with a head of celery cut fine, a small onion, and a bay-leaf. Cover with boiling water or stock, bring to the boiling point, and boil rapidly for five minutes. Skim and simmer slowly for an hour. Take up the meat and reduce the liquid by rapid boiling to a pint. Strain, thicken while stirring with flour browned in butter, take from the fire, add the yolks of two eggs beaten smooth with a little cold water, season with salt and pepper, and pour over the meat. Sprinkle with minced parsley and serve with a border of mashed potatoes or boiled rice.

RAGOUT OF MUTTON

Have three pounds of the breast of mutton cut into squares. Brown in butter, dredge with flour, and add four cupfuls of water. Stir until the liquid thickens, then add a sliced onion and a diced turnip which have been browned in butter, pepper and salt to season, a bay-leaf, and a tablespoonful of minced parsley. Simmer for an hour and a half, take out the bay-leaf, and serve in a casserole.

BROILED LAMB’S KIDNEYS

Split and skin the kidneys, dip in olive-oil, season with salt, pepper, and grated nutmeg, fasten open with skewers, dip in crumbs, broil, and serve with any preferred sauce.

MUTTON KIDNEYS IN CASSEROLE

Brown the kidneys in butter and put into the casserole. Add a sliced onion fried, a slice of bacon, two potatoes, sliced, and two carrots finely minced. Add enough stock or water to cover, put on the lid, and bake slowly for three hours. Serve in the casserole.

KIDNEY BACON ROLLS

Peel and chop fine a small onion. Mix it with a cupful of bread crumbs, a tablespoonful of chopped parsley, the grated rind of half a lemon, and black pepper, paprika, and grated nutmeg to season. Make to a smooth paste with beaten egg, spread the mixture on thin slices of bacon, and place a small kidney on each. Roll up and fasten with toothpicks or skewers. Put the rolls in a hot oven and bake for twenty minutes. Garnish with parsley and sliced lemon.

DEVILLED KIDNEYS

Parboil, skin, and split the kidneys, dip in melted butter, season highly with red pepper, and broil. Serve with melted butter and minced parsley.

LAMB STEW WITH DUMPLINGS

Have the lamb cut up into small squares. Cover with cold water, bring gradually to the boil, and cook slowly until it is nearly done. Add three slices of salt pork, cut into dice and fried crisp, two sliced onions, and two or three raw potatoes cut into dice. Cover and cook until the meat is tender. Sift two cupfuls of flour with a spoonful of baking-powder and a pinch of salt. Add enough milk to make a very stiff batter. Drop the dumplings into buttered patty pans, place in a steamer and steam over boiling water. Thicken the gravy with a little flour blended smooth with cold milk.

ENGLISH MUTTON STEW

Have three pounds of the breast of mutton cut into squares. Brown in butter with half a dozen onions chopped fine. Dredge with flour, add six cupfuls of stock or water, and cook until it thickens, stirring constantly. Season with salt, pepper, and grated nutmeg, add two chopped carrots, two chopped turnips, a bunch of sweet herbs, and a crushed clove of garlic. Cook for thirty minutes, add one cupful of lima beans, and cook until the beans are done. Skim the liquid, take out the parsley, and serve. This may be cooked in a casserole, after the meat has been browned.

IRISH STEW

Put trimmed loin mutton chops into a deep pot with alternate layers of seasoned and sliced raw potatoes. Add enough cold water nearly to cover and four each of turnips and onions, cut into small bits. Cover, and simmer slowly until the vegetables are soft, and nearly all the gravy has been absorbed.

STEWED LAMBS’ TONGUES

Boil the tongues for an hour and a half. Plunge into cold water and remove the skins. Chop fine a large onion, two slices of carrot, and three slices of turnip. Fry brown in butter, dredge with flour, add two cupfuls of stock or water, and cook until thick, stirring constantly. Season with salt and pepper, a bay-leaf, a pinch of celery seed, and add the sliced tongues. Simmer for two hours. Thicken the gravy with browned flour if required, and remove the bay-leaf. Serve with a border of diced, cooked carrots, and turnips.

PICKLED LAMBS’ TONGUES

Cook the tongues for two hours in salted and acidulated water to cover. Drain, put into an earthen jar, pour over boiling spiced vinegar, and let stand for three or four days before using.

FRICASSEE OF LAMBS’ TONGUES

Boil five tongues for two hours in salted water. Cool in the water in which they were boiled, skin, and trim. Cut in two lengthwise, season with salt and pepper, dredge with flour, and fry in butter with a little minced parsley. Make a sauce of two tablespoonfuls of grated horseradish, one tablespoonful each of mustard, vinegar, and salad oil, and salt and pepper to season. Serve the sauce separately.

BOILED LEG OF LAMB

Soak the leg for an hour in salted and acidulated water to cover. Drain, wipe dry, dredge with flour, wrap in a cloth, tie firmly, and boil for an hour and a half in water to cover, seasoning with pepper and sweet herbs. When cooked, drain, take off the cloth, garnish with parsley and sliced lemon, and serve with Caper Sauce.

LAMB POT PIE

Cut three pounds of lean mutton or lamb into squares, removing fat and gristle. Cover with cold water, bring to the boil, and simmer for an hour. Add a cupful of salt pork cut into dice, and fried crisp, and stew half an hour longer. Season with salt, pepper, and kitchen bouquet. Sift together two cupfuls of flour, a pinch of salt, and a heaping teaspoonful of baking-powder. Add enough milk to make a soft dough, roll out, cut into small strips, and drop into the stew. Cover, cook for ten minutes, and serve very hot.

LAMB CROQUETTES

Chop fine a pound and a half of uncooked lamb. Peel and chop one large onion and mix it with the meat. Season with pepper and salt. Shape the mixture into small balls, cover with cold water, bring to the boil, and simmer slowly until done. Beat the yolks of four eggs with the strained juice of two lemons and a pinch of salt. Cook slowly over boiling water until it begins to thicken, then add slowly one cupful of the water in which the meat balls were boiled. Cook slowly for ten minutes longer, stirring constantly. Strain the sauce over the balls and serve very hot.

STUFFED SHOULDER OF LAMB

Remove the bone, fill with seasoned crumbs, and sew up. Cover the bottom of a deep pan with thin slices of salt pork and sliced onion. Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt and pepper, and pour over a quart of stock. Cook slowly for two hours. When done, take up the meat, rub the gravy through a coarse sieve, reduce by rapid boiling, thicken with browned flour, pour over the meat, and serve with a border of green peas.

MUTTON BIRDS

Make a stuffing of bread crumbs seasoned with butter, salt, pepper, sage, and summer savory. Mix to a smooth paste with beaten egg. Spread thin slices of raw mutton with the mixture, roll up, and fasten with toothpicks. Brown in butter, then add a little hot water, and finish cooking in the oven, basting frequently. Thicken the gravy with browned flour and serve in a casserole.

CURRIED MUTTON

Chop a large onion fine and fry it in butter. Add one tablespoonful each of curry powder and flour, and a teaspoonful of salt. Stir until thoroughly mixed and add gradually two cupfuls of water or stock. Have ready two pounds of lean mutton, cut in small pieces. Fry brown in butter, add to the curry, and simmer until tender. Surround with a border of boiled rice and serve piping hot.

STUFFED CABBAGE LEAVES

Parboil and chop lean mutton, mix it with an equal quantity of boiled rice, and season with salt, pepper, and butter. Use the white leaves of cabbage. Lay a large spoonful of the meat and rice on each leaf, fold, and tie securely. Tie all the prepared leaves in cheese-cloth and boil slowly for half an hour in the water in which the mutton was boiled. Take off the cloth, remove the strings, and serve with melted butter.

LAMB IN MINT JELLY

Chop fine a bunch of mint, cover with vinegar, and add sugar to taste. Let stand over night. Rub through a fine sieve, and add enough white stock to make the required quantity of jelly. Tint green with color-paste if desired, and add soaked and dissolved gelatine in the proportion of one package to a quart. Add also a tablespoonful of finely chopped mint leaves. Pour a thin layer of jelly into a mould, cover with thin slices of lean, rare, cooked mutton, and let harden. Repeat until the mould is full. Set away to cool, turn out, garnish with fresh mint leaves, and serve with mayonnaise.

SHEPHERD’S PIE

Chop fine and season to taste cold cooked mutton. Put into a buttered baking-dish with enough stock or gravy to moisten. Cover with highly seasoned mashed potato to which a beaten egg has been added and bake until the potato is puffed and brown. Serve in the same dish.

PORK

SAUSAGE ROLLS

Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three-quarters of an hour.

FRANKFURTERS

Drop the sausages into boiling water and boil slowly until they float. Drain, and rub with a mixture of butter, lemon-juice, and made mustard, heated very hot.

ROASTED SAUSAGES

Peel, core, and slice four or five tart apples. Make a syrup of one cupful each of sugar and water and cook the apples in it very slowly until tender. Prick the sausages with a fork, simmer in boiling water for fifteen minutes, then drain and brown in the oven. Put the sausages in the centre of a small deep platter, arrange the apples around in a border, and serve.

ROAST HAM WITH SHERRY

Soak a small lean ham in cold water for six hours, wipe dry, put into a saucepan, and cover with cold water. Add an onion, four sprigs of parsley, and six each of cloves and pepper-corns. Boil slowly for two hours. Let cool in the water, take up, skin, and sprinkle thickly with crumbs and sugar. Put into a roasting-pan with one pint of sherry. Bake for forty minutes, basting every ten minutes. Serve the ham hot with the gravy in a separate bowl, or cold if preferred.

BAKED HAM WITH NOODLES

Butter an earthen baking-dish and fill with alternate layers of cold cooked chopped ham and cooked and drained noodles. Have ham on top. Beat two eggs with a cupful of milk, pour over, cover with crumbs, dot with butter, and brown in the oven.

PORK CHOPS À LA MARYLAND

Dip the pork chops in beaten egg, then in seasoned crumbs, and put into a dripping-pan. Cover and cook in a very hot oven, adding a little boiling water if necessary to keep from burning. Serve with any preferred sauce.

JELLIED PIGS’ FEET

Take two pounds of the pickled pigs’ feet as they come from the market, and boil in water to cover, seasoning with salt, pepper, celery seed, and a little vinegar. Boil until the meat slips from the bones. Remove the meat, cut it into small pieces, and reduce the liquid by rapid boiling to a cupful. Put the meat into a mould, pour the liquid over, and set away to cool. Serve with potato salad.

BROILED PORK TENDERLOIN

Trim off all the fat and the sinew from two tenderloins of pork. Dip in seasoned oil and broil slowly. Chop fine one tablespoonful each of pickles and parsley and mix to a smooth paste with two tablespoonfuls of melted butter and one teaspoonful of vinegar. Pour over the sauce and serve.

BREADED TENDERLOINS

Split and trim the tenderloins, and marinate for an hour in lemon-juice and oil, seasoned with salt and pepper. Dip in fresh bread crumbs, broil, and serve with Piquante Sauce.

PORK TENDERLOINS WITH SWEET POTATOES

Wipe two pork tenderloins, put into a dripping-pan, and brown quickly in a hot oven. Sprinkle with salt, pepper, and powdered sage and bake for forty-five minutes, basting from three to four times. Have half a dozen sweet potatoes parboiled. Peel, cut in half, sprinkle with sugar, and put into the pan with the meat. Cook until soft, basting whenever the meat requires it.

MOCK DUCK

Split a large pork tenderloin, stuff with highly seasoned poultry stuffing, tie into shape, and roast. Baste frequently, take up, remove the string, and serve with gravy made of the drippings.

ROAST SPARERIBS

Trim off the rough ends, crack the ribs through the middle, rub with salt and pepper, fold over where cracked, stuff, sew or wrap with twine, put into dripping-pan with a pint of water, baste frequently and turn once. Should be a rich, even brown. Dressing: Three tablespoonfuls of bread crumbs, a finely chopped onion, same of apple, half a teaspoonful each of powdered sage, salt, and pepper, and two tablespoonfuls of chopped beef suet. Cook slowly in a little water.

ROAST LEG OF PORK

Score a leg of young pork, fill the slits with chopped onion and powdered sage, sprinkle with pepper, salt, and crumbs, and roast as usual, basting frequently. Serve with Cranberry Sauce.

GERMAN ROAST PORK

Boil the pork until tender, drain and roast in the oven with three onions and three carrots sliced thin, a little minced parsley, thyme, and two cloves. Add one cupful of boiling stock, and baste frequently for the first half hour. Then strain and skim the gravy and reduce by rapid boiling until there is just enough to coat the surface of the meat. Spread it upon the meat, sprinkle thickly with crumbs, dust with cinnamon and pepper, and bake brown. Serve with a Cherry Sauce made as follows:

Stone a pound of ripe cherries and simmer the kernels for fifteen minutes in water to cover. Strain the water, add to it the cherries, two cupfuls of water, half a dozen cloves, a wineglassful of claret, a slice of bread, and sugar to taste. Simmer for half an hour, rub through a sieve, and boil until thick. Serve very hot.

PORK ROASTED WITH SWEET POTATOES AND APPLES

Season a loin of pork and roast for two hours and a half, basting often with the drippings and hot water. About an hour before it is done, add peeled sweet potatoes cut in halves and sprinkle with sugar. Fifteen minutes later, add red cooking apples cored but not peeled. Bake until all are done, basting frequently. Thicken the drippings with flour for a gravy and serve separately.

MOCK GOOSE

Parboil a leg of pork and remove the skin. Put it in the oven to roast with a little water in the pan. Rub with butter, sprinkle with powdered sage, pepper, salt, bread crumbs, and finely minced onion. Insert poultry stuffing under the skin of the knuckle. Garnish the dish with balls of fried stuffing. Serve with gooseberry jam or tart apple sauce.

BAKED CHINE WITH SWEET POTATOES

The chine is the backbone with the meat attached. Rub with salt, pepper, flour, and sage, and put into a dripping-pan with a pint of water. Lay a dozen sweet potatoes peeled and cut into halves around the meat. Bake, basting with the dripping. Serve with the potatoes around the meats.

MOCK OYSTERS

Chop fine a pound and a half of fresh pork. Season with salt and pepper and minced onion. Add half the quantity of bread soaked until soft and squeezed dry, bind with two eggs well-beaten, shape into patties, and sauté in drippings. Garnish with sliced lemon and parsley.

VEAL

BROILED SWEETBREADS À LA MAÎTRE D’HÔTEL

Soak and parboil the sweetbreads, cut into slices, season with salt and pepper, dredge with flour, and broil, basting with melted butter. Serve with Maître d’Hôtel Sauce.

CALF’S LIVER IN CASSEROLE

Lard a whole liver with strips of salt pork. Brown in butter and drain off the fat. Brown a heaping tablespoonful of flour in fresh butter, add one cupful of white wine, and cook until thick and smooth, stirring constantly. Put the liver into a buttered casserole, pour over the gravy, add pepper to season, a bay-leaf, a small bunch of parsley, a bruised clove of garlic, two shallots, two onions, and a small carrot, sliced. Cover and cook slowly for an hour. Put the liver on a platter and strain the gravy over it. Return to the casserole, reheat, and serve.

VEAL LIVER PÂTÉ

Run twice through the meat-chopper one pound of calf’s liver and half a pound of fat bacon. Season with salt, pepper, mace, and parsley, add two tablespoonfuls of finely chopped lean ham and a chopped onion which has been fried in fat. Mix with the yolks of two eggs and then fold in the stiffly beaten whites. Line a mould with thin slices of bacon, put in the meat, cover with bacon, and bake slowly in a moderate oven. When it can be pierced easily it is done. Let cool in the mould, turn out, and garnish with parsley and lemon.

BOILED CALF’S TONGUE

Soak for an hour in cold water. Cover with fresh cold water, bring quickly to the boil, and skim. Add for each tongue a carrot and turnip sliced and a small onion stuck with three cloves. Add sweet herbs to season and a little salt and pepper. Cook slowly for two hours. Drain, skin, and serve with a border of spaghetti or macaroni. If they are to be served cold, let them cool in the water in which they were cooked.

VEAL CHOPS À LA PROVENÇALE

Trim and clean veal chops and sauté in olive-oil with a finely chopped onion. Add a little brown stock, half a dozen chopped mushrooms, two minced beans of garlic, and a teaspoonful of minced parsley. Bring to the boil, thicken the gravy with browned flour cooked in butter, and serve.

BRAISED VEAL CUTLETS

Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon. Brown in a little butter, add a little clear stock with chopped onion, carrot, and turnip to season, and simmer until done. Drain and serve with string beans.

BAKED VEAL CUTLET

Butter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet. Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted butter to season. Cover the pan, bake for half an hour, then take off the lid and brown.

VEAL BIRDS

Cut veal cutlets into convenient pieces and flatten with a potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and make a stuffing. Roll up and tie into shape with strings. Brown in fat with a sliced carrot and a chopped onion. Add one cupful of stock, cover, and cook slowly for twenty minutes. This can be served in a casserole.

MOCK FRIED OYSTERS

Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tomato Sauce and shredded cabbage.

STEWED BREAST OF VEAL

Brown a breast of veal in butter. Add two cupfuls of hot water or stock, a bunch of sweet herbs, two onions, half a dozen cloves, the peel of half a lemon, a blade of mace, and salt and pepper to season. Cook slowly, take up the veal, remove the larger bones, and strain the cooking liquid. Cook together one tablespoonful each of butter and flour, add the veal stock and one cupful of cream. Cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters. Pour the sauce over the meat and serve.

VEAL STEW WITH DUMPLINGS

Cut three pounds of veal into strips, cover with cold water, boil, and skim. Add pepper, salt, and a little butter and a sufficient quantity of raw potatoes cut into balls with a French cutter. Make a batter of two eggs, half a cupful of milk, a pinch of salt, and enough sifted flour to make a batter that will drop from the spoon. Drop into the stew a spoonful at a time, cover, and boil for twenty minutes. Or steam the dumplings in oiled patty pans.

GERMAN VEAL STEW

Sprinkle a breast of veal with salt and ginger. Slice an onion and fry it in butter with a little parsley and two or three celery tops. When hot, put in the breast of veal. Cover tightly and brown the veal in the same fat. Add half a cupful of canned tomatoes and a very little hot water. Cover, and cook slowly for two hours, turning the meat frequently. Thicken the gravy with flour rubbed smooth in a little cold water, season with minced parsley or carraway seed, boil up once, and serve.

ROAST LOIN OF VEAL

Leave the kidney in. Unroll the loin and stuff with highly seasoned poultry stuffing, packing well around the kidney. Fold, tie firmly into shape, and roast, basting with the drippings and a little hot water. Before taking up, dredge with flour, and baste two or three times with melted butter. Take off the string and serve with a gravy made from the stuffing and thickened drippings.

STUFFED BREAST OF VEAL

Make a stuffing of stale bread crumbs and mix with a liberal quantity of finely chopped salt pork. Season with onion, salt, pepper, minced parsley, and melted butter. Fill the cavity under the thick part of the breast with as much stuffing as can be forced in and skewer into shape. Roast, basting frequently with melted butter and drippings.

ROAST SHOULDER OF VEAL

Have the knuckle removed from a shoulder of veal and roast the fillet, basting frequently with melted butter and the drippings. Garnish with quartered lemons and parsley and serve with Oyster Sauce.

ROAST VEAL À L’ITALIENNE

Bone a loin of veal, stuff with seasoned crumbs, and tie into shape. Season with salt and pepper, rub thickly with butter, and put it into a roasting-pan with half a cupful of water. Cover and roast for two hours, basting frequently. Drain the meat and brush it with the yolk of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly with crumbs, grated cheese, and minced parsley, dot with butter, and brown in a very hot oven. Serve with mashed potatoes or potato croquettes.

BREAST OF VEAL BAKED

Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until the veal is well done. Serve with the tomatoes as a garnish for the meat.

VEAL LOAF

Chop fine three pounds of raw veal. Mix with three eggs beaten with three tablespoonfuls of cream or milk, four crackers rolled and sifted, and pepper, salt, and sage to season highly. Shape into a loaf and bake, covered in a little water, basting frequently with melted butter. Serve either hot or cold.

BRAISED KNUCKLE OF VEAL

Have a three-pound knuckle of veal larded and brown it in pork fat, seasoning with salt and pepper. Add stock to moisten and one cupful of partially cooked lima beans. Cook for forty-five minutes, and serve very hot.

VEAL IN CASSEROLE

Have lean veal cut into convenient pieces. Put into a buttered casserole and cover with milk. Add a teaspoonful or more of finely chopped parsley, cover, and simmer very slowly until done. It must not boil. Thicken with a little flour cooked in butter, season to taste, and serve.

JELLIED VEAL

Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed. Add a slice of onion, a blade of mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice, and half a nutmeg grated. When the meat falls from the bones, take out the bones, shred the meat, and reduce the liquid by rapid boiling until there is barely enough to cover the meat. Wet a mould with cold water, put in the meat, add to the liquid the juice of a lemon and salt and pepper to season, and pour over the meat. Let stand overnight and serve cold.

KOENIGSBERGER KLOPS

Chop together three-quarters of a pound of veal and one-quarter pound of fresh pork. Soak three slices of stale bread in cold water, wring dry, and add to the meat. Add salt, pepper, and minced parsley to season. Shape into small balls, cover with cold water, bring to the boil, and simmer gently for half an hour. Strain the cooking liquor and reduce by rapid boiling to a pint. Cook together one tablespoonful each of butter and flour, add the cooking liquid, and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten and two tablespoonfuls of capers with a little of the caper vinegar. Pour over the klops and serve.

VEAL AND OYSTER PIE

Cut into small pieces one pound of the neck of veal, cover with cold water, and cook slowly for an hour. Add two or three slices of salt pork cut into dice, a chopped onion, a tablespoonful of minced parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in a separate pan, pour into the veal, and cook for twenty minutes longer. Pour into a baking-dish, cover the top with a layer of raw oysters, dredge with salt and pepper, cover with pastry, and bake for half an hour. Serve either hot or cold.

VEAL CROQUETTES

Chop fine cold cooked veal and season with salt, pepper, paprika, celery salt, grated onion, and minced parsley. Mix with a little very thick Cream Sauce and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

MOCK TERRAPIN

Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the fire and add an egg beaten with a tablespoonful of sherry. Add also two or three hard-boiled eggs coarsely chopped and a little minced parsley. Heat, but do not boil. Season with salt and red and white pepper, and serve.