Veal Recipe

The loin of veal is the best piece for roasting. The breast and rack are

good roasted. The breast also is good made into a pot pie, and the rack

cut into small pieces and broiled. The leg is nice for frying, and when

several slices have been cut off for cutlets, the remainder is nice

boiled with a small piece of salt pork. Veal for roasting should be

salted, peppered, and a little butter rubbed on it, and basted

frequently. Put a little water in the dripping pan, and unless the meat

is quite fat, a little butter should be put in. The fillet is good

baked, the bone should be cut out, and the place filled with a dressing,

made of bread soaked soft in cold water, a little salt, pepper, a couple

of eggs, and a table spoonful of melted butter put in--then sew it up,

put it in your bake pan, with about a pint of water, cover the top of

the meat with some of the dressing. When baked sufficiently, take it up,

thicken the gravy with a little flour and water well mixed, put in a

small piece of butter, and a little wine and catsup, if you like the

gravy rich.

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