Make a dressing of bread crumbs, melted butter, salt, pepper, and, if desired, a little sage. Cut veal cutlets into pieces about the size of palm of hand. Put a spoonful of dressing into each piece, roll, and fasten with a toothpick. Put in a pan with a cup of hot water or stock, cover and bake. Arrange around a platter or chop plate. Fill center with a pound of peas. This is delicious cooked in a fireless cooker.
VEAL CUTLETS.
Get a thick cutlet, one and a half inch thick, second cut with little round bone; have it scored on both sides. Then chop it all over on both sides with the edge of a china plate, until the meat is very ragged. Salt and pepper it, and rub flour into both sides until it will hold no more. Put two heaping tablespoonfuls of butter in a skillet and when hot put in the cutlet. Brown on both sides a golden brown, then add one cup of soup stock, or one cup boiling water, pouring it into the skillet. Let simmer one hour.
VEAL LOAF.
Three pounds of raw veal chopped very fine, butter size of an egg, three eggs, three tablespoonfuls cream or milk. Mix the eggs and cream together. Mix with the veal four pounded crackers, one teaspoonful black pepper, one large tablespoonful salt, one large teaspoonful sage. Mix well together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin slices.
VEAL LOAF.
Three pounds of veal chopped fine, one-half pound salt or fresh pork, one cup powdered crackers, one cup water, two eggs, three teaspoonfuls salt, three teaspoonfuls sage, one teaspoonful pepper. Bake in rather quick oven.
VEAL PIE.
Crust for veal or chicken pie, two teacups flour, two teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls shortening; beat one egg and fill the teacup with milk, add to flour. Boil veal in cold water until quite tender, keep out a quart of the broth after it is cooked. When two-thirds done put in the salt.