Leg Roast of Veal.—Take out the bone and fill the space with stuffing made as follows: Take one half-cupful of chopped fat pork, or unsmoked bacon, and fry with a finely chopped onion until delicately brown. Add two cupfuls of bread crumbs; season with salt and pepper and moisten with a little milk. Tie the veal closely; sprinkle with pepper and salt; rub thoroughly with flour and cover with buttered paper. Into the baking-pan put a generous number of thin slices of unsmoked bacon, an onion and half a can of tomatoes. Add just enough boiling water to steam the veal. Cook gently in a moderate oven, allowing twenty-five minutes to the pound, and baste very frequently, turning the meat about every half-hour. When done, put it on a hot platter in the warming oven, and add enough water to make the requisite amount of gravy. Thicken with browned flour, strain, and pour over the roast.
Fried Veal.—Fried veal steak or cutlets are delicious, but very difficult to prepare properly. As a usual thing veal cutlets are either half raw, or cooked until dry and hard. When properly cooked veal should be spongy, soft, and velvety. The chops should be not quite a half inch thick. Melt a little lard in a hot frying-pan; sprinkle some salt and pepper on the veal and fry quickly until brown on both sides. Then cover tightly, and place on the back of the stove and steam until thoroughly tender. It requires from forty to forty-five minutes to fry veal.
Broiled Veal.—The veal should be cut thin, broiled quickly until brown, and seasoned with salt, pepper, and melted butter, to which a little chopped parsley and lemon juice have been added. Serve on a hot platter and eat at once. If the veal is fat, tender and nicely broiled, it is almost as good as game.
Veal Stew or Pot-pie.—Cut the meat from a knuckle of veal into pieces not too small; put them into a pot with some small pieces of salt pork, and plenty of pepper and salt; pour over enough hot water to cover it well, and boil until the meat is thoroughly done. While the water is still boiling drop in, by the spoonful, a batter made as follows: Two eggs well beaten, two and a half or three cupfuls of buttermilk, one even teaspoonful of soda, and flour enough to make a thick batter. Cover the pot, and as soon as the batter is well cooked serve it.
Veal Stew.—This is an exceedingly nutritious, economical, and appetizing dish. Cut the veal into small pieces about an inch square; add three or four thin slices of salt pork; one or two onions and potatoes cut up fine, and a little turnip, carrot, parsley and celery, if you have them. Cover well with boiling water and cook over a brisk fire until the meat is tender and the water pretty well cooked away. This will require about an hour. Cover the meat well with fresh milk; season to taste with pepper, salt, and a generous quantity of butter; let the mess simmer on the back of the stove about twenty minutes, and serve it in a hot covered dish.
Jellied Veal.—Jellied veal gives the impression of an expensive preparation, and yet nothing is cheaper or simpler. Put a knuckle of veal into a pot that can be tightly covered; season well with two or three slices of unsmoked bacon, the heart of an onion, salt, pepper and a little butter, adding just enough water to steam the meat thoroughly (replenishing it from time to time as needed), and cook over a slow fire until tender—probably about four hours. When done there should be about two teacupfuls of broth. Prepare three cold hard-boiled eggs. Cut the veal into pieces the size of a walnut. Now choose a dish just large enough to hold the meat, the eggs and the broth. Slice the eggs and place a few pieces on the bottom of the dish. Now put in a layer of veal; then more egg and continue in this way until the veal is used. Strain the broth over the veal and set it away in a cool place, preferably on ice, until quite firm. When about to serve it, loosen by slipping a knife, warmed in water, between the meat and the dish. Garnish with parsley or lettuce, and serve with salad of any kind.
Roast Pork.—Pork should be thoroughly cooked in a medium hot oven. For the leg or the shoulder allow twenty-five minutes to the pound. For the spareribs allow fifteen minutes. Sprinkle the spareribs well with salt, pepper, sage, and a little chopped onion, or bake a few onions in the same dish. Put a little water in the pan and add to it as it cooks away. The leg, the loin, and the shoulder may be stuffed with well-seasoned sage stuffing. To make this, cut a few strips of fat pork into small dice and fry over a slow fire. Add a finely chopped onion and cook until brown. Crumble as many slices of dry bread as you will need, and fry with the onion and pork over a slow fire until nicely browned. Moisten a little with milk or cream, and fill the space left by removing the bones. Sew tightly together and bake thoroughly. Peeled, raw potatoes are very nice baked in the same dish with the pork. A medium sized potato will require a little over an hour to bake in a moderate oven. Apple sauce, sauerkraut, or cabbage cooked with a little vinegar, are nice to serve with pork.
Broiled Pork.—Very thin slices cut from a leg of pork, or the cutlets, or the chops, are extremely nice and delicate when broiled. They must be cut thin; the coals must be bright and hot; and the meat turned very often. Serve on a hot platter.
Fried Pork.—For frying, pork should not be cut over a half an inch thick: Cook slowly from forty minutes to an hour, with the pan closely covered, to keep in the steam. Pork requires a long, slow process to develop its flavor and tenderness. Nearly everyone cooks it too fast, and for too short a time. When thoroughly steamed and nicely seasoned with salt, pepper, sage and a little onion, well fed pork is as toothsome and dainty as turkey. Make a brown gravy and pour over the meat. Serve with apple sauce.
Boiled Pork.—Take a leg of pork, or a shoulder, and remove the bones. Tie closely together and let it cook slowly in a tightly covered pot for half an hour, adding a little fat if necessary to keep the meat from sticking. Now sprinkle with salt, pepper and sage. Put two whole onions in the pot, and just enough boiling water to thoroughly steam the meat. Place it on the back of the stove and cook over a slow fire for four or five hours until thoroughly tender and velvety. When done put on a hot platter in the warming-oven. Thicken the gravy with flour, adding a little water or milk if necessary, then let it boil for five minutes and strain. When properly cooked this is delicious cold, and almost as good for salad as chicken or turkey. If desired, peeled raw potatoes may be browned in the pot with the meat. These will take about an hour to cook.