Put the meat into a kettle, cover with cold water and boil slowly for three or four hours. Add salt and onions, cut fine. Put the tomato through a colander. Boil all together, and, as the water boils away, add more. Serve the meat hot. The liquor makes a delicious soup, thickened with two tablespoonfuls of flour.
=A Fine Way to Cook Veal=
2 Pounds of Veal, or according to size of family
1 Egg
Bread Crumbs
Milk, Salt and Pepper
Cut the veal into small pieces, a good size for serving, and season with salt and pepper. Dip into the egg, which has been beaten light, then into the bread crumbs. Have a little pork fat (lard will do) in a frying-pan, and cook until brown. Set on the back of the stove and cook slowly for ten minutes. Cover with milk, and bake in the oven very slowly for one hour in a covered pan. The toughest veal, cooked in this way, will be as tender as chicken.
=Veal Patties=
1 1/2 Cupfuls of Boiled Rice 1 Cupful of Veal 1 Teaspoonful of Salt 1/2 Teaspoonful of Poultry Dressing 1 Egg 1 Tablespoonful of Milk
Grind or chop the veal, salt and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Chicken, pork, or lamb may be used instead of veal.
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=MISCELLANEOUS=
=Boston Baked Beans=