Veal Loaf
Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice.
Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover. Baste occasionally during baking. Bake one hour.
Veal Croquettes
Cut one pint cooked veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounding tablespoonful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or without [White Sauce].
Fried Calf’s Liver
Cut three onions in pieces; sauté in four tablespoons butter; cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one teaspoon lemon juice. Cook one half hour.
Cut liver in one half inch slices; sauté in four tablespoons butter; add sauce; cook five minutes.
Serve; garnish with parsley and slices of lemon.