Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes. Try out salt pork; add veal, and brown.
Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked.
Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted water. Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat.
Braised Veal
Use rule for [Braised Beef], substituting six pounds of the shoulder of veal.
Veal Chops
Wipe chops taken from the rack of veal; make an incision, and put in a few drops of onion juice, lemon juice, salt and pepper. Dip in flour, egg and crumbs, and sauté in pork fat until tender. Serve on hot platter with [Tomato Sauce] and parsley.
MUTTON AND LAMB
Boiled Mutton
Trim off the outside fat from a fore quarter or loin. Place in kettle; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with [Caper Sauce] made from the water in which mutton was boiled. Reserve the remainder of the water for soup for next day.