Veal cutlets
Wipe the cutlets with a damp cloth, dip them, first, in beaten egg, then in cracker dust, and set in a cold place for an hour. Fry in dripping to a rich brown. Cook slowly that they may be thoroughly done. Lay for a moment on brown paper to drain free of grease, and put on a hot platter. Serve with tomato sauce.
Veal steaks with mushroom sauce
Broil the steaks slowly over a clear fire, turning often that they may not scorch. When done, keep the meat hot on a platter in the oven while you make the following sauce:
Drain the liquor from a can of mushrooms and cut the mushrooms in halves. Cook together a tablespoonful of butter and one of browned flour until they are dark brown in color. Pour upon them the mushroom liquor and a cupful of beef stock. Stir to a smooth sauce, season with a dash of Worcestershire sauce, salt and pepper, and add the halved mushrooms. Cook for two minutes, stirring constantly, then pour over and around the veal steaks.
Breast of veal á la jardiniére
Lard with strips of fat salt pork, and sprinkle with paprika. Dredge with flour and lay upon the grating of your covered roaster, add enough boiling water to cover it barely, and roast for an hour, basting with the gravy every ten or fifteen minutes. Then turn on the other side and spread over the roast a pint of tomatoes peeled and sliced, two onions, chopped fine, two sprigs of parsley, chopped fine, and two chopped peppers. Baste for another hour every ten minutes. When the meat is removed keep hot while you take up the vegetables with a split spoon, and keep them hot also. Strain the gravy, thicken with browned flour, and put into a boat. Lay the vegetables about the meat upon a metal or fire-proof dish, dredge this last with browned crumbs, and dot with softened butter. Set upon the top grating of the oven for five minutes to brown and send to table in the dish.
Stuffed roast fillet of veal
Take out the central bone and skewer the fillet into a neat round. Make a forcemeat of crumbs, minced pork, onion juice, parsley and half a can of mushrooms, minced. Wet with a few spoonfuls of stock or gravy; fill the bone-hole and ram the stuffing into the folds of the meat from both sides. Lay on your covered roaster, cover with very thin slices of fat salt pork, and dash a cupful of boiling water over top and sides. Roast, covered, twelve minutes to the pound. Fifteen minutes before you draw it from the oven remove the pork, wash with butter and dredge with browned flour. Then brown, uncovered.
The fillet should be basted four times while roasting. After the fourth basting draw off a cupful of gravy from the dripping-pan, set on ice, or in cold water until the fat rises, skim, add four tablespoonfuls of strained tomato juice, thicken with browned flour, and cook three minutes before pouring into a gravy-boat.