One and one-half teaspoons of salt,
One teaspoon of pepper,
One tablespoon of Worcestershire sauce.
Beat to blend well and then pour on greased platter and set in a cool place for four hours to mould. Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with tomato sauce.
COOKING THE FANCY CUTS
TO PREPARE BRAINS
Soak for one hour in cool water, adding the juice of one-half lemon. Drain and then parboil for ten minutes. Drain and then trim free from excess tissue. Place under a weight to flatten and make firm, if desired, or cut into two and dip in flour and then in egg and finally in fine bread crumbs. Fry in hot fat until a golden brown. Serve with Hollandaise sauce.
ROAST SHOULDER OF VEAL
Have the butcher make a pocket in the veal for the filling. Now soak sufficient stale bread in cold water so that when pressed dry it will measure two cups. Place the bread in a saucepan and add