BAKED VEAL CUTLET
Butter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet. Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted butter to season. Cover the pan, bake for half an hour, then take off the lid and brown.
VEAL BIRDS
Cut veal cutlets into convenient pieces and flatten with a potato-masher. Mix seasoned crumbs with chopped salt pork or bacon and make a stuffing. Roll up and tie into shape with strings. Brown in fat with a sliced carrot and a chopped onion. Add one cupful of stock, cover, and cook slowly for twenty minutes. This can be served in a casserole.
MOCK FRIED OYSTERS
Cut a veal cutlet into small pieces. Pound each piece until very tender. Dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with [Tomato Sauce] and shredded cabbage.
STEWED BREAST OF VEAL
Brown a breast of veal in butter. Add two cupfuls of hot water or stock, a bunch of sweet herbs, two onions, half a dozen cloves, the peel of half a lemon, a blade of mace, and salt and pepper to season. Cook slowly, take up the veal, remove the larger bones, and strain the cooking liquid. Cook together one tablespoonful each of butter and flour, add the veal stock and one cupful of cream. Cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters. Pour the sauce over the meat and serve.