Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg; roll in corn meal or cracker crumbs; salt and pepper; put in skillet with the fat from bacon; fry slowly until a nice brown.
VEAL LOAF. MRS. GERTRUDE DOUGLAS WEEKS.
Three pounds of veal or beef, chopped fine; three eggs, beaten with three tablespoons of milk, butter the size of an egg, one cup of powdered crackers, one teaspoon of black pepper; one tablespoon of salt; mix well together; form into a loaf, and bake two and one-half hours. Baste with butter and water while baking.
VEAL STEW.
Cut four pounds of veal into strips three or four inches long and about one inch thick. Peel twelve large potatoes; cut them into slices one inch thick. Put a layer of veal in the bottom of the kettle, and sprinkle salt and a very little pepper over it; then put a layer of potatoes; then a layer of veal, seasoned as before, and so on until all the veal is used. Over the last layer of veal put a layer of salt pork, cut in slices; cover with potatoes; pour in water until it rises an inch over the whole; cover close; heat fifteen minutes; simmer one hour.
DRESSING FOR ROAST OF VEAL. MRS. E. FAIRFIELD.
Two cups of stale bread crumbs, one tablespoonful melted butter; pepper and salt to taste; make into a soft paste with cream, and lay over top of roast to brown for about one-half hour before roast is done.
VEAL AND HAM SANDWICH. MARY W. WHITMARSH.
Boil six pounds each of ham and veal. Save the water from boiling the veal, and to it add half a box of gelatine, dissolved in a little cold water. When the meat is cold, run through a sausage grinder, and with the meats mix the gelatinous water. Season the veal with salt, pepper, and sweet marjoram. Put a little red pepper in the ham. Make alternate layers of ham and veal, using a potato masher to pound it down smooth. Set in cold place. It is better to make it the day before using.