VEAL CAKE, EXCELLENT FOR SUPPER
Take some chopped veal and with it an equal quantity of chopped beef, and one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a raw egg, adding salt and pepper, and, if wished, some blanched and chopped almonds. (Put a large piece of butter both above and below.) Shape the meat into the form of a loaf and put it in a dish, with a large slice of butter above and below it. Cook it for about half-an-hour.
[Mme. Gabrielle Janssens.]
BREAST OF VEAL
(A good and inexpensive dish)
Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon. Put back the breast of veal in this sauce and when hot again serve them together.