Around-the-world cook book

ITALIAN VEAL CHEESE Veal, 3 pounds. Lemons, 2, Whole cloves, 12, Worcestershire sauce, 2 tablespoons, Gelatin, 1 tablespoon, Stuffed olives, 12, Eggs (hard-boiled), 3, Celery-salt, Salt and pepper. This should be made and allowed to stand about 24 hours before using. Cook the veal until tender, in just enough water to cover it. Take it from the water and pass it through the meatgrinder, or chop fine. Put the gravy back on the stove and add to it the juice of one of the lemons, the cloves, Worcestershire sauce, salt, pepper, celery-salt and the gelatin. Cut the eggs, and the remaining lemon into thin slices, and cut the stuffed olives in halves. Line a mold with the slices of egg, lemon and olive, making symmetrical figures or patterns. Put the meat into the mold, and pour the gravy over it through a strainer, and set it aside to cool. When ready to serve, turn out of the mold, and the symmetrical figures will appear on the outside of the cheese. PREPARED MARROW-BONES Beef marrow-bones, Flour, Hot toast. Have the bones cut between 2 and 4 inches in length. Wash and wipe them dry. Make a stiff dough of flour and water, roll it out until about i/4-inch thick. Cut pieces of the dough into 2-inch squares, and with these cover the ends of the bones. Pin the bones in a piece of cloth, put them in a stewpan, and cover with boiling water. Let them boij for 1 hour. Take them up, and remove the cloth and paste, and place 5$ the bone on a piece of hot toast. Use salt, and cayenne, or black pepper to taste. VEAL TERRAPIN Cold veal, 1 pint, Eggs, 6, Minced lemon-peel, 1 tablespoon, Cream, or cream-sauce, 1 cup, Salt, pepper, nutmeg. Cut the veal in dice. To each pint of cut veal add 6 eggs boiled fifteen minutes and chopped fine. Sprinkle with pepper and salt. Add the lemon-peel, a little grated nutmeg, or sweet marjoram, or summer-savory, according to the flavor desired, also add the cream or cream-sauce, 1 cup to each pint of cut veal. Let it come to a boil, heat all together, and serve hot. Garnish with toast-points, and olives. VEAL SOUFFLE WITH MUSHROOM-SAUCE Butter, 2 tablespoons. Cornstarch, 3 level tablespoons. Flour, 1 tablespoon, Salt, % teaspoon. Chopped veal, 1 cup. Soft bread-crumbs, % cup, Eggs, 3, Hot milk, or stock, 1 cup. Make a sauce of the butter, cornstarch, milk, and seasoning, salt and pepper to taste, and when cooked and smooth, beat well and add the chopped veal and bread-crumbs. Remove from the fire, add the yolks of the eggs, well-beaten, and stir in the whites beaten stiflfly. Place it in a buttered dish, standing in a pan of hot water, bake in a moderate oven 30 minutes, and serve with mushroom-sauce made as follows: Butter, 4 level tablespoons. Carrot, 1 slice. Onion, 1 slice. Cornstarch, 3 level tablespoons, Flour, 1 tablespoon. Veal-stock, 2 cups. Salt, pepper, bay leaf. Mushrooms, chopped, 1 cup. Kitchen bouciuet.