Buckeye cookery

and egg may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over — the slices, let stand an hour or two, dip in’ beaten egg and then in fine bread-crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to ‘ finish” more slowly. Fish may be fried in the same way; when done the meat will separate readilyy from the bone when a knife is inserted. They may be = dipped in milk and then in flour, instead of in egg and breadcrumbs; sift salt evenly over the meat or fish just before serving. The bread-crumbs should be fine; if coarse, they crumble off with the egg in cooking. VeAL Loar. Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper and a little salt if needed; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside ; bake one hour, and eat cold.—Gov. Tilden, N. Y. i in Va oe ACHYS RE a 3s vee : en eb Hr Re pia eye ’ PaaS OTL ERAN Oy cia, BO pl i} ah Ren DEB TS. 207 Roast Lory or VEAL. Wash and rub thoroughly with salt and pepper, leaving in the kidney, around which put plenty of salt; roll up, let stand two hours; in the meantime make dressing of bread-crumbs, salt, pepper, dnd chopped parsley or thyme moistened with a little hot water and butter—some prefer chopped salt pork—also add an ege. Unroll the veal, put the dressing well around the kidney, fold, and secure well with several yards white cotton twine, covering the — meat in all directions; place in the dripping-pan with the thick . side down, put to bake in a rather hot oven, graduating it to moderate heat afterward; in half an hour add a little hot water to ~ the pan, baste often ; in another half hour turn over the roast, and when nearly done, dredge lightly with flour, and baste with melted butter. Before serving, carefully remove the twine. A four-pound roast thus prepared will bake thoroughly tender in about two hours. To make the gravy, skim off fat if there is too much in the drippings, dredge some flour in the pan, stir until it browns, add some hot water if necessary, boil a few moments and serve in gravy-boat. This roast is very nice to slice down cold for Sunday dinners. Serve with green pease and lemon jelly. STEWED KIDNEY. Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a fev moments, thicken with flour and water, add part of an onion chopped very fine, pepper, salt, and a lump of butter, and pour over toasted broad well buttered.— Mrs. ie dS a Vear STEW. Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook half an heur; ; before taking off the stove, add one pint of milk and flour enough to thicken; season to taste. If preferred, make a crust as for chicken-pie, bake in two pie-pans, place one of the crusts on the platter, pour over the stew, and place the other on top.—Kate Mason, Millersburg, Ky. ae Ks e Ae ; & aa vs, 6 $ che ae eee # = cf B08) ay, | MEATS. y oe, SWEET-BREADS. +