VEAL AND HAM. — These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to t'he gravy, season with pepper and salt✪ Veal and Ham, if needed^ and pour it out, thickening over the meat. — ^^Mrs, J. Carey, 3248 S. State St., Chicago, 111. VEAL LOAF. — 3 lbs. chopped veal, 3 eggs, J/^ doz. crackers (rolled fine), salt, pepper✪ Veal Loaf. Mix ingredients vsrell and mould in a loaf. Put into pan. Over it lay strips of bacon and put around it 2 cups of water. Cook slowly for 1 hr. (at least). Serve with tomato sauce, or any sauce preferred. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VEAL OYSTERS.— Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt, and a little mace; dip in egg^ and into bread or cracker crumbs✪ Veal Oysters, and fry. Serve with tomato sauce. — Mrs. C. J. Jeffries, Winnetka, 111. 352 MEATS BAKED VEAL PIE.— Boil veal 1 hr., then place in a deep dish. When laying on the uppercrust wet and flour the undercrust all around. Lay on the uppercrust and press the edge so that the flour and water✪ Baked Veal Pie will make the crusts adhere and prevent the gravy from escaping. Pick the top several times with a fork. — Mrs. C. J. Jeffries, Winnetka, 111. VEAL POT PIE.— Get the little mealy pieces of veal, put into the fireless cooker kettle, add 1 onion^ pepper, salt, celery tops and 1 stalk, cover with water and bring to a good boil, put into fireless cooker for 6 hrs.✪ Veal Pot Pie Bring to a boil over the blaze and return to the cooker for ^ of an hr. with dumplings on top. — Mrs. E. J. Mc- Grath, 315 S. 5th Ave., Maywood, 111. VEAL PUDDING— Cut 2 lbs. of veal into small pieces H inch thick. Melt butter the size of an egg on a clean pan and lay in the veal, a few slices of bacon, a sprig of thyme and season with' pepper and salt. Simmer over a slow fire for 10 minutes, and then add 2 or 3- tablespoons of warm wate✪ Veal Puddingr. Boil up once and set aside to cool. Line a pudding-dish with, suet crust, put in the veal and bacon, and turn the gravy over it. Cover with paste, pressing firm- ly with the thumbi set the dish in a pudding bag or cloth, put in boiling water and boil constantly about 1 'hr., or till done. — Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. ROAST VEAL. — Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, with some butter or slices of salt pork! or baco✪ Roast Vealn to provide basting fat. Roast 20 to 30 minutes for every lb. of veal. Baste every 20 minutes^ using the liquid in the bottom of the pan for basting as soon as there is sufficient. Make a gravy the same as for any roast, using t'he liquid in the pan. This roast is improved in flavor by roasting in paper bags. — .Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

AI-modernized reading of the original text

VEAL AND HAM. — These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to t'he gravy, season with pepper and salt, if needed^ and pour it out, thickening over the meat. — Mrs. J. Carey, 3248 S. State St., Chicago, 111. VEAL LOAF. — 3 lbs. chopped veal, 3 eggs, 1/2 doz. crackers (rolled fine), salt, pepper. Mix ingredients well and mould in a loaf. Put into pan. Over it lay strips of bacon and put around it 2 cups of water. Cook slowly for 1 hr. (at least). Serve with tomato sauce, or any sauce preferred. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VEAL OYSTERS.— Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt, and a little mace; dip in egg, and into bread or cracker crumbs, and fry. Serve with tomato sauce. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED VEAL PIE.— Boil veal 1 hr., then place in a deep dish. When laying on the uppercrust wet and flour the undercrust all around. Lay on the uppercrust and press the edge so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Pick the top several times with a fork. — Mrs. C. J. Jeffries, Winnetka, 111. VEAL POT PIE.— Get the little mealy pieces of veal, put into the fireless cooker kettle, add 1 onion, pepper, salt, celery tops and 1 stalk, cover with water and bring to a good boil, put into fireless cooker for 6 hrs. Bring to a boil over the blaze and return to the cooker for 1/2 of an hr. with dumplings on top. — Mrs. E. J. Mc- Grath, 315 S. 5th Ave., Maywood, 111. VEAL PUDDING — Cut 2 lbs. of veal into small pieces 1/4 inch thick. Melt butter the size of an egg on a clean pan and lay in the veal, a few slices of bacon, a sprig of thyme and season with pepper and salt. Simmer over a slow fire for 10 minutes, and then add 2 or 3- tablespoons of warm water. Boil up once and set aside to cool. Line a pudding-dish with, suet crust, put in the veal and bacon, and turn the gravy over it. Cover with paste, pressing firmly with the thumb, set the dish in a pudding bag or cloth, put in boiling water and boil constantly about 1 hr., or till done. — Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. ROAST VEAL. — Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, with some butter or slices of salt pork or bacon to provide basting fat. Roast 20 to 30 minutes for every lb. of veal. Baste every 20 minutes, using the liquid in the bottom of the pan for basting as soon as there is sufficient. Make a gravy the same as for any roast, using the liquid in the pan. This roast is improved in flavor by roasting in paper bags. — .Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

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Veal and HamVeal LoafVeal LoafVeal OystersBaked Veal PieVeal Pot PieVeal PuddingRoast Veal

The Cook County cook book