The economical cook book

Gut it in four or five pieces, put it over the fire in a sauce-pan with just enough water to cover it, season with pepper and salt, stew until perfectly tender and the water reduced one-half; then add to it three ounces of butter rubbed to a paste, with a tablespoon heaping full of flour, a bunch of parsley chopped fine, and a coffeecup full of rich cream ; give all one boil up and serve. This is as nice as chicken. * Veal Cutlets. Have about two and a half pounds cut in slices half an inch thick, from the best and thick end of the leg of veal; cut the meat in pieces the size of a large oyster ; beat the yolks of two eggs in a large bowl, put the pieces of veal all in the egg, stir it around until all the egg is taken up by the veal, then roll each piece in cracker dust which has been seasoned with pepper and salt, and fry in butter and lard, or all lard if it is very nice. Serve the cutlets in a flat dish, thicken the remains of the broth in the pan with browned flour, add a little water, and serve in a gravy-boat. * Veal Pie. For this purpose, the lower end of the neck, cr chops cut from the loin or leg may be used ; season the pieces of meat with pepper and salt; dust them with flour, have some butter and lard mixed, make it hot over the fire, lay in the meat, brown on both sides, add half a teacup of water, and let the meat simmer for fifteen or twenty minutes ; take it out to cool ; prepare a crust, line a deep dish (one that has a flat edge is the best), lay in the veal with strips of pickled pork over each layer, pour over the gravy ; if not enough to cover the meat, add water, dust flour over each layer as you place them, cover with a crust, and bake three-quarters of an hour in a hot oven. * Calf 8 Head Scalloped. Cleanse the head thoroughly, let it lie in cold water with a handful of salt to draw out the blood, then remove the brain, take out all the skins, wash very clean, and tie them up in a clean cloth, put them with the head into a pot of boiling water, with a tablespoonful of salt ; boil the head two hours, the brains will be done in half an hour, when you must take them out; take the meat from the bones and cut it into small pieces but do not chop it, stir the brains through the meat, and season all together with pepper and salt to taste, a teaspoonful of sweet marjoram dried and rubbed fine, a bunch of parsley chopped, a piece of onion the size of a hickory-nut also chopped fine, a saltspoonful of grated nutmeg; stir these all well together in a large bowl ; butter a baking-dish, using as much butter as you ean, covering it well, put the meat in, cover the top with grated bread-crumbs, sprinkling a little pepper and salt over them ; mix in a bowl half a tumbler of good cooking wine, and the same quantity of the broth the head was boiled in, put little pieces of butter over the top of the crumbs, pour over the wine and broth, taking care to wet all the crumbs with it, and bake in quick oven about three-quarters of an hour. You may add two beaten eggs to the meat, and it will be improved by it. * Calf's Head Fricasseed. Prepare and boil the head and brains as for scallop, take the bones all out, and cut the meat into pieces half the size of an egg; stir the brains through the meat, season with pepper and salt, a yery little grate of nutmeg and a bunch of parsley chopped fine ; put aU in a stew-pan with a teacup of the broth the head was boiled in; let this heat but not boil, whilst it is warming; rub four ounces of butter to a paste with a tablespoonful of flour, stir this through the meat, and add a coffeecup of cream or very rich milk, give all a boil up, and serve. * Blanquette of TeaL