European and American cuisine

teaspoonful salt, 1/2 teaspoonful mustard, 1/2 teaspoonful Worcestershire sauce, and a dash of paprika. Put, as soon as it begins to thicken, into oiled molds, and set on ice or in cool place till it is quite cold. When it is desired, serve with vegetable or fruit salad. Roasted Leg of Veal à l'Allemande.— Procure a nice leg of veal from 10 to 12 pounds in weight, remove the thin skin with a sharp knife, and lard it closely with fine strips of larding pork, using a fine larding needle ; season with 1 tablespoonful seasoning salt. Put 3 slices of larding pork in a roasting pan, place the meat on top of pork, pour 2 ounces melted butter over the meat, set in a hot oven, roast 20 minutes, basting every 5 minutes with its own gravy ; next add 1 cupful boiling water ; continue roasting and basting frequently for 30 minutes, then add 1 pint of sour cream, and roast till done. If the oven is hot allow 15 minutes to a pound ; in a slow oven it will take longer. Stick a larding needle in center of meat ; if it penetrates easily it is done ; if offering the slightest resistance continue the roasting. When ready to serve, lay the meat on a warm dish ; remove the fat from the gravy, mix 1 even tablespoonful cornstarch with 1 gill of cold water, add it to the sauce, stir and cook a few minutes on top the stove ; add sufficient boiling water or broth to make 1 pint of sauce ; cook a few minutes, then strain. Pour 1/2 gill of the sauce over the meat, and serve the remainder in a sauce bowl ; garnish with rice timbales, and serve with mashed potatoes and stewed fruit, or serve with compote and salad ; or any kind of young cooked vegetables may be served with it. Roasted Leg of Veal à l'Américaine. — Procure a leg of veal, wipe it off with a clean damp cloth, season with 1 even tablespoonful salt, 1 even teaspoonful pepper. Lay the meat in a baking pan, spread 2 ounces butter over the top, set in a medium-hot oven, roast 10 minutes ; then baste the meat well with the butter, add 1 cup boiling water, continue to roast, basting it frequently till done ; VEAL. 3Y6 if the gravy browns too much add a little water now and then. When done, lay the meat on a hot dish ; remove the fat from gravy, mix 1 even tablespoonful flour with 1 gill of cold water, add it to the gravy, stir for a few minutes on top the stove ; add sufficient boiling water to make a creamy sauce, then strain; serve with mashed potatoes and succotash, and grated horseradish mixed with vinegar, salt, and a little sugar. Roast Loin of Veal. — Procure a loin of veal weighing about 5 pounds ; mix 1 tablespoonful salt with 1 teaspoonful pepper, rub this all over the meat, lay it in a roasting pan with a few slices of larding pork and 1 tablespoonful butter on top of it Place the meat in a hot oven, let roast 10 minutes, then baste with the butter ; add 1/2 pint boiling water ; continue roasting and frequently basting until done. Shortly before serving transfer the meat to a hot dish ; remove the fat from the gravy; mix 1/2 tablespoonful cornstarch with 1/2 gill of cold water, add it to the gravy, cook for a few minutes on top of stove ; add sufficient boiling water to make a creamy sauce, cook a few minutes longer, then strain through a sieve ; pour 2 tablespoonfuls of the sauce over the meat and serve the remainder in a sauce bowl.