Royal Victoria cook book

VEAL PIE.—Three pounds of veal cutlets pounded, lean bacon, tomato catsup seasoning. Cut your meat into small cutlets, pound (remove all fat), put small thin piece of bacon on each cutlet, a little tomato catsup, salt and pepper. Make into rolls and place in large pie dish until the dish is fairly full, fill up with good, well seasoned jellied stock and cover tightly with a thick crust of flour paste, cutting 2 small holes in centre to allow steam to escape. Bake this very slowly for 2} hours. Remove common crust, add 2 hard boiled eggs sliced, more stock if necessary and cover with best puff paste. Ornament and bake in «uick oven, only until the paste is cooked. Excellent. Mrs. VANSITTART. VEAL LOAF.—To make veal loaf, use 3 or 4 pounds and a slice of pork, all chopped very fine, add 2 eggs and 4 large crackers. Roll the crackers and mix the crumbs with the egg and meat ; season with cinnamon, spice, cloves, pepper and salt. Mould into an oblong loaf, place in a pan and bake 2 hours. Pound two crackers and put some water with butter to pour over it while baking; baste 2 or 3 times with this when the loaf is cold. Cut into thin slices and serve, Mrs. C. J. HOLMEs. VEAL JELLY.—Stew a knuckle of veal until tender in “not too much water’ with a small onion. Remove the bone and cut the meat into dice. Flavor the liquid in which the meat was boiled with a pinch of mace, and salt to taste. Return the meat to this. Line a mould with hard-boiled eggs, halved, and laid with the yolk toward the mould. Pour in the meat and liquid and set away to cool. F. KING. VEAL LOAF.—Have 3 pounds veal and } pound pork (raw) chopped fine. Mix with this 4 or 5 soda biscuits chopped fine, 1 tablespoon butter, 1 teaspoon each of salt and pepper, and 2 eggs. Bake for 2 hours. PHOEBE K. LAWSON. ROAST VEAL—Make a dressing as for turkey, take out bone in the meat, fill the space with dressing ; put in a pan, laying slices of bacon on top. Dredge with flour and bake well. Mrs. C. H. CLARK. VEAL LOAF.—3 pounds veal chopped fine, 6 crackers, rolled fine, 2 eggs well beaten, piece of butter the size of an ego, 1 tablespoon of salt, 1 teaspoon of pepper, quarter of 1 nutmeg. Make into a loaf and bake 14 hours. Mrs. C. H. CLARK. VEAL LOAF.—Chop 2 pounds of veal and $ pound salt pork, 1 cup cracker crumbs, 2 eggs, 2 teaspoons each of pepper, salt and sage. Mix, press into a mould and steam 2 hours. Serve cold. Miss Fanny Pass. VEAL LOAF .—Three and a half pounds chopped veal, 4 pound chopped salt pork, 1 cup biscuit crumbs, 3 tablespoons catsup. Season to taste with salt, pepper and summer savory. Mould into a loaf and bake 2 hours, basting frequently with butter. Miss FINDLAY. VEAL CONES.—Take very fine minced veal, moisten it with cream and a beaten egg; season with salt, sweet marjoram and a little pounded mace. Form into small cones either by hand or in a wine glass. Crumb the outside with rolled cracker, and fry or set in the oven and bake, basting frequently. Mrs. C. J. HoLMEs, CROQUETTES OF VEAL.—Half pint stock, 2 tablespoons butter, 2 eggs, 4 tablespoons flour, 1 scant cupful minced veal, 1 teaspoon chopped parsley, 1 saltspoon mace, salt and pepper to taste, rind of 4 a lemon, grated. Fry flour and butter together without browning. When nicely blended add the stock, stir until it ceases to adhere to the side of the saucepan, add egg without beating, } teaspoon salt, 1 saltspoon pepper, grated rind of lemon, then minced veal. Set aside to cool, then roll into shapes abc ut the size of a cork, roll with light coating of flour then brush with ege, then roll in fine bread crumbs. [ry in boiling lard until a golden brown. Mrs. JoHN DICKINSON.