Scientific cooking with scientific methods

Use four or five pounds of loin of veal. Wipe well and season with salt and pepper. Brown veal in one-third cup of butter in stewpan, turning to get all sides well browned, being careful not to let it burn, which it will do very readily if care is not used. Add one and a half cups of hot water. Cook slowly until the meat is tender, adding water as it cooks away, but do not put in too much at once ; it will take about three or three and a half cups in all. The state of the atmosphere makes a great difference in the time the water will last in your stewpan. Remove meat, thicken the stock in the pan with flour, and add what water you need for the sauce. Season well, and surround the meat on platter with turnips, carrots and peas, having the carrots and turnips cut into small dice, and cooked and seasoned with salt, pepper and butter, and about two tablespoons of rich cream; the peas with only salt and pepper. You can pile the vegetables in bunches and place parsley or cress between each bunch, or arrange in borders, as the fancy of the person may suggest. Meat Pie with Veal. Take two or three pounds of veal, lean meat preferable. Cut into small pieces and put on in boiling water. When the boiling-point is reached, skim carefully, and cook slowly until the meat is tender. It will take about one hour, and bear in mind that fast cooking will tend to harden the meat. At the end of the hour season with salt and pepper, a teaspoon of grated onion, and one tablespoon of rice (that has been cooked). You will need about three cups of stock; if you have more in your saucepan, boil until you reduce it. Make a crust same as for baking-powder biscuit, except you add one tablespoon more shortening. Roll one-fourth inch thick, and line sides and ends of baking-pan. Turn into pan meat and gravy, and add one pint of cleaned oysters or one cup mushrooms. Put on top crust to fit pan, with an opening cut in the middle to let the steam pass off. Cook in hot oven until crust is nicely browned, and serve from pan in which it was cooked, putting a square of the browned crust on each service. This can be made without the oysters, but they are a great addition. Scalloped Veal. Use the veal left from the cushion of veal. Cut very thin into small pieces about one inch square, put a layer into a buttered baking-dish with a very thin layer of coarse crumbs, then another aver of meat, and so on until the dish is full. Over the top put a thin crust made of the crumbs wet with milk and one egg. Before putting on the crust you moisten the meat with a well-seasoned broth, and if you have none, you can make some from the bones and bits of meat from which you have been cutting, and use any gravy left from the roast. A little strained tomato makes a nice addition to the broth. You will want to bake this for about one hour in slow oven. Veal Stew^ with Dropped Dumplins^s.