The Swedish, French, American cook book

Take a piece from the leg of veal, about five to seven pounds. Put in a frying pan with a little bacon fat and brown on both sides; put in a large soup kettle with plenty of cut-up carrots, onions, turnips, and about two cups water; put a tight cover on; roast about four hours, turning it occasionally so as not to burn. When the water is stewed down, add more, otherwise the meat will get too crisp; take the meat out; remove all the fat. Put two tablespoons fat in a pan; add two tablespoons flour, then the veal stock (two cups), one cup tomato juice; color with kitchen bouquet. During the time have ready some little marbles of scooped-out potatoes, onions, turnips, carrots, and peas, cooked in stock; put veal on platter; pour gravy all over; garnish with different vegetables all around. Serve as a joint. Roast Loin of Veal ( Longe de Veau rotie) a la Europeenne Select a nice loin of veal. Saw the bone from underneath, making every cutlet the same size, but be careful not to cut the meat. Put in a roasting pan with pepper, salt, water, some onions and carrots; put into oven and roast from one to one and a quarter hours until well done (baste well). When done cut in chops. Place in its shape on a platter; garnish with parsley; put some brown sauce around made from the pan (remove the fat from the pan; add half cup stock; shake it over the fire, then strain). If not sufficiently brown, color with kitchen bouquet. Serve with potatoes, green vegetables, and hot currant jelly as a roast for dinner. Veal Pie with Ham ( Pate de Veau au Jambon) a la Gustaf Select nice fillet of veal; cut in large diamonds; put on stove with sufficient hot water to cover it, onions, carrots, pepper, and salt; let come to a boil and skim; cover, and let simmer slowly — time ac-according to size and quality of the fillet. If old it must cook longer than if young. Have some cooked smoked ham; slice and cut in strips; add the ham to the fillet. Put a tablespoon butter in a saucepan; add two heaping tablespoons flour, two cups of the juice the fillet cooked in, pepper and salt to taste, and two tablespoons sherry. Beat the sauce until nice and creamy; add to that the fillet and ham, then half cup of good cream. Put in a pie that has been made from puff paste and baked; have the pie crust hot; when filled, put the cover on and serve on a hot platter, with parsley at the side, as an entree for dinner. It can also be served as a luncheon dish or in place of a joint for dinner. Veal Pie with Mushrooms a la Ericsson Hammond Pate de Veau aux Champignons, a la Ericsson Hammond