The Toronto Cook Book

Three and a half pounds veal chopped very fine, roll fine six soda crackers, two eggs, two slices very fat corned pork, form into a loaf and put the yolk of one egg, rolled crackers, and a little salt and pepper on top of it. Bake until done, basting frequently. A Veal Block Two pounds of veal chopped very fine, two cups bread crumbs, two eggs, one even tablespoon of salt and pepper mixed ; sage to taste, a little butter. Bake about one hour; slice quite thin. The secret of having it slice off thin without breaking is pressing it down firmly in the dish before baking. The Toronto Cook Book Veal Roll Chop one pound of veal and quarter of a pound of kidney suet; add two beaten eggs, quarter of a cup of rolled crackers, two tablespoons thick cream, then salt, pepper and nutmeg to taste; roll with the hand into firm sausage shapes, then roll in rolled crackers. Melt three tablespoons butter in an agate pan, lay in the sausage, sprinkle with melted butter and rolled crackers and bake about an hour. Stewed Sweetbreads with Champignons Parboil one set of sweetbreads, take all the skin and fat from them, cut them up in a saucepan with a can of champignons; ajso cut up and the liquor added, one-quarter pound butter and a little red pepper. Let the champignons cook half an hour before adding sweetbreads; just before taking them off, add onehalf cup of Madeira, thicken with a little flour and brown with burnt sugar. Sweetbreads with Mushrooms Parboil sweetbreads, allowing eight medium-sized to a can of mushrooms; cut the sweetbreads about half an inch square, stew until tender; slice sweetbreads and stew in a liquor one hour; then add to sweetbreads a teacup of cream, a tablespoon of butter, and salt and pepper to taste. Beef Loaf After seasoning with pepper and salt, form finely chopped beef into a loaf and cover the top with slices of salt pork ; bake in a good oven; about half an hour before done remove the pork from the top of the loaf to allow meat to brown; served with a thickened gravy. Beef Flip One and one-half pounds chopped beef, one-half cup of butter, two cups rolled crackers, one cup boiling water, pepper and salt to taste; bake in a moderate oven one and one-half hours; baste frequently. Spiced Roll Two pounds raw round steak, chopped fine, four eggs, eight butter crackers, rolled, one teaspoon salt, half teaspoon pepper, quarter of a nutmeg, mix and form in a long roll. Bake with bits of butter on top. To be sliced when cold. Meats, Fowl, Entrees, Gravies and Fillings 281 Broiled Sweetbreads Take two pairs of round, firm heart sweetbreads, broil; let stand in cold water for one hour, changing water often; then cover with boiling water and let simmer for one hour, according to thickness; drain, cover with cold water and let stand for about half an hour; drain, wipe dry and set aside until ready to use. Cut in lengthwise halves and set on a well-greased broiler beneath the burner; let cook until slightly brown, then turn and cook on other side, about five or six minutes in all. Serve on hot platter, spread with butter, and garnish with peas or in any way desired. Ris de Veau pique a l'oseille