closely; sprinkle with pepper and salt; rub
thoroughly with flour and cover with buttered paper. Into the baking-pan
put a generous number of thin slices of unsmoked bacon, an onion and half
a can of tomatoes. Add just enough boiling water to steam the veal. Cook
gently in a moderate oven, allowing twenty-five minutes to the pound, and
baste very frequently, turning the meat about every half-hour. When done,
put it on a hot platter in the warming oven, and add enough water to make
the requisite amount of gravy. Thicken with browned flour, strain, and
pour over the roast.

_Fried Veal._--Fried veal steak or cutlets are delicious, but very
difficult to prepare properly. As a usual thing veal cutlets are either
half raw, or cooked until dry and hard. When properly cooked veal should
be spongy, soft, and velvety. The chops should be not quite a half inch
thick. Melt a little lard in a hot frying-pan; sprinkle some salt and
pepper on the veal and fry quickly until brown on both sides. Then cover
tightly, and place on the back of the stove and steam until thoroughly
tender. It requires from forty to forty-five minutes to fry veal.

_Broiled Veal._--The veal should be cut thin, broiled quickly until
brown, and seasoned with salt, pepper, and melted butter, to which a
little chopped parsley and lemon juice have been added. Serve on a hot
platter and eat at once. If the veal is fat, tender and nicely broiled,
it is almost as good as game.

_Veal Stew or Pot-pie._--Cut the meat from a knuckle of veal into pieces
not too small; put them into a pot with some small pieces of salt pork,
and plenty of pepper and salt; pour over enough hot water to cover it
well, and boil until the meat is thoroughly done. While the water is
still boiling drop in, by the spoonful, a batter made as follows: Two
eggs well beaten, two and a half or three cupfuls of buttermilk, one even
teaspoonful of soda, and flour enough to make a thick batter. Cover the
pot, and as soon as the batter is well cooked serve it.

_Veal Stew._--This is an exceedingly nutritious, economical, and
appetizing dish. Cut the veal into small pieces about an inch square; add
three or four thin slices of salt pork; one or two onions and potatoes
cut up fine, and a little turnip, carrot, parsley and celery, if you have
them. Cover well with boiling water and cook over a brisk fire until the
meat is tender and the water pretty well cooked away. This will require
about an hour. Cov