receive the
stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
little caraway seed on top of the roast. A tablespoon of lemon juice
adds to the flavor. Baste often.

STEWED VEAL

Prepare as above, but do not have the meat cut in small pieces. If
desired one-half teaspoon of caraway seed may be used instead of the
parsley. Mashed potatoes and green peas or stewed tomatoes are usually
served with veal.

Any of the flour or potato dumplings are excellent served with stewed or
fricasseed veal.

FRICASSEED VEAL WITH CAULIFLOWER

Use the breast or shoulder for this purpose, the former being
preferable, and cut it up into pieces, not too small. Sprinkle each
piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil
or poultry drippings in a stew-pan, and lay the veal in it. Cut up an
onion and one or two tomatoes (a tablespoon of canned tomatoes will do),
and add to this a little water, and stew two hours, closely covered.
When done mix a teaspoon of flour and a little water and add to the
veal. Chop up a few sprigs of parsley, add it and boil up once and
serve. Place the cauliflower around the platter in which you serve the
veal. Boil the cauliflower in salt and water, closely covered.

STUFFED SHOULDER OF VEAL

Have the blade removed, and fill the space with a stuffing made of bread
crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also
chopped mushrooms if desired. Sew up the opening, press and tie it into
good shape and roast. The stuffing may be made of minced meat, cut from
the veal, and highly seasoned.

VEAL LOAF

Take two pounds of chopped veal, four tablespoons of bread crumbs, two
beaten eggs, season with salt, pepper, ginger, nutmeg and a little
water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients
thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.
Bake in oblong tin until done, basting frequently.

SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE

Brown four onions light brown in a tablespoon of fat, add one teaspoon
mixed paprika, and the meat cut in pieces; leave the pan uncovered for a
few moments, cover; add one sweet green pepper, cut up, and let cook;
add a little water whenever the gravy boils down; when the meat is
tender serve with dumplings.

CALF'S HEARTS

Remove veins and arteries from the hearts. Stuff with a highly seasoned
bread dressing and sew. Dredge in flour, brown in hot fat, cover with
h