with a small piece of salt pork. Veal for roasting should be
salted, peppered, and a little butter rubbed on it, and basted
frequently. Put a little water in the dripping pan, and unless the meat
is quite fat, a little butter should be put in. The fillet is good
baked, the bone should be cut out, and the place filled with a dressing,
made of bread soaked soft in cold water, a little salt, pepper, a couple
of eggs, and a table spoonful of melted butter put in--then sew it up,
put it in your bake pan, with about a pint of water, cover the top of
the meat with some of the dressing. When baked sufficiently, take it up,
thicken the gravy with a little flour and water well mixed, put in a
small piece of butter, and a little wine and catsup, if you like the
gravy rich.

9. _Veal Cutlets._

Fry three or four slices of pork until brown--take them up, then put in
slices of veal, about an inch thick, cut from the leg. When brown on
both sides, take them up--stir half a pint of water into the gravy, then
mix two or three tea spoonsful of flour with a little water, and stir it
in--soak a couple of slices of toasted bread in the gravy, lay them on
the bottom of the platter, place the meat and pork over it, then turn on
the gravy. A very nice way to cook the cutlets, is to make a batter with
half a pint of milk, an egg beaten to a froth, and flour enough to
render it thick. When the veal is fried brown, dip it into the batter,
then put it back into the fat, and fry it until brown again. If you have
any batter left, it is nice dropped by the large spoonful into the fat,
and fried till brown, then laid over the veal. Thicken the gravy and
turn it over the whole. It takes about an hour to cook this dish. If the
meat is tough, it will be better to stew it half an hour before frying
it.

10. _Calf's Head._

Boil the head two hours, together with the lights and feet. Put in the
liver when it has boiled an hour and twenty minutes. Before the head is
done, tie the brains in a bag, and boil them with it; when the brains
are done, take them up, season them with salt, pepper, butter, and sweet
herbs, or spices if you like--use this as a dressing for the head. Some
people prefer part of the liver and feet for dressing--they are prepared
like the brains. The liquor that the calf's head is boiled in, makes a
good soup, seasoned in a plain way like any other veal soup, or seasoned
turtle fashion. The liquor should stand until the next day af