in a
deep dish.

VEAL LOAF.

Three pounds of raw veal chopped very fine, butter the size of an egg,
three eggs, three tablespoonfuls of cream or milk; if milk use a small
piece of butter; mix the eggs and cream together; mix with the veal
four pounded crackers, one teaspoonful of black pepper, one large
tablespoonful salt, one large tablespoonful of sage; mix well together
and form into a loaf. Bake two and one-half hours, basting with butter
and water while baking. Serve cut in thin slices.

VEAL FOR LUNCH.

Butter a good-sized bowl, and line it with thin slices of hard-boiled
eggs; have veal and ham both in very thin slices; place, in the bowl a
layer of veal, with pepper and salt, then a layer of ham, omitting the
salt, then a layer of veal, and so on, alternating with veal and ham,
until the bowl is filled; make a paste of flour and water as stiff as
it can be rolled out; cover the contents of the bowl with the paste,
and over this tie a double cotton cloth; put the bowl into a saucepan,
or other vessel, with water just up to the rim of the bowl, and boil
three hours; then take it from the fire, remove the cloth and paste,
and let it stand until the next day, when it may be turned out and
served in very thin slices. An excellent lunch in traveling.

VEAL PATTIES.

Cut portions of the neck or breast of veal into small pieces, and,
with a little salt pork cut fine, stew gently for ten or fifteen
minutes; season with pepper and salt, and a small piece of celery
chopped coarsely, also of the yellow top, picked (not chopped) up;
stir in a paste made of a tablespoonful of flour, the yolk of one egg,
and milk to form a thin batter; let all come to a boil, and it is
ready for the patties. Make the patties of a light, flaky crust, as
for tarts, cut round, the size of a small sauceplate; the centre of
each, for about three inches, cut half way through, to be raised and
serve as a cover. Put a spoonful of the stew in each crust, lay on the
top and serve. Stewed oysters or lamb may be used in place of veal.

BRAISED VEAL.

Take a piece of the shoulder weighing about five pounds. Have the bone
removed and tie up the meat to make it firm. Put a piece of butter the
size of half an egg, together with a few shavings of onion, into a
kettle or stone crock and let it get hot. Salt and pepper the veal and
put it into the kettle, cover it tightly and put it over a medium fire
until the meat is brown on both sides, tur