Show I I I I j Ways Ways- to Prepare Veal I I II I f fi i Copyright 1923 N NOw New w York Evening j I I World Press P-ess P Publishing Co j VEAL LOAF Veal Yeal Is now a at Its Is best For a veal I loaf chop together three pounds lean I veal and one half pound fat salt pork and add two eggs one cup cracker crumbs one teaspoon salt sal one-half one I teaspoon pepper one half one one-hl tablespoonful tablespoon tablespoon- ful I lemon mon Juice a few onion Juice auice juie and two tablespoonfuls of ot cream I or milk mik If I more moisture is required use water Mix x thoroughly r shape I Into I ril af i a loaf brush r with I white of an egg and bake from C two to three theo hours according to heat of ot oven Baste fre frequently frequently fre- fre e- e 1 with m melted butter 1 BAKED VEAL CUTLET Lay Lay- Laythe the cutlet cutet In a well greased wel roasting pan and cover with wih following I dressing Two cupfuls bread crumbs one teaspoon salt one halt teaspoon teaspoonful ful tul of ot pepper one tablespoon n thyme or savory savor one half one hal teaspoon onion I Juice two beaten eggs eggs' and two tablespoonfuls tablespoonful table- table egg spoonfuls spoonful of ot butter buter all aU thoroughly mixed Pour one cup water In the pan and ad cover After Atter baking one-half one hour nour remove cover to allow alow cutlet cutet to I brown brol I FRICANDEAU OF VEL VEAL Use thre pounds of ot veal from the leg Remove the sinews and lard the the theft and I sides with t small strips of salt top ft pork t. t Fry 1 In tuf buter until a nice brown then put Into the te braising pan with two O cupfuls white stock one e on onion onion on- on ion ha and o one ft carrot each g Ocic sliced and d to taste Baste Baste occasionally and Bason cook about two hours Wen When tender thicken gravy add a a lItle lle lemon juice julca and serve this sauce either over or with the veal I SCALLOP OF VEAL VEAL I Chop cold roast roat veal fine and add p pepper and salt sl Put a layer of drybread drybread dry drybread bread crumbs crumb's In a greased baking dish Cover with bits of ot butter add adda a layer of the chopped meat and moisten moisten mois mois- ten this with gravy and warm milk Continue this until dish Is filled fied having haying hav hay ing top a deep layer of ot crumbs with butter over them Cover baking dish and In half halt haltan an hour uncover and I brown Serve In dish in which It i Is cooked I r I |