Veal Mold

Two cups of finely chopped cooked veal. A tablespoon of minced celery. Salt and pepper to taste. One cup of fine bread crumbs. Enough gravy or stock to moisten. One beaten egg. Mix very thoroughly. Place in a round bowl, cover, and heat. Place in a cooker oven an hour, or longer if convenient. Slice cold.

Veal Pot Pie

Wipe and trim about three pounds of veal, and put it into a cooker kettle. Pour over enough boiling water to cover it. Boil twenty minutes, skim it well, and leave it in the cooker for six hours or more; then season highly with pepper and salt. It may be prepared at night to remain in the cooker over night or in the morning and reheated after three or four hours if necessary, and then seasoned. Half an hour before dinner put the kettle over the fire while you prepare the dumplings.

Dumplings: Sift two cups of flour with two teaspoonfuls of baking powder and one-half tea-spoonful of salt, and into it rub one tablespoon-ful of shortening. Break an egg into a cup, fill with sweet milk and stir it into the flour. Roll out and cut with a biscuit cutter and put into the kettle with the meat. The meat must be boiling rapidly and the lid placed on tightly. If there is not enough of the meat to keep the dumplings out of the liquor, invert a wire basket over it and on it place the dumplings. Cook them twelve minutes, take out the meat, and put it in the center of a large platter with the dumplings around it. Thicken the gravy left in the kettle, adding a little more water or seasoning if necessary. Pour a little of the gravy over the meat and serve the remainder in a gravy tureen.

Rice With Veal

Line a well-buttered mold with dry boiled rice, and fill the center with chopped veal which has been cooked and seasoned with butter, pepper, salt, and celery seed. Bake in cooker oven one hour. Serve with tomato sauce.

Veal And Tongue Roll

Have a breast of veal boned and spread out flat; rub in salt and pepper and lay two cups of chopped cold tongue, two beaten eggs, and one cup of bread crumbs, mixed. Roll tightly. Wrap in cheesecloth and tie. Immerse in water seasoned with salt, cloves, celery, onion, and parsley. Boil over the flame fifteen minutes. Remove to cooker five hours. When done cool under a weight. Slice when cold. Garnish with parsley and radishes. Save the stock for a soup.