Leave the kidney in. Unroll the loin and stuff with highly seasoned poultry stuffing, packing well around the kidney. Fold, tie firmly into shape, and roast, basting with the drippings and a little hot water. Before taking up, dredge with flour, and baste two or three times with melted b.u.t.ter. Take off the string and serve with a gravy made from the stuffing and thickened drippings.

STUFFED BREAST OF VEAL

Make a stuffing of stale bread crumbs and mix with a liberal quant.i.ty of finely chopped salt pork. Season with onion, salt, pepper, minced parsley, and melted b.u.t.ter. Fill the cavity under the thick part of the breast with as much stuffing as can be forced in and skewer into shape. Roast, basting frequently with melted b.u.t.ter and drippings.

ROAST SHOULDER OF VEAL

Have the knuckle removed from a shoulder of veal and roast the fillet, basting frequently with melted b.u.t.ter and the drippings. Garnish with quartered lemons and parsley and serve with Oyster Sauce.

ROAST VEAL a L'ITALIENNE

Bone a loin of veal, stuff with seasoned crumbs, and tie into shape.

Season with salt and pepper, rub thickly with b.u.t.ter, and put it into a roasting-pan with half a cupful of water. Cover and roast for two hours, basting frequently. Drain the meat and brush it with the yolk of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly with crumbs, grated cheese, and minced parsley, dot with b.u.t.ter, and brown in a very hot oven. Serve with mashed potatoes or potato croquettes.

BREAST OF VEAL BAKED

Rub a well-trimmed breast of veal with melted b.u.t.ter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until the veal is well done. Serve with the tomatoes as a garnish for the meat.

VEAL LOAF

Chop fine three pounds of raw veal. Mix with three eggs beaten with three tablespoonfuls of cream or milk, four crackers rolled and sifted, and pepper, salt, and sage to season highly. Shape into a loaf and bake, covered in a little water, basting frequently with melted b.u.t.ter. Serve either hot or cold.

BRAISED KNUCKLE OF VEAL

Have a three-pound knuckle of veal larded and brown it in pork fat, seasoning with salt and pepper. Add stock to moisten and one cupful of partially cooked lima beans. Cook for forty-five minutes, and serve very hot.

VEAL IN Ca.s.sEROLE

Have lean veal cut into convenient pieces. Put into a b.u.t.tered ca.s.serole and cover with milk. Add a teaspoonful or more of finely chopped parsley, cover, and simmer very slowly until done. It must not boil. Thicken with a little flour cooked in b.u.t.ter, season to taste, and serve.

JELLIED VEAL

Cover a knuckle of veal with cold water, bring to the boil, and simmer for two hours, skimming as needed. Add a slice of onion, a blade of mace, a dozen cloves, half a dozen pepper-corns, a pinch of allspice, and half a nutmeg grated. When the meat falls from the bones, take out the bones, shred the meat, and reduce the liquid by rapid boiling until there is barely enough to cover the meat. Wet a mould with cold water, put in the meat, add to the liquid the juice of a lemon and salt and pepper to season, and pour over the meat. Let stand overnight and serve cold.

KOENIGSBERGER KLOPS

Chop together three-quarters of a pound of veal and one-quarter pound of fresh pork. Soak three slices of stale bread in cold water, wring dry, and add to the meat. Add salt, pepper, and minced parsley to season. Shape into small b.a.l.l.s, cover with cold water, bring to the boil, and simmer gently for half an hour. Strain the cooking liquor and reduce by rapid boiling to a pint. Cook together one tablespoonful each of b.u.t.ter and flour, add the cooking liquid, and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well-beaten and two tablespoonfuls of capers with a little of the caper vinegar. Pour over the klops and serve.

VEAL AND OYSTER PIE

Cut into small pieces one pound of the neck of veal, cover with cold water, and cook slowly for an hour. Add two or three slices of salt pork cut into dice, a chopped onion, a tablespoonful of minced parsley, and salt and pepper to taste. Make a cupful of Cream Sauce in a separate pan, pour into the veal, and cook for twenty minutes longer. Pour into a baking-dish, cover the top with a layer of raw oysters, dredge with salt and pepper, cover with pastry, and bake for half an hour. Serve either hot or cold.

VEAL CROQUETTES

Chop fine cold cooked veal and season with salt, pepper, paprika, celery salt, grated onion, and minced parsley. Mix with a little very thick Cream Sauce and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

MOCK TERRAPIN

Reheat cold cooked veal, cut into dice, in Cream Sauce. Take from the fire and add an egg beaten with a tablespoonful of sherry. Add also two or three hard-boiled eggs coa.r.s.ely chopped and a little minced parsley. Heat, but do not boil. Season with salt and red and white pepper, and serve.

_CHICKEN_

BROILED CHICKEN

Have young chickens cleaned and split down the back. Break the joints, season with salt and pepper, and rub with melted b.u.t.ter. Broil for twenty minutes and serve very hot.

FRIED CHICKEN

Clean and cut up two spring chickens, season with salt and pepper, and fry brown in b.u.t.ter with a chopped onion and a dozen fresh mushrooms.

Pour over a winegla.s.sful of white wine, and a cupful of stock. Add two cupfuls of canned tomatoes which have been rubbed through a sieve, and a tablespoonful of minced parsley. Thicken with flour browned in b.u.t.ter, heat thoroughly, season to taste, and serve.

FRIED CHICKEN WITH GREEN PEPPERS

Clean and joint two spring chickens, fry brown in b.u.t.ter, and put into the oven to finish cooking. Seed and shred six sweet peppers and boil in salted water until soft. Drain, and add to the chicken. Pour over two cupfuls of cream, bring to the boil, thicken with a little flour cooked in b.u.t.ter, and serve.

BREADED FRIED CHICKEN

Clean and cut up a young chicken, dip in beaten egg, then in seasoned crumbs, and fry brown in fat to cover. Serve with Cream Sauce to which minced parsley has been added.

CHICKEN STUFFED WITH OYSTERS

Fill a chicken with drained oysters which have been seasoned highly with salt, pepper, and melted b.u.t.ter. Sew the chicken up in cheese-cloth and boil, allowing twenty-five minutes to the pound. Take off the cloth, pour over a Maitre d'Hotel Sauce, and serve.

CHICKEN STEWED WITH ASPARAGUS

Clean and cut up a chicken, season with salt and pepper, and brown in b.u.t.ter. Dredge with flour and sprinkle with minced parsley. Boil two bunches of asparagus in salted water until tender but not broken. Put a lump of b.u.t.ter and a tablespoonful of cream into a saucepan and put half of the asparagus on it. Sprinkle with pepper, lay the pieces of chicken upon it, cover with the remainder of the asparagus, dot with b.u.t.ter, pour over a cupful of cream, and cook slowly until done. Serve with small squares of fried bread or with toast points.