Are broiled or pan-broiled the same as beefsteak.


VEAL--VEAL CUTLETS.

Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper
and flour. Put a tbsp. of dripping in a frying pan, and when very hot
put in the cutlets; when brown on one side turn and brown on the
other, take out and place on a hot dish. Add a tbsp. of flour to the
fat remaining in the pan, mix and stir until brown; add a cupful of
boiling water, pepper and salt to taste, stir until it boils, pour
over the cutlets, and serve.


STEWED KNUCKLE OF VEAL.

Wipe the knuckle well with a damp cloth. Cut it into pieces. Put into
a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb.
of chopped ham, and 1 bay leaf, pepper and salt to taste. Cover and
stew slowly for 2-1/2 hours (a half cup of rice may be added to this
stew).


JELLIED VEAL.

1 knuckle of veal.
1 blade of mace.
12 whole cloves.
1/2 cup of vinegar.