=Potted Beef=

3 Pounds of a Cheap Cut of Beef
1/2 Can of Tomatoes
Salt to taste
3 Onions

Put the meat into a kettle, cover with cold water and boil slowly for
three or four hours. Add salt and onions, cut fine. Put the tomato
through a colander. Boil all together, and, as the water boils away,
add more. Serve the meat hot. The liquor makes a delicious soup,
thickened with two tablespoonfuls of flour.



=A Fine Way to Cook Veal=

2 Pounds of Veal, or according to size of family
1 Egg
Bread Crumbs
Milk, Salt and Pepper

Cut the veal into small pieces, a good size for serving, and season
with salt and pepper. Dip into the egg, which has been beaten light,
then into the bread crumbs. Have a little pork fat (lard will do) in a
frying-pan, and cook until brown. Set on the back of the stove and cook
slowly for ten minutes. Cover with milk, and bake in the oven very
slowly for one hour in a covered pan. The toughest veal, cooked in this
way, will be as tender as chicken.