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Some Kitchen Kinks: Veal

Veal Loaf. 3 pounds veal. 1 pound salt pork. 6 soda crackers rolled fine. 3 eggs well beaten. 1/4 teaspoonful pepper. ½ teaspoonful salt.

Chop the meat mixed with the other ingredients, shape, and bake three hours, basting occasionally with pork fat. Use one-fourth cut of fat for this purpose. If the roll is pierced occasionally the fat will penetrate more effectually. Veal loaf may also be cooked in bread pans.

Some persons cook the veal before chopping.

DEVELOPING AND IMPROVING FLAVOR OF MEAT The typical meat flavors are very palatable to most persons, even when they are constantly tasted, and consequently the better cuts of meat in which they are well developed can be cooked and served without attention being paid especially to flavor. Careful cooking aids in developing the natural flavor of some of the cheaper cuts, and such a result is to be sought wherever it is possible.

Browning also brings out flavors agreeable to most palates. Aside from these two ways of increasing the flavor of the meat itself there are countless ways of adding flavor to otherwise rather tasteless meats.

The flavors may be added in preparing the meat for cooking, as in various seasoned dishes already described, or they may be supplied to cooked meat in the form of sauces.