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Veal Croquettes

Scald I cupful of milk and rub together I tablespoonful of butter and 2 heaping tablespoonfuls of flour until smooth; add to the scalded milk and stir until it thickens. Take from the fire, add I pint of cooked veal chopped fine, 2 tablespoonfuls of chopped parsley, 2 or 3 drops of onion extract and a coffee spoonful of celery extract, I teaspoonful of salt, 14 of a teaspoonful of pepper. Mix well, stand aside until cold, then turn into cone-shaped croquettes, roll in bread crumbs and fry in smoking hot deep fat.

Chopped Veal, German Style Put through a machine or chop very fine 2 pounds of lean veal; for this the shoulder is inexpensive and well flavored. Season with I teaspoonful of salt, ½ of a teaspoonful of pepper, 1/2 of a teaspoonful of onion juice and I tablespoonful of chopped parsley. Form into small chops, inserting a piece of bone or stick of macaroni in the small end; dip each chop into slightly beaten egg, roll in fine bread crumbs and immerse in smoking hot fat for eight to ten minutes according to the thickness of the chop. Serve with tomato sauce.