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Jellied Veal

When ordering a roast of veal have some bones sent home with it. Wash these well, cover with cold water, add one cup of diced vegetables-carrot, turnip, celery, onion, and one bay leaf-and let simmer for three or four hours. Strain the stock, let it cool, cover, and set in the ice-box.

This will keep for several days. When ready to use skim off any fat on top, and to each cup of stock add one-quarter teaspoonful of salt, oneeighth teaspoonful of pepper, one-half teaspoonful of lemon-juice, and a very little paprika. Cut any remaining veal in thin slivers-there should be an equal quantity of meat and stock and simmer together until the veal is moist and tender. If the meat falls short, use two or three "hard-boiled " eggs cut in neat slices and mixed with the meat after it is removed from the fire. Mold in a breadpan and serve cold. Creamed Veal on Hot Biscuits Season two cups of chopped veal with one teaspoonful of finely chopped capers, one teaspoonful of lemon-juice, salt, pepper, and a slight grating of nutmeg, if desired. Melt one tablespoonful of butter, stir in one-half tablespoonful of flour, onequarter teaspoonful of salt, and add slowly onehalf cup of cream or rich milk, and cook until sauce thickens. Mix one egg yolk with one teaspoonful cold water and add to sauce, together with the seasoned veal. Remove from the fire as soon as meat is heated, and serve on hot biscuits.