Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

hot dish and wash all over with butter in which has been beaten the juice of half a lemon. Strain a cupful of the liquor; stir into it a tablespoonful of butter rolled in one of flour, boil two minutes and add a great spoonful of minced pickles, or of capers. Some like to use pickled onions for this purpose. Send around horseradish and mustard with it. When it leaves the table put a plate with a heavy weight upon it, and leave thus all night. VEAL Roast leg of veal Wipe a leg of veal with a damp cloth and place it in a covered roaster. Dash a cupful of boiling water over the meat, cover it closely and cook at the rate of twenty minutes to the pound. Half an hour before the meat is taken from the oven remove the cover from the roaster, baste the meat with the gravy in the pan, and brown. Shoulder of veal This may be roasted, like the leg, but is better for having the bone removed, and the cavity thus left filled with a forcemeat made of bread-crumbs and chopped ham, seasoned to taste. Veal cutlets Wipe the cutlets with a damp cloth, dip them, first, in beaten egg, then in cracker dust, and set in a cold place for an hour. Fry in dripping to a rich brown. Cook slowly that they may be thoroughly done. Lay for a moment on brown paper to drain free of grease, and put on a hot platter. Serve with tomato sauce. Veal steaks with mushroom sauce Broil the steaks slowly over a clear fire, turning often that they may not scorch. When done, keep the meat hot on a platter in the oven while you make the following sauce: Drain the liquor from a can of mushrooms and cut the mushrooms in halves. Cook together a tablespoonful of butter and one of browned flour until they are dark brown in color. Pour upon them the mushroom liquor and a cupful of beef stock. Stir to a smooth sauce, season with a dash