A Handbook of Cookery for a Small House

size. _101. Veal Cutlets_ Chop off the long bones of two pounds of veal cutlets and put them to stew in a stone saucepan with a little salt to make gravy. Melt an ounce of fresh butter or dripping in an enamelled frying pan in the stove with the top off and lay the cutlets in it. Fry briskly for ten minutes turning once or twice. Replace the stove top and cook for another twenty minutes. Place on a dish, pour the gravy already made over them, and serve. _102. Stuffed Fillet of Veal_ Take about three pounds of veal cut rather flat, score it several times with a sharp knife. Lay the sage and onion stuffing (as per recipe 40) on it and cover with flare or a buttered paper. Tie it with string, put it into a baking tin, and bake for one and a half hours. Place on a hot dish and pour the gravy over. _103. Roast Pork_ A small leg of pork or about four pounds of loin must be scored on the outside with a sharp knife. Put it into a baking tin and put in the oven for two to two and a half hours. Dish up and treat the dripping as directed for beef or mutton. Serve with onion or apple sauce. _104. Boiled Shoulder of Pork_ Put into boiling water without salt, and boil for one and a half hours if only half a shoulder; for two hours if whole. _105. Boiled Ham_ Must be put into boiling water. If a whole ham, boil for three to three and a half hours. Let it steam for a few minutes on a dish (with a strainer under it) and then roll in baked breadcrumbs. Never put the paper collar on the knuckle till thoroughly cold. _106. Blanquette de Veau_ Take two pounds of breast of veal, cut it in squares about two inches, put into a saucepan, cover with cold water, add a large pinch of salt. Bring to a boil, then skim carefully. Add one whole onion stuck with four cloves,