Six or 8 slices of bacon fried crisp; pour boiling water over 1 lb. of sliced liver, drain, add salt and pepper, roll in flour, fry in the bacon fat, garnish with the bacon.

Take the strings and sinews from 2 lbs. of lean veal; chop very fine with 1/4 pound of veal suet. Soak a bread roll in milk and beat it light, mix this with the veal and suet, add grated lemon peel, pepper, salt, a very little nutmeg and 2 eggs; shape like a sweet bread, dip in egg, roll in crumbs and fry a golden brown. Serve with cream gravy.

Gravy:
Butter size of an egg, melt, stir in a tablespoonful of flour When well mixed and brown add milk to thin. Very fine.

Chop bits of cold meat, from 1 to 2 cupfuls, very fine, put in frying pan large tablespoonful of butter and flour and brown. Add a pint of milk or cream and let it cook until thick, season with salt and pepper. Cook rice till soft without stirring, season and drain. Make rice into a mound and pour the browned meat around it or line a mould with rice and pour the meat in center.

Two lbs. broiled veal chopped fine, add 2 eggs, 1 tablespoonful of butter, 1/2 cup of cream, 1/2 cupful mashed potato, the juice of a lemon, salt and pepper. Make into balls and fry.

Chop the meat very fine. To every pint of meat allow 1/2 pt. of milk or cream, 1 large tablespoonful of butter, 1 teaspoonful onion juice, 2 tablespoonfuls of flour, 1 teaspoonful of salt, cayenne pepper, little parsley. Chop with the meat 1 nutmeg grated. Put the milk on to boil in a farina boiler. Rub butter and flour to a smooth paste and stir into the milk until it is very thick. Take from the fire. Add the meat and beat until well mixed. Add the seasoning and turn on a plate to cool. When cold and hard form into croquettes, dip in egg and bread crumbs and fry in hard lard.

Two cups roast veal chopped fine, scald 1 cup sweet milk and thicken with 2 tablespoonfuls of flour and 1 tablespoonful of butter rubbed together. Add the meat, juice of 1 lemon, pepper and salt to taste. Beat 2 eggs and add while the meat is hot but not boiling. Cool, shape, roll in egg and cracker crumbs. Fry in hot lard.

One solid pint of finely cooked veal
1 tablespoonful salt
1 cupful of cream or milk
1 tablespoonful butter
4 eggs
1 teaspoonful grated onion
1 tablespoonful of lemon juice
3 tablespoonfuls flour

Put cream on to boil. Mix flour and butter together and pour in boiling milk, then add veal and seasoning. Take from fire and when cool mould into oblong moulds, roll in eggs and cracker crumbs and fry 4 or 5 at a time in wire basket in hot lard.

Three lbs. chopped veal
2 slices salt pork
3 eggs
2 tablespoonfuls milk
4 powdered crackers
1 teaspoonful salt
1 teaspoonful pepper
1 teaspoonful sage

Make into a loaf, bake slowly 2 1/2 hours. Baste with butter and water, after sprinkling with powdered crackers.

Three lbs. chopped veal
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon sage
3 eggs
6 or 8 rolled crackers
1/2 cup milk or water
butter size of an egg

Bake slowly 1 1/2 hours, covering at first. An improvement to cover top slightly with rolled crackers. Eaten cold, sliced thin, or hot smothered with mushroom sauce.

Nice way to serve veal loaf or sliced cold meat:
Cut in thin slices and lay (overlapping each other) in a circle on a round platter (large,) then turn a bowl of jelly in the center.

3 pounds of veal cut from the neck
1 cup of rice well washed
3 tablespoonfuls of butter of 1/4 lb. of salt pork
1 onion
3 large teaspoonfuls of salt
1/2 teaspoonful of pepper
1/2 cup stewed tomatoes
4 cups boiling water

Cut the veal into small pieces, add salt, chop the onion fine and put into the sauce pan with the butter, stir until the onion turns a light straw color, then add veal and stir until that is browned a little. Care must be taken not to scorch the onion. Put in the tomato with a cupful of boiling water, and simmer all gently for an hour and a half, then add the other 3 cups of boiling water, pepper and rice. Heat all to the boiling point, cover, set back on the stove where it will simmer gently for an hour. The rice will by that time absorb almost all the liquid, and yet every grain will be distinct. Turn the pillau out upon a hot platter, and garnish with parsley.