STUFFED SHOULDER OF VEAL

Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also chopped mushrooms if desired.  Sew up the opening, press and tie it into good shape and roast.  The stuffing may be made of minced meat, cut from the veal, and highly seasoned.

VEAL LOAF

Take two pounds of chopped veal, four tablespoons of bread crumbs, two beaten eggs, season with salt, pepper, ginger, nutmeg and a little water.  Add a tablespoon of chicken-fat; grease the pan, mix ingredients thoroughly, form into a loaf, spread or lay piece of chicken-fat on top.  Bake in oblong tin until done, basting frequently.

SHOULDER OR NECK OF VEAL—­HUNGARIAN STYLE

Brown four onions light brown in a tablespoon of fat, add one teaspoon mixed paprika, and the meat cut in pieces; leave the pan uncovered for a few moments, cover; add one sweet green pepper, cut up, and let cook; add a little water whenever the gravy boils down; when the meat is tender serve with dumplings.

CALF’S HEARTS

Remove veins and arteries from the hearts.  Stuff with a highly seasoned bread dressing and sew.  Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven.  Cook slowly for two or three hours.  Thicken the liquor with flour and serve with the hearts.

IRISH STEW

Cut one and one-half pounds of lamb into small pieces.  Dredge each piece of meat in flour.  Brown in the frying-pan.  Put in kettle, cover with water and cook slowly one hour or until tender.  Add one quart of potatoes cut in small dice, one-half a cup of carrots and three onions, after cooking thirty minutes.  Season with salt, pepper, and thicken with two tablespoons of flour moistened in enough cold water to form a smooth paste.  Serve with dumplings. (See Dumplings, in “Garnishes and Dumplings for Soups".)

LAMB AND MACARONI

Dilute one can of concentrated tomato sauce with one quart of water; mince two medium-sized onions very fine and fry slowly in olive oil or drippings until they are a golden brown, and add to tomatoes.  Fry one and one-half pounds of lean neck of lamb in a little drippings until the meat is nicely browned all over and add to the tomatoes, season with one clove of garlic, two bay leaves, two teaspoons of sugar, pepper and salt, and let it simmer for about one and one-half hours, or until the meat is tender and the sauce has become the consistency of thick cream.  Have ready some boiled macaroni, put in with the meat and stir well.  Serve hot.

Short ribs of beef may be cooked in the same manner.