VEAL CUTLET

Cutlet may be cooked whole or cut into pieces for serving.  Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs.  Brown on both sides in shallow fat in frying pan.  Add boiling water to cover; season and cook slowly for 1 hour.  Thicken gravy with 1 tablespoon flour mixed with a little cold water.

CREAMED SWEETBREADS

Lay sweetbreads in cold water with a little salt for 1 hour.  Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane.  Cut into small pieces and reheat in Cream Sauce page 35.

ROAST LOIN OF PORK

Wipe pork with damp cloth.  Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water.  Roast slowly 3 to 4 hours.  Add water as necessary.  To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.

BAKED HAM

Wash and scrub ham in warm water, soak over night.  Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender.  Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often.  When brown on both sides add 1 cup cider or 1/2 cup vinegar and thicken gravy with 2 tablespoons flour.

POULTRY

HOW TO CLEAN

Singe fowl over free flame.  Cut off head just below bill.  Untie feet, break bone and loosen sinews just below joint; pull out sinews and cut off feet.  Cut out oil sac.  Lay breast down, slit skin down backbone toward head; loosen windpipe and crop and pull out.  Push back skin from neck and cut off neck close to body.  Make slit below end of breastbone, put in fingers, loosen intestines from backbone, take firm grasp of gizzard and draw all out.  Cut around vent so that intestines are unbroken.  Remove heart and lungs.  Remove kidneys.  See that inside looks clean, let cold water run through, then wipe inside and out with wet cloth.  Cut through thick fleshy part of gizzard and remove inside heavy skin without breaking, then cut away gristly part so that only thick, fleshy part is used.

ROAST POULTRY