Cut veal from the leg or other lean part into pieces the size of an oyster.  Season with pepper, salt and a little mace; rub some over each piece; dip in egg, then into cracker crumbs and fry.  They both look and taste like oysters.

VEAL OLIVES.

Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches.  Mix up a little salt pork, chopped with bread crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture upon the pieces of veal, fastening the four corners together with little bird skewers; lay them in a pan with sufficient veal gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven.  When browned on top, put a small bit of butter on each, and let them remain until quite tender, which will take twenty minutes.  Serve with horse-radish.

VEAL CHEESE.

Prepare equal quantities of boiled sliced veal and smoked tongue.  Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first the tongue and then the veal, so that when cut it will look variegated.  Press it down hard and pour melted butter over the top.  Keep it well covered and in a dry place.  Nice for sandwiches, or sliced cold for lunch.

VEAL CROQUETTES.

Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch of mace, powdered parsley and pepper, some salt.  Let a pint of milk or cream come to the boiling point, then add a tablespoonful of cold butter, then the above mixture.  Beat up two eggs and mix with a teaspoonful of cornstarch or flour, and add to the rest; cook it all about ten minutes, stirring with care.  Remove from the fire, and spread it on a platter, roll it into balls, when cooled flatten each; dip them in egg and bread crumbs, and fry in a wire basket, dipped in hot lard.

BROILED VEAL CUTLETS. (Fine.)

Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg.

Cut the cutlets about three-quarters of an inch in thickness; flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt, and fold each cutlet in a piece of white letter paper well buttered; twist the ends, and broil over a clear fire; when done remove the paper.  Cooked this way, they retain all the flavor.

VEAL POT-PIE.