_Fried Veal._--Fried veal steak or cutlets are delicious, but very difficult to prepare properly. As a usual thing veal cutlets are either half raw, or cooked until dry and hard. When properly cooked veal should be spongy, soft, and velvety. The chops should be not quite a half inch thick. Melt a little lard in a hot frying-pan; sprinkle some salt and pepper on the veal and fry quickly until brown on both sides. Then cover tightly, and place on the back of the stove and steam until thoroughly tender. It requires from forty to forty-five minutes to fry veal. _Broiled Veal._--The veal should be cut thin, broiled quickly until brown, and seasoned with salt, pepper, and melted butter, to which a little chopped parsley and lemon juice have been added. Serve on a hot platter and eat at once. If the veal is fat, tender and nicely broiled, it is almost as good as game. _Veal Stew or Pot-pie._--Cut the meat from a knuckle of veal into pieces not too small; put them into a pot with some small pieces of salt pork, and plenty of pepper and salt; pour over enough hot water to cover it well, and boil until the meat is thoroughly done. While the water is still boiling drop in, by the spoonful, a batter made as follows: Two eggs well beaten, two and a half or three cupfuls of buttermilk, one even teaspoonful of soda, and flour enough to make a thick batter. Cover the pot, and as soon as the batter is well cooked serve it. _Veal Stew._--This is an exceedingly nutritious, economical, and appetizing dish. Cut the veal into small pieces about an inch square; add three or four thin slices of salt pork; one or two onions and potatoes cut up fine, and a little turnip, carrot, parsley and celery, if you have them. Cover well with boiling water and cook over a brisk fire until the meat is tender and the water pretty well cooked away. This will require about an hour. Cover the meat well with fresh milk; season to taste with pepper, salt, and a generous quantity of butter; let the mess simmer on the back of the stove about twenty minutes, and serve it in a hot covered dish.