=Vealettes.=--Purchase veal cuts from the leg in slices as large as one's hand and about half an inch thick. On each slice lay a large tablespoonful of dressing made from seasoned bread crumbs, a beaten egg and a tablespoonful of melted butter. Roll up the slices, pinning with toothpicks to keep the dressing in. Put in a well-greased bag, seal and bake about three-quarters of an hour. When done, thicken the gravy, pour over the veal and serve on a hot platter. A variation in vealettes is made by getting from the butcher two slices of veal and a slice of ham the same size. Put together like a sandwich with the ham in the center and skewer together. Trim the edges evenly and bake in a bag. When the veal is done take up on a hot platter, thicken the drippings remaining in the bag, adding enough hot water to make a good consistency. =Veal Loaf.=--Mince three pounds raw lean veal and a quarter pound of fine fat pork, salt or fresh. Season with half an onion, grated fine, a tablespoonful of salt, a half teaspoonful of pepper, a half teaspoonful powdered thyme, quarter of a spoonful sweet marjoram, the same amount Summer savory and a saltspoonful celery salt. Next mix in two-thirds of a cup of rolled cracker crumbs, a scant cupful veal gravy or hot milk, the yolk of one egg and the whites of two beaten together until light. Mix thoroughly and form into a compact loaf. Roll it until coated in yolks of the two eggs left over, then in sifted cracker or bread crumbs, and put in buttered bag and bake in a moderate oven. Roast two hours and serve cold, cut in very thin slices. =Shoulder of Veal Stuffed and Braised.=--Buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat. Cover the bones with cold water and when it comes to a boil, skim, then add a little onion and carrot, a few seasoning herbs and any spices desired. Simmer gently for an hour or so until you have a pint of stock. To make the stuffing, take a stale loaf, cut off the crust and soak in a little cold water until soft. Rub the crumb of the loaf as fine as possible in the hands, then add to the soaked and softened crust. Chop a half cupful of suet fine, put into a frying pan a tablespoonful of the suet, and when hot add an onion chopped fine. Cook until brown, then add to the bread with regular poultry seasoning or else salt, pepper and a bit of thyme. Mix well and stuff the cavity in the shoulder, then pull the flaps of the meat over and sew up. Put the rest of the suet in the frying pan, and having dusted the meat with flour, salt, pepper and a sprinkling of sugar, brown on all sides in the fat. Into the bottom of the bag put a layer of thin sliced onion and carrot, a bit of bay leaf and sprigs of parsley, and on this lay the meat. Add two or three cloves, pour the hot stock around it, cover closely and braise in a hot oven for two and a half hours. CHAPTER XIV. SAUCES AND GRAVIES.