Leg or Loin. The leg with the fricandeau, the fillet, loin and kidney roast. Small Pieces for Frying. The chump end of loin for chops, veal cutlets from rib piece, fillet. Pieces for Pot Roast. The breast, neck, shoulder. Pieces for Boiling. The thick rib piece, neck. Pieces for Bouillon. The calves’ feet, calf-bones, calf-tail, also lean meat. Parts for Fricassee. Lungs, brain, sweetbreads, breast piece. No. 1—LEG OF VEAL. Quantity for 8–10 Persons. 6–8 lbs. leg of veal ⅛ lb. of bacon ⅛ lb. of butter ½ cup sweet or sour cream Salt, pepper 1½ cups of water 2 tbsps. of flour Preparation: The meat is pounded, boiling water poured over, i.e., scalded, which makes the meat white; let the water run off immediately. Sprinkle with salt and pepper and put into pan. Cut the bacon into thin slices and put it on the meat, add the butter and place into oven. Roast for 2 hours, basting frequently. About ½ hour before done, put the flour into the gravy and stew 5 minutes, then add water and put the cream on the leg in spoonfuls. When the roast is tender, put on platter and strain the gravy which must not be too thin. Remarks: If the roast has much stock, pour some off before adding flour, stand cold and let it jelly. Now cut it into slices and serve with slices of tenderloin. Veal roast may be utilized in various ways. No. 2—WARMED UP VEAL ROAST. Quantity for 6 Persons. 1½ lbs. of veal roast ⅛ lb. of butter ⅛ lb. of sardines 1 tbsp. of capers Some salt Juice of ½ lemon Left over gravy For the gravy, 1 tsp. of flour Preparation: Put the roast into an earthen dish, heat the gravy, pour it over the roast, cover up the dish, place it into a covered pot with boiling water, let it boil slowly for one hour and baste the roast several times. The gravy is usually thin, therefore add the flour and serve with the roast; the contents of the dish must not boil, otherwise the roast will become dry. Cut the roast into slices, place them into a buttered mold, put the sardines, capers and bits of butter between them and drip the lemon juice on. Cover the mold, put it into the dish with boiling water and boil for ¾ hours. The meat is served in the mold, the gravy heated and served with it. No. 3—VEAL ROAST WITH POTATOES. Quantity for 6 Persons. 1 lb. of veal roast Salt 1 pinch of pepper ¼ onion Left over gravy 4 big, raw potatoes, peeled and cut into thin slices Preparation: The meat is cut into small pieces, placed in 2 or 3 layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes. Season each layer with salt, pepper and a little onion. The meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes; then put small pieces of butter on top and bake in the oven for 1½ hours.