1 lb. veal roast 3 yolks of eggs 1 tbsp. of flour 2 tsps. of salt Some pepper 1 tsp. of mustard ¼ qt. of milk ½ tbsp. of butter 4 mustard pickles 2 tbsps. of pearl onions 3 tbsps. of wine vinegar Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and butter are stirred to a gravy and brought to boil. It requires 10 minutes time till the gravy is thick and smooth. Veal roast and pickles are cut into thin slices. Meat, pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy, concluding with gravy over the top. Three hard-boiled eggs quartered and placed on or around the salad makes it look nice. No. 8—SADDLE OF VEAL. Quantity for 10 Persons. 6–7 lbs. of veal saddle Some salt 1 pinch of pepper ¼ cup of butter, or good roast drippings ¼ lb. of bacon 1 cup of cream 2½ tbsps. of flour Preparation: The saddle of veal is well prepared by the butcher so it will lie flat in the pan. Skin and scald the veal and lard it with bacon, then sprinkle with salt and pepper and put into the pan. Heat the butter, pour it over the meat and set it into a medium hot oven. Pour a little water over once in a while so the butter does not get too brown; the roast must be basted every 10 minutes to make it juicy. It requires 1 or 1½ hours roasting to make it tender. One-quarter of an hour before done put in the flour and cream. The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales. Remarks: The gravy may be prepared in various ways. Instead of cream take ¼ cup of Madeira or red wine and cut truffles into thin slices and put into the gravy. Another way is to take cream and champignons and lemon juice. The left over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon. No. 9—ROAST VEAL LOIN WITH KIDNEY. Quantity for 6 Persons. 3 lbs. of veal loin with the kidney Salt 1 pinch of pepper ⅛ lb. of butter or lard 1 tbsp. of flour ¼ cup of cream ½ cup of water Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast ¼ hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing. No. 10—ROASTED FRICANDEAU OF VEAL. Quantity for 6 Persons.