Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for ½ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to ¾ of a quart so it is very strong. It requires 1 hour to cook the meat done. The Gravy. Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice. No. 17—VEAL GULASH. Quantity for 6 Persons. 2¼ lbs. of veal 1 small onion 1 tbsp. of butter 1 pinch of pepper 1 tbsp. of flour 1 cup of water Salt Preparation: The meat is cut into 1½ inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about 1½ hours. Gulash must not be too juicy. No. 18—UNBREADED VEAL CUTLETS. (Chops). Quantity for 6 Persons. 3 lbs. veal chops ⅛ lb. of butter Salt 1 pinch of pepper ½ cup of cream Juice of ¼ lemon ½ tbsp. of capers ½ tbsp. of meat extract if necessary 1 cup of water Preparation: The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the ½ tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the ½ teaspoonful of meat extract. Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Madeira. No. 19—BREADED VEAL CUTLETS. Quantity for 6 Persons. 3 lbs. of veal cutlets 1 egg 1 tbsp. of milk Salt, pepper Roll crumbs, or cracker crumbs ⅛ lb. of butter Preparation: The cutlets are pounded, shaped neatly and sprinkled with salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter.