Use the breast or shoulder for this purpose, the former being preferable, and cut it up into pieces, not too small. Sprinkle each piece slightly with fine salt and ginger. Heat a tablespoon of goose-oil or poultry drippings in a stew-pan, and lay the veal in it. Cut up an onion and one or two tomatoes (a tablespoon of canned tomatoes will do), and add to this a little water, and stew two hours, closely covered. When done mix a teaspoon of flour and a little water and add to the veal. Chop up a few sprigs of parsley, add it and boil up once and serve. Place the cauliflower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered. STUFFED SHOULDER OF VEAL Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also chopped mushrooms if desired. Sew up the opening, press and tie it into good shape and roast. The stuffing may be made of minced meat, cut from the veal, and highly seasoned. VEAL LOAF Take two pounds of chopped veal, four tablespoons of bread crumbs, two beaten eggs, season with salt, pepper, ginger, nutmeg and a little water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients thoroughly, form into a loaf, spread or lay piece of chicken-fat on top. Bake in oblong tin until done, basting frequently. SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE Brown four onions light brown in a tablespoon of fat, add one teaspoon mixed paprika, and the meat cut in pieces; leave the pan uncovered for a few moments, cover; add one sweet green pepper, cut up, and let cook; add a little water whenever the gravy boils down; when the meat is tender serve with dumplings. CALF'S HEARTS Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven. Cook slowly for two or three hours. Thicken the liquor with flour and serve with the hearts. IRISH STEW Cut one and one-half pounds of lamb into small pieces. Dredge each piece of meat in flour. Brown in the frying-pan. Put in kettle, cover with water and cook slowly one hour or until tender. Add one quart of potatoes cut in small dice, one-half a cup of carrots and three onions, after cooking thirty minutes. Season with salt, pepper, and thicken with two tablespoons of flour moistened in enough cold water to form a smooth paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings for Soups".) LAMB AND MACARONI