Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.

Place the cauliflower around the platter in which you serve the veal.

Have the butcher make a pocket in the veal for the filling.

Strain the liquid from the veal and bones and remove the fat.

First he wants fish, then he changes his mind and wants veal.

The flavor of veal can be very greatly improved in this way.

I inhale suffocation; I can't distinguish veal from mutton; nothing interests me.

Place in a soup kettle and add a good-sized veal bone and

The hind-quarter of veal and the loin make two good roasting pieces.

Cut a cooked chicken into pieces; add some slices of cold veal.

The shoulder of veal is the most economical for roasting or boiling.

With a veal pastie put in a few slices of cooked ham.

Any part of pork or veal is good done in this way.

The veal breast corresponds to the brisket and plate sections of beef.

Mr. Wilkes was very assiduous in helping him to some fine veal.

F.-Becausewisdom is the veal of which folly is the matured beef.