in a saucepan and then dissolve the starch in the milk. Bring to
a boil and cook for five minutes. Now add

One and one-half cups of cooked veal, minced fine,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One tablespoon of Worcestershire sauce.

Beat to blend well and then pour on greased platter and set in a cool
place for four hours to mould. Form into croquettes and then dip in
beaten egg, and then in fine bread crumbs; fry in hot fat. Serve with
tomato sauce.

COOKING THE FANCY CUTS

TO PREPARE BRAINS

Soak for one hour in cool water, adding the juice of one-half lemon.
Drain and then parboil for ten minutes. Drain and then trim free
from excess tissue. Place under a weight to flatten and make firm, if
desired, or cut into two and dip in flour and then in egg and finally
in fine bread crumbs. Fry in hot fat until a golden brown. Serve with
Hollandaise sauce.

ROAST SHOULDER OF VEAL

Have the butcher make a pocket in the veal for the filling. Now soak
sufficient stale bread in cold water so that when pressed dry it will
measure two cups. Place the bread in a saucepan and add

One cup of finely chopped onions,
Three tablespoons of finely chopped parsley,
One green pepper, chopped fine,
One-half cup of shortening.

Mix thoroughly and then cook slowly so that the onion does not brown.
When tender add

One teaspoon of paprika,
Two teaspoons of salt,
One teaspoon of pepper.

Mix thoroughly and then cool and fill into veal. Sew the opening with
a darning needle and a stout string or fasten with toothpicks. Dust
the meat well with flour and then place in a hot oven to brown. Then
reduce the heat of the oven to moderate and roast, allowing thirty
minutes for the meat to start cooking and twenty-five minutes to the
pound. Baste every ten minutes with:

One-half cup of vegetable salad oil in
One and one-half cups of boiling water.

CALF'S HEART A LA MODE

Wash and soak the heart for a few minutes in water and then remove the
tubes, veins and cut the heart into dice. Parboil until tender. Then
add, using sufficient water to cover

One half-cup of vinegar,
Four onions, chopped fine,
Two carrots, cut in dice,
One teaspoon of sweet marjoram,
Two teaspoons of salt,
One teaspoon of white pepper.

Thicken gravy and serve with toasted strips of bread.

Calf's hea