*Braised Fillet of Veal_--3-1/2 pounds veal, 1/4 pound larding bacon,
1 onion, 1 carrot, 1 turnip, 1/2 lemon, forcemeat, stock and a little
celery.

Remove bone, fill in cavity with forcemeat. Cut some even strips of
bacon 1/4 of an inch thick, and with a larding needle thread neatly on
top of meat. Slice vegetables, place them in a pan, set veal on these,
sprinkle with a little lemon juice. Cover with Criscoed paper, and add
stock to come three-parts up the meat. Cover closely and set pan in
oven (in order to get top heat also) or over a gentle fire, and simmer
2-1/2 to 3 hours. Remove veal to a dripping tin with very little
stock, and brown in front of fire or in hot oven. Reduce stock in pan,
meanwhile, by fast boiling without lid, and strain round meat. Garnish
with cut lemon, and, if liked, with curled bacon and forcemeat balls.

The forcemeat is made as follows: Add 1/4 cup Crisco, 4 tablespoons
chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley,
1 teaspoon mixed herbs, thyme, and marjoram. Add salt and pepper to
taste, and mix with 2 well-beaten eggs.

March 26

_Scallop Chowder
*Boiled Cod, Oyster Sauce
Mashed Potatoes
Stewed Corn
Watercress, French Dressing
Cheese Biscuits
Ginger Pudding
Coffee_

_*Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put into
a fish-kettle, containing enough boiling water to cover it. Add some
salt, bring quickly to boil; then draw pan to side of fire, and let it
stay in hot water until cooked. Do not let water boil or simmer again.
Cod cooked in this way has a much finer flavor than if it is allowed
to simmer or boil. Take up fish on drainer, slide it on to a hot dish
on a folded napkin, and serve garnished with sprigs of crisp
parsley. Send to table with oyster sauce, which is made as follows: 4
tablespoons Crisco, 6 tablespoons flour, 1 small onion, 1/2 carrot,
12 whole peppers, 1/2 bay leaf, 1 clove, 1 bouquet garni, small blade
mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
add milk, and bring to boil. When milk boils take out mace and bay
leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
this hot milk. Stir until it boils, then let it simmer from 10 to 15
minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
and their liquor and put into a saucepan and bring to boiling point.
Then take the oyst