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No. 6—VEAL ROAST PUDDING.

Quantity for 6 Persons.

 1 lb. veal roast

 ⅛ part of an onion chopped fine

 3 tsps. of parsley, chopped fine

 ⅛ lb. of butter, good measure

 3 eggs

 Salt

 1 pinch of pepper

 ¼ cup of sweet cream

 1 roll, grated

 ½ pt. of tomato or sardine gravy

 1 tsp. of Parmesan cheese

Preparation:

The white of egg is beaten stiff and also added to the mass. A tin pudding mold is buttered and strewn with roll crumbs, the mixture put in, and the closed mold set in a steamer over boiling water and steamed for one hour.

Dump the pudding on a hot platter and pour over it tomato or sardine gravy.

No. 7—VEAL ROAST SALAD.

Quantity for 6 Persons.

 1 lb. veal roast

 3 yolks of eggs

 1 tbsp. of flour

 2 tsps. of salt

 Some pepper

 1 tsp. of mustard

 ¼ qt. of milk

 ½ tbsp. of butter

 4 mustard pickles

 2 tbsps. of pearl onions

 3 tbsps. of wine vinegar

Preparation:

Three hard-boiled eggs quartered and placed on or around the salad makes it look nice.

No. 8—SADDLE OF VEAL.

Quantity for 10 Persons.