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Remarks:

No. 31—CROQUETTES FROM VEAL REMNANTS.

Quantity for 6 Persons.

 1 lb. of veal

 Salt, pepper

 1½ tbsps. of lemon juice

 2 yolks of eggs

 2 tbsps. of butter or drippings

 3 tbsps. of flour

 1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract

 ½ cup of cream

 1 egg and roll crumbs for breading

 Good lard for baking

Preparation:

No. 32—MEAT BALLS FROM VEAL REMNANTS.

Quantity for 6 Persons.

 1½ lbs. of veal

 2 eggs

 1½ tbsp. of butter

 1 tbsp. of lemon juice

 1 pinch of nutmeg

 1 tsp. of capers

 Salt, pepper

 Roll crumbs for breading

Preparation:

For the gravy put ½ tablespoonful of flour into the butter or drippings, steep and add ¾ cup of water or bouillon or left over gravy. Strain and pour over the meat balls and serve. They are also good served cold.

No. 33—VEAL HASH FROM REMNANTS.

Quantity for 6 Persons.

 1 lb. of veal

 1 tsp. of chopped onions

 Salt, pepper

 1½ tbsps. of butter

 ½ tbsp. of flour

 ½ cup of cream

 Some water if necessary

 2 tbsps. of white wine