One cup of milk,
  Five level tablespoons of cornstarch.

Place 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 heart may be cut in thin slices, dipped in flour and then fried.  Calf’s liver is most delicate and must be cooked quickly, either by panning or broiling.  The head is used for mock-turtle soup or cooked and served with brown sauce or made into calves’ head cheese.  The tongue may be cooked until tender and then pickled in vinegar.