Lamb Souffle

Pass two cupfuls of cold lamb through the meat chopper, add a little minced parsley, a small cupful of cream sauce, a dash of onion juice, pepper and salt to taste; two slices of minced cooked bacon, and one beaten egg yolk. Cook this over hot water until the ingredients are all heated and then allow to cook. Fold in when quite cold the stiffly whipped whites of two eggs, turn into buttered souffle cups that have been placed in a pan of hot water, and cook for half an hour in a rather quick oven. Serve immediately accompanied by brown bread sandwiches.

Lamb Timbales

Cook together for five minutes two tablespoonfuls of butter, one-half cupful of soft bread crumbs, and one cupful of milk. Add one cupful of finely chopped, cold cooked lamb, two slightly beaten eggs, one-half teaspoon-ful of salt, one-fourth teaspoonful of paprika, and turn into buttered timbale molds. Bake, having molds surrounded by water, until the mixture is firm. Serve with a cream sauce to which have been added two canned pimientos which have been rubbed through a sieve.

Veal With Sour Cream Gravy

Prepare a loin or shoulder of veal for roasting, cut strips of fat salt pork and lay over the meat and in the bottom of the pan. Baste frequently with thick sour cream and, after the first half-hour, cook slowly until meat is done. Make a gravy as usual, allowing two tablespoonfuls of fat and two tablespoonfuls of flour to each cupful, or half-pint, of liquid. The cream gives the veal a delicious flavor, and the meat is very white when treated in this way.

Bavarian Veal Chops

Place in a stew pan six loin chops, with a sliced onion, six slices of carrot, two cloves, and a few peppercorns, one ounce of butter, and enough boiling water to cover. Cook slowly until meat is tender. Drain, season with salt and pepper, dip in egg, roll in flour, and saute in pork-fat until brown. Serve on platter with boiled macaroni mixed with soubise sauce. For the sauce, use two tablespoonfuls of butter, two tablespoonfuls of flour, one cupful of the water in which chops were cooked, salt, pepper, and bring to boiling point. When thickened, add one-half cupful of cream or milk, and a puree of boiled onions, made by cooking two cupfuls of sliced onions, until soft, then forcing them through a puree sieve.

Veal Cutlet, Baked

Remove bone and carefully trim a cutlet of veal. Place in a buttered baking dish, on a thinly sliced onion. Add one cupful of stewed and strained tomato, one table-spoonful each of minced green pepper and parsley, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, and a few grains pepper. Bake half an hour. Remove to a hot platter, and pour over it the sauce from pan.

Veal Dandy

Season a pan with butter, salt and pepper, and a little sage (use but a little to give the mere suggestion of its flavor). Then place in the pan tiny strips of thinly cut fat salt pork, then about a pound and a half of veal steak, which has been cut thick and from which all outer edge and bone have been removed; then season, and add some squares of thinly cut bread; season again and place more strips of pork - (a half-pound of pork is enough) - add a good inch of water; start cooking in the hot oven as usual, then turn the fire low. If this is rightly cooked the veal should be a deep rose color, very tender, and no trace of the pork remaining.