Chapter 3, Nos. 1–42.

VEAL. No. Page. Breaded Veal Chops 22 55 Breaded Veal Cutlets 19 53 Breast of Veal with Beer 12 50 Calf’s Brains 15 51 Calf’s Head Ragout 13 50 Calf’s Tongue 14 51 Chopped Veal Cutlets 21 54 Croquettes from Veal Remnants 31 59 Croquettes of Sweetbreads 30 58 Stuffed Breast of Veal 11 49 Larded and Baked Calf’s Liver 36 61 Larded Braised Calf’s Liver 37 61 Leg of Veal 1 45 Liver Dumplings 34 60 Meat Balls from Veal Remnants 32 59 Puff Paste Patties filled with Sweetbread Ragout 29 58 Roasted Fricandeau of Veal 10 49 Roast Veal Loin with Kidney 9 49 Saddle of Veal 8 48 Shells filled with Veal Roast 5 47 Stewed Veal or Calf’s Tongue with Raisins 41 63 Stuffed Veal Crown Roast 42 63 Sweetbreads 27 57 Sweetbreads in Shells or other Small Molds 28 57 Unbreaded Veal Cutlets (Chops) 18 53 Veal Cutlets as a fine Side Dish 20 54 Veal Cutlets in White Wine 25 56 Veal Cutlets or Schnitzel a la Holstein 24 55 Veal Fricassee 16 52 Veal Gulash 17 52 Veal Hash from Remnants 33 60 Veal Kidneys 38 62 Veal Kidneys with Bread or Rolls 39 62 Veal or Calf’s Liver with Breakfast Bacon 35 60 Veal or Calf’s Tripe 40 62 Veal Roast Pudding 6 47 Veal Roast Ragout—Brown 4 46 Veal Roast Salad 7 48 Veal Roast with Potatoes 3 46 Veal Steak from the Leg 26 56 Vienna Veal-Schnitzel (Veal Cutlets) 23 55 Warmed up Veal Roast 2 45