BAKED FILLET OF VEAL

Take the leg or fillet of veal ; wash it well ; cut off the shank and trim it, so that it will sit nicely in the pan ; make a stuffing of bread crumbs, pepper, salt, parsley and nutmeg, some butter and the yolks of eggs; stufi'the fillet and bake it: put a little water in the pan, and some mushroom catsup in the gravy.

TO STEW VEAL. Cut your veal in small pieces ; slice three onions ; fry them in butter ; then put the veal down with a little water, pepper, salt, nutmeg and parsley; rub some butter in flour; put in the gravy with lemon juice or catsup.