From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

VEAL

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VEAL CUTLETS—Mrs. W. F. Jones.

Lay the cutlets on a board and chop on both sides until they are quite ragged; roll in egg and cracker crumbs; put into a pan where there is plenty of hot fat, and cook rather slowly for 20 minutes, or until they are a nice brown. Salt them and place on a platter.

Put 1 tablespoon of flour into fat remaining in the pan, and let cook a few minutes, stirring constantly; then gradually add milk until the gravy is of the right consistency. Season, and pour over cutlets, or serve separately.

It is best when cutlets are well browned to cover them and set them back for 10 minutes longer.

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VEAL CUTLETS BAKED—Mrs. L. A. Lancel.

Put the veal cutlets in a baking dish, sprinkle with salt, pepper, small green onion cut fine, and a little parsley, bread crumbs and bits of butter. Add another layer if necessary.

Bake about 20 minutes until done and brown on the top.

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FRICANDEAU—Mrs. L. A. Lancel.

Have your butcher lard a piece of veal with the bone removed. Brown your veal thoroughly, add:
- a little water,
- 6 cloves,
- 6 allspice,
- 2 laurel leaves,
- a few mustard seeds,
- 2 good sized carrots cut up,
- pepper and salt, (season highly.)

Toward last add 1 small glass of white wine or sherry.

When done put your meat in a deep dish arranged with carrots and a few olives, and pour your liquor over it and set aside to cool. Serve cold.

Simmer the bone of the veal with meat and use stock for the liquor.

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FRICANDEAU OF VEAL—Mrs. Robt. H. Menzies.

- 3 lbs. best veal from the fat side of a leg of veal,
- 2 carrots,
- 2 large onions,
- savory herbs,
- flavoring of mace,
- allspice,
- 2 bay leaves,
- pepper to taste,
- a few slices fat bacon,
- 1 pint of any good stock.

Take off the skin, trim the meat evenly into a good shape and make some slits in it. Lard thickly with the bacon fat.

Slice the vegetables and put these with the herbs and spices in the middle of a stew pan with a few slices of bacon on top; these should form a mound for the veal to rest on.

Lay the fricandeau over the bacon, with a little salt sprinkled over it and pour in just enough stock to cover the bacon, etc., without touching the veal.

Let it gradually come to the boil, then put it over a slow and equal fire and let it simmer very gently for about 2 1/2 hour.

Baste it frequently and a short time before serving put it into a brisk oven for a few minutes; skim the fat from the liquor and serve.

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VEAL PILLALJ—Mrs. R. H. Renebome.

This is a very savory and economical mode of preparing veal, 3 lbs. cut from the neck and shoulder being used. The other materials needed are:
- 1 cup of rice,
- 3 tablespoons butter or 1/4 lb. of salt pork,
- 1 onion,
- 3 teaspoons salt,
- 1/2 teaspoon pepper,
- 1 cup strained tomato, and
- 4 cups boiling water.

Cut the veal into small pieces and season well with salt. Chop onion fine, cook in the butter until a light brown, add veal and stir until brown.

Add tomato and 1 cup of the water and simmer gently for 1 1/2 hrs. Now add the other 3 cups of water, salt, pepper and rice. Cover closely and simmer for another hour. The rice will absorb most of the liquid.

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BREAST OF VEAL (Norwegian Style).

- Breast of veal,
- 1 egg,
- bread crumbs,
- chopped parsley,
- salt,
- butter.

Wash meat in tepid water, boil in salted water. When tender dip in beaten egg, roll in bread crumbs and chopped parsley and salt and brown in frying pan, in butter.

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VEAL LOAF—Mrs. E. O. Allen.

- 2 1/2 lbs. raw veal, minced with 1/2 lb. fat salt pork; add:
- 1 cup fine cracker crumbs,
- 2 tablespoons butter,
- 3 tablespoons milk,
- 2 teaspoons salt,
- 1 teaspoon pepper,
- 1 teaspoon allspice,
- 1 1/2 teaspoons pulverized sage,
- 3 eggs, beaten.

Mix thoroughly; press into a deep pan; bake 2 hrs., basting every ten minutes with a little hot water.

When cold, unmould on a platter, and garnish with watercress and slices of lemon.

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VEAL LOAF, STEAMED—Mrs. Carter P. Pomeroy.

- 2 lbs. of veal and 1/4 lb. of salt pork, put through a sausage grinder;
- 2 cups of bread crumbs soaked in stock or milk;
- 2 eggs unbeaten;
- a little grated onion;
- salt and pepper;

Steam in pudding pail 2 hours.

This is good served hot in slices with tomato sauce; or cold with mayonnaise dressing; or for a cold lunch dish. Very easily made, and sure to be good.

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PRESSED KNUCKLE OF VEAL—Mrs. Geo. Rodden.

Simmer a 2 lb. knuckle of veal in highly seasoned water until it will pull to pieces. Boil 6 eggs hard, when cold slice.

Shred veal with a silver fork, place 1/2 in a deep dish and alternate slices of egg and lemon around the sides of the dish, add remainder of veal, put slices of egg on top.

Pour over a little of the liquor from the veal, which must be boiled down until it will jelly.

Press and set aside to cool.

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TIMBALES OF VEAL—Mrs. Fronmuller.

- 2 cups of finely chopped cooked veal,
- 2 tablespoons butter,
- 1/2 cup milk,
- 1 teaspoon salt,
- cayenne,
- nutmeg,
- 1 tablespoon chopped parsley,
- 1/2 cup cream,
- 1 cup bread crumbs,
- 4 well beaten egg yolks,
- 1 teaspoon cloves,
- 4 whites of eggs beaten stiff.

Put butter, crumbs, milk, yolks of eggs and seasoning into a saucepan and heat well. Then add the veal, cream and lastly fold in the well beaten whites of eggs.

Fill well buttered timbale molds or small cups 2/3 full, cover with buttered paper, place in pan of hot water 1/2 way up molds and bake from 15 to 20 minutes.

Turn out and serve with white or yellow bechamel sauce. Garnish with parsley and lemon points.

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VEAL CROQUETTES—Mrs. Wm. B. Noble.

Put:
- 1/2 lb. of bread to soak in 1 pint of cold water;
- 1/2 lb. of cold veal to be chopped fine.

Press the bread through a cloth to extract all the water. Put into a stew pan 2 ounces of butter and 1 tablespoon of onion chopped very fine; fry for 2 minutes; add the bread and stir until rather dry.

Then add the meat, a little grated nutmeg and lemon peel, with salt and pepper to taste.

Stir continually until very hot, then add 2 eggs, one at a time; mix well together, then spread on a dish to cool.

Make into egg-shaped balls, dip into egg and bread-crumb them, then fry in boiling fat to a light brown.

MUTTON

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MOCK VENISON—Mrs. A. Decourtieux.

Put leg of mutton 4 days in the following:
- 1 pint of vinegar,
- 1 pint of water,
- 3 bay leaves,
- 10 cloves,
- 10 whole peppers,
- 1 onion cut in slices.

When ready to cook put beef drippings in kettle and allow to get hot, add roast.

When well browned, cover with water; add 1 onion, pepper and salt; simmer for 2 hrs.

Thicken gravy with corn starch which is always preferable to flour in thickening gravies. Serve gravy separate from meat.

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DEVILED MUTTON CHOPS—Mrs. W. F. C. Hasson.

Mix well together:
- 1 ounce butter,
- 1 teaspoon made mustard,
- 1/2 teaspoon French mustard,
- salt,
- pepper,
- cayenne,
- 1 teaspoon hot Chutney,
- 1 teaspoon grated horse-radish,
- a little Chili vinegar, and
- the juice of 1 lime.

Rub a little of this on 2 thick mutton chops broiled rare, and put the rest of the sauce over them in a very hot dish.

PORK

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PORK AND BEANS—Mrs. C. F. Robinson.

Put in bean pot:
- 1 pint of pea beans,
- 1 tablespoon of syrup,
- a dash of cayenne, and
- 1 lb. of fat salt pork, scored, placed on top.

Cover with cold water, and bake in moderate oven from 12 to 24 hrs., adding hot water as it evaporates.

They must not be allowed to get dry until the last hour, when the water must be somewhat cooked down. If these directions are followed, the beans need not be soaked over night.

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HAM, SUGAR BAKED—Miss Parsons, Kentfleld.

Put the ham to soak in cold water the morning of the day before cooking. Put it over the fire next day, and boil 6 or 7 hrs., until soft, or until a fork can be turned partly around in the rind.

Strip off the rind, which can be done readily if the ham is done enough.

Rub over the surface 1/2 cup of brown sugar; put into the oven in a dripping pan, and bake until nicely browned, or about an hour in a slow oven.

In serving, slice very thin.

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TO BAKE A HAM—Mrs. W. F. Jones.

Soak the ham over night; in the morning scrape, clean, lay the ham in pan skin down, cover the part where there is no skin with a paste about 1 inch thick made of graham flour wet in cold water;

As the ham bakes, fill the cracks which form with some reserved graham flour paste. Put it into the pan dry and bake about 5 hours in a slow oven, or longer if the ham is very large.

Remove crust, skin and all, and stick the ham with cloves; rub with bread crumbs.

Brown, or frost, and garnish the bone with fancy paper.

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TO BOIL HAM—Mrs. L. A. Lancel.

Wash the ham thoroughly, and soak it if necessary. Have boiling 1/2 gallon of claret with enough water to cover the ham; a good-sized ham will need to boil 3 hrs., or until a fork enters easily.

When done, remove the skin; sprinkle the ham with bread crumbs on top, and stick in a few cloves; then brown in the oven.

Or, if boiled in water, when the skin is removed, while hot, pour over it champagne or brandy with a little sugar; keep on pouring till about 1 cupful is absorbed, letting the ham remain in the liquid until cold.

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BOILED HAM—Mrs. B. M. Sims.

Scrub the ham thoroughly with a brush and cold weak borax water, put in cold water and soak over night.

Put on to boil in a large kettle as the ham must be covered with water. Let come to the boil very slowly, remove the scum which rises.

When it begins to boil, add:
- 12 whole cloves,
- 12 peppercorns,
- 12 allspice berries,
- 2 blades of mace,
- 2 bay leaves,
- the outside stalks of 1 bunch of celery,
- a quart of cider or a cup of vinegar.

Boil gently allowing 25 minutes to the lb., or until easily pierced by a fork.

Let stand in the pot liquor until cool, then lift out, peel off the skin, stick with cloves if liked, roll it in dry crumbs in which 3 tablespoons of brown sugar have been sifted.

Put in dripping pan set in the oven till the crumbs form a crisp brown crust.

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HAM CUSTARD—Mrs. W. F. Jones.

From a ham bore, cut sufficient lean meat to make about 1 pint after it is chopped very fine.
To the meat add:

- 1 teaspoon chopped parsley,
- a little paprika,
- 4 well beaten eggs and
- 1 pint of milk.

If the ham is pretty salt no other salt will be needed.

Bake until it sets; serve at once. Nice for breakfast or lunch.

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CAROLINA—SOUTHERN DISH—Mrs. Thos. S. Bonneau.

- 1 lb. of rice,
- 1 lb. of sausage,
- 1 lb. of ham,
- 2 onions,
- 2 large tomatoes,
- a small piece of red pepper,
- a sprig of parsley,
- a heaping tablespoon lard,
- 1 pint of boiling water,
- a little salt.

Wash the rice and soak it 1 hour, cut up the sausage, tomatoes, onions, parsley, pepper and ham. Fry these in the lard, then add the water.

Stir in the rice gradually; cover the pot and set it where it can cook slowly; serve while hot.

Carolina is very nice made with oysters, shrimp or chicken substituted for sausage.

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PORK PIE (To be served cold with breakfast or lunch.)—Mrs. V. Neale.

Cut up some cold roast pork into rather large dice; have 2/3 meat and 1/3 fat; put the bones and trimmings in a saucepan and make a good gravy out of them.

Put the pork into a deep pie dish, season well with salt, pepper, a little sage, and a very little chopped onion. Fill halfway with part of the gravy (cooled and seasoned).

Cover with a good plain short crust, ornament with paste leaves, and bake about 3/4 of an hour in a moderate oven until brown; then take it out and pour the remainder of the gravy (hot) through the hole in the center until nearly full.

Memorandum: Be sure to make a small hole in center before placing the pie in the oven, otherwise it will not be wholesome. When cold the gravy should be all in a jelly; and the whole should be well seasoned.

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BACON WITH CREAM, GRAVY—Mrs. Thos. S. Bonneau.

Cut the bacon into the thinnest of slices and soak in milk for 10 or 15 minutes.

Grease a hot frying pan with a little of the fat, dip the slices of bacon into flour, and fry brown, laying them on brown paper to drain.

Pour out the fat in the pan and put in the milk the bacon was soaked in. Mix a tablespoon of flour with a little cold milk and add when the milk is at the boiling point.

Stir well, let it boil up once and pour over the bacon.