Veal should boil about an hour, if a neck-piece; if the meat comes
from a thicker, more solid part, it should boil longer. No directions
about these things will supply the place of judgment and experience.
Both mutton and veal are better for being boiled with a small piece of
salt pork. Veal broth is very good.
Veal soup should be slowly stewed for two hours. Seasoned the same as
above. Some people like a little sifted summer-savory.
Six or seven pounds of veal will roast in an hour and a half.
Fried veal is better for being dipped in white of egg, and rolled in
nicely pounded crumbs of bread, before it is cooked. One egg is enough
for a common dinner.