Wash and put on in boiling water. Boil ten minutes, fill a deep dish
with hot water, put sausages in, cover, and serve in hot water. To be
eaten with grated horseradish or French mustard.


SMOKED BEEF

Soak overnight in cold water; next morning place it in cold water, and
simmer till quite tender, reckoning one-half hour to the pound.


ROAST VEAL

The shoulder and breast of veal are best for roasting. Always buy veal
that is fat and white. Prepare for the oven in the following manner:
Wash and then dry; rub it well with salt, a very little ground ginger,
and dredge it well with flour. Lay in roasting-pan and put slices of
onion on top with a few tablespoons of goose-fat or drippings. Cover
tightly and roast, allowing twenty minutes to the pound and baste
frequently. Veal must be well done. When cold it slices up as nicely as
turkey.


BREAST OF VEAL--ROASTED

Roast as directed above. Have the butcher cut a pocket to receive the
stuffing. Prepare bread stuffing and sew up the pocket. Sprinkle a
little caraway seed on top of the roast. A tablespoon of lemon juice
adds to the flavor. Baste often.