Here are pages 30, 31 and part of 32 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Veal

Soufflé

2 cupfuls of chopped cooked veal
2 tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 cupful of milk
3 eggs
2 tablespoonfuls of flour
1 cupful of cream
Seasoning to taste.

Melt the butter without browning, add the flour, stir until smooth. Add the cream and milk; stir until it thickens. Add the veal to the sauce and, when it is thoroughly heated, add the beaten yolks of the eggs. Take from the fire and cool. When ready to use, beat the whites of the eggs to a stiff, dry froth; mix them gently with the meat and sauce. Turn into a greased baking dish and bake for twenty minutes in a hot oven.

Boudins

2 cupfuls of finely-chopped cooked veal
1 tablespoonful of butter
1 tablespoonful of chopped parsley
1/2 cupful of cream
1 teaspoonful of salt
Whites of three eggs
1/2 teaspoonful of pepper.

Beat the whites of the eggs to a stiff, dry froth. Melt the butter, add to the meat, with the parsley, salt and pepper. Add the cream by degrees, mashing the meat as fine as possible, and, when well mixed, add carefully the beaten whites of the eggs. Fill greased individual soufflé tins two-thirds full, place them in a baking pan half filled with boiling water, and bake twenty minutes in a hot oven.

Blanquette of Veal

1 tablespoonful of butter
1 cupful of stock
Yolks of two eggs
1 tablespoonful of chopped parsley
1 tablespoonful of flour
1 cupful of cream
12 button mushrooms
Salt and pepper to taste
2 cupfuls of finely-chopped cooked veal.

Melt the butter without browning, add the flour and stir until smooth. Add the liquid, and when the sauce begins to thicken add the meat and the mushrooms cut in pieces. Stir until the sauce thickens, and when ready to serve, add the yolks of the eggs beaten light, and the parsley. Stir the eggs gently into the sauce, cooking for one minute only. Long standing, or too long cooking, cooks the eggs too much so they separate from the sauce. The blanquette may be garnished with whole mushrooms which have been heated in their own liquor.

The above recipe may be used for making veal patties or the filling of bouché cases. In that case they would be more delicious if part sweetbreads were used with the chopped veal.

Veal Loaf

1/2 cupful of fine bread or cracker crumbs.
3 pounds of veal
2 teaspoonfuls of salt
1/2 pound of ham
1/2 teaspoonful of allspice
3 tablespoonfuls of cream
3 eggs
1/4 cupful of butter
1 teaspoonful of black pepper
1 teaspoonful of onion juice
2 teaspoonfuls of summer savory

Chop the veal and ham very fine. Beat the eggs, without separating, until light, and melt the butter. Mix the veal, ham, crumbs and seasonings well together; add the eggs, and when well mixed, the cream and melted butter. Mix thoroughly. Press into a mold previously wet with cold water, and turn out carefully onto a flat baking pan. Bake for two hours in a moderate oven, basting occasionally with melted butter.