Veal Cutlets, No

1.—Have two pounds of sliced either from the loin or fillet, cut it into neat in Dread crumbs. Have a stew-pan with some ounces of butter into a clean stew-pan, let it boil, dredge into it about one bunce and a half of flour simmer slowly for; half an hour, taking care they a little more stock. Serve the cutlets round the 542 gravy strainer; garnish with sliced lemon, pickled beetroot, and parsley. Serve as hot as po ible. Veal Cutlets, No. 2.—Have the veal cut from the same part and sliced in a similar way. Brown about two ounces of butter in a stew-pan with one ounce and a half of Hour, put in the cutlets and brown them carefully on both sides, then add about a pint of white stock, a little white pepper, two tablcspoonfuls of ketchup, and one of spiced vinegar, put on the cover and simmer slowly for about an hour. Should the sauce get too thick, add a little more stock if too thin, take off the cover and reduce by boiling.; Dish the cutlets in a circle with green peas in the centre and the sauce poured over them garnish round the edge of the dish with sliced lemon,; beetroot, and parsley. To Cure a Veal Ham.—Take the bones from a large fillet of veal, rub it over outside and inside with plenty of salt, let it lie for two days with a weight upon it, pound two pounds of bay salt, one ounce of allspice, and half an ounce of saltpetre with this rub the ham every other day, turning it at the; same time, and continuing the pre ure for three weeks, then cord tightly and hang it up. When you wish to dre it, rub over with lar a, and make a paste with three pounds of barley-meal or coarse flour, and one pound of dripping, in which roll the ham, put it in a quick oven, and bake for three hours, then take off the paste, and either glaze or brown To Make it. a Shape of Veal.—Take two pounds of the fillet, stew it in a little stock for one hour along with one pound of lean ham, then take both out [when cold, trim and cut into thin slices about an inch; and a half long, boil three e^gs hard and cut them through the centre, and the white parts into rings, to fill which have beetroot boiled and cut in slices to the size. Have mixed pickles, such as onions, gherkins, etc., and parsley. Take a large tin mould, and place the white rings with the beetroot, yolks, and pickles tastefully in the bottom, then put veal, ham, pickles, and eggs alternately until the mould is filled. Have the stock in which the veal was stewed seasoned and reduced to fill the mould. When cold, turn out, serve for breakfast, luncheon, or supper, and garnish with savoury jelly and parsley. Fricandeau of Veal.—Cut a piece from the fillet of veal, the quantity you want, and lard the top and sides of it. Take a stew-pan that will hold it, put some slices of bacon in the bottom, one pint of good white stock, two onions, two blades of mace, one carrot, one turnip, some parsley, and half of a lemon. Put in the veal with a piece of buttered paper over it, cover it closely, let it stew gently for three hours, then take it out and keep it hot in the oven, basting it frequently. Strain the sauce, skim off the fat, put it into a small stew-pan, season with white pepper and salt, and reduce to a half glaze. Dish the fricandeau either with green peas round it, a pur^e of spinach, or a puree of tomatoes. Veal Cake? No. 1.—Take a pound of cold roast veal, a slice of lean pork-ham, mince and pound them well together, with one onion, and a teacupful of bread crumbs soaked in a little milk. Beat up two eggs, mix them all together, season with white pepper and salt. Butter the mould and fill it bake one hour in a quick oven, turn it out; when cold,; cut it in slices, and garnish with parsley. Veal Cake, No.2.—Slice down three hard-boiled eggs, and with some of the slices garnish a well-buttered plain round mould. Put alternate layers of veal, ham, and hard-boiled eggs till the mould is nearly full, seasoning well with pepper and salt, and sprinkling in here and there a little finely-chopped parsley. Fill up the mould with nicely-flavoured white stock, and allow all to bake for four hours in a steady, moderate oven. Let it stand till quite cold, then turn it out carefully and garnish with parsley. Veal Mince.-Cut some slices of cold veal, and mince them with a little boiled ham, season with white pepper and salt, some nutmeg, and grated lemon. Put it into a sauce-pan with a little white stock, stir it well, but do not let it boil, and let it simmer at the side of the fire till wanted. Add a teacupful of cream, and serve with poached eggs on the top (see POACHED EGGS). Sweet-Breads Plain.—Have three or four sweet-breads, scald and wash them boil them for half an hour, then take them out, trim when; cold, and slice them. Beat one egg, season with while pepper and nutmeg, draw them through the egg, and roll them in bread crumbs, fry a nice light brown, put them before the fire to drain, and keep them hot. Have a dish of spinach, or boiled whole nee, place it in the centre of the dish and the sweet-breads around or you may it, dish them on a napkin. Sweet-Breads? No. 2.—Wash and stew them as in the above. When cold have a white sauce ready (see White SAUCE) when it boils, put in the sweetbreads, keep them hot,; put a potato border round the dish, and place the sweet-breads in the centre. Sweet-Breads, No. 3.—Blanch as the above. When cold, trim them, but do not slice them lard and stew them in a little stock for half an hour. Take; them out and glaze them well, keep them hot, and dish them upon stewed peas or celery sauce. Veal Olives.—Cut some slices of veal off the thick part of the fillet, three.inches long and two inches broad. Have ready some force-meat (see FORCE- MEAT), and put a little upon each slice, roll them up neatly with a piece of tape, brown a piece of butter and flour, and brown the olives nicely, add a little boiling stock and the juice of half a lemon. Cover them closely, and let them simmer for one hour. Season with white pepper, salt, and a teaspoonful of lemon pickle, cut off the tape, dish them hot, and garnish with sliced lemon. To Bone Head.—Take a. Calf’s a good large head, scald and clean it, taking care not to break the skin, cut up the under part of the head by the windpipe, separate the skin from the cheek bones gently, taking care not to make holes in the skin. Take out the tongue, boil for half an hour, and skin it. Have one pound of sausage meat prepared, the same of veal minced with a quarter of a pound of ham, chestnuts minced may be added according to taste, season with white pepper, nutmeg, and salt, mix all together with one breakfast-cupful of grated bread and moistenjhvith two eggs. Place the tongue in the centre, and the stuffing around it, then form the head into its original shape, fasten with a skewer, cord neatly, and fringe the ears with sci ors. When you wish to dre it, place it before the fire for an hour, basting it well, then take a piece of butter, and brown with flour in a large sauce-pan, add a little boiling stock, then put a small plate in the bottom of the pan, to prevent the head from sticking, lay in the head, and stew slowly for two hours. Season with white pepper, ketchup, and a tablespoonful of vinegar. Have a border of stuffed tomatoes round the dish on which it is going to table, cut off the cord, pour the sauce over, and garnish the head with slices of lemon. To Dre a CalFs Head.—Scald and clean the head, lay it in water for an hour or two, wash it and put it into a pot with water, skim it when it comes to the boil, let it Doil slowly for one hour, then take it out, and be careful not to break the skin. Let the water remain upon the fire to reduce it. When the head is cold, cut the meat off both sides of it, skin the tongue, and take out the brains. Put the bones in the water in which you boiled the head, and boil it until you have reduced the stock to two pints, then strain it. When the head is wanted, trim it neatly, cut the ears with a pair of sci ors in strips, but do not cut them off, brush over with beaten egg, and shake bread crumbs mixed with flour over it. Put a piece of butter in a stewpan that will hold the head (it is much better, as well as easier, to brown the head by frying it a minute or two in boiling fat before putting it into the sauce), put in the skin side of the head and brown it well, turn it over, and when the other side is done, add the half of the stock you have strained. Shake the stew-pan well, and when it • boils, cover it close and let it simmer for half an FORCE hour. Have ready one dozen of force-meat balls (see MEAT BALLS), and add them to Have the tongue it. hot and.'glazed, season with pepper and salt, and a little cayenne, one tablespoonful of browning sauce, and one gla of sherry wine. Have a border of fried crofltons of bread round the dish, dish the head with the tongue placed in the centre, and pour the sauce on with a the separate force-meat dish balls (see round BRAIN it. CAKES). Serve brain The cakes head hardwood If these may be dre ed in a different manner by cutting it in for pieces two inches square, with the tongue split in two and Plain-Boiled laid on the top. Calf's Head.-Split, _ „. it up, Roast wash it well, take out the brains, and blanch them for two or three hours. Put on the head in a sauce-pan singe, with water and salt, let it boil for one hour and twenty head minutes. Parboil the brains, and rub them through a the sieve, have some parsley minced melt a piece of butter round, with a little cream, and add to; it the brains, season draw with white pepper and salt shake, and make it hot. and Dish tho head, draw out the; bones, skin the tongue, the and pour the sauce over it. washed joints and ready, PORK* it up, under wing To Pickle a Leg of Pork.—Pound half an another ounce of saltpetre, one pound and a half of salt, and vent four ounces of sugar, rub it into the ham, and turn it th© daily for fourteen days, when it will be ready for use. skewers, But if the weather is hot, in place of rubbing it dry fix a make a pickle of salt and water, strong enough to carry put an egg, and pour it over the pork. When you are when going to boil it, wash it with cold water, and put When it on done; the ore with as much cold water as will cover it. garnish it boils, skim and draw it to the side of the fire, and Boiled boil slowly but constantly for two hours. Serve with nicely, pease puading or green peas. the To Boast a Leg of Pork.—Have the roast tie neatly cut, which should be of very young pork rub Have over the skin with salad oil, put a piece of white paper; (see over it, and put it down to roast, at a good distance the from the fire, for one hour, then draw it nearer to the in a fire, and give it two hours more. Half an hour before breast dinner take the paper off, so that it may become a nice cupful brown. When you dish it, pour salt and water over it. side Serve with apple sauce in a tureen. young, To Roast a Loin of Pork.—Notch it at the quire joints, cut the skin in strips, and rub it over with a serve bit of butter and some sage leaves rubbed into a along powder. Rub it into the pork before putting it to frieef the fire; give it two ’hours* roasting, and serve with Galantine apple sauce. turkey, To Roast a Pig's Head.—Bone it, put in an hour, stuffing, the same as used for a sucking pig, roll it up, of the and tie with cord. Hang it up before the fire to roast, root baste it well, and give it three hours. Serve with apple stuff sauce. turkey To Roast a Sucking Pig.—Take a pigj three tie weeks old, stick it above the Dreast-bone. Rub it over milk with beaten resin, let it lie for a few minutes, then put hour. it into a pan of scalding water, and when you find that cauliflower. the hair will come off easily, take it out. The hair ing should come off without a knife but if it should not, over repeat the scalding. Wash the pig; well in cold water, various and take out all the entrails. Wash it again in cold stead water, and dry it thoroughly, outside and inside. Have with a stuffing of grated bread, minced suet, one onion, and with a bit ofsage; season with pepper, salt, and cayenne, parsley.^ put it into the inside, and sew it up. Have the white Braised of an egg well beaten, and brush the pig over with it, fleshy ut it to roast before a clear fire for nearly two hours, to taste. ave a dish below it to preserve the gravy, and, when bottom done, cut off the head, divide it, and take out the them brains. Cut the body up the middle. Have a little with minced sage, boil a little butter and the gravy which three ran from the pig, mix them all together, and make onions, them hot. Dish the pig, and serve the sauce in a sauce of celery, tureen; or you may send it to the table whole, by boiling skewering it so as to stand upon its feet, with a roasted buttered apple To in Cure its mouth. Pork Serve Hams.— with apple sauce. must For each ham pound at least two ounces of saltpetre, one pound of bay salt, and rub gravy it Lay into them the in hams. a pickling daily until jar, pour you have one pound rubbed and it all a half in. turkey, naif of treacle to each ham, turn them every two days, on basting them with the liquor for four weeks. Take it the them out, wash them with cold water, wipe them, and browning sew them up into a piece of scrim. Smoke them with sauce-pan