per, mace, a piece of butter rolled in flour, and stew until tender. You can brown them, after stewing them, by putting on egg and bread crums, and setting them into the oven for twenty minutes. The liquor will make a good gravy. Or, after being stewed, the sweetbreads may be dipped in batter and nicely fried.

TO ROAST A LEG OF VEAL. Let the fillet be cut large or small, as best suits the size of your family. Remove the bone, fill the space with a fine stuffing, and skewer it into a round shape. Roast it well, and brown it. Send it to table the large side uppermost.

KNUCKLE OF VEAL. As few people like boiled veal, it is well to leave the knuckle small, and take off some cutlets before it is dressed. The knuckle will keep longer than the fillet, and it is best not to cut the cutlets off until wanted. Break the bones; wash it well, and put it into a saucepan with three onions, a blade or two of mace, a little pepper and salt; cover it with water, and simmer till tender. Macaroni, rice, or rice flour, should be boiled with it to thicken the liquor. Before serving it, you may add, if you choose, a half pint of milk or cream. Or, fry the knuckle with sliced onion, in butter, to a good brown. Cover it with water, adding onion, peas, a cucumber or two, salt and pepper, and tomatoes. Stew until tender.

SHOULDER OF VEAL. Cut off the knuckle for a stew or gravy. Roast the other part, after stuffing it.

NECK OF VEAL. Cut off the scrag to boil in milk and water, with salt and pepper. Or, stew it with rice, onions, and pepper and salt, with very little water. Or, boiled with bacon and greeens. The best end may be either roasted, or fried as steaks, or made into a pot pie.

TO STEW A LEG OF VEAL. Stuff it as for roasting.; put it in a pot, and cover it with water, adding salt and pepper; when cooked tender, mix two or one glass of white wine, one glass of catchup, a little clove, and the yolks of two eggs, beaten together with a little

of the liquor; then stir this into the liquor, and boil all together for ten minutes. Serve the meat with the gravy poured over it.

VEAL RAGOUT. Take a brisket of veal; cut off the neck and some of the bones, so as to make the piece round. Make some forcemeat, and stuff the meat between the short bones. Put into the pot a little butter; an onion stuck with gloves; a carrot sliced. When the butter is melted, put in the meat; place over it a few slices of salt pork, and strew over it a little pepper, salt, and considerable flour; put in a little water, not enough to cover the meat; put in the bones you trimmed off, with a little mace or nutmeg, or lemon peel; add wine, if you see fit, just before serving. Stew three hours slowly.

BREAST OF VEAL RAGOUT. Bone it nicely; flour it, and fry it a nice brown, or, what is the better way, half roast it. Have ready, boiled, the bones, in some broth or water, with onion, pepper, salt, thyme, or sweet marjoram, mace, a little lemon peel. When the meat is half roasted, put it into the above liquor, which must be thickened with two table-spoonfuls of flour, adding also two table-spoonfuls of catchup and a glass of wine, and the juice of one lemon. Stew until tender.

A LOIN OF VEAL is very nice, roasted plain. You can make a richer dish by removing the kidneys, and putting in their place a stuffing. It requires three hours if simply roasted, and about one half hour more if stuffed.

BREAST OF VEAL. Roast it with a few slices of pork laid over it. It will need a full hour and one half to

roast it well.

VEAL CUTLETS. Try out a few slices of salt pork. Cut some slices from the leg half an inch thick, and fry them of a nice brown color in the fat. You can improve the appearance of these by dipping the cutlet into egg, and then rolling them in bread crums. Fry

them from fifteen to twenty minutes. Make a gravy by adding a little water and butter to the fry. Dredge in flour, with some soy or catchup. Boil together, and pour over the meat.

HASHED VEAL. Take cold roasted or boiled veal, and chop it very fine; season it with pepper and salt. If you have any cold gravy, put it into the saucepan with the meat; if not, butter is necessary. Warm it well, stirring often, that the gravy or butter may not oil. Serve it on toasted bread.

VEAL CAKE, EATEN COLD. Chop very fine some cold roasted or boiled veal, together with a slice of ham. Soak two pounded crackers in cold milk, to swell them; mix these with two eggs well beaten, a small bit of butter, and an onion, chopped fine. Season with pepper and salt, and mix all thoroughly. Butter a mould or earthen dish, and bake it about an hour. When cold, turn it out, and cut it into slices.

VEAL CONES. Mince small one pound and a half of cold roasted veal, two ounces of butter, and a little ham. Mix these with five table-spoonfuls of cream or milk, two tea-spoonfuls of pepper, one of salt, and some lemon peel, chopped fine. Make this into cones about three inches high; rub them over with egg, and sift bread crums over them, and fry them brown. Put fried bread crums into a dish, and place the cones upon them. Cold fowl, turkey, or rabbit make good cones. Half this quantity will make a pretty side dish.

VEAL FRICANDEAU. Cut a piece from the leg of veal, the same in width and depth, and about eight inches in length. Make a hole in the under part, and fill it with forcemeat; sew it up. Put on the top some slices of salt pork or bacon. Put into a saucepan any pieces of the meat you have trimmed off; three onions, and one carrot, sliced; a little thyme, or parsley. Cover it with water, adding a little salt and pepper. Cover it closely, and let it stew three hours. Take out the

veal, strain the gravy, and take off all the fat. Add three table-spoonfuls of white wine, and two of catchup. Boil these together. Then serve the fricandeau with the gravy over it. Slices of veal may be cooked in the same manner, and require a shorter time to be tender.

VEAL OLIVES. Cut thin slices of veal; season them highly with pepper, salt, mace, and chopped lemon peel. Put a bit of butter into each roll, and tie them up with a thread. Fry them of a light brown, and stew them with a little water, a glass of white wine, a table-spoonful of catchup, or some fresh tomatoes, about one hour. Or, they may be put into the oven in a pan with the above liquor. Remove the thread before serving.

CALVES LIVER. Slice it, season with pepper and salt, and broil nicely; rub a little butter on it, and serve hot.

ROASTED OR BAKED Liver. Wash and wipe it; stuff it or not, as you like. Put some slices of pork over it, and put it in a pan with a pint of water or veal stock. Boil some macaroni in milk and water. Serve the liver, and pour over the macaroni. Add to the gravy a little butter, catchup, pepper, and salt; turn it over the whole.

ROAST PIG. Make a stuffing, and fill the pig with it, and sew it up. Make a small mop to baste it with, using salt and water until nearly cooked. A pig weighing eight pounds will require from three to four hours' cooking. Boil the pettitoes with the heart and liver, in a small quantity of water, until tender. Mince the heart and liver; thicken the gravy with a spoonful of cream, a little flour, salt, and pepper; warm up again. Split the feet, and serve, laid over the mince.

A SPARERIB OF PORK. Rub it over, before roasting, with pepper, salt, and finely-powdered sage. Take all the fat out of the tin kitchen when the meat is half done, adding water to make the gravy.

FRIED PORK STEAKS. Fry a few slices of salt pork. Dredge a little flour, pepper, salt, and sage over the steaks; fry them fifteen or twenty minutes. Fry some slices of apples in the fat, to be eaten with the pork.

PIGS' FEET. Boil the feet, until every bone will come out, in a little water, with salt, some sage, pepper, and powdered mace. When nearly cooked, add a little vinegar. When cold, slice it, and fry it in batter a nice brown.

PIGS' HEAD CHEESE OR BRAWN. Boil a pig's head until the bones come out, and chop it very fine. Pound eight or ten soft crackers fine, and mix up with it, adding sweet herbs, pepper, salt, and spices. Put it into a mould, and press it for two or three days. Cut it in thin slices. Eaten cold.

PIGS' HARSLET should be fried in pork fat.

ROAST HAM. Spit a ham. Put it before a moderate fire to roast, about two hours, turning it frequently. Take it up on a dish, remove the rind, take all the fat from the roaster, and put back the ham for two hours more. Baste it frequently. You can make a gravy, if you like, to eat with it, with the drippings, by adding a cup of water, a little flour, and boil it up.

BOILED HAM. A ham weighing twelve pounds requires four hours' cooking. Put it into cold water, more than enough to cover it. When cooked, remove the skin, and trim off all the dark parts. Cover it with pounded cracker, and put it into the oven to brown it. You may parboil it, and finish, cooking by baking it. If the ham is old, soak it over night. When about half cooked, some persons think the flavor improved by adding a bottle of champagne, or some vinegar, or good cider, to the liquor, to finish boiling it.

TO FRY SAUSAGES. Prick them; put a very little lard or butter into the spider, and fry them brown, turning them often. Fry a few slices of bread in the fat, and serve the sausages on them. To parboil the sausages before frying renders them rather more deli