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Meats (Slips of larding moisten)

slips of larding, moisten the whole with bouillon, and let it simmer five hours.

To make an Excellent Ragout of Cold Veal.

Either a neck, loin, or fillet of veal will furnish this excellent ragout, with a very little expense or trouble.

Cut the veal into handsome thin cutlets; put a piece of butter or clean dripping into a fryingpan; as soon as it is hot, flour and fry the veal of a light brown; take it out, and if you have no gravy ready, put a pint of boiling water into the fryingpan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following manner: Putabout an ounce of butter into a stewpan; as soon as it melts, mix with it as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add to it the gravy you made in the fryingpan; let them simmer together for ten minutes (till thoroughly incor- | porated); season it with pepper, salt, a little mace, and a wineglass of mushroom catsup, or wine; strain it through a tammy to the meat; and stew very gently till the meat is thoroughly warmed.

If you have any ready boiled bacon, cut it in slices, aud put it to warm with the meat.

To make Veal Cake.

Take the best end of a breast of veal, bone and cut it into three pieces; take the yolk out of eight eggs boiled hard, and slice the whites, the yolks to be cut through the middle, two anchovies, a good deal of parsley chopped fine, and some lean ham cut in thin slices; all these to be well seasoned separately with Cayenne, black pepper, salt and a little nutmeg; have ready a mug the size of the intended cake, with a little butter rubbed on it, put a layer of veal on the bottom, then a layer of egg and parsley, and ham to fancy; repeat it till all is in, lay the bones on the top and let it be baked three or four hours; then take off the bones and press down the cake till quite cold.

The mug must be dipped in warm water and the cake turned out with great care, that the jelly may not be broken which hangs round it.

To make Dry Devils.

These are usually composed of the broiled legs and gizzards of poultry, fish bones, or biscuits, sauce piquante. Mix equal parts of fine salt, Cayenne pepper and curry powder, with double the quantity of powder of truffles; dissect a brace of woodcocks rather under roasted, split the heads, subdivide the wings, etc., etc., and powder the whole gently over with the mixture; crush the trail and brains along with the yolk of a hard boiled egg, a small portion of pounded mace, the grated peel of half a lemon and half a spoonful of soy, until the ingredients be brought to the consistence of a fine paste; then add a tablespoonful of catsup, a full wineglass of Madeira and the juice of two Seville oranges; throw the sauce along with the birds into a stew-dish, to be heated with spirits of wine; cover close up, light the lamp and keep gently simmering, and occasionally stirring until the flesh has imbibed the greater part of the liquid. When it is completely saturated, pour in a small quantity of salad oil, stir all once more well together, put out the light and serve it round instantly.

To make an Olio.

Boil in a broth pot a fowl, a partridge, a small leg of mutton, five or six pounds of large slices of beef and a knuckle of veal; soak all these without broth for some time, turn the meat to give it a good color, and add boiling water; when it has boiled about an hour, add all sorts of best broth herbs; this broth, when good, is of a fine brown color.

To make Beef a la Mode.

Take 11 pounds of the mouse buttock, or clod of beef, cut it into pieces of 3 or 4 ounces each; put 2 or 3 large onions and 2 ounces of beef dripping into a large, deep stewpan; as soon as it is quite hot flour the meat and put it into the stewpan; fill it sufficiently to cover the contents with water and stir it continually with a wooden spoon; when it has been on a quarter of an hour, dredge it with flour, and keep doing so till it has been stirred as much as will thicken it; then cover it with boiling water. Skim it when it boils, and put in 1 drachm of black ground pepper, 2 of allspice and 4 bay leaves; set the pan by the side of the fire to stew slowly about 4 hours. This is at once a savory and economical dish.

Beef a la Mode.

Take out the bone from a round, and with a sharp knife cut many deep incisions in the meat.

Then wash and season well with salt and pepper.

Crumb the soft part of a loaf of bread, to which add one teaspoonful of sweet marjoram, the same of sweet basil, one small onion minced fine, two or three small blades of mace finely powdered, with sufficient salt and pepper to season it. Rub all well together with five ounces of fresh butter Mix all these ingredients well together. With this dressing fill all the incisions and fasten well with skewers. Tie a piece of tape round the meat to keep it in shape. Cut 3 or 4 thin slices of pickled pork, which place in a large stewkettle with 3 half-pints of water; put in the meat, stick 6 or 8 cloves over the top; cover the kettle very close and set it in a quick oven. It will take several hours to cook, as it requires to be well done.

When sufficiently cooked place it on a heated dish, remove the pork from the kettle, and, if not sufficient gravy, add a little boiling water and dredge in sufficient flour to make the gravy of a proper thickness; then stir in 1 dessertspoonful of sugar browned a very dark color, and season to taste.

As soon as it comes to a boil add 1 gill of Madeira wine. After letting it simmer a short time put it in a sauce tureen, remove the skewers and tape from the meat, pour over the top 2 or 3 tablespoonfuls of gravy and send all to table hot. Bouilli en Matelotte.

Peel a handful of small onions, fry them in butter till they are of a light brown, throw in a handful of flour, shake the pan well, add a glass of red wine, a pint of (bouillon) mace, salt, pepper, thyme, and 2 bay leaves; bubble the whole gently till the onions are tender, and pour it over slices of cold bouilli. Set all in a saucepan well covered on hot ashes, to stand for 15 minutes. Take care it does not boil.

Beef en Daube.

Prepare a round or rump as for beef a la mode, well larded with the largest needle; put it into your pot with a spoonful of lard. Set the pot on hot coals, dust it with flour, turn your beef till it is well browned on both sides; have ready a kettle of boiling water, cover your meat, add in bits 6 large onions, 2 bunches of carrots and an egg plant in slices. Put on your lid and bubble slowly but steadily for 4 hours (for 16 pounds of beef, longer if heavier) or till the skewer will pass easily into it. About half an hour before serving throw in a pint of small mushrooms, season with pepper and salt, a dozen bay leaves and all kinds of spice. Set your beef in a deep dish and cover with the sauce.

Beef's Tongue aux Champignons.

Wash your tongue well and boil for half an hour; season some larding with salt, pepper, all kinds of spice, shallots and chopped parsley; lard your tongue across; put it in a stewpan with a few slices of bacon and beef, carrots, onions, thyme, 3 bay leaves, 3 cloves; cover with bouillon and stew very gently for 4 hours: when done, skin your tongue and cut it up lengthways in the middle and under part, but not through, so that you can bend it up and lay it on your dish in the shape of a heart. Have ready a quantity of button mushrooms fried in butter, with a sprinkle of lemon juice moistened with bouillon, and bubbled to a proper consistence. Pour it over your tongue and serve hot.

Fish en Matelotte.

Almost every kind of fish answers for this dish.

Scale, clean and cut them in pieces; put them into a pan with a handful of small onions previously fried whole in butter, two bay leaves, a bunch of shallots and parsley, small mushrooms, thyme, salt and pepper; pour over the whole as much red wine as will cover it; set your pan on a quick fire; when the wine is one-half gone, mix a spoonful of flour with a lump of butter, roll it in little balls and put them one by one into your sauce, stirring it the whole time. Arrange your fish handsomely on a deep dish, pour over it the sauce and garnish with slices of lemon.

To Fry Sweetbreads.

Boil them in salt and water about a quarter of an hour; then take them out and let them cool.

Skin and cut them in half, season with pepper slowly in equal portions of butter and lard. When of a fine brown, place them on a dish; then dust and salt, and dust a little flour over and fry them a little flour into the pan with the fat they were fried in; stir it well and pour in about a gill of hot water; season the gravy to your taste with salt and pepper, and as soon as it boils pour it over the sweetbreads and serve them hot.

Veal Cutlets.

Pound them well with a rolling-pin or potatomasher; then wash and dry them on a clean towel, and season with pepper and salt. Have ready a pint of fine powdered cracker, which season with salt and pepper. Whisk 2 eggs with 1 gill of milk, and pour over the cutlets; then take 1 at a time and place in the crumbs, pat well with the back of a spoon, in order to make the cracker adhere close to the meat. Put them into hot lard, and fry slowly until well done and handsomely browned on both sides.

Steak a la Soyer.

The rump-steak to be broiled, and to be dressed with pepper, salt, Cayenne and flour, all in a dredge-box together; keep constantly turning the steak and dredging it; chop up 1 small shallot, put it in a stewpan with a little catsup; when the steak is sufficiently done add a little butter to it; strain the sauce through a small sieve, and serve up very hot.

Kidneys a la Brochette.

Let your kidneys steep 5 minutes in cold water to soften the skin; remove it and split each; through the middle put a wooden or silver skewer, if you have it; when they are skewered, season them with pepper and salt. Dip each into oil or melted butter, and broil them on a gridiron.

Before you serve remove the skewers, unless they are of silver, and serve them on a dish with butter and fine herbs.

Beef Sanders.

Mince cold beef small with onions, add pepper and salt and a little gravy; put into a pie-dish or scallop-shells, until about 3 parts full. Then fill up with mashed potatoes. Bake in an oven or before the fire until done a light brown. may be cooked in the same way.

Mutton Timballe of Macaroni, with Chicken and Ham.

Simmer pound macaroni in plenty of water, and a tablespoonful of salt till it is tender; but take care not to have it too soft; strain the water from it; beat up 5 yolks and the whites of 2 eggs; take a pint of the best cream, and the breast of a fowl and some slices of ham. Mince the breast of the fowl and some slices of ham; add them, with from 2 to 3 tablespoonful of finely grated Parmesan cheese, and season with pepper and salt. Mix all these with the macaroni, and put into a pudding-mould, well buttered. Let it strain in a stewpan of boiling water about 1 hour, and serve quite hot, with rich gravy It is very good cold.

Sweetbreads, French Style.

Take 3 large sweetbreads, put them into hot water, and let them boil 10 minutes; when cool, skin, but do not break them. Season with salt and pepper, and dredge over a little flour; then fry them slowly in butter a light brown on both sides. When done, place them on a dish, and remove all the brown particles from the pan (retaining the butter); then pour in, while off the fire, 1 gill of boiling water, and dredge in 1 dessertspoonful of browned flour, stirring it all the time. Then season with salt and water to taste; mix well, and, just before removing it from the fire, stir in gradually 2 tablespoonsful of Madeira wine.

After dredging in the flour, and seasoning the gravy, as soon as it comes to a boil, stir in the wine; while boiling hot, pour it over the sweetbreads, and send to table in a well-heated (covsend to table in a well-heated (covered) dish. Boiled Leg of Mutton a l'Anglaise.

Select a leg of mutton, rather fat, and not kept above 3 or 4 days; trim it, and put it on to boil in a stock-pot or braizing-pan, filled up with cold water; when it boils, remove the scum, and put it on the side of the stove to continue gently boiling for about 24 hours; a handful of salt and a couple of turnips and carrots should be put into the pot to boil with the leg.

When the mutton is done, drain and dish it up, garnish it round with mashed turnips, dressed with a little sweet cream, a pat of butter, pepper and salt; mould the mashed turnips in the shape of large eggs, with a tablespoon, and place these closely round the leg of mutton, introducing between each spoonful of mashed turnips a carrot nicely turned, that has been boiled, either with the mutton, or in some broth separately; pour some gravy under it, put a paper ruffle on the bone, and send it to table, accompanied with a sauce-boat of caper-sauce.

Roasted Sucking-Pig a l'Anglaise.

In selecting a sucking-pig for the table, those of about 3 weeks old are generally preferred, their meat being more delicate than when allowed to grow larger. Let the pig be prepared for dressing in the usual way, that is, scalded, drawn, etc., pettitoes cut off, and the paunch filled with stuffing previously prepared for the purpose as follows: chop 2 large onions, and 12 sage-leaves, boil them in water for 2 minutes, and after having drained the sage and onions on to a sieve, place it in a stewpan with a pat of butter, pepper and salt, and set the whole to simmer gently for 10 minutes on a very slow fire; then add a double handful of bread-crumbs, 2 pats of butter, and the yolks of 2 eggs; stir the whole over the fire for 5 minutes, and then use the stuffing as before directed.

When the sucking-pig is stuffed, sew the paunch up with twine; spit the pig for roasting, carefully fastening it on the spit at each end with small