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Veal Potted (for Breakfast)

IN- GREDIENTS.-To every lb. of veal allow 1/4 lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter, salt.

Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, salt, pounded mace and fresh butter in the above proportion. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified butter. If kept in a cool place, it will remain good some days. SEASONABLE from March to October.

Veal, Ragoût of Cold. (Cold Meat Cookery). INGREDIENTS. -The remains of cold veal, 1 oz. of butter, 1/2 pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls. AVERAGE Cost, exclusive of the cold meat, Id.

Any part of veal will make this dish.

Cut the meat into nice-looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with a little butter and flour and stew gently about 1/4 hour ; season with pepper, salt and pounded mace; add the ketchup, sherry and lemon-juice; give one boil, and serve. Garnish the dish with forcemeat balls and fried rashers of bacon.

TIME.-Altogether hour.

SEASONABLE from March to October.

Note. The above recipe may be varied by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the eat, and then stewed in the gravy.

Veal Rissoles. (Cold Meat Cookery.) -INGREDIENTS. -A few slices of cold roast veal, a few slices of ham or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced savoury herbs, 1 blade of pounded ace, a very little greted outmeg, cayenne VEAL, SHOULDER OF and salt to taste, 2 eggs, well-beaten, breadcrumbs. Mince the veal very finely, with a little ham or bacon; add the parsley, herbs, spices and seasoning; mix into a paste with an egg; form into balls or cones; brush these over with egg, sprinkle with bread-crumbs and fry a rich brown. Serve with brown gravy, and garnish the dish with fried parsley.

TIME. - About 10 minutes to fry the rissoles.

SEASONABLE from March to October.

Veal Rolls. (Cold Meat Cookery.)- INGREDIENTS. -The remains of a cold fillet of veal, egg and bread-crumbs, a few slices of fat bacon, forcemeat.

Cut a few slices from a cold fillet of veal 1/2 inch thick rub them over with egg lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg-and-bread-crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy.

TIME.-10 to 15 minutes to fry the rolls.

SEASONABLE from March to October.