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Veal, To Carve Loin of

As is the case with a loin of mutton, the careful jointing of a loin of veal is more than half the battle in carving it. If the butcher be negligent in this matter, he should be admonished; for there is nothing more annoying or irritating to an inexperienced carver than to be obliged to turn his knife LOIN OF VEAL.

A in all directions to find the exact place where it should be inserted in order to divide the bones. When the jointing is properly performed, there is little difficulty in carrying the knife down in the direction of the line A to B. To each guest should be given a piece of the kidney and kidney fat, which lie underneath, and are con siderered great delicacies.

VEAL, MINCED.

Veal, Minced, with Béchamel Sauce. (Cold Meat Cookery, very good.) -INGREDIENTS for dish for 5 or 6 persons. -The remains of a fillet of veal, 1 pint of béchamel sauce, 1/2 teaspoonful of minced lemon-peel, forcemeat balls. AVERAGE COST, exclusive of the cold veal, 1s.

Cut-but do not chop-a few slices of cold roast veal as finely as possible, sufficient to • make rather more than 1 lb., weighed after being minced. Make the above proportion of béchamel, by recipe; add the lemon-peel, put in the veal, and let the whole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread. TIME.-1 minute to simmer.

SEASONABLE from March to October.

Veal, Minced. (More Economical.) -INGREDIENTS for dish for 5 or 6 persons. -The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, teaspoonful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, 1 faggot of sweet herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk. AVERAGE Cost, exclusive of the cold veal, 5d.

Take about 1 lb. of veal, and should there be any bones, dredge them with flour, and put them into a stewpan with the brown outside, and a few meat trimmings; add rather more than a pint of water, the onion cut in slices, lemon-peel, seasoning, ma carrots and herbs; simmer these well for oning, mace, rather more than 1 hour, and strain the liquor.

Rub a little flour into some butter; add this to the gravy, set it on the fire, and, when it boils, skim well. Mince the veal finely by cutting, and not chopping it; put it in the gravy; let it get warmed through gradually; add the lemon-juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sipof toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon-peel is liked than is stated above, put a little very finelyminced to the veal, after it is warmed in the gravy.

TIME.-1 hour to make the gravy.

SEASONABLE from March to October.

Veal, Minced, and Macaroni. -INGREDIENTS for dish for 3 persons. lb. of minced cold roast veal, 3 oz. of ham, 1 tablespoonful of gravy, pepper and salt to taste. teaspoonful of grated nutmeg, lb.

VEAL, NECK OF. of bread-crumbs, 1 lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter. AVER- AGE COST, exclusive of the cold meat, 8d.

Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with the above proportion of ham should the meat be very dry, add a spoonful of good gravy. Season highly with pepper and salt, add the grated nutmeg and bread-crumbs, and mix these ingredients with 1 or 2 eggs, well beaten, which should bind the mixture and make it like a forcemeat. In the meantime, boil the macaroni in salt and water, and drain it; butter a mould, put some of the macaroni at the bottom and sides of it, in whatever form is liked; mix the remainder with the forcemeat, fill the mould up to the top, put a plate or small dish on it and and serve, with good gravy poured round, steam for 1/2 hour. Turn it out carefully, for hour. Turn it out carefully, but not over, the meat.

TIME.- hour.

SEASONABLE from March to October.

Note. To make a variety, boil some carrots and turnips separately in a little salt and water; thickness; butter an oval mould, and place these when done, cut them into pieces about 1/80 inch in in it, in white and red stripes alternately at the bottom and sides.

Proceed as in the foregoing recipe, and be very careful in turning it out of the mould.

Meat Cookery.) - Veal, Moulded Minced. (Cold for 3 persons.- lb. of cold roast veal, INGREDIENTS for dish minced lemon-peel, 1/2 onion chopped fine, a small slice of bacon, teaspoonful of salt , pepper and pounded mace to taste, 1 slice of toast soaked in milk, 1 egg. AVER- AGE COST, exclusive of the cold veal, 4d. from it all skin and outside pieces, and chop Mince the meat very fine, after removing the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace and toast. When all the ingredients are tho- .

When all the ingredients are thoroughly incorporated, beat up an egg, with which bind the mixture. Butter a shape, put in the meat and bake for hour; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep's head dressed in this manner is an economical and savoury dish.

TIME.- hour.

SEASONABLE from March to October.

DIENTS for dish for 8 persons. - The best end