Part 11

Stew the veal very softly for an hour or rather more, then turn it and let it stew for nearly or quite another hour or longer, should it not appear perfectly done. A longer time must be allowed when the meat is more than middling size. Dish the joint; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency.--_Mrs. J._

VEAL CHOPS.

First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve.--_Mrs. S. T._

ROAST VEAL.

Plunge into boiling water, dry with a clean cloth; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling water, a slice of bacon or pork, minced onion and parsley, pepper and salt. Set in a hot oven; simmer, baste and brown. Veal is longer cooking than lamb. When a light brown, with a pin, stick on a buttered paper to prevent dryness. Thicken the gravy with brown flour, if brown gravy is wanted, but always with mashed Irish potato if white gravy is desired.--_Mrs. S. T._

VEAL STEAK.

First beat until it is tender, then without washing lay on a gridiron over coals; turn over it a tin plate to prevent hardness and dryness. Turn the steak, and when well done, with a knife and fork press it and turn it in a pan or plate of hot melted butter. After putting in plate of hot butter and letting it absorb as much of the butter as possible, lay it on a dish, pepper and salt it plentifully, and pour over the melted butter. (Set in the oven a few minutes, but not long enough for the butter to fry, which is ruinous to the flavor of steaks, game, etc.) When done, sift over grated cracker. Garnish with parsley and serve hot.--_Mrs. S. T._

VEAL CUTLET.

Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, then in the flour, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter.--_Mrs. D._

_Veal Cutlet._

Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, pour off the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently.--_Mrs. W._

_Veal Cutlets._

Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker.

Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup of milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dishes.--_Mrs. S. T._

COLD VEAL DRESSED WITH WHITE SAUCE.

Boil one pint milk and thicken it a little with one teaspoonful flour, wet with cold water. When well boiled, put in very thin slices of veal, and simmer slowly for fifteen minutes.

Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter.

Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish.--_Mrs. G. P._

MINCED VEAL.

Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt.

Simmer it with the meat slowly for half an hour; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes; turn in one-half cupful cream, or same quantity of milk with a small piece of butter; let it boil up. Serve on a hot platter garnished with sippets of fried bread.--_Mrs. P._

VEAL LOAF.

2 pounds chopped veal. ½ pound chopped pork. 3 tablespoonfuls powdered cracker. 1 tablespoonful sage. 2 tablespoonfuls butter. 1 teaspoonful black pepper. 1 teaspoonful mace. Salt to taste. 1 egg well beaten and mixed in the ingredients.

Make up into a loaf or pone, and bake slowly three and a half hours. This is an excellent dish to use with lettuce, etc., in the spring or early autumn, when game is out of season. It is best to be made the day before using.--_Mrs. R. R._

VEAL LOAF.

Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste.

Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact--no caverns in the inside of the loaf.--_Mrs. G. P._

VEAL CAKE.

Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley.

When the veal is tender, cut into small square pieces, as also the bacon.

Boil four eggs hard and slice them up, and chop some raw parsley fine.

Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits.--_Mrs. R. P._

SWEETBREADS.

Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs.

Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.--_Mrs. R._

_Sweetbreads._

Soak, and put in boiling water for ten minutes.

Stew in cold water to blanch them.

They may be cut in slices or in dice and put in fricassee or meats, or ragoûts, or used as a separate dish.--_Mrs. W._

_Sweetbreads._

Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker.

Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.--_Mrs. S. T._

CALVES' FEET DRESSED AS TERRAPINS.

Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter.

Rub the yolks of three hard-boiled eggs with a small teaspoonful mustard, a very little cayenne, and salt to the taste.

When well mixed with the egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving.--_Mrs. M. E. L. W._

CALF'S LIVER BROILED.

Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in fresh salt and water, and broil, basting frequently in butter. Lay on a hot dish with a lump of butter.--_Mrs. A. M. D._

TO FRY CALF'S LIVER.

Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley.

Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while frying.--_Mrs. R._

CALF'S LIVER FRIED.

A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, juice of a lemon; pepper and salt to taste, a little water.

Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver.--_Mrs. A. M. D._

BEWITCHED LIVER.

3 pounds calf's liver, chopped fine. ¼ pound salt pork. 1 cup grated bread crumbs. 2 eggs well beaten. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. ½ teaspoonful red pepper.

Mix all well together, and put into a tin mould; set it in a pot of cold water and let it boil two hours. Then set the mould in a cool oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J. H._

SIMPLE WAY OF COOKING LIVER.

Wash calf's liver and heart thoroughly; chop them fine as possible, after they have been boiled till very tender; then add pepper and salt, and one tablespoonful flour, straining into it a little of the water.--_Mrs. J. P. H._

CALF'S BRAINS.

Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley.

Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head.

If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.--_Mrs. R._

CALF'S HEAD.

Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without paste.--_Mrs. J. D._

BAKED CALF'S HEAD.

Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme.

A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.--_Miss N._

VEAL DAUBE.

After the head of a calf is skinned and the feet prepared by taking off the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them in a boiler of cold water, and simmer until the flesh leaves the bones and there is but little water left.

Throw in salt, pepper, minced onion, parsley, and thyme; take the meat and bones out. Beat up two eggs until light, add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoonful of flour, one small teacupful milk, with a little salt, and frying.--_Mrs. S. T._

MUTTON AND LAMB.

When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish--the latter being fat and juicy.

The fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece, making a piece called the brisket or breast, and many persons esteem this the choicest part of the mutton. The ribs cut next to the back are used for mutton chops.

When you have a large supply of mutton on hand, it is well to put the hind quarters in brine, as you can thus corn them as nicely as beef. As mutton spoils easily, this plan is very advisable.

Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be covered with the caul, as the fat, dripping from this, will preserve the moisture of the meat.

In carving the fore quarter of lamb, first take off the shoulder and then cut the ribs in strips.

Lamb is seldom cut except in quarters, and when nicely cooked there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas.

TO ROAST MUTTON.

The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour: skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly.--_Mrs. P. W._

ROAST LEG OF MUTTON.

Choose young and tender mutton. Take off the shank--wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. When it is of a light brown, cover with sheets of buttered paper. Place it on a dish; add minced parsley to the gravy, which should be brown. Cover the roast with grated brown cracker and garnish at intervals with chopped parsley; pour the gravy in the dish, not over it. Mutton should always be perfectly done.--_Mrs. S. T._

ROAST SADDLE OF MUTTON.

Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.

TO BOIL A LEG OF MUTTON.

Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with the paste; tie up tight in a well-floured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual.

BOILED LEG OF MUTTON.

Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling.--_Mrs. R._

BROILED MUTTON.

After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely; put in a pot of boiling water. Let it simmer several hours, removing the scum that rises when it first begins to boil. If a small leg of mutton, it will require a shorter time to cook than a large one. Just before it is done, add enough salt to season it properly, half an onion, and one heaping teaspoonful of black pepper. When this has properly seasoned the meat, take from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use chopped sour pickle instead. Mutton should always be served with caper sauce, if possible.--_Mrs. S. T._

TO COOK A SADDLE OF MUTTON.

Meats are all better for being kept a day or two before cooking, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove.--_Mrs. P. W._

SADDLE OF MUTTON.

This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish.

ICED SADDLE OF MUTTON.

Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat; if it appears rough, warm an iron spoon and pass over it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also.--_Mrs. Judge S._

TO CORN MUTTON.

Mutton being less apt to keep than other meat, it is well, when you have an over-supply, to corn it exactly as you would corn beef.--_Miss R. S._

SHOULDER OF MUTTON CORNED.

Take a small shoulder of mutton, rub it with

2 ounces salt. 2 ounces sugar. ½ ounce saltpetre.

After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce.

MUTTON CHOP.

Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them.

Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S. T._

MUTTON CHOPS DRESSED WITH TOMATOES.

Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt.

Take from your gridiron some nicely broiled mutton chops; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt.

With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve.--_Mrs. S. T._

MUTTON CHOP.

Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it becomes tender; put a layer between each chop and stew until they become tender. Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown; stir in a lump of butter.--_Mrs. A. P._

_Mutton Chop._

Mushroom catsup is a nice flavoring. Put pepper and salt on the chops and lay them in melted butter; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil.--_Mrs. R._

BROILED MUTTON CHOPS.

Beat the mutton chops till tender; then trim, making them of uniform size and shape; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve.--_Mrs. S. T._

MUTTON STEW.

Cut slices of rare mutton and put on to stew in a little water; when nearly done put in--

1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. 1 teaspoonful mustard. ½ teacup of walnut catsup. Butter size of an egg.

Stew slowly a short time.--_Mrs. F. D._

_Mutton Stew._

Slice cold mutton or lamb, lay it in a baking dish; put in--

1 teaspoonful black pepper. 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. Rather more than 1 teaspoonful each of pounded cloves, cinnamon and mace. 1 teacup of yellow pickle vinegar. 1 glassful wine.

Slice up a little yellow pickled cucumber, sugar to taste, one-quarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used.

In preparing this dish put a layer of the meat and seasonings alternately.

The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine.--_Mrs. C._

GRILLED SLICES OF MUTTON.

Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce.

SHEEP'S TONGUES.

Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt.

Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep's tongues may also be skinned, larded, braised, and glazed; and served with onion sauce.

TO ROAST LAMB.

The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good.--_Mrs. P. W._

TO GRILL A SHOULDER OF LAMB.

Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked. A breast of lamb is often grilled in the same way.

LAMB'S HEAD TO FRICASSEE.

Parboil the head and haslet (the liver excepted); cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces.--_Mrs. R._

LAMB'S HEAD.

Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it.

Just as it is done, take one-half the liver, the lights, the meat, the tongue; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of butter rolled in a little flour, pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar; pour it on the head. Lay the head on the centre of the mince-meat; have ready the other half of liver, cut in pieces and fried quickly with slices of bacon and lemon; lay these around the dish and serve.--_Mrs. T._

DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS.