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Season a large slice of the fillet before it is dressed, with some mace, peppercorns, and two or three cloves ; lay it close into a potting-pan that will just hold it, fill it up with water, and bake it three hours , then pound it quite small in a mortar, and add salt to taste ; put a little gravy that was baked to it in pounding, if to be eaten soon otherwise only a little butter just melted. When done, cover it over with butter. VEAL, or CHICKEN, to Pot. — Pound some cold veal or white of chicken, seasoned as directed in the last article, and put layers of it with layers of ham pounded or rather shred ; press each down and cover with butter. VILA VEAL, to Stew a Brekst of. — Stew it gently till tender in some stock, a glass of sherry, some sweet herbs, as marjoram, lemon thyme, onions, mace, cloves, pepper, salt, and a few mushrooms. When done, strain, and skim the sauce. Garnish with forcemeat balls. VEGETABLE CAUSTIC.— Burn oak or beech wood to ashes. Make a ley from them, and simmer it till it becomes rather thicker than cream ; the evaporation may be continued in the sun. Spread on leather when used. It is valuable in cancers, fistalas, scrofulous and indolent ulcers, where there is proud flesh. VEGETABLES, to Dress. — Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and crispness. Bad cooks sometimes dress them with meat ; which is wrong, except carrots with boiling beef. VEGETABLES, to Boil Green. — Be sure the water boils when you put them in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the colour will change. Hard water, especially if chalybeate, spoils the colour of such vegetables as should be green. To boil them green in hard water, put a teaspoonful of salt of wormwood into the water when it boils, before the vegetables are put in. VEGETABLE MARROW, to Boil or Stew. — This excellent vegetable may be boiled as asparagus, When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches in length. 'VEGETABLE PIE.— Scald and blanch some broad beans : cut young carrots, turnips, artichoke-bottoms, mushrooms, peas, onions, lettuce, parsley, or any of them you have ; make the whole into a nice stew with some good veal gravy. Bake a crust over a dish, with a little lining round the edge, and a cup turned up to keep It from sinking. When baked, open the lid and p>our in the stew. VEGETABLE SOUP.— Pare and slice five or six cucumbers ; and add to these as many cos lettuces, a sprig or two of mint, two or three onions, some pepper, and salt, a pint and a half of young peas, and a little parsley. Put these, with J4 lb. of fresh butter, into a saucepan, to stew in their own liquor, near a gentle fire, half an hour ; then pour two quarts of boiling water to the vegetables, and stew them two hours ; rub down a little flour into a teacupful of water, boil it with the rest twenty minutes, and serve it.