Dr. M'Millan's formulas and domestic guide

Buy a good roast — the tenderloin — and have the butcher put in a good piece of fat before he skewers it. Put in your ham boiler, or a kettle that can be closed air tight, an inch thick slice of salt pork cut in small pieces, a pound of veal, a piece of butter, some salt, 2 or 3 cloves, some whole pepper, I onion cut in quarters, and i carrot quartered lengthwise. Lay the roast in, pour over a spoonful of vinegar, and close and set over the fire, not too hot. In about 10 minutes add a cup of water and turn the meat. In 15 minutes more another cup, and in 20 minutes more another. Turn occasionally, but keep closed. Simmer slowly 4 hours, and when done carefully place upon a platter, putting a piece of carrot on each side, top and bottom. Turn all the grease out of the kettle, pour 2 table-spoonfuls of water into the kettle, give another boil, and turn over the meat. BEEF STEW. In a stew-pan place a large spoonful of butter, in which fry until quite brown 2 sliced onions, adding while cooking 12 whole cloves, 12 allspice, one-half tea-spoonful salt, and half that quantity of black pepper. Take from the fire, and pour in I pint of cold water, wherein lay 2 or 3 pounds of tender lean steak cut in small thick pieces. Cover closely and let all stew gently 2 hours, adding just before serving a little flour thickening. A few sprigs of sweet basil is an improvement. BEEF LOAF. Round steak chopped fine 3^ pounds. Rolled crackers i cup. Eggs 2. Milk I cup. Pepper i tea-spoonful. Salt I table-spoonful. Piece of butter size of an egg. Bake 3^ hours. MEAT PIE. In a three-pint basin place a thick layer of stale bread, broken or chopped fine, and on this a layer of boiled beef, sliced and seasoned with pepper, aud a pinch of powdered sage and parsley. Next a thick layer of bread, and then thoroughly moisten the whole with broth of the beef, and bake half an hour in a moderate oven. The bottom of the pan should first be greased. Three layers fill the pan full. VEAL POT PIE. Cut in pieces 2 pounds of veal and boil in water until tender; season and add 6 potatoes sliced, boil until done, and pour in a deep pan, stir in a spoonful of flour and cover with a crust made like biscuit. Bake a light brown, but be sure to have plenty of gravy in the pie. VEAL CUTLETS. The way to cook cutlets and chops is to bake them. The great object is to have veal and mutton thoroughly cooked, and by baking you best accomplish that object. Take your dripping-pan and rub a little butter on each cutlet, salt and pepper, and lay flat in pans, place in a hot oven, and cover with another pan of same size. When done, if you like, make a sauce called butter fnaitre ■d'Jiotel. Rub to a soft paste a small piece of butter with flour, pour over Y^ cup of boiling hot water; it will then thicken ; then add a table-spoonful of lemon juice, pour it over the cutlets and serve. It is good for dinner. BROILED QUAIL. Each quail should be carefully picked, cut open down the back and pounded slightly with the steak pounder to break the bones, so they will lie flat on the gridiron. Salt and pepper them, and broil to a nice brown. Have a pan of melted butter ready to dip each piece in as soon as cooked.