Vecd Stew.— Have bonea of breast of veal cracked, bo that it «aa be easily carved, duat with flour, put over the fire in a dripping pan containing enough hot butter to prevent burning, and brown it quickly on both sides ; pour over enough boiling water to cover, Beason with a teaspoon of salt and a dust of cayenne pepper, turn another pan over it, and stew it gently for an hour ; meantime eheU green pease enough to cover it; after the veal has cooked an hour put in the pea^e and cook them until tender, then serve them with the veal laid on them, first seasoning both palatably. Or rice may be boiled and served with it instead of the pease. ItoaH Fillet of Veal. — Rub two tablespoons salt and half tea- epoon pepper into the veal ; then fill the cavity from which the bone was taken with Ham Force-meat or any stuffing liked ; skewer and lie the fillet in round shape. 6o.t a half pound salt pork in thin slices and put half on a tin sheet that will fit in dripping-pan ; place tMs in pan, and fillet on it ; cover veal with remainder of pork ; put hot )ver the bottom, and place in oven. Bake slowly four'hours, Ibasting frequently with gravy in pan, season with salt and white pepper. As water in pan cooks away, it must be renewed, remembering to have only enough to keep meat and E an from burning. After cooking three hours,take pork from topof llet and spread thickly with butter and dredge with flour. Repeat this after thirty minutes and then brown handsomely. Put about three tablespoons butter in sauce pan and when hot add two heaping tablespoons flour, and stir until dark brown. Add to it a half pint stock or water ; stir a minute, and set back where it will keep warm, bat not cook. Take up fillet, and skim all fat off gravy ; add water «nough to make a half pint gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon, and more salt and pepper, if needed. Strain, and pour around the fillet. Garnish ttia dish with potato pud's and slices of lemon. Roast Loin of Veal. — Roast on a bed of vegetables, like beef, and stuff with a Veal Force-meat instead of bread dressing. Some apply a mixture of melted butter✪ Roast Loin of Veal and fiour, twice as much of the former as the latter, to the veal in cooking, using a pastry brush in putting it on. The breast of veal boned, with a layer of force-meat spread over the inside, rolled and tightly bound is nice roasted same. For a plain roast loin have every joint thoroughly cut, and between each lav a slice of salt pork ; roast a fine brown, eo that the edges of the pork will be crisp, basting often; season with pepper — the pork will make it salt enough. The shoulder may be roasted, with none removed and stuffed, same as loin or fill the bone cavity with onions, peeled and sliced, seasoned with salt and pepper ; 440 MEATS. or equal quanties of bread-crumbs and onions may be used. Nicely pealed and rounded potatoes may be baked in pan with roast veal^ turning to brown both sides. Serve shoulder with gravy as above.

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Vecd Stew.— Have bonea of breast of veal cracked, bo that it «aa be easily carved, duat with flour, put over the fire in a dripping pan containing enough hot butter to prevent burning, and brown it quickly on both sides ; pour over enough boiling water to cover, Beason with a teaspoon of salt and a dust of cayenne pepper, turn another pan over it, and stew it gently for an hour ; meantime eheU green pease enough to cover it; after the veal has cooked an hour put in the pea^e and cook them until tender, then serve them with the veal laid on them, first seasoning both palatably. Or rice may be boiled and served with it instead of the pease. ItoaH Fillet of Veal. — Rub two tablespoons salt and half tea- epoon pepper into the veal ; then fill the cavity from which the bone was taken with Ham Force-meat or any stuffing liked ; skewer and lie the fillet in round shape. 6o.t a half pound salt pork in thin slices and put half on a tin sheet that will fit in dripping-pan ; place tMs in pan, and fillet on it ; cover veal with remainder of pork ; put hot )ver the bottom, and place in oven. Bake slowly four'hours, Ibasting frequently with gravy in pan, season with salt and white pepper. As water in pan cooks away, it must be renewed, remembering to have only enough to keep meat and E an from burning. After cooking three hours,take pork from topof llet and spread thickly with butter and dredge with flour. Repeat this after thirty minutes and then brown handsomely. Put about three tablespoons butter in sauce pan and when hot add two heaping tablespoons flour, and stir until dark brown. Add to it a half pint stock or water ; stir a minute, and set back where it will keep warm, bat not cook. Take up fillet, and skim all fat off gravy ; add water «nough to make a half pint gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon, and more salt and pepper, if needed. Strain, and pour around the fillet. Garnish ttia dish with potato pud's and slices of lemon. Roast Loin of Veal. — Roast on a bed of vegetables, like beef, and stuff with a Veal Force-meat instead of bread dressing. Some apply a mixture of melted butter and fiour, twice as much of the former as the latter, to the veal in cooking, using a pastry brush in putting it on. The breast of veal boned, with a layer of force-meat spread over the inside, rolled and tightly bound is nice roasted same. For a plain roast loin have every joint thoroughly cut, and between each lav a slice of salt pork ; roast a fine brown, eo that the edges of the pork will be crisp, basting often; season with pepper — the pork will make it salt enough. The shoulder may be roasted, with none removed and stuffed, same as loin or fill the bone cavity with onions, peeled and sliced, seasoned with salt and pepper ; 440 MEATS. or equal quanties of bread-crumbs and onions may be used. Nicely pealed and rounded potatoes may be baked in pan with roast veal^ turning to brown both sides. Serve shoulder with gravy as above.

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