173.-HASHED MUTTON.
 INGREDIENTS.-The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, head of celery, 1 onion, 2 oz. of butter, flour.
 Mode.-Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joint; put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour in the butter; dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, HarveyÕs sauce, tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on tho fire just long enough to warm through.
 Time, 1? hour to simmer the gravy, Average cost, exclusive of the meat 4d. Seasonable at any time.
 OR,
 Make a gravy by recipe No. 94, and thicken it as there directed; then place some nice slices of mutton in the cold gravy, allow the meat to get thoroughly hot, but on no account let it boil.
 174.-HODGE-PODGE Cold Meat Cookery).
 INGREDIENTS.-About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint. of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, 1 teacupful of water.
 Mode.-Mince the mutton, and cut up the lettuces and onions in slices. Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for? hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot.
 Time,? hour. Sufficient for 3 or 4 persons. Seasonable from the end of May or August. Average cost, exclusive of the meat, 7d.
 175.-MUTTON PIE (Cold Meat Cookery).
 INGREDIENTS.-The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust.
 Mode.-Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs; if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place some at the bottom of the dish; season well with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust, and bake for 1 hour.
 Time, 1 hour. Seasonable at any time. Average cost, without meat, 9d.
 Note.-The remains of an underdone leg of mutton may be converted into a very good family pudding, by cutting the meat into slices, and putting them into a basin lined with a suet crust. It should be seasoned well with pepper, salt, and minced shalot, covered with a crust, and boiled for about 3 hours.
 176.-RAGOUT OF COLD NECK OF MUTTON
 (Cold Meat Cookery).
 INGREDIENTS.-The remains of a cold neck or loin of mutton, 2 oz. of butter, a little flour, 2 onions sliced,? pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.
 Mode.-Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about? hour. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.
 Time,? hour. Average cost, exclusive of the meat, 4d. Seasonable, with peas, from June to August.
 177.-TOAD-IN-THE-HOLE (Cold Meat Cookery).
 INGREDIENTS.-6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few slices of cold mutton, pepper and salt to taste, 2 kidneys.
 Mode.-Make a smooth batter of flour, milk, and eggs in the above proportion; butter a baking-dish, and pour in the batter. Into this place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces; bake about 1 hour, or rather longer, and send it to table in the dish it was baked in. Oysters or mushrooms may be substituted for the kidneys, and will be found exceedingly good.
 Time, rather more than 1 hour. Average cost, exclusive of the cold meat, 8d. Seasonable at any time.
 178.-HASHED LAMB AND BROILED BLADE-BONE.
 INGREDIENTs.-The remains of a cold shoulder of lamb, pepper and salt to taste, 2 oz. of butter, about? pint of stock or gravy, 1 tablespoonful of shalot vinegar, 3 or 4 pickled gherkins.
 Mode.-Cut the meat into collops as neatly as possible, season the blade?bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb. Let these heat gradually through, but do not allow them to boil. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre. It may be garnished with crožtons or sippets of toasted bread.
 Time, altogether? hour. Average cost, exclusive of the meat, 4d. Seasonable,-house lamb, from Christmas to March; grass lamb, from Easter to Michaelmas.
 PORK.
 AND COLD PORK COOKERY.
 179.-FRIED RASHERS OF BACON AND POACHED EGGS.
 INGREDIENTS.-Bacon; eggs.
 Mode.-Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan; that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon without breaking the yolks, and serve quickly.
 Time, 3 or 4 minutes. Average cost, 10d. to 1s. per pound for the primest parts. Sufficient,-allow 6 eggs for 3 persons. Seasonable at any time.
 Note.-Fried rashers of bacon, curled, serve as a pretty garnish to many dishes,
 and, for small families, answer very well as a substitute for boiled bacon, to serve with a small dish of poultry, &c.
 180.-BOILED BACON.
 INGREDIENTS.-Bacon; water.
 Mode.-As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of cold water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, sprinkle over the bacon a few bread-raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peans are the usual accompaniments.
 Time, 1 lb. of bacon,? hour; 2 lbs., 1? hour. Average cost, 10d. to 1s. per lb. for the primest parts. Sufficient, 2 lbs. for 8 persons, when served with poultry or veal. Seasonable at any time.
 181.-PORK CUTLETS OR CHOPS.
 INGREDIENTS.-Loin of pork, pepper and salt to taste.
 Mode.ÐCut the cutlets from a delicate loin of pork, bone and trim them neatly, and take away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops and broil them for about? hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gherkins, a few of which should be laid round the dish as a garnish.
 Time, about? hour. Average cost, 10d. per lb. for chops. Sufficient, -allow
 6 for 4 persons. Seasonable from October to March.
 182.-PORK CUTLETS OR CHOPS.
 II.
 INGREDIENTS.-Loin, or fore-loin, of pork, egg and bread crumbs, salt and pepper to taste; to every tablespoonful of bread crumbs allow? teaspoonful of minced sage; clarified butter.
 Mode.-Cut the cutlets from a loin, or fore-loin, of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying-pan on the first with some lard in it; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.
 Time, from 15 to 20 minutes. Average cost, 10d. per lb. for chops. Sufficient,-allow 6 cutlets for 4 persons. Seasonable from October to March.
 Note.-The remains of roast loin of pork may be dressed in the same manner.
 183.-ROAST GRISKIN OF PORK.
 INGREDIENTS.-Pork; a little powdered sage.
 Mode.-As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, and sour it. Roast it in the usual manner, and about 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve it with a tureen of apple sauce. This joint will be done in far less time when the skin is left on, consequently, should have the greatest attention that it be not dried up.
 Time,-griskin of pork weighing 6 lbs.,1? hour. Average cost, 9d. per lb.
 Sufficient for 5 or 6 persons. Seasonable from September to March.
 Note.-A spare-rib of pork is roasted in the same manner as above, and would take 1? hour for one weighing about 6 lbs.
 184.-TO BAKE A HAM.
 INGREDIENTS.-Ham; a common crust.
 Mode.-As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavour, besides keeping as much longer time good.
 Time,-a medium-sized ham, 4 hours. Average cost, from 10d. to 1s. per lb, by the whole ham. Seasonable all the year.
 185.-TO BOIL A HAM.
 INGREDIENTS.-Ham, water, glaze or raspings.
 Mode.-In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard; from 8 to 12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash it thoroughly clean, and trim away from the underside all the rusty and smoked parts, which would spoil the appearance. Put it into a boiling-pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must not remain in the saucepan all night. When the skin is removed, sprinkle over bread-raspings, or, if wanted particularly nice, glaze it. Place a paper frill round the knuckle, and garnish with parsley or cut vegetable flowers.
 Time,-a ham weighing 10 lbs., 4 hours to simmer gently; 15 lbs., 5 hours; a very large one, about 6 hours. Average cost, from 10d. to 1s. per lb. by the whole ham. Seasonable all the year.
 186.-FRIED HAM AND EGGS (a Breakfast Dish).
 INGREDIENTS.-Ham; eggs.
 Mode,-Cut the ham into slices, and take care that they are of the same thickness in every part. Cut off the rind, and if the ham should be particularly hard and salt, it will be found an improvement to soak it for about 10 minutes in hot water, and then dry it in a cloth. Put it into a cold frying?pan, set it over the fire, and turn the slices 3 or 4 times whilst they are cooking. When done, place them on a dish, which should be kept hot in front of the fire during the time the eggs are being poached. Poach the eggs, slip them on to the slices of ham, and serve quickly.
 Time, 7 or 8 minutes to broil the ham. Average cost, 8d. or 10d. per lb. by the whole ham. Sufficient,-allow 2 eggs and a slice of ham to each person. Seasonable at any time.
 Note.-Ham may also be toasted or broiled; but, with the latter method, to insure its being well cooked, the fire must be beautifully clear, or it will have a smoky flavour from agreeable.
 187.-TO PICKLE HAMS (Suffolk Recipe).
 INGREDIENTS.-To a ham from 10 to 12 lbs. allow 1 lb. of coarse sugar,? lb. of salt, 1 oz. of saltpetre,? a teacupful of vinegar.
 Mode.-Rub the hams well with common salt, and leave them for a day or two to drain; then rub well in the above proportion of sugar, salt, salt?petre, and vinegar, and turn the hams every other day. Keep them in pickle 1 month, drain them, and send them to be smoked over a wood fire for 3 weeks or a month.
 Time,-to remain in the pickle 1 month; to be smoked 3 weeks or 1 month. Sufficient,-the above proportion of pickle to 1 ham. Seasonable,-hams should be pickled from October to March.
 188.-TO SALT TWO HAMS, about 12 or 15 lbs. each.
 INGREDIENTS.-2 lbs. of treacle,? lb. of saltpetre, 1 lb. of bay salt, 2 lbs. of common salt.
 Mode.-Two days before they are put into pickle rub the hams well with salt, to draw away all slime and blood. Throw what comes from them away, and then rub them with treacle, saltpetre, and salt. Lay them in a deep pan, and let them remain 1 day; boil the above proportion of treacle, saltpetre, bay salt, and common salt for? hour, and pour this pickle boiling hot over the hams: there should be sufficient of it to cover them. For a day or two rub them well with it; afterwards they will only require turning. They ought to remain in this pickle for 3 weeks or a month, and then be sent to be smoked, which will take nearly or quite a month to do. An ox tongue pickled in this way is most excellent, to be eaten either green or smoked.
 Time,-to remain in the pickle 3 weeks or a month; to be smoked about a
 month. Seasonable from October to March.
 189.-POTTED HAM, that will keep Good for some time.
 I.
 INGREDIENTS.-To 4 lbs. of lean ham allow 1 lb. of fat, 2 teaspoonfuls of pounded mace, nutmeg grated, rather more than? teaspoonful of cayenne, clarified lard.
 Mode.-Mince the ham, fat and lean together in the above proportions, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace and nutmeg; put the mixture into a deep baking-dish, and bake for? hour, then press it well into a stone jar, fill up the jar with clarified lard, cover it closely, and paste over it a piece of thick paper. If well seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, &c.
 Time,? hour. Seasonable at any time.
 190.-POTTED HAM.
 II.
 (A nice addition to the Breakfast or Luncheon table.)
 INGREDIENTS.-To 2 lbs. of lean ham allow? lb. of fat, 1 teaspoonful of pounded mace,? teaspoonful of pounded allspice,? nutmeg, pepper to taste, clarified butter.
 Mode.-Cut some slices from the remains of a cold ham, mince them small, and to every 2 lbs. of lean allow the above proportion of fat. Pound the ham in a mortar to a fine paste, with the fat, gradually add the seasoning and spices, and be very particular that all the ingredients are well mixed and the spices well pounded. Press the mixture into potting-pots, pour over clarified butter, and keep it in a cool place.
 Average cost for this quantity, 2s. 6d. Seasonable at any time.
 191.- PIGÕS LIVER (a Savoury and Economical Dish).
 INGREDIENTS.-The liver and lights of a pig, 6 or 7 slices of bacon, pofatoes, 1 large bunch of parsley, 2 onions, 2 sage-leaves, pepper and salt to taste, a little broth or water.
 Mode.-Slice the liver and lights, wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours.
 Time, 2 hours. Average cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable from September to March.
 192.-ROAST LOIN OF PORK.
 INGREDIENTS.-Pork; a little salt.
 Mode.-Score the skin in strips rather more than¥? inch apart, and place the joint at a good distance from the fire, on account of the crackling, which would harden before the meat would be heated through, were it placed too near. If very lean, it should be rubbed over with a little salad-oil, and kept well basted all the time it is at the fire. Pork should be very thoroughly cooked, but not dry; and be careful never to send it to table the least underdone, as nothing is more unwholesome and disagreeable than underdressed white meats. Serve with apple sauce (No. 75), and a little gravy made in the dripping-pan. A stuffing of sage and onion may be made separately, and baked in a flat dish: this method is better than putting it in the meat, as many persons have so great an objection to the flavour.
 Time,-a loin of pork weighing 5 lbs., about 2 hours: allow more time should it be very fat. Average cost, 9d. per lb. Sufficient for 5 or 6 persons. Seasonable from September to March.
 193.-TO DRESS PIGÕS FRY (a Savoury Dish).
 INGREDIENTS.-1? lb. of pigÕs fry, 2 onions, a few sage-leaves, 3 lbs. of potatoes, pepper and salt to taste.
 Mode.-Put the lean fry at the bottom of a pie-dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on the seasoning, then the fat fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer.
 Time, rather more than 2 hours. Average cost, 6d. per lb. Sufficient for
 3 or 4 persons. Seasonable from October to March.
 194.-TO MELT LARD.
 Melt the inner fat of the pig, by putting it in a stone jar, and placing this in a saucepan of boiling water, previously stripping off the skin. Let it simmer gently over a bright fire, and as it melts, pour it carefully from tho sediment. Put it into small jars or bladders for use, and keep it in a cool place. The flead or inside fat of the pig, before it is melted, makes exceedingly light crust, and is particularly wholesome. It may be preserved a length of time by salting it well, and occasionally changing the brine. When wanted for use, wash and wipe it, and it will answer for making into paste as well as fresh lard.
 Average cost, 10d. per lb.
 195.-BOILED LEG OF PORK.
 INGREDIENTS.-Leg of pork; salt.
 Mode.-For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour. If the pork is purchased ready salted, ascertain how long the meat bas been in pickle, and soak it accordingly. Put it into a boiling-pot, with sufficient cold water to cover it; let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and do not allow it to boil fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips, or parsnips may be boiled with the pork, some of which should be laid round the dish as a garnish, and a well-made pease-pudding is an indispensable accompaniment.
 Time,-a leg of pork weighing 8 lbs., 3 hours after the water boils, and to be simmered very gently. Average cost, 9d. per lb. Sufficient for 7 or 8 persons. Seasonable from September to March.
 Note.-The liquor in which a leg of pork has been boiled makes excellent pea-soup,
 196.-ROAST LEG OF PORK.
 INGREDIENTS.-Leg of pork, a little oil. For stuffing, see recipe No. 101. Mode.-Choose a small leg of pork, and score the skin across in narrow rips, about? inch apart. Cut a slit in the knuckle, loosen the skin, and fil1 it with a sage?and-onion stuffing, made by recipe No. 101. Brush the joint over with a little salad-oil (this makes the crackling crisper, and a better colour), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping-pan, and do not omit to send to table with it a tureen of well-made apple sauce. (See No. 75.)
 Time,-a leg of pork weighing 8 lbs., about 3 hours. Average cost, 9d. per lb.
 Sufficient for 6 or 7 persons. Seasonable from September to March.
 197.-TO PICKLE PORK.
 INGREDIENTS.-? lb. of saltpetre; salt.
 Mode.-As pork does not keep long without being salted, cut it into pieces of a suitable size as soon as the pig is cold. Rub the pieces of pork well with salt, and put them into a pan with a sprinkling of it between each piece: as it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years.
 Average cost, 10d. per lb. for the prime parts. Seasonable,-the best time for pickling meat is late in the autumn.
 198.-TO BOIL PICKLED PORK.
 INGREDIENTS.-Pork; water.
 Mode.-Should the pork be very salt, let it remain in water about 2 hours before it is dressed; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon: when tender, and not over salt, it will be found equally good.
 Time,-a piece of pickled pork weighing 2 lbs., l? hour; 4 lbs., rather more than 2 hours. Average cost, 10d. per lb. for the primest parts. Seasonable at any time.
 199.-TO MAKE SAUSAGES.
 (AuthorÕs Oxford Recipe.)
 INGREDIENTS.-1 lb. of pork, fat and lean, without skin or gristle; l lb. of lean veal, 1 lb. of beef suet,? lb. of bread crumbs, the rind of? lemon, 1 small nutmeg, 6 sage-leaves, l teaspoonful of pepper, 2 teaspoonfuls of salt,? teaspoonful of savory,? teaspoonful of marjoram.
 Mode.-Chop the pork, veal, and suet finely together, add the bread crumbs, the lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried.
 Average cost for this quantity, 2s. 6d. Sufficient for about 30 moderate?sized sausages. Seasonable from October to March.
 200.-FRIED SAUSAGES.
 INGREDIENTS.-Sausages; a small piece of butter.
 Mode.-Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are very large, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about 10 or 12 minutes.
 Time, 10 to 12 mintues. Aver. cost, 10d. to 1s. per lb. Seasonable,-good from September to March.
 Note.-Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages.
 201.-ROAST SUCKING-PIG.
 INGREDIENTS.-Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper and salt to taste, a piece of butter the size of an egg, salad-oil or butter to baste with, about? pint of gravy, 1 tablespoonful of lemon-juice.
 Mode.-A sucking-pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day that it is killed. After preparing the pig for cooking, stuff it with finely-grated bread crumbs, minced sage, pepper, salt, and a piece of butter the size of an egg, all of which should be well mixed together, and put into the body of the pig. Sew up the slit neatly, and truss the legs back, to allow the inside to be roasted, and the under-part to be crisp. Put the pig down to a bright clear fire, not too near, and let it lay till thoroughly dry; then have ready some butter tied up in a piece of thin cloth, and rub the pig with this in every part. Keep it well rubbed with the butter the whole of the time it is roasting, and do not allow the crackling to become blistered or burnt. When half done, hang a pig-iron before the middle part (if this is not obtainable, use a flat iron), to prevent its being scorched and dried up before the ends are done. Before it is taken from the fire, cut off the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing; add? pint of good gravy, a table-spoonful of lemon-juice, and the gravy that flowed from the pig; put a little of this on the dish with the pig, and the remainder send to table in a tureen. Place the pig back to back in the dish, with one hah of the head on each side, and one of the ears at each end, and send it to table as hot as possible. Instead of butter, many cooks take salad-oil for basting, which makes the crackling crisp; and as this is one of the principal things to be considered, perhaps it is desirable to use it; but be particular that it is very pure, or it will impart an unpleasant flavour to the meat. The brains and stuffing may be stirred into a tureen of melted butter instead of gravy, when the latter is not liked. Apple sauce and the old-fashioned currant sauce are not yet quite obsolete as accompaniments to roast pig.
 Time, 1? to 2 hours for a small pig. Average cost, 5s. to 6s. Sufficient for 9
 or 10 persons. Seasonable from September to February.
 202.-PORK CUTLETS (Cold Meat Cookery).
 INGREDIENTS.-The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour,? pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard.
 Mode.-Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve.
 Time, 5 to 7 minutes. Average cost, exclusive of the meat, 4d. Seasonable from October to March.
 203.-HASHED PORK.
 INGREDIENTS.-The remains of cold roast pork, 2 onions, 1 teaspoonful of flour, 2 blades of pounded mace, 2 cloves, 1 tablespoonful of vinegar,? pint of gravy, pepper and salt to taste.
 Mode.-Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about? hour, and serve the dish garnished with sippets of toasted bread.
 Time,? hour. Average cost, exclusive of the meat, 3d. Seasonable from October, to March.
 VEAL,
 AND COLD VEAL COOKERY.
 204.-ROAST BREAST OF VEAL.
 INGREDIENTS.-Veal; a little flour.
 Mode.-Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, but not too near, as it should not be scorched. Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.
 Time, from 1? to 2 hours. Average cost, 9d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October.
 205.-STEWED BREAST OF VEAL AND PEAS.
 INGREDIENTS.-Breast of veal, 2 oz. of butter, a bunch of savoury herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or 6 young onions, 1 strip of lemon-peel, 6 allspice,? teaspoonful of pepper, 1 teaspoonful of salt, thickening of butter and flour, 2 tablespoonfuls of sherry, 2 tablespoonfuls, of tomato sauce, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup, green peas.
 Mode.-Cut the breast in half, after removing the bone underneath, and divide the meat into convenient-sized pieces. Put the butter into a frying-pan, lay in the pieces of veal, and fry until of a nice brown colour. Now place these in a stewpan with the herbs, mace, cloves, onions, lemon-peel, allspice, and seasoning; pour over them just sufficient boiling water to cover the meat, well close the lid, and let the whole simmer very gently for about 2 hours. Strain off as much gravy as is required, thicken it with butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat. Have ready some green peas, boiled separately; sprinkle these over the veal, and serve. It may be garnished with forcemeat balls, or rashers of bacon curled and fried. Instead of cutting up the meat, many persons prefer it dressed whole; in that case it should be half-roasted before the water, &c., are put to it.
 Time, 2? hours. Average cost, 9d. per lb. Sufficient for 5 or 6 persons.
 Seasonable from March to October.
 206.-BOILED CALFÕS FEET AND PARSLEY AND BUTTER.
 INGREDIENTS.-2 calfÕs feet, 2 slices of bacon, 2 oz. of butter, 2 tablespoonfuls of lemon-juice, salt and whole pepper to taste, l onion, a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley and butter (No. 85).
 Mode.-Procure 2 white calfÕs feet; bone them as far as the first joint, and soak them in warm water 2 hours. Then put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning into a stewpan; lay in the feet, and pour in just sufficient water to cover the whole. Stew gently for about 3 hours; take out the feet, dish them, and cover with parsley and butter, made by recipe No. 85. The liquor the feet were boiled in should be strained and put by in a clean basin for use: it will be found very good as an addition to gravies, &c. &c.
 Time, rather more than 3 hours. Average cost, in full season, 1s. each
 Sufficient for 4 persons. Seasonable from March to October.
 207.-BOILED CALFÕS HEAD (with the Skin on).
 INGREDIENTS.-CalfÕs head, boiling water, bread crumbs, 1 large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, 1 tablespoonful of lemon-juice, 2 or 3 grains of cayenne.
 Mode.-Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back of a knife, scrape off the hair (should it not come off easily, dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently from 2? to 3 hours, and when nearly done, boil the brains for? hour; skin and chop them, not too finely, and add a tablespoonful of minced parsley which has been previously scalded. Season with pepper and salt, and stir the brains, parsley, &c., into about 4 tablespoonfuls of melted butter; add the lemon-juice and cayenne, and keep these hot by the side of the fire. Take up the head, cut out the tongue, skin it, put it on a small dish with the brains round it; sprinkle over the head a few bread crumbs mixed with a little minced parsley; brown these before the fire, and serve with a tureen of parsley and butter, and either boiled bacon, ham, or pickled pork as an accompaniment.
 Time,2? to 3 hours. Average cost, according to the season, from 3s. 6d. to
 7s. 6d. Sufficient for 8 or 9 persons. Seasonable from March to October.
 208.-BOILED CALFÕS HEAD (without the Skin).
 INGREDIENTS.-CalfÕs head, water, a little salt, 4 tablespoonfuls of melted butter, 1 tablespoonful of minced parsley, pepper and salt to taste, 1 tablespoonful of lemon-juice.
 Mode.ÐAfter the head has been thoroughly cleaned and the brains removed, soak it in warm water to blanch it. Lay the brains also into warm water to soak, and let them remain for about an hour. Put the head into a stewpan, with sufficient cold water to cover it, and when it boils, add a little salt; take off every particle of scum as it rises, and boil the head until perfectly tender. Boil the brains, chop them, and mix with them melted butter, minced parsley, pepper, salt, and lemon-juice in the above proportion. Take up the head, skin the tongue, and put it on a small dish with the brains round it. Have ready some parsley and butter, smother the head with it, and the remainder send to table in a tureen. Bacon, ham, pickled pork, or a pigÕs cheek, are indispensable with calfÕs head. The brains are sometimes chopped with hard-boiled eggs, and mixed with a little BŽchamel or white sauce.
 Time, from l? to 2? hours. Average cost, according to the season, from 3s. 6d.
 to 7s. 6d. Sufficient for 6 or 7 persons. Seasonable from March to October.
 Note.-The liquor in which the head was boiled should be saved: it makes excellent soup, and will be found a nice addition to gravies, &c. Half a calfÕs head is as frequently served as a whole one, it being a more convenient-sized joint for a small family. It is cooked in the same manner, and served with the same sauces, as in the preceding recipe.
 209.-CALFÕS LIVER AND BACON.
 INGREDIENTS.-2 or 3 lbs. of liver, bacon, pepper and salt to taste, a small piece of butter, flour, 2 tablespoonfuls of lemon-juice,? pint of water.
 Mode.-Divide the liver into thin slices, and cut nearly as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging over it a very little flour. Turn the liver occasionally to prevent its burning, and when done, lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish. It may be garnished with slices of cut lemon or forcemeat balls.
 Time, according to the thickness of the slices, from 5 to 10 minutes. Average cost, 10d. per lb. Sufficient for 6 or 7 persons. Seasonable, from March to October.
 210.-ROAST FILLET OF VEAL.
 INGREDIENTS.-Veal, forcemeat (No. 100), melted butter.
 Mode.-Have the fillet cut according to the size required; take out the bone, and after raising the skin from the meat, put under the flap a nice forcemeat, made by recipe No. 100. Prepare sufficient of this, as there should be some let to eat cold, and to season and flavour a mince if required. Skewer and bind the veal up in round form; dredge well with flour, put down at some distance from the fire at first and baste continually. About? hour before serving, draw it nearer the fire, that it may acquire more colour, as the over side should be of a rich brown, but not burnt. Dish it, remove the skewers, which replace by a silver one; pour over the joint some good melted butter, and serve with either boiled ham, bacon, or pickled pork. Never omit to send a cut lemon to table with roast veal.
 Time,-a fillet of veal weighing 12 lbs., about 4 hours. Average cost,10d. per lb. Sufficient for 9 or 10 persons. Seasonable from March to October.
 211.-STEWED KNUCKLE OF VEAL AND RICE.
 INGREDIENTS.-Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt,? lb. of rice.
 Mode.-Choose a small knuckle, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish. Break the shank-bone, wash it clean, and put the meat into a stewpan with sufficient water to cover it. Let it gradually come to a boil, put in the salt, and remove the scum as fast as it rises. When it has simmered gently for about? hour, add the remaining ingredients, and stew the whole gently for 2? hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon and a tureen of parsley and butter to table with it.
 Time,-a knuckle of veal weighing 6 lbs., 3 hoursÕ gentle stewing. Average cost, 7d. to 8d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October.
 Note.-Macaroni, instead of rice, boiled with the veal, will be found good; or the rice and macaroni may be omitted, and the veal sent to table smothered in parsley and butter.
 212.-ROAST LOIN OF VEAL.
 INGREDIENTS.-Veal; melted butter.
 Mode.-Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast thoroughly. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour; but it should not be burnt. Have ready some melted butter, put it into the dripping-pan after it is emptied of its contents, pour it over the veal, and serve. Garnish the dish with slices of lemon and forcemeat balls, and send to table with it, boiled bacon, ham, pickled pork, or pigÕs cheek.
 Time,-a large loin, 3 hours. Average cost, 9? d. per lb. Sufficient for 7 or 8
 persons. Seasonable from March to October.
 213,-STEWED VEAL, with Peas, young Carrots, and new Potatoes.
 INGREDIENTS.-3 or 4 lbs. of the loin or neck of veal,15 young carrots, a few green onions, 1 pint of green peas, 12 new potatoes, a bunch of savoury herbs, pepper and. salt to taste, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
 tomato sauce, 2 tablespoonfuls of mushroom ketchup.
 Mode.-Dredge the meat with flour, and roast or bake it for about? hour, as it should acquire a nice brown colour. Put the meat into a stewpan with the carrots, onions, potatoes, herbs, pepper and salt; pour over it sufficient boiling water to cover it, and stew gently for 2 hours. Take out the meat and herbs, put the former into a deep dish, skim off all the fat from the gravy, and flavour it with lemon-juice, tomato sauce, and mushroom ketchup in the above proportion. Have ready a pint of green peas boiled separately; put these with the meat, pour over it the gravy, and serve. The dish may be garnished with a few forcemeat balls. The meat, when preferred, may be cut into chops, and floured and fried instead of being roasted; and any part of veal dressed in this way will be found extremely savoury and good.
 Time, 3 hours. Average cost, 9d. per lb. Sufficient for 6 or 7 persons. Seasonable, with peas, from June to August.
 214.-VEAL Ë LA BOURGEOISE.
 (Excellent.)
 INGREDIENTS.-2 to 3 lbs. of the loin or neck of veal, 10 or 12 young carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few new potatoes, 1 pint of green peas.
 Mode.-Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter; lay in the cutlets and fry them nice brown colour on both sides. Add the bacon, carrots, onions, spice, herbs, and seasoning; pour in about a pint of boiling water, and stew gently for 2 hours on a very slow fire. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup. Have ready the pens and potatoes, boiled separately; put them with the veal, and serve.
 Time,2 hours. Average cost, 2s. 9d. Sufficient for 5 or 6 persons. Seasonable from June to August with peas;-rather earlier when these are omitted.
 215.-VEAL CUTLETS (an EntrŽe).
 INGREDIENTS.-About 3 lbs. of the prime part of the leg of veal, eqg and bread crumbs, 3 tablespoonfuls of minced savoury herbs, salt and pepper to taste, a small piece of butter.
 Mode.ÐHave the veal cut into slices about? of an inch in thickness, and if not divided evenly, level the meat with a cutlet-bat or rolling-pin. Shape and trim the outlets, and brush them over with egg. Sprinkle with bread crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and press the crumbs down. Fry them of a delicate brown in fresh lard or butter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour: by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows: Dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to this dish.
 Time,-for cutlets of a moderate thickness, about 12 minutes; if very thick, allow more time. Average cost, 1s. per lb. Sufficient for 6 persons. Seasonable from March to October.
 Note.-Veal cutlets may be merely floured and fried of a nice brown; the gravy and garnishing sbould be the same as in the preceding recipe. They may also be cut from the loin or neck, as shown in the engraving.
 216.-VEAL AND HAM PIE.
 INGREDIENTS.-2 lbs. of veal cutlets,? lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs,? teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-boiled eggs,? pint of water, nearly? pint of good strong gravy, puffcrust.
 Mode.-Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices seasoning, lemon-peel, and the yolks of the eggs cut in s1ices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on he edge of the dish, and pour in about? pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for l to l? hour, or longer should the pie be very large. When it is taken out of the oven, pour in at the top, through a funnel, nearly? pint of strong gravy: this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mushrooms, oysters, or sweetbreads; but it will be found very good without any of the last-named additions.
 Time, l? hour, or longer should the pie be very large. Average cost, 3s.
 Sufficient for 5 or 6 persons. Seasonable from March to October.
 217.-BAKED VEAL (Cold Meat Cookery).
 INGREDIENTS.-? lb. of cold roast veal, a few slices of bacon, 1 pint of bread crumbs,? pint of good veal gravy,? teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.
 Mode.-Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from? to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment.
 Time, from? to 1 hour. Average cost, exclusive of the cold meat, 6d. Sufficient for 3 or 4 persons. Seasonable from March to October.
 218.-VEAL CAKE (a Convenient Dish for a Picnic).
 INGREDIENTS.- A few slices of cold, roast veal, a few slices of cold ham, 4 hard-boiled eggs, 2 tablespoonfuls of minced parsley, a little pepper, good gravy.
 Mode.-Cut off all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mould; lay veal, ham, eggs, and parsley in layers, with a little pepper between each, and when the mould is full, get some strong stock, and fill up the shape. Bake for? hour, and when cold, turn it out.
 Time,? hour. Seasonable at any time.
 219.-SCOTCH COLLOPS (Cold Meat Cookery).
 INGREDIENTS.-The remains of cold roast veal, a little butter, flour,? pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice,? teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup.
 Mode.-Cut the veal the same thickness as for cutlets, rather larger than a crown-piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and add? pint of water; pouring it in by degrees; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about? hour; flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion; give one boil, and serve.
 Time,? hour. Seasonable from March to October.
 220.-SCOTCH COLLOPS, WHITE (Cold Meat Cookery).
 INGREDIENTS.-The remains of cold roast veal,? teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour,? pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice,? teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonful1 of cream, 1 tablespoonful of sherry.
 Mode.-Cut the veal into thin slices about 3 inches in width; score them with a knife; grate on them the nutmeg, mace, cayenne, and salt, and fry them in a little butter. Dish them, and make a gravy in the pan by putting in the remaining ingredients; give one boil, and pour it over the collops. Garnish with lemon and slices of toasted bacon, rolled. Forcemeat balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.
 Time, about 6 or 7 minutes. Seasonable from May to October.
 221.-CURRIED VEAL (Cold Meat Cookery).
 INGREDIENTS.-The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-pouder, 1 dessertspoonful of flour,? pint of broth or water, 1 tablespoonful of lemon-juice.
 Mode.-Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top.
 Time,? hour. Average cost, exclusive of the meat, 4d. Seasonable from March to October.
 222.-A METHOD OF WARMING UP A COLD FILLET OF VEAL (Cold Meat Cookery).
 INGREDIENTS.-A small fillet of veal, 1 pint of good gravy (No.94), a few bread crumbs, clarified butter.
 Mode.-A fillet of veal that has been roasted the preceding day may be made really nice by dressing it in the following manner:-Take the middle out rather deep, leaving a good margin round, from which to cut nice slices, and if there should be any cracks in the veal, fill them up with forcemeat. Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient gravy to make it of a proper consistency. Warm the veal in the oven for about an hour, taking care to baste it well, that it may not be dry; put the mince in the place where the meat was taken out, sprinkle a few bread crumbs over it, and drop a little clarified butter on the bread crumbs; put it into the oven for? hour to brown, and pour gravy round the sides of the dish.
 Time, altogether, 1? hour. Seasonable from March to October.
 223.-HASHED CALFÕS HEAD (Cold Meat Cookery).
 INGREDIENTS.-The remains of a cold boiled calfÕs head, 1 quart of the liquor in which it was boiled, a faggot of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, 2 blades of pounded mace, salt and white pepper to taste, a very little cayenne, rather more than 2 tablespoonfuls of sherry, 1 tablespoonful of lemon?juice, 1 tablespoonful of mushroom ketchup, forcemeat balls.
 Mode.-Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour, or until the gravy is reduced nearly half. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion; season with pepper, salt, and a little cayenne; put in the meat, let it gradually warm through, but let boil more than two or three minutes. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot.
 Time, altogether, 1? hour. Average cost, exclusive of the remains of the head, 6d. Seasonable from March to October.
 224.-MINCED VEAL.
 INGREDIENTS.-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, a faggot of sweet herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk.
 Mode.-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, mace, carrots, and herbs; simmer these well for 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 sippets of 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 finely minced to the veal, after it is warmed in the gravy.
 Time, 1 hour to make the gravy. Average cost, exclusive of the cold meat, 6d. Seasonable from March to October.
 225.-MINCED VEAL AND MACARONI.
 (A pretty side or corner dish.)
 INGREDIENTS.-? lb. of minced cold roast veal, 3 oz. of ham, 3 or 4 tablespoonfuls of gravy, pepper and salt to taste,? teaspoonful of grated nutmeg,? lb. of bread crumbs,? lb. of macaroni, 1 or 2 eggs to bind, a small piece of butter.
 Mode.-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 3 or 4 spoonfuls 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 forcemeat. In the mean time, 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 steam for? hour. Turn it out carefully, and serve with good gravy poured round, but not over, the meat.
 Time,? hour. Average cost, exclusive of the cold meat, 10d. Seasonable from March to October.
 Note.-To take a variety, boil some carrots and turnips separately in a little salt and water; when done, cut them into pieces about? inch in thickness; butter an oval mould, and place these in it, in white and red stripes alternately, at the bottom, and rides. Proceed as in the foregoing recipe, and be very careful in turning the preparation out of the mould.
 226.-MOULDED MINCED VEAL (Cold Meat Cookery).
 INGREDIENTS.-? lb. of cold roast veal, a small slice of bacon,? teaspoonful of minced lemon-peel,? onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg.
 Mode.-Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. 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 sheepÕs head dressed in this manner is an economical and savoury dish.
 Time,? hour. Average cost, exclusive of the meat, 6d. Seasonable from March to October.
 227.-VEAL OLIVE PIE (Cold Meat Cookery).
 INGREDIENTS.-A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No.100, a cupful of gravy, 4 tablespoonfuls of cream, puff? crust.
 Mode.-Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe No.100, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust, and bake for 1 to 1? hour: should the pie be very large, allow 2 hours. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round.
 Time, moderate-sized pie, 1 to 1? hour. Seasonable from March to October.
 228.-FRIED PATTIES (Cold Meat Cookery).
 INGREDIENTS.-Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste.
 Mode.-Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a. good puff-paste; roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may be also baked in patty-pans: in that case, they should be brushed over with the yolk of an egg before they are put in the oven. To make a variety, oysters may be substituted for the ham.
 Time, 15 minutes to fry the patties. Seasonable from March to October.
 229.-RAGOóT OF COLD VEAL (Cold Meat Cookery).
 INGREDIENTS.-The remains of cold veal, 1 oz. of butter,? pint of gravy, thickening of butter and flour, pepper and salt to taste, 1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat balls.
 Mode.-Any part of veal will make this dish. Cut the meat into nice?looking pieces, put them in a stewpan with 1 oz. of butter, and fry a light brown; add the gravy (hot water may be substituted for this), thicken with little butter and flour, and stew gently about? hour; season with pepper, salt, and pounded mace; add the ketchup, sherry, and lemon-juice; give one boil, and serve. Garnish the dish with forcemeat balls and fried rashers of bacon.
 Time, altogether,? hour. Average cost, exclusive of the cold meat, 6d. Seasonable from March to October.
 Note.-The above recipe may be varied, by adding vegetables, such as peas, cucumbers, lettuces, green onions cut in slices, a dozen or two of green gooseberries (not seedy), all of which should be fried a little with the meat, and then stewed with the gravy.
 230.-VEAL RISSOLES (Cold Meat Cookery).
 INGREDIENTS.-A few slices of cold roast veal, a few slices of ham or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of minced savoury herbs, 1 blade of pounded mace, a very little grated nutmeg, cayenne and salt to taste, 2 eggs well beaten, bread crumbs.
 Mode.- Mince the veal very finely with a little ham or bacon; add the parsley, herbs, spices, and seasoning; mix into a paste with an eggÁ form into balls or cones; brush these over with egg, sprinkle with bread crumbs, and fry a rich brown. Serve with brown gravy, and garnish the dish with fried parsley.
 Time, about 10 minutes to fry the rissoles. Seasonable from March to October.
 231.-VEAL ROLLS (Cold Meat Cookery).
 INGREDIENTS.-The remains of a cold fillet of veal, egg and bread crumbs, a few slices of fat bacon, forcemeat (No. 100).
 Mode.-Cut a few slices from a cold fillet of veal? inch thick; rub them over with egg; lay a thin slice of fat bacon over each piece of veal; brush these with the egg, and over this spread the forcemeat thinly; roll up each piece tightly, egg and bread crumb them, and fry them a rich brown. Serve with mushroom sauce or brown gravy.
 Time,10 to 15 minutes to fry the rolls. Seasonable from March to October.
 POULTRY,
 AND COLD POULTRY COOKERY.
 232.-ROAST DUCKS.
 INGREDIENTS.-A couple of ducks, sage-and-onion stuffing (No. 101), a little
 flour.
 Choosing and Trussing.-Choose plump ducks, with thick and yellowish feet. They should be trussed with the feet on, which should be scalded, and the skin peeled off and then turned up close to the legs. Run a skewer through the middle of each leg, after having drawn them as close as possible to the body, to plump up the breast, passing the same quite through the body. Cut off the heads and necks and the pinions at the first joint; bring these close to the sides, twist the feet round, and truss them at the back of the bird. After the duck is stuffed, both ends should be secured with strings, so as to keep in the seasoning.
 Mode.-To insure ducks being tender, never dress them the same day they are killed; and if the weather permits, let them hang a day or two. Make a stuffing of sage and onion sufficient for one duck, and leave the other unseasoned, as the flavour is not liked by everybody. Put them down to a brisk clear fire, and keep them well basted the whole of the time they are cooking. A few minutes before serving, dredge them lightly with flour, to make them froth and look plump, and when the steam draws towards the fire, send them to table hot and quickly, with a good brown gravy poured round, but not over the ducks, and a little of the same in a tureen. When in season, green peas should invariably accompany this dish.
 Time, full-grown ducks from? to 1 hour; ducklings, from 25 to 35 minutes. Average cost, from 2s. 6d. to 3s. 0d. each. Sufficient,-a couple of ducks for 6 or 7 persons. Seasonable,-ducklings from April to August; ducks from November to February.
 Note.-Ducklings are trussed and roasted in the same manner and served with the same sauces and accompaniments. When in season, apple sauce must not be omitted.
 233.-BOILED FOWLS OR CHICKENS.
 INGREDIENTS.-A pair of fowls; water.
 Choosing and Trussing.-In choosing fowls for boiling, it should be borne in mind that those that are not black-legged are generally much whiter when dressed. Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings; and, in drawing, be careful not to break the gall-bladder:-Cut off the neck, leaving sufficient skin to skewer back. Cut the feet off to the first joint, tuck the stumps into a slit made on each side of the belly, twist the wings over the back of the fowl, and secure the top of the leg and the bottom of the wing together by running a skewer through them and the body. The other side must be done in the same manner. Should the fowl be very large and old, draw the sinews of the legs before tucking them in. Make a slit in the apron of the fowl, large enough to admit the parsonÕs nose, and tie a string on the tops of the legs to keep them in their proper place.
 Mode.-When they are firmly trussed, put them into a stewpan with plenty of hot water; bring it to boil, and carefully remove all the scum as it rises. Simmer very gently until the fowl is tender, and bear in mind that the slower it boils, the plumper and whiter will the fowl be. Many cooks wrap them in a floured cloth to preserve the colour, and to prevent the scum from clinging to them; in this case, a few slices of lemon should be placed on the breast; over these a sheet of buttered paper, and then the cloth: cooking them in this manner renders the flesh very white. Boiled ham, bacon, boiled tongue, or pickled pork, are the usual accompaniments to boiled fowls, and they may be served with BŽchamel, white sauce, parsley and butter, oyster, lemon, liver, celery, or mushroom sauce. A little should be poured over the fowls, after the skewers are removed, and the remainder sent in a tureen to table.
 Time,--large fowl, 1 hour; moderate-sized one,? hour; chicken, from 20 minutes to? hour. Average cost, in full season, 6s. the pair. Sufficient for 7 or 8 persons. Seasonable all the year, but scarce in early spring.
 234.-BOILED FOWL (with Oysters).
 (Excellent.)
 INGREDIENTS.-1 young fowl, 1 dozen oysters, the yolks of 2 eggs,? pint of cream.
 Mode.-Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into a jar, and plunge the jar into a saucepan of boiling water. Keep it boiling for 1? hour, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, add a few oysters scalded in their liquor; let the sauce get quite hot, but do not allow it to boil; pour some of it over the fowl, and the remainder send to table in a tureen. A blade of pounded mace added to the sauce, with the cream and eggs, will be found an improvement.
 Time, 1? hour. Average cost, 4s. 6d. Sufficient for 3 or 4 persons. Seasonable from September to April.
 235.-CURRIED FOWL.
 INGREDIENTS.-1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal qravy, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 apple,? tablespoonfuls of cream, 1 tablespoonful of lemon-juice.
 Mode.-Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients; simmer for rather more than? hour, and just before serving, add the above proportion of hot cream and lemon-juice. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border.
 Time, 50 minutes. Average cost, 3s. 3d. Sufficient for 3 or 4 persons. Seasonable in the winter.
 Note.-This curry may be made of cold chicken, but undressed meat will be found far superior.
 236.-ROAST FOWLS.
 INGREDIENTS,-A pair of fowls; a little flour.
 Mode.-Fowls to be tender should be killed a couple of days before they are
 dressed; when the feathers come out easily, then let them be picked and cooked In drawing them, be careful not to break the gall-bag, as, wherever it touches. it would impart a very bitter taste; the liver and gizzard should also be preserved. Truss them in the following manner:-After having carefully picked them, cut off the head, and skewer the skin of the neck down over the back. Cut off the claws; dip the legs in boiling water, and scrape them; turn the pinions under; run a skewer through them and the middle of the legs, which should be passed through the body to the pinion and leg on the other side, one skewer securing the limbs on both sides. The liver and gizzard should be placed in the wings, the liver on one side and the gizzard on the other. Tie the legs together by passing a trussing-needle, threaded with twine, through the backbone, and secure it on the other side. If trussed like a capon, the legs are placed more apart. When firmly trussed, singe them all over; put them down to a bright clear fire, paper the breasts with a sheet of buttered paper, and keep the fowls well basted. Roast them for? hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into the basting-ladle, and as it melts, baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy, a little of which should be poured over the fowls, and a tureen of well-made bread sauce (No. 76). Mushroom, oyster, or egg sauce are very suitable accompaniments to roast fowl. Chicken is roasted in the same manner.
 Time,-a very large fowl quite 1 hour, medium-sized one? hour, chicken? hour, or rather longer. Average cost, in full season, 6s. a pair; when scarce, 7s. 6d. the pair. Sufficient for 6 or 7 persons. Seasonable all the year, but scarce in early spring.
 237.-GIBLET PIE.
 INGREDIENTS.-A set of duck or goose giblets, 1 lb. of rump-steak, l onion,? teaspoonful of whole black pepper, a bunch of savoury herbs, plain crust.
 Mode.-Clean, and put the giblets into a stewpan with an onion, whole pepper, and a bunch of savoury herbs; add rather more than a pint of water, and simmer gently for about 1? hour. Take them out, let them cool, and out them into pieces; line the bottom of a pie-dish with a few pieces of rump-steak; add a layer of giblets, and a few more pieces of steak; season with pepper and salt, and pour in the gravy (which should be strained) that the giblets were stewed in; cover with a plain crust, and bake for rather more than 1? hour in a brisk oven. Cover a piece of paper over the pie, to prevent the crust taking too much colour.
 Time, 1? hour to stew the giblets, about 1 hour to bake the pie. Average cost, exclusive of the giblets, 1s, 4d. Sufficient for 5 or 6 persons.
 238.-ROAST GOOSE.
 INGREDIENTS.-Goose, 4 large onions, 10 sage-leaves,? lb. of bread crumbs, 1? oz. of butter, salt and pepper to taste, 1 egg.
 Choosing and Trussing.-Select a goose with a clean white skin, plump breast, and yellow feet: if these latter are red, the bird is old. Should the weather permit, let it hang for a few days: by so doing, the flavour will be very much improved. Pluck, singe, draw, and carefully wash and wipe the goose; cut off the neck close to the back, leaving the skin long enough to turn over; cut off the feet at the first joint, and separate the pinions at the first joint. Beat the breast-bone flat with a rolling-pin, put a skewer through the under part of each wing, and, having drawn up the legs closely, put a skewer into the middle of each, and pass the same quite through the body. Insert another skewer into the small of the leg, bring it close down to the side-bone, run it through, and do the same to the other side. Now cut off the end of the vent, and make a hole in the skin sufficiently large for the passage of the rump, in order to keep in the seasoning.
 Mode.-Make a sage-and-onion stuffing of the above ingredients by recipe No.101; put it into the body of the goose, and secure it firmly at both ends, by passing the rump through the hole made in the skin, and the other end by tying the skin of the neck to the back: by this means the seasoning will not escape. Put it down to a brisk fire, keep it well basted, and roast from 1? to 2 hours, according to the size. Remove the skewers, and serve with a tureen of good gravy, and one of well-made apple sauce Should a very highly-flavoured seasoning be preferred, the onions should not be parboiled, but minced raw: of the two methods, the mild seasoning is far superior. A ragout or pie, should be made of the giblets, or they may be stewed down to make gravy. Be careful to serve the goose before the breast falls, or its appearance will be spoiled by coming flattened to table. As this is rather a troublesome joint to carve, a large quantity of gravy should not be poured round the goose, but sent in a tureen.
 Time,-a large goose, 1? hour; a moderate-sized one, 1? to 1? hour. Average cost, 6s.6d. each. Sufficient for 8 or 9 persons. Seasonable from September to March; but in perfection from Michaelmas to Christmas.
 Note.-A teaspoonful of made mustard, a saltspoonful of salt, a few grains of cayenne, mixed with a glass of port wine, are sometimes poured into the goose by a slit made in the apron. This sauce is, by many persons, considered an improvement.
 239.-PIGEON PIE (Epsom Grand-Stand Recipe).
 INGREDIENTS.-1? lb. of rump-steak, 2 or 3 pigeons, 3 slices of ham, pepper, and salt to taste, 2 oz. of butter, 4 eggs, puff-crust.
 Mode,-Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt. Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than? oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of 4 eggs, and half fill the dish with stock; place a border of puff-paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred. Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is. Glaze the crust,-that is to say, brush it over with the yolk of an egg,-and bake it in a well-heated oven for about 1? hour. When liked, a seasoning of pounded mace may be added.
 Time, l? hour, or rather less. Average cost, 5s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
 240.-ROAST PIGEONS.
 INGREDIENTS,-Pigeons, 3 oz. of butter, pepper and salt to taste.
 Trussing.-Pigeons, to be good, should be eaten fresh (if kept a little, the flavour goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the backs, and cut off the toes at the first joint: previous to trussing, they should be carefully cleaned, as no bird requires so much washing.
 Mode.-Wipe the birds very dry, season them inside with pepper and salt, and put about? oz. butter into the body of each: this makes them moist. Put them down to a bright fire, and baste them well the whole of the time they are cooking (they will be done enough in from 20 to 30 minutes); garnish with fried parsley, and serve with a tureen of parsley and butter. Bread-sauce and gravy, the same as for roast fowl, are exceedingly nice accompaniments to roast pigeons, as also egg-sauce.
 Time, from 20 minutes to? hour. Average cost, 9d. to 1s. each. Seasonable from April to September; but in the greatest perfection from Midsummer to Michaelmas.
 241.-BOILED TURKEY.
 INGREDIENTS.-Turkey; forcemeat (No. 100).
 Choosing and Trussing.-Hen turkeys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not suitable for this mode of cooking. They should not be dressed until they have been killed 3 or 4 days, as they will neither look white, nor will they be tender. Pluck the bird, carefully draw, and singe it with a piece of white paper; wash it inside and out, and wipe it thoroughly dry with a cloth. Cut off the head and neck, draw the strings or sinews of the thighs, and cut off the legs at the first joint; draw the legs into the body, and fill the breast with forcemeat made by recipe No. 100; run a skewer through the wing and the middle joint of the leg, quite into the leg and wing on the opposite side; break the breastbone, and make the bird look as round and as compact as possible.
 Mode.-Put the turkey into sufficient hot water to cover it; let it come to a boil, then carefully remove all the scum: if this is attended to, there is no occasion to boil the bird in a floured cloth; but it should be well covered with the water. Let it simmer very gently for about 1? hour to 1? hour, according to the size, and serve with either white, celery, oyster, or mushroom sauce, or parsley-and-butter, a little of which should be poured over the turkey. Boiled ham, bacon, tongue, or pickled pork, should always accompany this dish; and when oyster sauce is served, the turkey should be stuffed with oyster forcemeat.
 Time,-a small turkey, 1? hour; a large one, l? hour, Average cost, 5s. 6d. to 7s. 6d. each, but more expensive at Christmas, on account of the great demand. Sufficient for 7 or 8 persons. Seasonable from December to February.
 242.-ROAST TURKEY.
 INGREDIENTS.-Turkey; forcemeat (No. 100).
 Choosing and Trussing.-Choose cock turkeys by their short spurs and black legs, in which case they are young; if the spurs are long, and the legs pale and rough, they are old. If the bird has been long killed, the eyes will appear sunk and the feet very dry; but if fresh, the contrary will be the case. Middling-sized fleshy turkeys are by many persons considered superior to those of an immense growth, as they are, generally speaking, much more tender. They should never be dressed the same day they are killed; but, in cold weather, should hang at least 8 days; if the weather is mild, 4 or 5 days will be found sufficient. Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the liver and gizzard, and be particular not to break the gall-bag, as no washing will remove the bitter taste it imparts where it once touches, Wash it inside well, and wipe it thoroughly dry with a cloth; the outside merely requires nicely wiping, as we have just stated. Cut off the neck close to the back, but leave enough of the crop-skin to turn over; break the leg-bone close below the knee, draw out the strings from the thighs, and flatten the breast-bone to make it look plump. Have ready a forcemeat made by recipe No. 100; fill the breast with this, and, if a trussing-needle is used, sew the neck over to the back; if a needle is not at hand, a skewer will answer the purpose. Run a skewer through the pinion and thigh into the body to the pinion and thigh on the other side, and press the legs as much as possible between the breast and the side bones, and put the liver under one pinion and the gizzard under the other. Pass a string across the back of the bird, catch it over the points of the skewer, tie it in the centre of the back, and be particular that the turkey is very firmly trussed. This may be more easily accomplished with a needle and twine than with skewers.
 Mode.-Fasten a sheet of buttered paper on to the breast of the bird, put it down to a bright fire, at some little distance at first (afterwards draw it nearer), and keep it well basted the whole of the time it is cooking. About? hour before serving remove the paper, dredge the turkey lightly with flour, and put a piece of butter into the basting-ladle; as the butter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. Fried sausages are a favourite addition to roast turkey; they make a pretty garnish, besides adding very much to the flavour. When these are not at hand, a few forcemeat balls should be placed round the dish as a garnish. Turkey may also be stuffed with sausage-meat, and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favourite dish.
 Time,-small turkey, 1 hour; moderate-sized one, about 10 lbs., 2 hours large turkey, 2? hours, or longer. Average cost, from 10s. to 12s; but expensive at Christmas, on account of the great demand. Sufficient,-a moderate-sized turkey for 7 or 8 persons. Seasonable from December to February.
 243.-FRENCH CHICKEN CUTLETS (Cold Poultry Cookery).
 INGREDIENTS.- The remains of cold roast or boiled fowl, fried bread, clarified butter, the yolk of 1 egg, bread crumbs,? teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to taste. For sauce,-1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns,? pint of gravy.
 Mode.-Cut the fowls into as many nice cutlets as possible; take a corresponding number of sippets about the same size, all cut one shape; fry them a pale brown, put them before the fire, then dip the cutlets into clarified butter mixed with the yolk of an egg, covered with bread crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets. Put the butter into a stewpan, add the shalots, carrot, herbs, mace, and peppercorns; fry for 10 minutes or rather longer; pour in? pint of good gravy, made of the chicken bones, stew gently for 20 minutes, strain it, and serve.
 Time, 5 minutes to fry the cutlets; 35 minutes to make the gravy. Average cost, exclusive of the chicken, 9d. Seasonable from April to July.
 244.-CHICKEN OR FOWL SALAD.
 INGREDIENTS.-The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing (No. 109).
 Mode.-Trim neatly the remains of the chicken; wash, dry, and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top, and pour the salad-dressing over them. Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately. This salad should not be made long before it is wanted for table.
 Average cost, exclusive of the cold chicken, 8d. Sufficient for 4 or 5 persons. Seasonable at any time.
 245.-CURRIED FOWL OR CHICKEN (Cold Poultry Cookery).
 INGREDIENTS.-The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of butter, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour,? pint of gravy, 1 tablespoonful of lemon-juice.
 Mode.-Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints; fry these in the butter of a nice brown; then add the curry? powder, flour, and gravy, and stew for about 20 minutes. Put in the lemon? juice, and serve with boiled rice, either placed in a ridge round the dish or separately. Two or three shalots or a little garlic may be added, if approved.
 Time, altogether,? hour. Average cost, exclusive of the cold fowl, 6d. Seasonable in the winter.
 246.-HASHED DUCK (Cold Poultry Cookery),
 INGREDIENTS.-The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste,? teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice,? glass of port wine.
 Mode.-Cut the duck into nice joints, and put the trimmings into a stewpan; slice and fry the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for one hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about? hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly-flavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.
 Time, 1? hour. Average cost, exclusive of the cold duck, 4d. Seasonable from November to February; ducklings, from May to August.
 247.-STEWED DUCK AND PEAS (Cold Poultry Cookery).
 INGREDIENTS.-The remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin gravy, 1 large onion, or a small bunch of green onions, 3 sprigs of parsley, 3 cloves, 1 pint of young green peas, cayenne and salt to taste, 1 teaspoonful of pounded sugar.
 Mode.-Put the butter into a stewpan; cut up the duck into joints; lay them in with the slices of lean ham or bacon; make it brown, then dredge in a tablespoonful of flour, and stir this well in before adding the gravy. Put in the onion, parsley, cloves, and gravy, and when it has simmered for? hour, add a pint of young green peas, and stew gently for about? hour. Season with cayenne, salt, and sugar; take out the duck, place it round the dish, and the peas in the middle. To insure the peas being of a good colour, they should Time,? hour. Average cost, exclusive of the cold duck, 1s. Seasonable from June to August.
 248.-STEWED DUCK AND PEAS (Cold Poultry Cookery).
 INGREDIENTS.-The remains of cold roast duck,? pint of good gravy, cayenne and salt to taste,? teaspoonful of minced lemon-peel, 1 teaspoonful of pounded. sugar, 2 oz. of butter rolled in flour, l? pint of green peas.
 Mode.-Cut up the duck into joints, lay it in the gravy, and add a seasoning of cayenne, salt, and minced lemon-peel; let this gradually warm through, but not boil. Throw the peas into boiling water slightly salted, and boil them rapidly until tender. Drain them, stir in the pounded sugar, and the butter rolled in flour; shake them over the fire for two or three minutes, and serve in the centre of the dish, with the duck laid round.
 Time,15 minutes to boil the peas, when they are full grown. Average cost,
 exclusive of the cold duck, 10d. Seasonable from June to August.
 249.-STEWED DUCK AND TURNIPS (Cold Poultry Cookery).
 INGREDIENTS.-The remains of cold roast duck,? pint of good gravy, 4 shalots, a few slices of carrot, a small bunch of savoury herbs, 1 blade of pounded mace, 1 lb. of turnips, weighed after being peeled, 2 oz. of butter, pepper and salt to taste.
 Mode.-Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them, with the duck, into the gravy; add the pounded mace, and stew gently for 20 minutes or? hour. Cut about 1 lb. of turnips, weighed after being peeled, into ?-inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about? hour, or rather more; season with pepper and salt, and serve in the centre of the dish, with the duck, &c. laid round.
 Time, rather more than? hour to stew the turnips. Average cost, exclusive of the cold duck, 1s. Seasonable from November to February.
 250.-FRICASSEED FOWL (Cold Poultry Cookery).
 INGREDIENTS.-The remains of cold roast fowl, 1 strip of lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 1 teaspoonful of flour,? pint of cream, the yolks of 2 eggs.
 Mode.-Carve the fowls into nice joints; make gravy of the trimmings and legs, by stewing them with the lemon-peel, mace, herbs, onion, seasoning, and water, until reduced to? pint; then strain, and put in the fowl. Warm it through, and thicken with a teaspoonful of flour; stir the yolks of the eggs into the cream; add these to the sauce, let it get thoroughly hot, but do not allow it to boil, or it will curdle.
 Time, 1 hour to make the gravy,? hour to warm the fowl. Average cost, exclusive of the cold chicken, 8d. Seasonable at any time.