A New System of Domestic Cookery

The thin part of tongues, if h u n g up to b e c o m e dry, grate as h u n g beef, and likewise m a k e a fine addition to the flavour of omlets.

Leg of Veal.

Let the fillet be cut large or small, as best suits the number of your company. T h e bone being taken out, fill the space with a fine stuffing, and let it be skewered quite round, and send the large side uppermost. W h e n half roasted, if not before, put a paper over the fat, and observe to allow a sufficient time, and to put it a good distance from the fire, the meat being very solid. You m a y pot some of it.

Knuckle.

As few people are fond of boiled veal, it may be well to leave the knuckle small, and to take off some cutlets or collops, before it be dressed; but as the knuckle will keep longer than the fillet, it is best not to cut off the slices till wanted. Break the bones, to m a k e it take less room ; and, washing it well, put it into a saucepan with three onions, a blade of mace or two, and a few peppercorns; cover with water, and s i m m e r it till tho^ roughly ready. In the mean time some macaroni should be boiled with it, if approved; or rice, or a little rice flour, to give it a small degree of thickness; but do not put too m u c h . Before it be served, add half a pint of milk and cream, and let it come up with or without the meat.

Or, fry the knuckle, with sliced onion and butter, to a good brown, and have ready peas, lettuce, onion, a cucumber or two, stewed in a small quantity of water an hour, then add to the veal, and stew till the meat be tender enough to eat, not to be overdone. T h r o w in pepper, salt, and a bit of shred mint, and serve altogether F