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herbs and onion, and add a little cup of cream, but do not boil it in. Serve with small bits of bacon rolled round, and balls. Veal Patties. Mince some veal, that is not quite done, with a little parsley, lemonpeel, a scrape of n u t m e g , and a little salt: add a little cream and gravy just to moisten the m e a t ; and if you have any ham, scrape a little bit and add to it. D o not w a r m it till the patties are b a k e d ; and observe to put a bit of bread into each, to prevent the paste from rising into cake. Fric andean. Cut a large piece out of the p r i m e part of a leg of veal, about nine inches long, and half as broad and thick: beat it with a rolling p i n ; then lard it very thickly 011 one side and the edges. P u t it in a small stewpan, with three pints of water, a pound of veal cut in small bits, and four or five ounces of lean ham, and an onion: s i m m e r till the meat be tender; then take it o u t ; cover to keep it moist, and boil the gravy till it be a fine brown, and m u c h reduced: then put the larded meat back into the gravy, and pour a little of it over with a spoon. When quite hot, serve the meat and gravy round in the dish, with the following sauce in a boat. Sorrel Sauce. Wash a quantity of sorrel, anclboil it tender in the smallest quantity of water you c a n : strain and chop it: stew it with a little butter, pepper, and salt; and if you like it high, add a spoonful of gravy. Be careful to do it in a very well tinned saucepan ; or if you have a silver one, or a silver m u g , it is far better; as the sorrel is very sour, espe* cialiy in spring.
