150 THE HOME, FARM AND BUSINESS CYCLOPEDIA. 



meat. The leg is good cut in gashes, and filled with a dressing, and 

 baked. The dressing is made of soaked bread, a little butter, salt, and 

 pepper, and a couple of eggs. A pint of water with a little butter should 

 be put in a pan. The leg is also good, cut into slices and broiled. It is 

 good corned a few days, and then boiled. The rack is good for broiling 

 it should be divided, each bone by itself, broiled quick, and buttered, 

 salted and peppered. The breast of mutton is nice baked. The joints 

 off the brisket should be separated, the sharp ends of the ribs sawed off,, 

 the outside rubbed over with a little piece of butter salt it, and put it in 

 a bake-pan, with a pint of water. When done, take it up, and thicken 

 the gravy with a little flour and water, and put in a small piece of butter. 

 A tablespoonful of ketchup, cloves and allspice, improve it, but are not es- 

 sential. The neck of mutton makes a good soup. Parsley or celery- 

 heads are a pretty garnish for mutton. 



VEAL. The loin of veal is the best piece for roasting. The breast and 

 rack are good roasted. The breast is also good made into a pot-pie, and 

 the rack cut into small pieces and broiled. The leg is nice for frying, and 

 when several slices have been cut off for cutlets, the remainder is nice 

 boiled with a small piece of salt pork. Veal for roasting should be salted, 

 peppered, and a little butter rubbed on it, and basted frequentty. Put a 

 little water in the dripping-pan, and unless the meat is quite fat, a little 

 butter should be put in. The fillet is good baked, the bone should be cut 

 out, and the place filled with a dressing, made of bread soaked soft in cold 

 water, a little salt, pepper, a couple of eggs, and a tablespoonful of melted 

 butter put in then sew it up, put it in your bake-pan, with about a pint 

 ot water, cover the top of the meat with some of the dressing. When 

 baked sufficiently, take it up, thicken the gravy with a little flour and 

 water well mixed, put in a small piece of butter and a little wine and 

 ketchup, if you like the gravy rich. 



VEAL CUTLETS. Fry three or four slices of pork until brown take 

 them up, then put in slices of veal, about an inch thick, cut from the leg, 

 When brown on both sides, take them up ; stir half a pint of water into 

 the gravy, then mix two or three teaspoonfuls of flour with a little water, 

 and stir it in ; soak a couple of slices of toasted bread in the gravy, lay 

 them on the bottom of the platter, place the meat and pork over it, then 

 turn on the gravy. A very nice way to cook the cutlets, is to make a, 

 batter with half a pint of milk, an egg beaten to a froth, and flour enough 

 to render it thick. When the veal is fried brown, dip it into the batter, 

 then put it back into the fat, and fry it until brown again. If you have- 

 any batter left, it is nice dropped by the large spoonful into the fat, and 



