238 VEAL. 



a border, and the gravy they were simmered in, reduced (by 

 boiling, and a teaspoonful of arrowroot mixed smoothly in 

 a cup with a spoonful of water like mustard) to a jelly, 

 is poured over them hot, just before they are sent to the 

 table. 



TURNIPS. Among the sorts used for the table, the 

 Long Yellow French is a favorite. In boiling them, pare off 

 the rind, and equalize their size by cutting the larger ones ; put 

 them into a pot filled with water. They should be carefully 

 drained, and can be served whole, or mashed with a wooden 

 spoon, and passed through a colander. When mashed, re- 

 turn them to the stewpan with a piece of butter, a little salt, 

 cayenne, and, if convenient, a spoonful or two of cream ; beat 

 the whole together, and put the turnip into a dish, marking 

 the surface in diamonds. 



Some boiled dishes, such as leg of mutton or lamb, are 

 sometimes served over a puree of turnip ; that is, turnip 

 mashed and nicely seasoned with fresh butter, salt, and 

 pepper. 



VEAL. The desirable features for this meat are fatness 

 and whiteness, which when conspicuous show that the calf 

 was well fed on rich milk, and judiciously bled. Veal 

 should be fresh ; never even in winter should it be more than 

 three or four days old. The meat of the bull-calf is closer in 

 grain, and more red in color, than the cow-calf. To retard 

 change, remove the pipe that runs through the chine of a 

 loin of veal. 



In the fore-quarter are the neck, shoulder, and breast ; in 

 the hind-quarter, the knuckle, leg, fillet, and loin. 



Veal requires to be cooked a good deal, and to be served 

 with piquant sauces. 



The leg with the fillet attached to it, the loin, the breast, 



