438 I>R. CHASE'S RECIPES. 



ground. Mix all thoroughly, and press into small jars, or bowls, and pour a 

 little melted butter over the top, which helps its keeping. It does nicely with- 

 out the veal, but is preferable with. May be eaten cold, or fried brown, in hot 

 butter. — Our Fireside Friend. 



Scotch Potted Meat.— Boil an ox cheek and 2 calves-feet, slowly, till 

 the meat comes off the bones freely ; chop fine, season with pepper and salt; 

 mix moist with some of the gravy, or broth, in which it was cooked ; put into 

 molds. If well cooked and carefully seasoned it will keep a week. Or if cov- 

 ered as the tongue, above, with butter, much longer. The Scotch eat this vdth 

 a fresh lemon and mustard. If the family is large, both cheeks and 4 feet may 

 be used. The cheek is tender; meat from other parts may be used, by longer 

 boiling to make equally tender. 



Scotch. Collops, With Veal.^^Cut the remains of some cold roast veal 

 into about the tliickness of cutlets, rather larger than a silver dollar, flour the 

 meat well, and fry a light brown color in butter; dredge again with flour, and 

 add 3^ pt. of water, pouring it in by degrees; set it on the fire, and, when it 

 boils, add an onion and a blade of powdered mace, and let it simmer very gently 

 for % of an hour; flavor the gra\'y with a table-spoonful of mushroom, or 

 other catsup or Worcestershire sauce. Give one boil and serve hot. 



Shoulder of Veal or Lamb, Stuffed— "Dutch Turkey."— Take 

 a shoulder of nice veal (and it you are buying it of the butcher have him) care- 

 fully remove the bones, cutting only at the ends, to leave the opening for 

 the stufiing to be introduced, wash and wipe dry with a cloth by pressing it 

 upon the meat. Grate 1 to 13'^ pts. of bread crumbs, season with salt and 

 pepper, a tea-spoonful of sweet marjoram, sage, sweet basil, or parsley, as you 

 have or prefer, made fine; after having been dried; and if onion is liked chop a 

 medium sized one, and put it in a saucepan with as much butter, and stew 5 to 

 8 minutes, then pour over the crumbs, and mix thoroughly. Press this stufllng 

 all through the length of the leg, from which the bone was removed, and secure 

 the ends with skewers, or by sewing with stout, uncolored, linen thread. Sea- 

 son the outside with salt and pepper, dust with floiu- and bake about 2 hours, 

 or till done, in a rather hot oven, basting from time to time with the water, and 

 a little butter, put in the pan for the purpose; and if 2 or 3 sticks are put in the 

 pan to keep the meat out of the water, so much the better. If likely to brown 

 too much, put a piece of paper, or a flat pan over it. Keep up the supply of 

 water — about 14. P*- — i^ the pan, to make a gravy with by thickening with 

 browned or unbrowned flour, as you prefer. A leg of young mutton, or even 

 the hind leg, may be done in the same way; or they may be thus roasted, with- 

 out the boneing and stuffing, when you have not time for that. Cranberry 

 sauce, or any tart jelly, may be served with either of these; but for lamb the 

 following sauce is generally served. 



Mint Sauce for Roast Lamb. — Finely chopped green mint, 3 table- 

 spoonfuls; the same amount of granulated sugar, and good vinegar, 6 table 

 spoonfuls; make and serve hot. 



Remarks. — I used to have a German, butcher prepare the veal shoulder for 



