458 I>R- CEASE'S RECIPES, 



with his " First and Second Receipt Books,' has endeavored, and he thinks^, 

 succeeded, in making his " Third and Last," the best even of his own writings 

 and far better than any with which he is acquainted, by any other author. 



Minced Veal, With Poached Eggs.— Mince cold roast, boiled or 

 broiled veal quite finely, fry a chopped shallot (a small bulbous plant much like 

 a garlic, but if as strong as a garlic the author would prefer a small onion in 

 its place) in plenty of butter; when it is a light straw-color, add a large pinch of 

 flour and a little stock; then the mince meat, with chopped parsley, pepper, salt 

 and nutmeg to taste; mix well; add more stock, if necessary, and let the mince 

 gradually get hot by the side of the fire. When quite hot, stir into it, off the 

 fire, the yolk of an egg and the juice of a lemon, to be strained and beaten tjp 

 together. Serve with sippets of bread, fried in butter, round it, and 3 or 4 

 poached eggs on top. 



Remarks. — The sippets of bread are first dipped into milk, or a beaten egg, 

 before frying; and bread is a very nice thing thus fried for a breakfast dish^ 

 with fried meats of any kind, whether eggs are used or not. 



Escaloped Veal. — Chop cold cooked veal fine, put a layer in a baking- 

 dish, alternating with a layer of powdered crackers, salt, pepper and butter, 

 until you fill the dish. Beat up 2 eggs, add a pint of milk, pour it over the 

 veal and crackers. Cover with a plate and place in the oven until nicely 

 heated through, then remove the plate to brown it nicely before serving. 



Oysters may be treated the same way, baking longer to cook them througb; 

 the same of chicken or any other cold meats that are very tender; all make a 

 nice dish if properly done. So, also, veal in the following manner: 



Jellied Veal. — Wash a knuckle of veal and cut it into pieces. Boil it 

 slowly until the meat will slip easily from the bones. Take it out of the liquor, 

 remove the bones, and chop the meat fine. Season with salt and pepper, spices, 

 and sweet herbs. Put back into the liquor and boil until almost dry. TurEs 

 into a mold and let it remain until next day. The juice of a lemon stirred in 

 just before taken from the fire improves it. Garnish with parsley and thin 

 slices of lemon, if you have them and like them. — Buffalo {N. T.) Express. 



Curried Veal or Chicken. — Nice veal cutlets, 2 lbs., or a good plump 

 but tender chicken will require about 2 cups of milk, \% cups of pounded 

 crackers, 1 egg, butter the size of an egg, salt, dry toast, and 1 tea-spoonful, 

 more or less, as you like it hot or not, of the cayenne and other spices in the 

 currie powder. Directions — Chop veal or chicken (cold from previous boil- 

 ing) finely, put the milk on the fire, with the cracker-crumbs, salt and curried 

 powder, and as soon as it boils up add the meat, and when the meat is hot the 

 egg and butter. Serve hot on the dry buttered toast. 



Remarks. — This will be found remarkably fine for lovers of currie; and it 

 will be fine also simply to cut the veal or chicken in pieces suitable for frying, 

 then season the same, using the milk or not; if used, seasoning it as before and 

 stewing in it for a time, then finishing by frying in the butter and using the 

 milk as a gravy for potatoes, etc. I am very fond of the curried chicken; tli«> 

 veal I have not tried, but know I should like it for the curries' sake. 



