148 FAMILY RECEIPTS. 



draw out, put it on the gridiron to grill; and then lay 

 it in a dish of cucumbers nicely stewed. 



LAMB STEAKS. 



Fry them to a beautiful brown color; when served 

 throw over them a good quantity of crumbs of bread 

 fried, and crimped parsley. 



Mutton or lamb-steaks seasoned or broiled in butter- 

 ed papers, either with crumbs and herbs, or without, 

 are a genteel dish, and are palatable. 



A VERY NICE DISH. 



Take the best end of the neck of lamb, cut it into 

 steaks, and chop each bone so short as to make the steaks 

 almost round. Egg, and stew with crumbs, herbs, and 

 seasoning; fry them of the finest brown, mash some 

 potatoes with a little butter and cream, and put them 

 into the middle of the dish raised high. Then place 

 the edge of one steak on another with the small bone 

 upwards, all round the potatoes. 



VEAL. 



TO KEEP VEAL. 



The first part that turns bad of a leg of veal, is 

 Avhere the udder is skcAvered back. The skewer should 

 be taken out, and both that and the meat under it 

 wiped very dry, by which means it will keep good 

 three or four days in hot weather. 



LEG OF VEAL. 



Let the fillet be cut large or small, as best suits the 

 number of your company. Take out the bone, fill the 

 space with fine stuffing, and let it be skewered quite 

 round; and send the large side uppermost. When 

 half roasted, if not before, put a paper over the fat; 

 and take care to allow a sufficient time, and put it a 

 good distance from the fire, as the meat is very solid; 

 serve with melted butter poured over it. 



