150 FAMILY RECEIPTS. 



NECK OF VEAL A-L\-BR.\ISE. 



Lard the breast end with bacon rolled in parsley 

 • hopped fine, salt, pepper, and nutmeg: put it into a 

 losser, and cover it with water. Put to it the scrag- 

 end, a little lean bacon or ham, an onion, two carrots, 

 two heads of celery, and about a glass of Madeira wine. 

 Stew it quick two hours, or till it is tender, but not too 

 much. Strain off the liquor: mix a little flour and 

 butter in a stew-pan till brown, and lay the veal in this, 

 the upper side to the bottom of the pan. Let it be 

 over the fire till it gets colored; then lay it into the 

 dish, stir some of the liquor in and boil it up, skim it 

 nicely, and squeeze orange or lemon-juice into it. 



BREAST OF VEAL. 



Before roasted, if large, the two ends may be taken 

 off and fried, or the whole may be roasted. Butter 

 should be poured over it. 



If any be left, cut the pieces into handsome sizes, put 

 them into a stew-pan, and pour some broth on it; or if 

 you have no broth, a little water will do: add a bunch 

 of herbs, a blade or two of mace, some pepper and an 

 anchovy; stew till the meat is tender, thicken with 

 butter and flour; and a little catsup. 



Serve the sweet bread whole upon it, which may 

 either be stewed, or parboiled, and then covered with 

 crumbs, herbs, pepper, and salt, and browned in a 

 Dutch oven. 



TO POT VEAL OR CHICKEN WITH HAM. 



Pound some cold veal or white of chicken seasoned 

 as directed in the last article, and put layers of it with 

 layers of ham pounded or rather shred; press each 

 down, and cover with butter. 



VEAL COLLOPS. 



Cut long thin coUops; beat them well, and lay on 

 them a bit of thin bacon of the same size, and spread 

 forcemeat on llmt, seasoned high, and also a little Cay- 

 enne. Roll 1 h(^m up tight, about the size of two fingers, 



