288 THE nOVS^EIlOLD. 



A Veal Omelet._A veal omelet ia prepared l>y chopping a little cold 

 veal and adding to it the beaten egg. Cold boiled ham may Ijo chopped and 

 added in the same way; also veal and ham together, which is very nice. 

 Three or foixr tablospooufuls of meat are enough. A little chopped parsley 

 is sometimes added, but herbs are not now so much used in cooking as 

 formerly, though they are an addition to the flavor. 



How to Pickle Tongwes.— A good-sized tongue requires to boil at 

 least three hours. It is a good plan to soak it over night in cold water. To 

 cook it, put it on in cold water and lot it come slowly to the boil. Some 

 cooks change the water when it is half done; if this course is taken, be sure 

 that the fresh water is boiling before the tongue is placed in it. 



Roast Partridge. — Lard them well with fat pork; tie the legs down to 

 the rump, leaving the feet on; while cooking, baste them well with but- 

 ter. They require twenty-five or thirty minutes to cook. To make a gravy, 

 put the drij^pings into a saucepan with a piece of buiter about the size of an 

 egg, and a little flour and hot water. Let it boil up once. 



To Dress Cold Fowl. — Take the remains of a cold fowl, remove the skin, 

 then the bones, leaving the flesh in as large pieces as possible; dredge with 

 flour, and fry a light brown in butter; toss it up in a good gravy well sea- 

 soned and thickened with butter rolled in flour; servo hot with bits of toasted 

 bread. 



Bread Sauce for Partridges. — Cut up an onion, and boil it in milk 

 until it is quite soft; then strain the milk into a cup of stale breadcrumbs, 

 and let it stand one hour. Then put it into a saucepan, with about tw» 

 ounces of butter, a little pepper, salt, mace and the boiled onion. Boil it all 

 up together, and servo it in a sauce-tureen. 



Stew^ed Liver. — Cut ujj into slices half a pound of calf's liver and the 

 same quantity of fat bacon; put first, a layer of bacon at the bottom of a pie- 

 dish, then one of liver; sprinkle with pepper and salt, add one medium- 

 sized onion and one apple, both cut up; cover down and let it stew gently in 

 the even for about one hour and a quarter. No water is required. 



How to MaUe Meat Tender. — Cut the steaks the day before into shces 

 about two inches thick, rub them over with a small quantity of soda; wash 

 ofi" next morning, cut into suitable thickness, and cook as you choose. The 

 same process will answer for fowls, legs of mutton, etc. Try, all who love 

 delicious, tender dishes of meat. 



A Nice Supper DisU— -Grate or mince lean ham very fine; mix with it 

 the yelk of an egg and some cream; season with a very little nutmeg. Have 

 ready some small slices of bread half an inch thick; toast them a delicate 

 brown; then, while hot, spread the meat over it; break the yelk of an egg 

 over the top and brown slightly in the oven, and send to table hot. 



Spiced Veal. — One pound of veal, chopped very fine; season with two 

 Tvcll-beaten eggs, a tablospoonful of butter, teaspoonful of salt and sage 

 each. Put it into a cako-pan, and bake about an hoxir. Slice when cold. 



Mint Sauce for Ijanit} — Two full tablespoons of very finely-chopped 

 young mint, one of pounded and sifted loaf-sugar, and six of the beat vine- 

 gar. Stir all these ingredients together until the sugar is dissolved. 



