Boiled Leg Of Mutton

Mrs. J. Brown.

Boil well in clear water until tender, seasoning the water with salt; serve with egg sauce, and garnish with parsley, sliced lemons, or some sour jelly.

Mutton A La Venison

Mrs. J. B. L.

Take a leg of mutton and lard it well with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves; bake two hours or according to the size of the roast, basting frequently while in the oven; about an hour before serving, spread over it currant jelly, return to the oven and let it brown.

Mutton Chops

Cut them nicely, clearing away all ragged ends and edges; fry for a few moments covered closely, and then dip each piece in cracker crumbs and beaten egg, or you may prepare them as for frying; then, lay them in a dripping pan, and put into the oven to bake; baste frequently with a little melted butter and water.

Roast Veal

Mrs. D. S. F. Prepare a leg of veal for the oven, by washing, drying, and larding it with strips of fat bacon or ham, and dredging it well with flour, and seasoning with salt and pepper; baste frequently and serve with the gravy thickened. A roast fillet of veal should be prepared by stuffing it with         \ bread crumbs, seasoned with chopped ham, summer savory, pepper and salt. Dredge lightly with flour and bake.

Neck Piece Or Shoulder Of Veal

Mrs. C. C. Stratton, Evanston. Put a piece of butter the size of an egg into a kettle; put it on the stove; when it begins to fry, put in the veal, season it and let it fry until brown; then add water sufficient to cook it. When done take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone.

Veal Pie

Mrs. Houghteling.

Three pounds of lean veal; two slices of salt pork, chopped fine; one coffee cup of bread crumbs, two eggs, salt, pepper and herbs to taste; mix thoroughly and bake; use cold as a relish.

Pate Of Veal

Mrs. L. J. Tilton.

Three and one-half pounds of the leg of veal, fat and lean, chopped fine; six or eight small crackers rolled fine; two eggs, piece of butter the size of an egg, one tablespoon of salt, one of pepper and one of nutmeg; a slice of salt pork chopped fine. Work all together in the form of a loaf: put bits of butter and grate bread crumbs over the top. Bake two hours; to be cut in slices when cold.