Sweet-Breads (Roasted.)

Parboil and throw into cold water, where let them stand for fifteen minutes. Then change to more cold water for five minutes longer. Wipe perfectly dry. Lay them in your dripping-pan, and roast, basting with butter and water until they begin to brown. Then withdraw them for an instant, roll in beaten egg, then in cracker-crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Lay in a chafingdish while you add to the dripping half a cup hot water, some chopped parsley, a teaspoonful browned flour, and the juice of half a lemon. Pour over the sweet-breads before sending to table.

Jellied Veal

Wash a knuckle of veal, and cut it into three pieces. Boil it slowly until the meat will slip easily from the bones; take out of the liquor; remove all the bones, and chop the meat fine. Season with salt, pepper, two shallots chopped as fine as possible, mace and thyme, or, if you like, sage. Put back into the liquor, and boil until it is almost dry and can be stirred with difficulty. Turn into a mould until next day. Set on the table cold, garnish with parsley, and cut in slices. The juice of a lemon, stirred in just before it is taken from the fire, is an improvement.

Calf's-Head In A Mould

Boil a calf s-head until tender, the day before you wish to use it. When perfectly cold, chop - not too small - and season to taste with pepper, salt, mace, and the juice of a lemon. Prepare half as much cold ham, fat and lean - also minced - as you have of the chopped calf's-head. Butter a mould well, and lay in the bottom a layer of the calf's-head, then one of ham, and so on until the shape is full, pressing each layer hard, when you have moistened it with veal gravy or the liquor in which the head was boiled. Pour more gravy over the top, and when it has soaked in well, cover with a paste made of flour and water. Bake one hour. Remove the paste when it is quite cold; and turn out carefully. Cut perpendicularly.

This is quite as good a relish when made of cold roast or stewed veal and ham. It will keep several days in cool weather.

Veal Olives With Oysters

Cut large, smooth slices from a fillet of veal, or veal chops will do quite as well. Trim them into a uniform shape and size, and spread each neatly with forced-meat made of bread-crumbs and a little chopped pork, seasoned with pepper and salt. Over this spread some chopped oysters, about three to a good-sized slice of veal. Roll them up carefully and closely, and pin each with two small tin or wooden skewers. Lay them in a dripping-pan; dash a teacupful of boiling water over them, and roast, basting at least twice with melted butter. When they are brown, remove to a chafing-dish, and cover, while you add a little oyster-liquor to the gravy left in the dripping-pan. Let this simmer for three or four minutes; thicken with a teaspoonful of browned flour, and boil up at once. Withdraw the skewers cautiously, so as not to break the olives; pour the gravy over and around them, and serve. If you have no skewers, bind the olives with pack-thread, cutting it, of course, before sending to table.

Serve with cranberry jelly.