Roast Veal

Season a breast of veal with pepper and salt; skewer the sweetbread firmly in its place, flour the meat, and roast it slowly before a moderate fire for about two hours - it should be of a fine brown but not dry; baste it with butter. When done, put the gravy in a stew-pan, add a piece of butter rolled in browned flour, and if there should not be quite enough gravy, add a little more water, with pepper and salt to the taste. The gravy should be brown.

Hani Toast

Scrape or pound some cold ham, mix it with beaten egg, season with pepper, lay it upon buttered toast, and place it in a hot oven for three or four minutes. Dried salmon, smoked tongue, potted meats, or any other relishing viands, answer equally well upon toast.

Sprat Toast

Bone as many sprats as you require. This can be easily done if they are plainly fried in salt. Pound them up well with butter, pepper, salt, chopped onion, chopped parsley, and enough Swiss milk to moisten it to a paste; heat it for a few moments, and serve on slices of fried bread or hot buttered toast. Herrings, pilchards, and the remains of any cold fish may be utilized in this way.

Baked Mackerel

Wash, scale and empty as many fresh mackerel as required; make a stuffing of mashed potatoes, bread crumbs, sweet herbs, minced onion, pepper, salt and beaten egg; stuff each fish, and replace the roes, if you have any; sew up the slit, and put the mackerel in a well-floured baking-pan, heads and tails together; bake slowly for one hour. Serve hot.

Potted Meat

Take any well-roasted or boiled meat, remove all gristle, hard pieces and fat from it, mince, and then pound it in a mortar with a little butter, reduced gravy, and a spoonful of Worcestershire sauce; beat it to a smooth paste, seasoning during the process with pounded cloves and allspice, mace or grated nutmeg, salt and a little cayenne. Put the mixture into pots, press it close down, cover with clarified butter, and keep it in a cool, dry place.

Fine Pancakes

Take a pint of cream, eight eggs, (leave out two of the whites,) three large spoonfuls of orange-flower water, a little sugar and grated nutmeg; melt a small quantity of butter with the cream over the fire, then add three spoonfuls of flour, and mix well together; butter the frying-pan for the first; let them run as thin as you can in the pan, fry them quick, and send them up hot.

Vegetable Marrow Preserve

Peel the marrow, take out the seeds and cut in strips like marmalade; put a pound of loaf sugar to each pound of strips, letting it lie all night to draw juice; next day put rind grated and juice of one large lemon to each pound of the mixture; boil all till clear, which will take quite an hour.

Broiled Salmon

Slices from a fresh salmon, well scaled, cleansed and wiped; two ounces of butter, melted; one teaspoonful of flour; one salt-spoonful of salt; melt the butter smoothly, thicken it with flour, add the salt, and roll the salmon well in it; make a very clear fire, take a perfectly clean gridiron, and broil carefully; time, ten minutes.