The names of the joints are as follows: Loin, best end - Loin, chump end - Fillet - Hind Knuckle - Fore knuckle - Neck, best end - Neck, scrag end - Blade bone - Breast, best end - Brisket end.

Veal should be fine in the grain, firm, white, and fat, and the leg bone small. The finest calves have the smallest kidney, and its being well covered with thick white fat, indicates good veal. The fillet of a cow calf is to be preferred, on account of the udder. The prime joints are the fillet, the loin, the chump end of the loin, and the best end of the neck. To keep it, the same directions may be followed, which are given for keeping beef.

When the fillet is to be roasted, it should be washed, well dried, and the bone taken out, and the space filled with a fine stuffing, part of which should be put under the flap, then formed into a round and firmly skewered. That the fire may be clean and strong, it should be made up sometime before putting down the roast, which should at first be placed at some distance from it, and be frequently and well basted with butter. When about half roasted, a piece of white paper is tied over the fat; a little before serving, it is removed, the meat is then sprinkled with salt, dredged with flour, and well basted to froth it. When dished, finely melted butter is poured over it, with which may or may not be mixed some lemon pickle or brown gravy. It is garnished with cut lemon.

Veal is expected to come to table looking delicately clean; and it is so easily discolored, that you must be careful to have clean water, a clean vessel, and constantly catch the scum as soon and as long as it rises. Send up bacon, fried sausages, or pickled pork, greens, and parsley and butter, and onion sauce.

Veal requires particular care to roast it a nice brown. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it near to finish it brown.

When first laid down, it is to be basted; baste it again occasionally. When the veal is on the dish, pour over it half a pint of melted butter: if you have a little brown gravy by you, add that to the butter. With those joints which are not stuffed, send up forcemeat in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages; bacon and greens, are also always expected with boiled veal.

Fillet of Veal, Of from twelve to sixteen pounds, will require from four to five hours at a good fire; make some stuffing; or forcemeat, and put it in under the flap, that there may be some left to eat cold, or to season a hash; brown it, and pour good melted butter over it.

Garnish with thin slices of lemon and cakes or balls of slutting, or duck stuffing, or fried pork sausages, curry sauce, bacon and greens, etc.

A bit of the brown outside is a favorite with the epicure in roasts. The kidney, cut out, sliced, and broiled, is a high relish, which some bons vivants are fond of.

A Loin, Is the best part of the calf, and will take about three hours roasting. Paper the kidney fat, and the back: some cooks send it up on a toast, which is eaten with the kidney and the fat of this part, which is as delicate as any marrow. If there is more of it than you think will be eaten with the veal, before you roast it cut it out; it will make an excellent suet pudding; take care to have your fire long enough to brown the ends; same accompaniments as above.

A Shoulder, From three hours to three hours and a half; stuff it with the forcemeat ordered for the fillet of veal, in the under side.

Neck, best end, Will take two hours; same accompaniments as fillet. The scrag part is best made into a pie, or broth.

Breast, From an hour and a half to two hours. Let the caul remain till it is almost done, then take it off to brown it; baste, flour, and froth it.

This makes a savory relish for a luncheon or supper: or, instead of roasting, boil it enough; put it in a cloth between two pewter dishes, with a weight on the upper one, and let it remain so till cold; then pare and trim, egg, and crumb it, and broil, or warm it in a Dutch oven; serve with it capers, or wow wow sauce. Breast of mutton may be dressed the same way.