Stuffing For Veal

Cut two ounces of salt pork in quarter inch dice, and fry it brown in half an ounce of butter, with one ounce of chopped onion; while these ingredients are frying, soak eight ounces of stale bread in tepid water, and then wring it dry in a napkin; add it to the onion when it is brown, with one tablespoonful of chopped parsley, half a salt-spoonful of powdered thyme, and the same quantity of dried and powdered celery, and white pepper, and one teaspoonful of salt ; mix all these over the fire until they are scalding hot, and cleave from the pan; then stir in one raw egg, and use it with the veal.

Roast Lamb With Mint Sauce

Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind-quarter; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced; put it into a quick oven, and roast it fifteen minutes to each pound; when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it. When done serve it with a gravy-boat full of mint sauce.

Mint Sauce Cold

Melt four ounces of brown sugar in a sauce boat with half a pint of vinegar, add three tablespoonfuls of chopped mint, and serve cold with roast lamb.

Hot Mint Sauce

Put one pint of vinegar into a sauce-pan with four ounces of white sugar, and reduce by rapid boiling to half a pint, stirring to prevent burning; add a gill of cold water, and boil for five minutes; then add three tablespoonfuls of chopped mint, and serve with lamb.

Roast Pork With Apple Sauce

Neatly trim a loin of fresh pork weighing about six pounds; put it into a dripping pan on three bay leaves, quarter of an ounce of parsley, one ounce of onion, and the same quantity of carrot sliced, and roast it about twenty minutes to each pound; when half done, season it with salt and pepper; when brown, serve it with a border of Parisian potatoes, prepared according to receipt No. 2, and send it to the table with a bowl of apple sauce.

Apple Sauce

Pare and slice one quart of good tart apples; put them into a sauce-pan with half a pint of cold water; stir them often enough to prevent burning, and simmer them until tender, about twenty minutes will be long enough ; then rub them through a sieve with a wooden spoon, add a saltspoon-ful of powdered cloves, and four ounces of sugar, or less according to the taste; serve in a bowl, with the roast pork.

Forcemeat For Roast Poultry

Steep eight ounces of stale bread in tepid water for five minutes, and wring it dry in a clean towel; meantime chop fine four ounces each of fresh veal and pork, or use instead, eight ounces of good sausage meat; grate eight ounces of good rather dry cheese; fry one ounce of onion in one ounce of butter to a light yellow color; add the bread, meat, and cheese, season with a salt-spoonful of powdered herbs, made according to directions in Chapter first, a teaspoonful of salt, a saltspoonful of pepper, and two whole eggs ; mix well and use.