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till the meat will drop from the bones; throw in, while boiling, cloves, allspice, and some red pepper pod. When done, remove from the tire, take out the meat with a ladle, carefully remove all bones ; then with a spoon or stick mash up all the meat, and mix well ; put in a bag, and tie, then put a weight on it, and press it; when cold remove a portion of the bag and cut into thin slices, and serve with vinegar. The ears should be cut off closely, and very carefully washed before it is put on to cook.

Hoast Pig.

Take a pig that the weight is from seven to twelve pounds, let it be about five weeks old. Have your butcher kill and clean it ; a great deal depends on the way it is dressed. "Wash it thoroughly inside and out- side. Take some nice salt pork and chop it fine ; take bakers loaf bread, pour cold water on it ; have some potatoes boiled and mashed fine, one large chopped onion, plenty of pepper, salt and butter, one raw egg, and thyme, sweet basil, summer savory and sweet marjoram ; mix all well together ; salt and pepper your pig; fill it with the stuffing, and sew it up; bend the knee joints up to the body, and tie the feet close, so they will appear well when it comes to the table. Put it in your dripping pan, salt and pepper and flour ; cut nice large pieces of the fat of a raw ham and cover over the top, it prevents its browning too fast. It should be well basted, and often. It will take about from mree to four hours to roast it well. Have the

66 ILLINOIS COOK BOOK.

liver, lights, and heart boiled tender and chopped for the gravy. Put a lemon in its mouth before putting it on the table.

Tripe Stewed.

Cut tripe into strips, put them in rich gravy, with a lump of butter size of a hen's egg, rolled in flour; shake until the butter is melted. Add a tablespoonful of white wine, some chopped parsley, pepper, salt, pickled mushrooms, and a squeeze of a lemon. Shake well together, and stir until tender.

Lamb to Fry.

Fry slices of lamb in lard till they are a nice brown. They are nice served on a dish of spinach, or on slices of nicely toasted bread.

Calf's Head Pie.

Boil the head an hour and a half, or even longer; put it into cold water, pepper, salt, and add a part of a red pepper pod while boiling, remove the meat from the bones. Boil the bones again in the same liquor for an hour longer ; then strain it off, and set it away till the next day. To make the pie, boil two eggs for five minutes ; let them get cold, then lay them in slices at the bottom of a pie dish, and put alternate layers of meat and currant jelly, with pepper and chopped lemon alternate, till the dish is full, sprinkling each layer with pepper, salt and butter. Cover with a

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crust, and bake, adding the liquor ^that was strained the day before. This makes a delicious pot pic.

Mock Venison.

( MRS. DR. .PRICE, KY. )

Boil a quarter of mutton until tender. (For even- ing companies.) Take a quarter of a pound of butter, a pint of tomato cutsup, two tumblers of blackberry or plum jelly, half tea cup of mixed mustard, (more if it is not very strong,) one bunch of celery chopped tine, (if you cannot get the celery, use the seed,) one teaspoonful of black pepper, a fourth of a teaspoonful of cayenne pepper, half pint Madeira wine or any good cooking wine, a tablespoonful of sugar, more if the jelly is acid; stew the whole well together; slice the mutton -in thin slices in a chating dish, pour the sauce over it, and serve hot. This will be sufficient for a dinner or an ordinary evening party.

Mutton Sash.

Cut cold mutton into small pieces, fat and lean to- gether ; make a gravy with the bones that you have taken the meat from ; put on a little water, add pepper, salt, an onion, butter, and a few potatoes cut up raw ; let it boil till these are cooked ; take out the bones ; take a little of the gravy up and thicken it with flour ; put in your meat and let it boil up once, stirring it well, and it is ready to be served up.

68 ILLINOIS COOK BOOK.

Requires particular care to roast it brown and nice. Let the fire be the same as for beef; it should cook slowly at first, and requires to be well cooked. When first put in the oven it should be well basted. It should be salted and peppered, a little flour and pieces of but- ter put over the top ; as veal is seldom fat, it requires either butter or any nice fryings.

A FILLET OF VEAL,

Of from ten to twelve pounds, will require from four to five hours at a good fire ; some make a stuffing, or forcemeat, and put it under the flap ; it is nice left to eat cold or to make into a hash ; in cooking it, let it brown nicely.

Is the best part of the calf, and will take about three hours roasting ; cover the kidney fat with heavy, brown paper; some cooks send kidneys to the table on but- tered toast, which is eaten with the kidney and the fat, which is much more delicate than any marrow. Take care to keep up a good fire, so that your meat may brown well.

A SHOULDER OF VEAL

Will take from three to tjiree and a half hours to roast ; stuff it with the forcemeat, as you would a fillet of veal.

Best end, will take two hours. The scrag part is best made into a pot pie or into broth ; season same as any

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of the other pieces. If cut up nicely, it makes a nice dish of curry ; put in potatoes, salt and pepper ; let it boil till quite tender, and just before taking up, rub together a little butter and flour to make a nice gravy; a teaspoonful of curry powder is a great improve- ment.

The hock and shin are used for soups. The legs, too, are good soup pieces.

The chump end of the loin and the loin are roasting pieces.. The hind leg and flank are used for cutlets, or can be used to stuff and roast. Neck pieces are gen- erally used for stews, pot pies and curries. There are few dishes nicer than a nice dish of curried veal.

Curried Veal.

Cut your veal into small pieces, say three or four inches long, just as you would for any other stew; wash nicely, put into a clean iron pot or saucepan, with water enough to cover it ; add pepper, salt, a few pieces of nice salt pork, half a teacup of well washed rice, butter the size of a hen's egg, and any kind of herbs, if you like their flavor ; let it cook slowly — you can put in a few potatoes, they help to thicken the gravy; if it should not be thick enough, wet up a little flour, (be sure there are no lumps in it,) and turn in ; then add a little curry powder, and you have a most palatable dish. You can make nice curries frequently of cold meats, such 'as are too often thrown into the swill bucket.

70 ILLINOIS COOK BOOK.

Veal Patties.

( MRS. N. W. BROADWELL. )

Three pounds veal, chopped very fine; one slice of salt pork; one onion, all chopped very fine; six crack- ers, rolled fine; a piece of butter the size of an egg; two eggs ; one teaspoonful salt, and one of pepper; half a nutmeg; mix well together, form into a round loaf; sprinkle bread crumbs, or rolled cracker, over the top, with butter ; bake three hours, baste while baking. It is very nice cold, sliced for supper ; the pork can be left out, and more butter added, if you like.

A Plain Veal Pie.

Cut the meat from an uncooked breast of veal, and stew it in a little water. Have ready a pie dish lined with paste. Put in a layer of stewed veal with its gravy, and a layer of sausage meat; then veal again, and then sausage meat. Repeat till the dish is full. Cover with paste, and bake it brown. A cheap and good family pie.

Southern Stewed Veal.

Peel and boil a half dozen fresh spring onions, drain them and slice thin and comely. Put the veal in a stew pan, season with salt and a little cayenne; cover the veal with the onions, and lay on them some bits of fresh butter rolled in flour. Flavor with nutmeg and lemon, if you like. This stew is very nice, and lamb or chicken will make an equally nice one.

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Veal Cutlets — To Stew.

Cut them about half an inch thick, flatten them with a chopper, and fry them in fresh butter or dripping. When brown on one side turn and do them on the other, continuing to do so till they are thoroughly done, which will be in about a quarter of an hour. Make a gravy of some trimmings, which put into a stewpan with a bit of soft butter, an onion, a roll of lemon peel, a blade of mace, some thyme, parsley, and stew the whole over a slow fire for an hour, and then strain it; put one ounce of butter into another pan, and when melted mix with as much flour as will dry it up ; stir this for a few minutes, then add the gravy by degrees till the whole is mixed ; boil it five minutes, then strain it through a sieve and put it to the cutlets. Some browning may be added, together with mush- room or walnut cutsup, or lemon pickle.

Fricandeau of Veal.

(MRS. R. E. GOODELL. )

Three pounds and a quarter of raw veal; three- fourths of a pound of salt pork, chopped very fine; one teaspoonful salt; one teaspoon black pepper ; a little sweet marjoram, rubbed fine; four soda crackers, powdered very fine ; three eggs, (raw,) mix well to- gether with the hands, to make adhere ; form into a large ball or roll, rub with butter, strew pounded cracker over it, place it in a pan and bake slowly two and a half hours. Slice, when cold, for tea. This is used for evening parties.

72 ILLINOIS COOK BOOK.

Veal Sweatbread.

Trim a fine sweetbread (it cannot be too fresh) ; par- boil it for five minutes, and throw it into a basin of cold water. Roast it plain, or beat up the yolk of an egg, and prepare some fine bread crumbs. When the sweetbread is cold, dry it thoroughly in a cloth ; run a lark-spit or a skewer through it, and tie it on the ordin- ary spit; egg it with a paste brush, powder it well with bread crumbs, and roast it. For sauce, fried bread crumbs round it, and melted butter, with a little mushroom catsup and lemon juice, or serve them on buttered toast, garnished with egg sauce or with gravy.

Veal and Oyster IPie.

Make a seasoning of pepper, salt, and a small quantity of grated lemon peel. Cut some veal cutlets, and beat them until they are tender; spread over them a layer of pounded ham, and roll them round ;% then cover them with oysters, and put another layer of the veal fillets, and oysters on the top. Make a gravy of the bones and trimmings, or with a lump of butter, onion, a little flour, and water ; stew the osy ter liquor, and put to it, and fill up the dish, reserving a portion to put into the pie when it comes from the oven.

Veal Loaf.

Take a cold fillet of veal, omit the fat and mince as fine as possible, mix with one-fourth pound of fat ham, chopped fine ; a teacup grated bread crumbs, a grated

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nutmeg, two beaten eggs, a saltspoon of salt, and a half saltspoon cayenne ; mix well together in the form of a loaf. Glaze over with the yelk of egg, and strew over pounded cracker. Set the dish in an oven, and bake half an hour. Make a gravy of the trimmings of veal, or some of the gravy left when the meat was served the first day. Heat up the gravy, thickened with the yelk of an egg dropped in just before taken up, and serve the loaf with the gravy poured round it.

Veal Pie.

Take a shoulder of veal, cut it up and boil one hour, then add a quarter pound of butter, pepper and salt, cover the meat with biscuit dough, cover close and stew half an hour, and it will be ready.

Veal Stuffing.

Chop half a pound of suet, put it in a basin with three-quarters of a pound of bread crumbs, a tea- spoonful of salt, a quarter of pepper, a little thyme, three whole eggs, mix well. A pound of breadcrumbs and one more egg may be used, it will make it cut firmer.

Minced Veal.

Chop fine the pieces of cold roast veal; heat over

the gravy, or if none is left, melt a piece of butter the

size of an egg in a gill of hot water, stir till it is

melted, lest it become oily; when it boils, put in the