ROAST VEAL

— lamb. It is fair to allow at Jeast a quarter of an hour pai to each pound. Heat gradually, baste frequently—at Sahai first with salt and water, afterward with gravy. When 7 wh ~~ the meat is nearly done, dredge lightly with flour, and 4 petri baste once with melted butter. Skim the gravy ; thicken a gases with a teaspoonful of flour, boil up, and put into the { eravy-boat. Should the meat brown too fast, cover with white paper. The juices, which make up the characteristic flavour of meat, are oftener dried out of en! veal than any other flesh that comes to our tables. iq JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mould, insta @ add the water it was boiled in, and set it in a cold place; onally = | season with salt and pepper to taste; a layer of hard i to the boiled eggs improves it. t he is i — SPICED VEAL. salf is Take four pounds veal; chop it fine and season highly with salt, pepper, cloves and cinnamon ; add four small crackers rolled out, one egg, and a lump of butter nearly i the size of an egg; mix throroughly together and press _ little it ina baking tin, and bake two and a half hours. When aa umbs, § thoroughly cold, slice for tea. Some prefer it in rolls, i tter or ae convenient for slicing, and baked from one-half to three- when quarters of an hour. ry oil up wa VEAL PATES. pal s Chop some cold veal fine, moisten with cream and an By : egg, beaten; season with salt, sweet marjoram, and ‘than o powdered mace; then n up with the hands in the d fry, s shape of cones or pa '-cakes, and roll in crumbs. 4 Either fry in a buttered pan or bake in a hot oven, a

88 THE BREADMAKER S COOKING LESSONS,

A fresh fish to be indeed fresh should have red gills, eyes full and bright, body firm and stiff. After thoroughly washing they should remain for some time in strong salt and water, especially if they be fresh water fish, as this method removes the muddy taste. Before cooking they should be wiped dry and lightly dredged with flour, season with salt and pepper. Sal- mon trout, whitefish, speckled trout and other small fish are usually broiled or fried. To bake a fish, truss with cord and put in the oven on a gridiron or sticks

laid across a dripping pan. If to be boiled, the fish shou): | « ‘russed as for baking, enclosed in a cloth and placed’ +: cold water before being put over the fire to

boil. Sait fish should be properly soaked and the water

changed frequently before cooking. A small quantity of

sugar and salt mixed will keep fish fresh for some time. SAUCE FOR BOILED FISH.

A teacupful of milk with the same quantity of water ; scald, and when boiling stir in a tablespoonful of flour previously mixed with cold water; add two or three eggs well beaten. Season with salt, pepper, vinegar, and three tablespoonfuls of butter. It has a nice effect to slice hard boiled eggs, placing them on the fish and pouring the sauce over all.

It is unnecessary to repeat the methods for the various kinds of fish, the principle is the same, and the nice point is in properly cleaning and dressing. Eels should be skinned, and all fish having scales should be scaled.

Five pounds of cod, or other fish, cut in squares ; fry plenty of salt pork cut in thin slices; put a layer of pork in your kettle, then one of fish; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and

salt; 1 a laye suffic: chow skimr a tab butte slicec with

Dr ters, salt : Whe boil 1 Whe insta

M very yellc

A's requ bacc afte) a to Cris]

ANIMAL FOOD. 89

salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water

. red sufficient to cook with, or milk if you prefer. When the a After B §=chowder is thoroughly done, take ov! th a perforate a| ay vine skimmer and put intoatureen. Thicken the gravy with

fresh a tablespoonful of flour and about the same quanity of Sante: butter. Boil up and pour over the chowder. Send ightly sliced lemon, pickles, and stewed tomatoes to the table

Sal- with it, that the guests may add, if they like. Clam small chowder is made on the same plan.

truss siete | OYSTER STEW. : - 4b hes Drain the liquor from two quarts of firm, plump oys- Kanal ters, mix with it a small teacup of hot water, add a little a salt and pepper, and set over the fire in a saucepan. antes When it boils, add a large cupful of rich milk. Let it

‘ity of boil up once, add the oysters, let them boil five minutes. fe = =When they ruffle, add two tablespoons butter, and the

eseod instant it is melted, and well stirred in, take off the fire,

salen: OYSTER SAUSAGES.

Aa ” One dozen large oysters, half a pound of rump steak,

tren - a little seasoning of herbs, pepper and salt. Chop all

Bs fine, and roll them into the form of sausages and fry.

effect OYSTERS (FRIED, TO GARNISH BOILED FISH).

h and Make a batter of flour, milk, and eggs, season it a very little, dip the oysters into it, and fry them a fine

rious yellow-brown. A little nutmeg should be put into the

point seasoning, and a few crumbs of bread into the flour.

ld be ANGELS ON HORSEBACK.

d. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky

(> fry bacon (cold boiled bacon is the best); run them one

"pork after the other on toa silver skewer, and hold them over

ie ee ee eee

90 THE BREADMAKER’S COOKING LESSONS.

STUFFING FOR SALMON, PIKE, COD, OR OTHER LARGE FISH.

Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme and savoury; a little onion, and a few leaves of scented marjoram shred fine; an anchovy or two; a little salt and nutmeg, and some pepper. Oysters will be an improvement with or with- out anchovies; add crumbs, and an egg to bind.