MEATS

How to Choose Good Meat when you Buy.

If the flesh of oxen and beef is young it will have a fine, smooth, open grain; be of good red, and look tender. The fat should look white, not yellow, for when that is of a deep color the meat is seldom good, Beef fed on oil cakes is generally of a yellowish cast, and the flesh is flabby. The grain of cow meat is closer, and the fat whiter than that of ox beef, but the lean is not so bright a red. The grain of bull beef is closer still, the fat is hard and skinny, the lean is of a deep red, and has a stronger scent. Ox beef is the reverse. Ox beef is the richest and largest; but in small families, and to some tastes, heifer beef is better, if finely fed. In old meat there is a streak of horn in the ribs of the beef; the harder this is the older the beef, and the flesh is not so finely flavored.

Veal.—The flesh of a bull-calf is generally firmer but not so white. The fillet of the cow-calf is generally preferred for the udder. The whitest flesh is not the most juicy, having been made so by frequent bleeding, and having had whiting to lick. Choose the meat of which the kidney is well covered with white, thick fat. If the blood vein in the shoulder looks blue, or of a bright red, it is newly killed, but any other color shows it is stale. The other parts should be dry and white; if clammy, or spotted, the meat is stale and bad. The kidney turns first in the loin, and the suet will not then be firm.

Mutton.—Choose this by the firmness of its grain, good color, and firm, white fat. It is not the better for being young. If of a good breed, and well fed, it is better for age, but this only holds with wether mutton. The flesh of the ewe is paler, and the grain finer. Ram mutton is of a very strong flavor; the flesh is of a deep red, and the fat is spongy.

Lamb.—Observe the neck of a forequarter; if the vein is bluish, it is fresh. If it has a green or yellow cast, it is stale. In the hind quarter, if there is a faint smell under the kidneys, and the knuckle is limp, the meat is stale. If the eyes are sunk, the head is not fresh. Grass lamb comes into season in April or May, and continues until August. House lamb may be had in large towns almost all the year, but it is in highest perfection in December and January.

Meat and Vegetables that the frost has touched should be soaked in cold water some time before using; by putting them in hot water, or to the fire, till thawed, makes it impossible for any heat to dress them properly afterwards. If the weather permits, meat eats much better for being hung up for two or three days before it is salted.

Roast beef bones, or any hard pieces cut from the meat, will make excellent pea soup. It should be boiled the day before, as the fat can be better skimmed off. The best way to keep meat, when it is not salted, is to put some pieces of charcoal over it. Wash all meat before using, by placing it in a pan of cold water for half an hour, and take it out and sprinkle salt over it as the dew falls, and let it lay for one hour on a perforated board, and then rinse it under the hydrant. Be sure, before laying it in water, to take out all the veins and sinews, which are unfit to eat. If you wish to roast it, take a nice clean cloth and wipe it dry; dredge some flour outside the meat, and a little salt and pepper, if agreeable; some persons do not like pepper outside of meat. If for boiling, put it in a well-floured cloth, and it will boil white. Be sure to observe that the saucepan is quite clean. The moment it boils, skim it well several times; the more it is skimmed the clearer it will be. Always put the meat in cold water to boil; let it boil gently or it will be hard; be sure and give it sufficient time to boil, as it cannot be hurried. If the steam is kept in, the water will not lessen; therefore, when you wish it to boil away, take off the cover of the soup pot. The time of roasting or boiling must be regulated by the size of a joint and the strength of the fire, the nearness of the meat to it, and in boiling, the regular slow progress it makes. Weigh the meat, and allow for all solid joints a quarter of an hour for every pound, and from ten to twenty minutes over, accordingly as the family like it done.

Veal must be well done, so must lamb and all young meats. In roasting meat, it is best to baste it often, and put a little water in the baking pan, and when nearly done dredge it with flour to make it look rich and frosty. To keep meat hot, it is best to take it up when done; set the dish over a pan of boiling water, and put a deep cover over it, so as not to touch the meat; then throw a cloth over it, this way will not dry up the gravy. Before salting the meat, particularly in the summer, be careful to take out the kernels that are in the fat.

TO SALT BEEF FOR EATING IMMEDIATELY.—Take a piece of four or five pounds, salt it thickly just before you put it in the saucepan; take a coarse cloth, flour it well, put the meat in and fold it up closely, put it into a pot of boiling water, and boil it as long as you would any other salt beef of the same size, and it will be as salt as if done four or five days.

BEEF A-LA-MODE.—Take a piece of nice fat beef. Cut up some smoked beef. Let each piece be near an inch thick, dip them in vinegar, and then into a seasoning, ready prepared, of salt, black pepper, allspice, and cloves, all in fine powder, with parsley, thyme, savory, and marjoram, shred as small as possible, and well mixed. With a sharp knife, make deep holes to insert pieces of fat, called larding, into it; then rub the beef over with the above seasoning, and bind it up tight with tape. Set it in a well-tinned pot, over the stove. Add three or four onions, fried brown, to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water. Let it simmer gently ten or twelve hours, or till extremely tender. Put the gravy into a pan, remove the fat, and keep the beef covered; then put them together, and add a glass of port wine. Take off the tape, and serve with the vegetables; or you may strain them off, and send them up, cut into dice for garnish. A teacupful of vinegar should be stewed with the beef.

TO COOK A STEAK.—Be careful to have a clear fire and put the gridiron on, or let it get hot; then put the steak on, not too close to the fire; do not prick the meat, but stick your fork in the fat part to turn it; turn it two or three times; season with pepper and salt. Put on the top a piece of melted fat; it will make a good gravy. Serve hot. Veal cutlets or mutton chops may be broiled the same way.

TO COLLAR BEEF.—Take the thin end of the flank of a fine, tender piece of beef. Lay it in a dish with salt and saltpetre. Turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle; remove the skin of the inside part, and cover it thick with the following seasoning, cut small: a large handful of parsley, some thyme, marjoram, pepper, salt, allspice, and nutmeg. Roll the meat up as tight as possible, and bind it; then boil it gently for seven or eight hours. A cloth must be put round before the tape. Put the beef under a good weight while hot, without undoing it; the shape will then be oval.

PRESSED BEEF.—Take a piece of brisket of eight pounds, cosher it and bone it; roll it tightly in a cloth, with some marjoram, parsley, thyme, cayenne pepper, salt, and nutmeg; then tie it tightly and put it into the brine for two weeks; then take it out and boil it in a saucepan for four hours; let it cool off in its own liquor until next day, when it will jelly; press it down with a heavy weight. To be eaten cold.

A GOOD BROWN STEW OF BEEF.—Take a piece of beef, about three pounds, and one pound of good veal. Cut it into small pieces, and fry with some onions, quite brown. Put all in a saucepan with a quart of water, and stew till tender; add some pepper, salt, ginger, mace, onions, and a spoonfull of mushroom, ketchup, thickened with a little browned flour. Some persons think it good with a tablespoonful of vinegar. Serve up with forcemeat balls.

TO SMOKE MEAT.—After it has been in pickle for sixteen days, drain it out, and send it to be smoked, or place it over a barrel, containing a pan of ignited sawdust, for some hours every day, until nicely browned.

TO PICKLE MEAT.—After it it () cosher, rub it in salt. Make a pickle of salt, strong enough for an egg to swim on top of the water; add some saltpetre, a little bay salt, and coarse brown sugar. Boil all together, and skim well; then let it cool; after which set the meat in your tub with the pickle, and keep it pressed down for one or two weeks.

TO COOK A TONGUE.—A tongue that has been dried will take from three to four hours' gentle boiling, after it has been soaked; a pickled tongue from two to three hours, or more, if very large. You can tell when it is done by trying it with a fork.

SOUR TONGUE.—Take a fresh tongue, porge and () cosher it, put it in a stewpan, with a pint and a half of water; season it with whole cloves, cayenne pepper, two onions, cut fine and salt, a teaspoonful of allspice, and a little grated nutmeg; let it stew quickly for three hours, till tender; ten minutes before dishing it up, thicken with a table spoonful of brown flour, a gill of vinegar, and one teaspoonful of brown sugar.

TO STEW VEAL.—(A knuckle, with one pound of beef.) Stew it with a short gravy, and some onions, parsley, a little marjoram, pepper, salt, ginger, mace, and a little nutmeg, until tender. Then take a pound of tender beef, and chop small with some onions, (reished,) fried in a little fat, and chop them with the meat, quite small, and add some ginger, pepper, a little ground mace, and salt. Mix all together, with some stale bread crumbs and an egg beaten up; roll them in little balls, and add them to the stew. For brown stew, fry the meat and balls as if for a white stew. Add the juice of two lemons and one egg, with some of the gravy. Before dishing up the brown stew, add a little walnut ketchup, and a tablespoonful of vinegar, thickened with a tablespoonful of flour. Ten minutes before dishing up, put some fried bread, cut into shapes, around the dish, to send to the table.

TO ROAST A FILLET OF VEAL, No. 1.—Take a fillet of veal, fit for roasting. Chop some sage and onions small, with some bread crumbs, pepper, and salt. Mix together, and stuff it in the meat. Season it with ginger, salt, and flour, and roast a nice brown. Baste it well with beef drippings.

TO ROAST VEAL, No. 2.—Take some bread crumbs, with some marjoram, thyme, parsley, pepper, ginger, nutmeg, salt, and chopped suet. Mix them all together with an egg, and stuff the meat. P^oast in the same manner as No. 1; be sure to baste well.

ROAST MUTTON.—(A shoulder.)—Take some flour, ginger, and salt, and rub it over the mutton. Bake it with some sage, onions, and split potatoes, in a good oven. Eat it with either boiled onions, currant or jelly sauce.

BOILED MUTTON.—A leg of mutton requires two hours' boiling; a leg of lamb, one hour. All fresh meat must be put on in hot water; if it has been salted, lay it first in cold water, and gradually heat it. Mint sauce or caper sauce should accompany it. Make the caper sauce in this way. Chop the capers very small, add some of the gravy of the mutton, thicken it with a tablespoonful of flour, two beaten eggs, then boil all together, and serve the same in a sauce-bowl. Mutton with turnips can be cooked in this way.

HOW TO BROIL A STEAK.—Have a very clear fire; if it should be smoky, throw some salt on the top and it will clear it. Let the grid iron be placed on the fire and made very hot; wipe it well; put the meat on it, not too close to the fire, and turn it frequently, be careful not to prick the meat, but the fat part. If you use a double grid iron, you can turn it better; then put it on a dish; strew some salt and pepper over it. Serve it hot. Have the plates and dishes made warm.

A NICE DISH OF LAMB.—Take the best end of a neck of lamb, cut it into chops, and chop each bone so short as to make the chops almost round. Egg and strew with crumbs, herbs, and seasoning. Fry them a nice brown. Mash some potatoes, and put them in the middle of the dish, raised high; then place the edge of one chop on another, with the small bone upward, around the potatoes.

CALF'S PLUCK AND MARGEN.—Well cleanse some nice tripe, and cut it up small, place it in a saucepan with one pound of meat, cut up small, and stew for four or five hours; when it is tender, put it away in a cool place until the next day ; then put it in a saucepan with some gravy; adding chopped parsley, thyme, marjoram, salt, cayenne pepper, and suet dumplings, made rather small; prepare in the following manner the milt, after it has been porged, (that is, take out the veins,) and () coshered, cleansed from the blood : Scrape all the insides out very fine, chop a quarter of a pound of suet, some bread crumbs, parsley, thyme, marjoram, and a (reished) fried onion, cut small; season with salt, cayenne, ginger, nutmeg, and mix the ingredients all together with an egg, and return it all back to the skin of the milt and sew it up; put it with the tripe to stew for three hours. Before dishing thicken the gravy with a little flour.

PUREE OF PEAS.—Take a quart of marrow fat peas and boil them with some mint, a few young onions, some chopped parsley; then strain off the water, and pound the whole well in a mortar; take it up and put it in a stewpan, adding a little sugar, some butter or meat, gravy thickened with a tablespoonful of flour, a little pepper and salt; warm it over a gentle fire.

PUREE OF CHESTNUTS.—Pare and clean about one hundred chestnuts, and set them in a stewpan on a gentle fire, with some good prepared gravy; keep the lid on, and let them stew on one corner of the stove; when they are done beat them well in a mortar; take them up in a pan, add a little nutmeg and sugar; if they are not intended to be eaten with meat, the gravy must be left out and cream used instead; then return it to the stewpan, and make it hot; add a lump of butter.

PUREE OF MUSHROOMS.—Clean a quart of white button mushrooms, chop them fine, add a teaspoonful of lemon juice to keep them white; then put them in a stew pan with a lump of butter, and stir with a silver spoon for ten minutes; add some white sauce to it and let it stew gently, then add half a pint of good cream, stir it for ten minutes longer, strain and return it to the stewpan, and make it hot to dish up.

TO STEW A BRISKET WITH STRING BEANS.—Take a piece, according to the size of the family. Put a pint and a half of water in a saucepan, with about six large onions, and let them come to a boil; then skim it well, and place the beans cut small in the saucepan, with some ginger, salt, and pepper, and stew them until tender. Half an hour before dishing, add a half pint of vinegar, a tablespoonful of coarse sugar, and a tablespoonful of flour, thickened, and let it boil for ten minutes. Dish up, and send it to the table hot.

HASH OF COLD MEAT.—Take some cold meat that has been either boiled or roasted, and cut it very fine, not chopped. Put it to some made gravy, with ginger, pepper, mace, salt, a little nutmeg, a little grated lemon-peel, and a few cold potatoes, with a little lemon juice, and sweet herbs. Let them stew gently, with two onions. Dish up with sippets of toasted bread. It can be fried into balls, with the addition of an egg, beaten up, and some grated bread crumbs, and made into fritters. To be eaten with a little lemon juice.

VEAL OLIVES.—Cut long thin collops; beat them; lay them on thin slices of smoked beef, and over these a layer of forcemeat, highly seasoned, with some shred shallot and cayenne. Roll them tight, about the size of two fingers, cut them about two inches long; fasten them round with a small skewer; rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms, pickled or fresh. Garnish with balls fried.

TO BOIL CALF'S HEAD.—Clean it very nicely, and soak it in water, that it may look very white. Boil the head extremely tender; then strew it over with some bread crumbs and chopped parsley, and brown them; or if preferred, leave one side plain. Serve with smoked meat. The brains must be boiled, and then mixed with some chopped fat, marjoram, parsley, salt, pepper, bread crumbs, and eggs.

TO COOK LIVER.—Lay it in water half an hour; then take it out of the water and sprinkle salt over it, and broil it over a clear fire; then rinse it in cold water to cleanse it from the blood. Cut it up in thin slices, and fry with plenty of fat and onions; season with pepper and salt. To be eaten hot.

The liver of a goose may be prepared in this way, after the above process of cleansing from the blood: chop the liver very fine, add an onion, pepper, and salt, and fry in goose fat. Very relishing on a piece of bread.

TO COOK THE LIGHTS AND HEART OF A CALF.—Cut the lights very small, with a pound of beef, and set it on the fire in a saucepan, with a pint of water, some pepper, salt, ginger, an onion, and parsley. Let them stew gently; when done, add a tablespoonful of flour, and a tablespoonful of vinegar, to thicken. To be eaten with mashed potatoes. The heart must be made () cosher, then well washed. Season it with some sage and onions, and make a stuffing in the following manner: chop some sage, well dried, an onion, bread crumbs, and suet, some salt and pepper, rub some flour and salt outside the heart, and roast with plenty of fat. When it is done, dip it in a pan of boiling water, or pour boiling water over it, to make the gravy. Be careful to have the dish and plates made very hot, as the fat is apt to stick to the roof of the mouth, but dipping it in water will prevent that.

VEAL SAUSAGE MEAT.—Take a nice, fat piece of veal, clear of skin and sinews, and chop it fine, with some beef suet, one half pound of tender steak, and some bread crumbs, pepper and salt.

LAMB CUTLETS, WITH SPINACH.—Fry the cutlets a nice brown, with bread crumbs and egg. Stew some spinach; then strain it, and chop it fine with some onions; add a tablespoonful of flour, a little pepper and salt, with some good gravy; arrange the spinach around the cutlets.

HARICOT STEW, WITH BEANS.—Take a nice piece of beef and a quart of dried beans; stew with some cayenne pepper and salt in a quart of water, until tender, and thicken with a tablespoonful of flour.

VEAL OR CHICKEN CURRY.—Cut up a good, fat chicken in small pieces, and some veal and beef; let them stew gently in two quarts of water, and six ounces of rice; season with pepper, salt, and one good tablespoonful of curry. Three or four onions will improve the flavor; for those who like them. Dish up and send to the table hot. Line the dish with the rice, and set the chicken, etc., in the middle. Any cold meat or chicken would be good cooked in this way.

COLD MEAT HASH.—Any cold, salt meat or mutton that is left can be cooked in the following manner: the meat to be cut very small, and the potatoes previously cooked; put them all in a saucepan, with a pint of cold water; season with pepper, salt, ginger, a little grated nutmeg, and stew gentle for a couple of hours. A tablespoonful of vinegar, thickened with a little flour, will add to the flavor.

ROAST VEAL WITH OLIVE OIL AND LEMONS.—Take a good sized fillet of veal; prepare as other roast beef or veal; baste it before a good open fire, with a pint of sweet oil and the juice of two lemons. Dish up very hot. Pour some boiling water in the gravy, and baste for half an hour, before dishing.

MEAT STEWED WITH RAISINS AND APPLES.—Take a good piece of fat meat, and put it in a saucepan, with some seasoning; add one pound of raisins, and a quart of good sized apples. Stew all together, in a quart and a pint of water, till tender; thicken with a tablespoonful of flour. Be careful that it does not burn.

TONGUE WITH SAUER KRAUT.—Soak a smoked tongue in water for six hours before cooking it; parboil it for half an hour in cold water, then take off the root, put a skewer in it to keep it in shape, then put it in the stewpan, with about a pound and a half of sauer kraut, well washed, with two carrots, two onions, ten cloves, and a bunch of parsley, cover it with some stock; let it stew gently for three or four hours; when the tongue is done take it out and trim it, then remove the carrots and parsley, and dish up. Garnish with carrots arranged around the dish.

GRAVY.—When there is any fear of meat gravy being spoiled before it is used, season well, this will preserve it two days longer; yet it is best always when freshly made.

SWEET BREADS.—Blanch them, and let them stand a little while in cold water. Then put them in a stewpan, with a ladleful of water, some pepper, salt, onions, and mace. Stew them half an hour. Have ready two or three eggs, well beaten, with a little chopped parsley, and a few grates of nutmeg. Put in some small boiled asparagus to the other ingredients.

MINT SAUCE.—For roast lamb may be made in the folloioing manner: Half a pint of vinegar, a tablespoonful of sugar, with some mint, chopped fine.

WOSHT, OR SAUSAGE AND RICE.—Wash and pick half a pound of rice, and put it on with cold water. Do not stir the rice while boiling; let it cook gently; add a tablespoonful of salt and ginger. When it is nearly cooked put in the sausage, and let it boil for half an hour. Fried in slices and dished with poached eggs on top, is very good. A little dried saffron may be added to color it.

GERMAN SWEET SAUCE.—Put six ounces of dried cherries in two glasses of red wine, and stew them with ground cinnamon, cloves and lemon peel, for half an hour, on a gentle fire, then strain then through a sieve, and put it back in a stewpan, with some brown gravy, and a quarter of a pound of prunes. This sauce is very fine for roast mutton.

CHERRY SAUCE.—Place a pot of black currant jelly in a stewpan, with six ounces of dried cherries, a little bit of stick cinnamon, six cloves, and half a pint of red wine; let it all stew gently on a slow fire for fifteen minutes; take out the spices, and dish it up for leg of mutton.

GERMIES.—Boil some cabbage very tender; after it is done strain and chop it up, season it with fried onions, pepper, salt and ginger, and a little nutmeg, thicken with a tablespoonful of flour, fry in fat. Send to table hot.

A LITTLE ENTREE DISH—Boil some eggs hard; soak a dutch herring for one hour, then skin and cut it up in small slices and put it on a dish; then arrange the egg, cut in slices, around the herring.

GOOD SAUCE FOR COLD ROAST BEEF—Grate some horseradish, mix with it a little made mustard, some pounded sugar, and four large spoonfuls of vinegar.

BEEF TEA.—For a very weak person recovering from fever: Take two pounds of good juicy beef, and chop it very fine; have ready some gravy made of calf's feet, and place the chopped meat in a jar along with the gravy, place it in a saucepan of water, and put it on a slow fire; let the water boil under the jar for two hours, then strain off the juice; season with some ginger and salt, not too highly.

POTATO STEW.—Take some stock and boil it with about three pounds of potatoes, cut into small pieces, not sliced, and when cooked, add two tablespoonfuls of vinegar, and a little flour to thicken; season it well, and dish up hot.

HORSERADISH STEW.—Stew three pounds of meat in a pint of water; grate one large horseradish, add it to the gravy and some fine bread crumbs, a little pepper, ginger and salt, with half a cupful of the best vinegar. It is very highly recommended by all who have tasted it.

GOOD STEW WITHOUT WATER.—Take a nice, juicy piece of meat, three or four pounds of bola, put it into a saucepan with some onions, reished or fried, and plenty of good fat, pepper ginger and salt; cover it down close, and let it cook on a gentle fire for four or five hours.

MUTTON STEWED WITH TURNIPS.—Take a piece of nice fat meat, about four pounds, stew in a pint of water until tender; when it has come to a boil, have some young turnips sliced, and put them in with the meat to stew gently; when nearly done take some pepper, salt, a teaspoonful of sugar, and a cupful of vinegar thickened with flour, add it to the stew, and let it cook for ten minutes.

SPICED BEEF.—Take a piece of flank, about eight pounds, without any bones, and () cosher it as in directions; after it is coshered, rub it well with salt and let it lay in pickle for three or four days; then take half an ounce of whole cloves, half an ounce of black pepper, half an ounce of Jamaica ginger, half a teaspoonful of cayenne pepper, some chopped parsley, thyme and marjoram, spread it over the beef; then roll it up and tie tightly ; set it in a saucepan of cold water, and let it boil for four hours till tender, then press it well; it is best eaten cold.

HOW TO ROLL A BREAST OF VEAL.—Bone a piece of the breast weighing about six pounds, and prepare some grated bread crumbs with chopped parsley, fried onions, a little ginger, salt, chopped suet, marjoram and thyme, mix all together with two well beaten eggs; then roll out the veal, and place the above preparation inside; roll it up tightly, and tie it with a string in an oval shape; it can be either roasted or stewed in this way; if roasted use plenty of melted fat to baste it.

POTTED BEEF.—Take about seven or eight pounds of beef, and half a pound of fat, add pepper, salt, ginger and mace; put it into a stone jar with half a pint of cold water; stand the jar in a deep stewpan of boiling water to boil slowly for eight hours, taking care that the water does not reach to the top of the jar; when it is done take it out and mince it fine; when it is smooth and like a paste, mix in some of the gravy and some fat; press it into the pots, and pour on top clarified or melted fat, tie it down tightly, and keep it in a cool place.

CUCUMBER STEW.—Take a piece of steak, about two or three pounds, and fry it a nice brown, with some onions. Have ready a stewpan, with a pint of water, seasoned with pepper and salt. Then take a good sized cucumber, pare it, cut it into long strips, and fry it a nice brown, put into the stew when done; then add some soy, a tablespoonful of vinegar, and mushroom ketchup, thickened with browned flour; or scoop out all the seeds of a large cucumber, and fill it in with forcemeat. Serve with forcemeat balls around the dish.

TOMATO STEW.—Cut up some steak, with ten or twelve large tomatoes and some onions; smother the tomatoes with the meat; add some salt and pepper; put no water in this stew, but use a little melted fat, and thicken with a tablespoonful of flour.

EIN GEFULLTER MAGEN.—Grate a small stale loaf, chop up some parsley, and (reish) fry two onions in a quarter of a pound of fat, mix them together and place inside the magen or stomach; sew it up securely; then put it in a stewpan with a quart of water, let it cook very slowly for three or four hours; the addition of a piece of beef would improve the flavor; season with salt, pepper, ginger mace, a little grated nutmeg, two or three onions, a small piece of garlic. Previous to dishing up for table, take it out of the saucepan and fry it a light brown.

HOW TO MAKE SAUER KROUT—Cut the cabbage fine, pack it tight in a clean barrel, with salt between each layer of cabbage, pound it down very tight, then lay a weight on the top, and place the cover on tight, put it in a warm cellar for three weeks, then take off the skum which will rise on the top, and lay a clean cloth on; the juice should always cover the krout. It will keep for years.

TOAD IN A HOLE.—Take either a chicken or shoulder of mutton, and fill it with a veal stuffing; then make a batter with a quart of water and six eggs, and sufficient flour to make it thick ; season with a tablespoonful of salt and a tablespoonful of ginger; pour it into a well greased pan, and place the mutton or chicken in the centre, and bake in an oven; put plenty of fat on top of the chicken; serve it up on the same dish.

POTTED OX TONGUE.—Remove the skin from a fresh tongue that has been boiled quite tender; pound it in a mortar as fine as possible, with a quarter of a pound of chopped suet, and season with salt, ginger, allspice, nutmeg, cayenne pepper and mace; when well pounded and the spice well mixed with the meat, press it into small pots, and pour melted fat over the top; a little roasted veal added to the tongue is a great improvement.

CALF'S BEAIN AND PIGEON, Stewed with Green Peas.—Cut about four calves' brains in slices, and fry them in a batter of egg and flour a light brown; put them in a stewpan with a pint and a half of water; split four pigeons in half and quarter them; season with pepper, ginger, mace, nutmeg, chopped parsley and salt; three-quarters of an hour before dishing up, add a pint of marrow-fat green peas and one quart of button mushrooms; stew all gently for two hours.