d up to a proper
thickness. Lay your rolls in your dish, and pour your sauce over.
Garnish with lemon.

VEAL SAUSAGES. Chop equal quantities of lean veal and fat bacon, a
handful of sage, a little salt and pepper, and a few anchovies. Beat all
in a mortar; and when used, roll and fry it. Serve it with fried
sippets, or on stewed vegetables, or on white collops.

VEAL SCALLOPS. Mince some cold veal very small, and set it over the fire
with a scrape of nutmeg, a little pepper and salt, and a little cream.
Heat it for a few minutes, then put it into the scallop shells, and fill
them with crumbs of bread. Lay on some pieces of butter, and brown the
scallops before the fire. Either veal or chicken looks and eats well,
prepared in this way, and lightly covered with crumbs of fried bread; or
these may be laid on in little heaps.

VEAL-SUET PUDDING. Cut the crumb of a threepenny loaf into slices, boil
and sweeten two quarts of new milk, and pour over it. When soaked, pour
out a little of the milk; mix it with six eggs well beaten, and half a
nutmeg. Lay the slices of bread into a dish, with layers of currants and
veal suet shred, a pound of each. Butter the dish well, and bake it; or
if preferred, boil the pudding in a bason.

VEAL SWEETBREAD. Parboil a fine fresh sweetbread for five minutes, and
throw it into a basin of water. When the sweetbread is cold, dry it
thoroughly in a cloth, and roast it plain. Or beat up the yolk of an
egg, and prepare some fine bread crumbs. Run a lark spit or a skewer
through it, and tie it on the ordinary spit. Egg it over with a paste
brush, powder it well with bread crumbs, and roast it. Serve it up with
fried bread crumbs round it, and melted butter, with a little mushroom
ketchup and lemon juice. Or serve the sweetbread on toasted bread,
garnished with egg sauce or gravy. Instead of spitting the sweetbread,
it may be done in a Dutch oven, or fried.

VEGETABLES. There is nothing in which the difference between an elegant
and an ordinary table is more visible, than in the dressing of
vegetables, especially greens. They may be equally as fine at first, at
one place as at another, but their look and taste afterwards are very
different, owing entirely to the careless manner in which they have been
prepared. Their appearance at table however is not all that should be
considered; for though it is certainly desirable that they should be
pleasing to the eye, it is of still greater conse