cover the board with
thick buff leather, and spread over it a thin paste of crocus martis,
with a little emery finely powdered, and mixed up with lard or sweet
oil. This will give a superior edge and polish to the knives, and make
them wear much longer than in the usual way of cleaning them.

KNUCKLE OF VEAL. As few persons are fond of boiled veal, it may be well
to cut the knuckle small, and take off some cutlets or collops before it
is dressed; but as the knuckle will keep longer than the fillet, it is
best not to cut off the slices till wanted. Break the bones to make it
take less room, wash the joint well, and put it into a saucepan with
three onions, a blade or two of mace, and a few peppercorns. Cover it
with water, and simmer it till quite done. In the mean time some
macaroni should be boiled with it if approved, or rice, or a little rice
flour, to give it a small degree of thickness; but avoid putting in too
much. Before it is served, add half a pint of milk and cream, and let it
go to table either with or without the meat.--A knuckle of veal may also
be fried with sliced onion and butter, to a good brown. Prepare some
peas, lettuce, onion, and a cucumber or two, stewed in a small quantity
of water for an hour. Add these to the veal, and stew it till the meat
is tender enough to eat, but not overdone. Put in pepper, salt, and a
little shred mint, and serve all together.

L.

LAMB. In purchasing this meat, observe particularly the neck of a
fore-quarter. 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 kidney, 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 till August. House lamb may be had in large
towns almost all the year, but it is in highest perfection in December
and January.

LAMB CHOPS. Cut up a neck or loin, rub the chops with egg, and sprinkle
them over with grated bread, mixed with a little parsley, thyme,
marjoram, and lemon peel, chopped fine. Fry them in butter till they are
of a light brown, put them in a warm dish, garnished with crisped
parsley. Or make a gravy in the pan with a little water, and butter
rolled in flour, and pour it over them.

LAMB CUTLETS. Cut some steaks from the loin, and fry them. Stew some
spinach, put it into a dish, and lay the cutlets round it.

LAMB'S FRY. S