E OF VEAL.

Boil a half pint of pearl barley in salt and water till quite tender,
drain the water from it and stir in a piece of butter, put it in a deep
dish; have the knuckle nicely boiled in milk and water, and lay it on
the barley, pour some parsley and butter over it.

* * * * *

BAKED FILLET OF VEAL.

Take the bone out of the fillet, wrap the flap around and sew it, make a
forcemeat of bread crumbs, the fat of bacon, a little onion chopped,
parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of
eggs, fill the place from which the bone was taken, make holes around it
with a knife and fill them also, and lard the top; put it in a Dutch
oven with a pint of water, bake it sufficiently, thicken the gravy with
butter and brown flour, add a gill of wine and one of mushroom catsup,
and serve it garnished with forcemeat balls fried.

* * * * *

SCOTCH COLLOPS OF VEAL.

They may be made of the nice part of the rack, or cut from the fillet,
rub a little salt and pepper on them, and fry them a light brown; have a
rich gravy seasoned with wine, and any kind of catsup you choose, with a
few cloves of garlic, and some pounded mace, thicken it, put the collops
in and stew them a short time, take them out, strain the gravy over, and
garnish with bunches of parsley fried crisp, and thin slices of middling
of bacon, curled around a skewer and boiled.

* * * * *

VEAL OLIVES.

Take the bone out of the fillet and cut thin slices the size of the leg,
beat them flat, rub them with the yelk of an egg beaten, lay on each
piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg,
chopped parsley, and bread crumbs over all, roll them up tight, and
secure them with skewers, rub them with egg and roll them in bread
crumbs, lay them on a tin dripping pan, and set them in an oven; when
brown on one side, turn them, and when sufficiently done, lay them in a
rich highly seasoned gravy made of proper thickness, stew them till
tender, garnish with forcemeat balls and green pickles sliced.

* * * * *

RAGOUT OF A BREAST OF VEAL.

Separate the joints of the brisket, and saw off the sharp ends of the
ribs, trim it neatly, and half roast it; put it in a stew pan with a
quart of good gravy seasoned with wine, walnut and mushroom catsup, a
tea-spoonful of curry powder, and a few cloves of