little salt strewn in. If you have to keep it over night, it should be
looked to the last thing when you go to bed; and if there is danger,
it should be scalded.

VEAL.

Veal should boil about an hour, if a neck-piece; if the meat comes
from a thicker, more solid part, it should boil longer. No directions
about these things will supply the place of judgment and experience.
Both mutton and veal are better for being boiled with a small piece of
salt pork. Veal broth is very good.

Veal soup should be slowly stewed for two hours. Seasoned the same as
above. Some people like a little sifted summer-savory.

Six or seven pounds of veal will roast in an hour and a half.

Fried veal is better for being dipped in white of egg, and rolled in
nicely pounded crumbs of bread, before it is cooked. One egg is enough
for a common dinner.

CALF'S HEAD.

Calf's head should be cleansed with very great care; particularly
the lights. The head, the heart, and the lights should boil full two
hours; the liver should be boiled only one hour. It is better to leave
the wind-pipe on, for if it hangs out of the pot while the head is
cooking, all the froth will escape through it. The brains, after being
thoroughly washed, should be put in a little bag; with one pounded
cracker, or as much crumbled bread, seasoned with sifted sage, and
tied up and boiled one hour. After the brains are boiled, they should
be well broken up with a knife, and peppered, salted, and buttered.
They should be put upon the table in a bowl by themselves. Boiling
water, thickened with flour and water, with butter melted in it, is
the proper sauce; some people love vinegar and pepper mixed with the
melted butter; but all are not fond of it; and it is easy for each one
to add it for themselves.

BEEF.

Beef soup should be stewed four hours over a slow fire. Just water
enough to keep the meat covered. If you have any bones left of roast
meat, &c. it is a good plan to boil them with the meat, and take them
out half an hour before the soup is done. A pint of flour and water,
with salt, pepper, twelve or sixteen onions, should be put in twenty
minutes before the soup is done. Be careful and not throw in salt
and pepper too plentifully; it is easy to add to it, and not easy to
diminish. A lemon, cut up and put in half an hour before it is done,
adds to the flavor. If you have tomato catsup in the house, a cupful
will make soup rich. Some people put in crackers; so