ld be
boiling, add the onions sliced, and simmer gently for 3 hours. About
1/2 hour before the meat is done add the potatoes, season with pepper
and salt, and serve.

TO BAKE OR ROAST A QUARTER OF LAMB.

Wipe the meat with a damp cloth, place in a baking pan, dredge with
pepper, put 1 tsp. of salt in the pan, add just enough water to keep
the pan from burning until enough of its own fat has fried out to use
for basting. Baste at least every 10 minutes; allow 15 minutes to
every pound in a very hot oven. Serve with mint sauce.

LAMB CHOPS

Are broiled or pan-broiled the same as beefsteak.

VEAL--VEAL CUTLETS.

Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper
and flour. Put a tbsp. of dripping in a frying pan, and when very hot
put in the cutlets; when brown on one side turn and brown on the
other, take out and place on a hot dish. Add a tbsp. of flour to the
fat remaining in the pan, mix and stir until brown; add a cupful of
boiling water, pepper and salt to taste, stir until it boils, pour
over the cutlets, and serve.

STEWED KNUCKLE OF VEAL.

Wipe the knuckle well with a damp cloth. Cut it into pieces. Put into
a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb.
of chopped ham, and 1 bay leaf, pepper and salt to taste. Cover and
stew slowly for 2-1/2 hours (a half cup of rice may be added to this
stew).

JELLIED VEAL.

1 knuckle of veal.
1 blade of mace.
12 whole cloves.
1/2 cup of vinegar.
1 onion.
1 bay leaf.
6 pepper corns.
Salt and pepper to taste.

Wipe the knuckle and cut it into pieces. Put into a kettle with 2
quarts of cold water; bring slowly to simmering point; skim and simmer
gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper
corns, and simmer 1 hour longer. Take out the knuckle, carefully
remove the bones and put the meat into a mould or square pan. Boil the
liquor until reduced to 1 quart, add the vinegar, pepper and salt to
taste, strain and pour over the meat. Stand away until cold, when it
may be turned out and garnished with parsley and lemon.

FILLET OF VEAL (STUFFED).

1 cup of bread crumbs.
1 tsp. of summer savory.
1 ssp. of pepper.
1/2 cup of chopped salt pork or ham.
1 tsp. of salt.

Have the bone removed from the shoulder, fill the space from which the
bone was taken with the stuffing, fasten the meat together with a
skewer to prevent the stuffing