ours. If you prefer it hot, stick it with
cloves. Clear off the scum, and add savory herbs when it has boiled
two hours; but this is optional. Rub it over with the yolk of an egg;
strew over it bread crumbs; baste it with butter; set it before the
fire till it is of a light brown. When you dish it up, pour a little
brown gravy, or port wine sauce mixed the same way as for venison. Lay
slices of currant jelly around it.

HOW TO FRICASSEE TRIPE.--Cut into small square pieces. Put them into
the stewpan with as much sherry as will cover them, with pepper,
ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes.
take out the herbs and onion, and put in a little shred of parsley,
the juice of a small lemon, half an anchovy cut small, a gill of cream
and a little butter, or yolk of an egg. Garnish with lemon.

HOW TO FRY TRIPE.--Cut the tripe into small square pieces; dip them in
yolks of eggs, and fry them in good dripping, till nicely brown; take
out and drain, and serve with plain melted butter.

VEAL CUTLETS, MAINTENON.--Cut slices about three quarters of an inch
thick, beat them with a rolling-pin, and wet them on both sides
with egg; dip them into a seasoning of bread crumbs, parsley, thyme,
knotted marjoram, pepper, salt and a little nutmeg grated; then put
them in papers folded over, and broil them; and serve with a boat of
melted butter, with a little mushroom ketchup.

VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into
a dish, and keep them hot; dredge a little flour, and put a bit of
butter into the pan; brown it, then pour some boiling water into it
and boil quickly; season with pepper, salt and ketchup and pour over
them.

ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch
oven; pour over them melted butter and mushrooms.

FILLET OF VEAL.--Veal requires a good, bright fire for roasting.
before cooking, stuff with a force-meat, composed of 2 ozs. of
finely-powdered bread crumbs, half a lemon-peel chopped fine, half a
teaspoonful of salt, and the same quantity of mixed mace and cayenne
pepper, powdered parsley, and some sweet herbs; break an egg, and mix
all well together. Baste your joint with fresh butter, and send it
to table well browned. A nice bit of bacon should be served with the
fillet of veal, unless ham is provided.

VEAL PATTIES.--Mince some veal that is not quite done with a little
parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a
lit