ong in the bones; let it hang in mild weather, at least a week. Two
days before you dress it, take allspice and black pepper, ground and
pounded fine, a quarter of an ounce each, rub them together and then
rub your mutton well with this mixture twice a day. When you dress it,
wash off the spice with warm water, and roast it in paste.

1047. Veal

Veal requires particular care to roast it a nice brown. Let the fire
be the same as for beef; a sound large fire for a large joint, and a
brisker for a smaller; put it at some distance from the fire to soak
thoroughly, and then draw it nearer to finish it brown. When first
laid down it is to be basted; baste it again occasionally. When the
veal is on the dish, pour over it half a pint of melted butter; if you
have a little brown gravy by you, add that to the butter. With those
joints which are not stuffed, send up forcemeat in balls, or rolled
into sausages, as garnish to the dish, or fried pork sausages. Bacon
is always eaten with veal.

1048. Fillet of Veal.

Fillet of veal of from twelve to sixteen pounds, will require from
four to five hours at a good fire: make some stuffing or forcemeat,
and put it under the flap, that there may be some left to eat cold, or
to season a hash: brown it, and pour good melted butter over it.
Garnish with thin slices of lemon, and cakes or balls of stuffing, or
duck stuffing, or fried pork sausages, curry sauce, bacon, &c.

1049. A Loin.

A loin is the best part of the calf, and will take about three hours
roasting. Paper the kidney fat, and the back: some cooks send it up on
a toast, which is eaten with the kidney and the fat of this part,
which is more delicate than any marrow, &c. If there is more of it
than you think will be eaten with the veal, before you roast it cut it
out, it will make an excellent suet pudding: take care to have your
fire long enough to brown the ends.

1050. A Shoulder of Veal

A shoulder of veal, from three hours to three hours and a half: stuff
it with the forcemeat ordered for the fillet of veal, in the under
side.

1051. Neck

Neck, best end, will take two hours. The scrag part is best made into
a pie or broth. Breast, from an hour and a half to two hours. Let the
caul remain till it is almost done, then take it off to brown the
meat; baste, flour, and froth it.

1052. Veal Sweetbread.

Trim a fine sweetbread--it can