d water, and then wring it dry in a napkin; add it to
the onion when it is brown, with one tablespoonful of chopped parsley,
half a saltspoonful of powdered thyme, and the same quantity of dried
and powdered celery, and white pepper, and one teaspoonful of salt; mix
all these over the fire until they are scalding hot, and cleave from
the pan; then stir in one raw egg, and use it with the veal.

94. =Roast Lamb with Mint Sauce.=--Choose a plump, fat fore-quarter of
lamb, which is quite as finely flavored and less expensive than the
hind-quarter; secure it in shape with stout cord, lay it in a dripping
pan with one sprig of parsley, three sprigs of mint, and one ounce of
carrot sliced; put it into a quick oven, and roast it fifteen minutes to
each pound; when half done season it with salt and pepper, and baste it
occasionally with the drippings flowing from it. When done serve it with
a gravy-boat full of mint sauce.

95. =Mint Sauce cold.=--Melt four ounces of brown sugar in a sauce boat
with half a pint of vinegar, add three tablespoonfuls of chopped mint,
and serve cold with roast lamb.

96. =Hot Mint Sauce.=--Put one pint of vinegar into a sauce-pan with four
ounces of white sugar, and reduce by rapid boiling to half a pint,
stirring to prevent burning; add a gill of cold water, and boil for five
minutes; then add three tablespoonfuls of chopped mint, and serve with
lamb.

97. =Roast Pork with Apple Sauce.=--Neatly trim a loin of fresh pork
weighing about six pounds; put it into a dripping pan on three bay
leaves, quarter of an ounce of parsley, one ounce of onion, and the same
quantity of carrot sliced, and roast it about twenty minutes to each
pound; when half done, season it with salt and pepper; when brown, serve
it with a border of Parisian potatoes, prepared according to receipt
No. 2, and send it to the table with a bowl of apple sauce.

98. =Apple Sauce.=--Pare and slice one quart of good tart apples; put them
into a sauce-pan with half a pint of cold water; stir them often enough
to prevent burning, and simmer them until tender, about twenty minutes
will be long enough; then rub them through a sieve with a wooden spoon,
add a saltspoonful of powdered cloves, and four ounces of sugar, or less
according to the taste; serve in a bowl, with the roast pork.

99. =Roast Turkey with Cranberry Sauce.=--Choose a fat tender turkey
weighing about six or seven pounds; pluck it, carefully remove the
pin-feathers, si