tir until brown, add
some hot water if necessary; boil a few minutes, stir in such sweet
herbs as fancied, and put in a gravy boat. Serve with green peas and
lemon jelly. Is very nice sliced cold for lunch, and Worcestershire or
Chili sauce forms a fine relish.

ROAST FILLET OF VEAL.

Select a nice fillet, take out the bone, fill up the space with
stuffing, and also put a good layer under the fat. Truss it of a good
shape by drawing the fat round and tie it up with tape. Cook it rather
moderately at first, and baste with butter. It should have careful
attention and frequent basting, that the fat may not burn. Roast from
three to four hours, according to the size. After it is dished pour
melted butter over it; serve with ham or bacon, and fresh cucumbers if
in season. Veal, like all other meat, should be well washed in cold
water before cooking and wiped thoroughly dry with a clean cloth. Cold
fillet of veal is very good stewed with tomatoes and an onion or two.

In roasting veal, care must be taken that it is not at first placed in
too hot an oven; the fat of a loin, one of the most delicate joints of
veal, should be covered with greased paper; a fillet, also, should
have on the caul until nearly done enough.

BOILED FILLET OF VEAL.

Choose a small, delicate fillet; prepare as for roasting, or stuff it
with an oyster force meat; after having washed it thoroughly, cover it
with water and let it boil very gently three and a half or four hours,
keeping it well skimmed. Send it to the table with a rich white sauce,
or, if stuffed with oysters, a tureen of oyster sauce. Garnish with
stewed celery and slices of bacon. A boiled tongue should be served
with it.

VEAL PUDDING.

Cut about two pounds of lean veal into small collops a quarter of an
inch in thickness; put a piece of butter the size of an egg into a
very clean frying pan to melt; then lay in the veal and a few slices
of bacon, a small sprig of thyme and a seasoning of pepper and salt;
place the pan over a slow fire for about ten minutes, then add two or
three spoonfuls of warm water. Just boil it up and then let it stand
to cool. Line a pudding-dish with a good suet crust, lay in the veal
and bacon, pour the gravy over it; roll out a piece of paste to form a
lid, place it over, press it close with the thumb, tie the basin in a
pudding cloth and put it into a saucepan of boiling water, keeping
continually boiling until done, or about one hour.

FRIE