the
coarsest meats or fish when broiled or fried, and also when you are
intending to make any cold meat into a hash or stew. In the latter case,
the quantity of water and raspings must be doubled.

No. 22. ROAST VEAL, STUFFED.

A piece of the shoulder, breast, or chump-end of the loin of veal, is
the cheapest part for you, and whichever of these pieces you may happen
to buy, should be seasoned with the following stuffing:--To eight ounces
of bruised crumb of bread add four ounces of chopped suet, shalot,
thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper
and salt to season; mix all these ingredients into a firm compact kind
of paste, and use this stuffing to fill a hole or pocket which you will
have cut with a knife in some part of the piece of veal, taking care to
fasten it in with a skewer. If you intend roasting the veal, and should
not possess what is called a bottle-jack, nor even a Dutch oven, in that
case the veal should be suspended by, and fastened to, the end of a
twisted skein of worsted, made fast at the upper end by tying it to a
large nail driven into the centre of the mantelpiece for that purpose.
This contrivance will enable you to roast the veal by dangling it before
your fire; the exact time for cooking it must depend upon its weight. A
piece of veal weighing four pounds would require rather more than an
hour to cook it thoroughly before your small fire.

No. 23. VEAL CUTLETS AND BACON.

You may sometimes have a chance to purchase a few trimmings or cuttings
of veal, or a small piece from the chump end of the loin, which you can
cut up in thin slices, and after seasoning them with pepper and salt,
and rolling them in flour, they are to be fried in the fat that remains
from some slices of bacon which you shall have previously fried; and,
after placing the fried veal and bacon in its dish, shake a
table-spoonful of flour in the frying-pan; add a few drops of ketchup or
vinegar and a gill of water; stir all together on the fire to boil for
five minutes, and pour this sauce over the cutlets. A dish of cutlets of
any kind of meat may be prepared as above.

No. 24. A PUDDING MADE OF SMALL BIRDS.

Industrious and intelligent boys who live in the country, are mostly
well up in the cunning art of catching small birds at odd times during
the winter months. So, my young friends, when you have been so fortunate
as to succeed in making a good catch of a couple of dozen of birds, you