ou 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 in paste, as we have
ordered the haunch of venison. (No. 63).

_Obs._--Persevering and ingenious epicures have invented many methods to
give mutton the flavour of venison. Some say that mutton, prepared as
above, may be mistaken for venison; others, that it is full as good. The
refined palate of a grand gourmand (in spite of the spice and wine the
meat has been fuddled and rubbed with) will perhaps still protest
against "Welch venison;" and indeed we do not understand by what
conjuration allspice and claret can communicate the flavour of venison
to mutton. We confess our fears that the flavour of venison (especially
of its fat) is inimitable; but believe you may procure prime
eight-toothed wether mutton, keep it the proper time, and send it to
table with the accompaniments (Nos. 346 and 347, &c.) usually given to
venison, and a rational epicure will eat it with as much satisfaction as
he would "feed on the king's fallow deer."

_VEAL._--(No. 33.)

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 near 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
(No. 256): if you have a little brown gravy by you, add that to the
butter (No. 326). With those joints which are not stuffed, send up
forcemeat (No. 374, or No. 375) in balls, or rolled into sausages, as
garnish to the dish, or fried pork sausages (No. 87); bacon (No. 13, or
No. 526, or No. 527), and greens, are also always expected with veal.

_Fillet of Veal_,--(No. 34.)

Of from twelve to sixteen pounds, will require from four to five hours
at a good fire; make some stuffing or forcemeat (No. 374 or 5), and put
it in under the flap, that there may be some left to eat cold, or to
season a hash;[127-*] brown it, and pour good melted butter (No. 266)
over it, as directed in No. 33.

Garnish with thin slices of lemon and cakes or balls of stuffing, or No.
374, or No. 375, or duck stuffing (No. 61), or fried pork sausages (No.
87)