, curry sauce (No. 348), bacon (No. 13), and greens, &c.

N.B. Potted veal (No. 533).

_Obs._--A bit of the brown outside is a favourite with the epicure in
roasts. The kidney, cut out, sliced, and broiled (No. 358), is a high
relish, which some _bons vivants_ are fond of.

_A Loin_,--(No. 35.)

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 as
delicate as any marrow. 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; same accompaniments as No. 34.

_A Shoulder_,--(No. 36.)

From three hours to three hours and a half; stuff it with the forcemeat
ordered for the fillet of veal, in the under side, or balls made of No.
374.

_Neck, best end_,--(No. 37.)

Will take two hours; same accompaniments as No. 34. The scrag part is
best made into a pie, or broth.

_Breast_,--(No. 38.)

From an hour and a half to two hours. Let the caul remain till it is
almost done, then take it off to brown it; baste, flour, and froth it.

_Obs._--This makes a savoury relish for a luncheon or supper: or,
instead of roasting, boil it enough; put it in a cloth between two
pewter dishes, with a weight on the upper one, and let it remain so till
cold; then pare and trim, egg, and crumb it, and broil, or warm it in a
Dutch oven; serve with it capers (No. 274), or wow wow sauce (No. 328).
Breast of mutton may be dressed the same way.

_Veal Sweetbread._--(No. 39.)

Trim a fine sweetbread (it cannot be too fresh); parboil it for five
minutes, and throw it into a basin of cold water. Roast it plain, or

Beat up the yelk of an egg, and prepare some fine bread-crumbs: when the
sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a
skewer through it, and tie it on the ordinary spit; egg it with a
paste-brush; powder it well with bread-crumbs, and roast it.

For sauce, fried bread-crumbs round it, and melted butter, with a little
mushroom catchup (No. 439), and lemon-juice (Nos. 307, 354, or 356), or
serve them on buttered toast, garnished with egg sauce (No. 267), or
with gravy (No. 329).

_Obs._--Instead of spitting them, you may put them into a tin Dutch
oven, or fry them (Nos. 88, 89, or 513).

_LAMB_,--