Wash it well, and soak it thirty or forty minutes; put it down to boil in plenty of cold water: let it boil slowly, and skim often.
A BEEF’S HEART.
Cut the heart open; let it soak in cold water for a few moments, then take out the ventricles; put it down to boil; when nearly done, take it up: make a dressing of small pieces of ham, pepper, salt, parsley, and some beef chopped fine; make incisions with a knife; stuff and bake it; pour a pint of the water in which it was boiled in the pan for gravy, and thicken it with browned flour and butter.
DIRECTIONS FOR COOKING THE DIFFERENT PARTS OF VEAL.
The fore quarter, the rack, and breast, are best boiled. The fillet or leg is very good stuffed and baked. The loin should be roasted. The knuckle is proper for soup, also the neck and shoulder.
TO ROAST A LOIN OF VEAL.
Wash it well, and put it in a tin kitchen some distance from the fire; when it is hot through, place it nearer to the fire; baste it well; when nearly done, dredge it with flour; add pepper and salt; the time it takes to cook will depend on the size of the loin; put half a pint of water in the tin kitchen when you set it to the fire; garnish the dish with sliced lemons.
VEAL CUTLETS.
Cut the cutlets half an inch thick; have some cracker rolled with pepper, salt, and nutmeg; dip your cutlets in the yolk of egg well beaten; then in grated cracker; fry in hot lard slowly till done, then take them up: make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked; season with grated nutmeg: garnish your dish with curled parsley.