Take the thin piece which comes on the leg or loin of veal; wrap up in it cloves and mace, pepper and salt; roll it up and tie it tight in a cloth; boil it well; then put it under a press; when cold, cut it in thin slices for tea.
FONDUS.
Put in a stew pan a quart of water and a piece of butter; stir in flour to make a batter; beat it well all the time it is on the fire; have some grated cheese with five eggs, beat all well; drop with a spoon on buttered tins and bake.
LIVER.
Liver should not be washed: cut in thin slices, and fried in hot lard.
TO ROAST A PIG.
Let your pig be cleaned very well; boil the liver; chop it up with onion, sage, bread crumbs, pepper, salt and parsley; moisten with a little butter; stuff the pig well with it, sew it up, spit it and put it in a tin kitchen before the fire to roast. Put some salt and water in the tin kitchen, with which baste the pig well; as soon as the skin gets hard, baste it well with lard; turn it, but do not baste it with the water again. A pig will take from two to three hours to cook; pour off the fat from the gravy; season with pepper and salt; add a little water, if necessary, and browned flour.
TO ROAST PORK.
Let the piece you intend cooking lie two hours in salt and water; then cut the skin in squares, set it before the fire with salt water and finely powdered sage in the bottom of the kitchen, baste, and turn it often.