and let it lie, being turned and rubbed daily, for a week longer. It may now be baked, and when cold cut up in the way best calculated for embracing the tenderness of the joint. The lean should be pounded by itself, picking out all sinews and strings, and the fat, or such parts as will help to make the mass smooth; fresh butter must also be used if required, and when all is in readiness you may season it to your taste with
| Cloves, in fine powder | 1 | oz. |
| Mace, in fine powder | ½ | oz. |
| Cayenne, in fine powder | ¼ | oz. |
| Bay leaf, in fine powder | 1 | oz. |
and adding salt as you relish, remembering that potted delicacies if seeming too salt at first lose that predominance by keeping, and it is the same, but in a less degree, with some of the finer spices. Fill your pots and little jars, and cover with clarified butter and paper, and keep them in a dry cool room, and where there is nothing to be feared from damps.
MARINATED VEAL.
Beat a fine large cutlet with the rolling-pin, put butter, eggs, and flour into a pan, and when hot lay in the cutlet and let it stew; the mixture will penetrate to the very inside, and your olfactory sense is delighted and palate refreshed with veal, not insipid as veal generally is, but with a morsel moist with odoriferous juices. When cold it may be cut in pieces, placed in oblong pots, and covered with the best olive oil. It must be eaten with tomato sauce.
ANOTHER METHOD.
Chop a pound and a half of veal fine, with half a pound of lean ham and half a pound of sweet fat bacon to be minced along with
| Two eschalots | ||
| Green parsley | 1 | teaspoonful |
| Mushrooms | 1 | teaspoonful |
| Marjorum, in powder | 1 | teaspoonful |
| Thyme, in powder | 1 | teaspoonful |
| Mace, in fine powder | ¼ | oz. |
| Cayenne pepper | ½ | teaspoonful |
| Salt | 1 | dessert-spoonful |
Put these into a mortar after they have been well mixed, and bring the whole to a nice thick plastic consistence; put it into a mould lined with thin slices of fat bacon, and let it remain pressed down heavily for a week; then take it out, cut it into rather thick slices, which fry in boiling olive oil until done through, and of a nice brown colour, set them aside, and when cold put them into proper pots and fill up with best olive oil; tie bladder over the pots and keep in a dry cool room.
MARINATED SALMON ROES.