The saddle, is the best part for roasting, the shoulder and leg are good roasted; but the latter is better boiled, with a piece of salt pork; a tea cup of rice, improves the looks of it. Before putting the mutton down to roast, rub a little butter on it, sprinkle on salt and pepper; cloves, and allspice improve it. Put a small piece of butter in the dripping pan, and baste it frequently, the bony side should be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound.
[8.] Veal.
The loin of veal is the best roasting piece, the breast and rack are good roasting pieces, the breast makes a good pot pie. The leg is nice for frying, and when several slices have been cut off for cutlets the remainder is nice boiled with about half a pound of salt pork. Veal for roasting should be salted and peppered, and have a little butter rubbed on it, baste it frequently, and unless the meat is very fat put a small piece of butter in the dripping pan when the meat is put down to roast.
[9.] Veal Cutlets.
Fry three or four slices of pork, when brown take them up. Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, when brown on both sides take it up, stir about half a tea cup of clear water into the gravy, then mix a tea spoonful or two of flour with a little water and turn it in, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the meat. Some people dip the veal into the white of an egg and roll it in pounded bread crumbs before cooking it. It takes nearly an hour to cook this dish.
[10.] Calf's Head.
Boil the head two hours together with the lights and feet, put in the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and mash them fine, season them with salt, pepper and butter, sweet herbs if you like, use them as the dressing for the head. Some people prefer part of the liver and the feet for dressing, they are prepared like the brains. The liquor that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion. The liquor should stand till the day after the head is boiled when the fat should be skimmed off.
[11.] Collops.
Cut part of a leg of veal into pieces three or four inches broad, sprinkle flour on them, and fry in butter till brown, then turn in water enough to cover the veal, when it boils take off the scum, put in two or three onions, a blade of mace, let it stew gently three quarters of an hour, put in a little salt, pepper and the juice of half a lemon. Take it up, pour the gravy over it. The gravy should be previously thickened with a little flour and water.