Boil a piece of lean veal till tender. Then take it up cut it into strips three or four inches long, put it back into the pot, with the liquor it was boiled in, and a couple of tea cups of rice to four lbs. of the veal, put in a piece of butter of the size of a hen's egg, season it with salt, pepper and sweet herbs, stew it gently till the water has nearly boiled away. A little curry powder in this converts it into a curry dish.
[13.] A Fillet of Veal.
Take a leg of veal, cut off the shank, and cut gashes in the remainder. Make a dressing of bread soaked soft and mashed, season it with salt, pepper and sweet herbs, chop a little raw pork fine, and put it into the dressing, if you have not pork use a little butter. Fill the gashes in the meat with the dressing, put it in a bake pan with water enough to just cover it, put the remainder of the dressing on top of the meat. For six lbs. of veal, allow two hours steady baking. A leg of veal is nice prepared in this manner and roasted.
[14.] Lamb.
The fore and hind quarter of lamb are good roasting pieces. Sprinkle salt and pepper on the lamb and turn the bony side towards the fire first, if not fat, rub on a little butter and put a little in the dripping pan, baste it frequently. These pieces are good stuffed like a fillet of veal, and roasted, the leg is also good cooked in the same manner, but it is better boiled with a little pork or salt, allow fifteen minutes boiling to each lb. The breast of lamb is good roasted, broiled, or corned and boiled, it is also good made into a pot pie. The fore quarter with the ribs divided is good broiled, the bones of this as well as of all other kinds of meat when put down to broil should be put toward the fire, a little butter, pepper and salt should be put on it. Lamb is very apt to spoil in warm weather, if you wish to keep a leg several days, put it in brine, it should not be put in with pork, as fresh meat is apt to injure the pork.
[15.] Shoulder of Lamb Grilled.
The shoulder of lamb is good roasted or cooked in the following manner. Score it in chequers about an inch long, rub it over with a little butter and the yolk of an egg, then dip it into finely pounded bread crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till of a light brown. This is good with plain gravy or sauce, made in the following manner, with half a pint of the gravy, (or the same quantity of drawn butter,) put a table spoonful of tomato catsup, the juice of half a lemon, a little salt and pepper.
[16.] Lamb's Fry.
The heart and sweet bread are nice fried plainly, or dipped into the white of an egg and fine bread crumbs, they should be fried in lard.