Time.—Rather more than 2 hours.
Average cost, 8d. per lb.
Sufficient for 5 or 6 persons.
Seasonable from March to October.
BIRTH OF CALVES.—The cow seldom produces more than a single calf; sometimes, twins, and, very rarely, three. A French newspaper, however,—the "Nouveau Bulletin des Sciences,"—gave a trustworthy but extraordinary account of a cow which produced nine calves in all, at three successive births, in three successive years. The first year, four cow calves; the second year, three calves, two of them females; the third year, two calves, both females. With the exception of two belonging to the first birth, all were suckled by the mother.
ROAST NECK OF VEAL.
894. INGREDIENTS.—Veal, melted butter, forcemeat balls.
Mode.—Have the veal cut from the best end of the neck; dredge it with flour, and put it down to a bright clear fire; keep it well basted; dish it, pour over it some melted butter, and garnish the dish with fried forcemeat balls; send to table with a cut lemon. The scrag may be boiled or stewed in various ways, with rice, onion-sauce, or parsley and butter.
Time.—About 2 hours. Average cost, 8d. per lb.
Sufficient.—4 or 5 lbs. for 5 or 6 persons.