* * * * *

ANOTHER SORT.

Prepare four small pieces of veal to serve in one dish, according to
the directions given for fricandeau of veal; these form a very pretty
_entrée_; the pieces of veal should be about the size of pigeons.

* * * * *

SMOKED VEAL.

Take a fine fat thick breast of veal, bone it, lay it in pickle,
according to the receipt to salt meat, hang it for three or four weeks
in wood-smoke, and it will prove a very fine savoury relish, either
boiled and eaten cold, or fried as required.

* * * * *

SWEETBREADS ROASTED.

First soak them in warm water, and then blanch them; in whatever
manner they are to be dressed, this is essential; they may be prepared
in a variety of ways, the simplest is to roast them; for this they
have only to be covered with egg and bread crumbs, seasoned with salt
and pepper, and finished in a Dutch oven or cradle spit, frequently
basting with clarified veal suet; they may be served either dry with a
_purée_ of vegetables, or with a brown gravy.