Beat the eggs very light. Add salt and milk, and then pour about half
a cupful of the mixture upon the flour; and when perfectly smooth, add
the remainder. This makes a small pudding--about enough for six
persons. Serve it hot.


Fillet of Veal, Roasted.

About eight or ten pounds of the fillet, ham force-meat (see rule for
force-meat), half a cupful of butter, half a teaspoonful of pepper,
two table-spoonfuls of salt, two lemons, half a pound of salt pork.
Rub the salt and pepper into the veal; then fill the cavity, from
which the bone was taken, with the force-meat. Skewer and tie the
fillet into a round shape. Cut the pork in thin slices, and put half
of these on a tin sheet that will fit into the dripping pan; place
this in the pan, and the fillet on it. Cover the veal with the
remainder of the pork. Put hot water enough in the pan to just cover
the bottom, and place in the oven. Bake slowly for four hours, basting
frequently with the gravy in the pan, and with salt, pepper and flour.
As the water in the pan cooks away, it must be renewed, remembering to
have only enough to keep the meat and pan from burning. After it has
been cooking three hours, take the pork from the top of the fillet,
spread the top thickly with butter and dredge with flour. Repeat this
after thirty minutes, and then brown handsomely. Put the remainder of
the butter, which should be about three table-spoonfuls, in a sauce-
pan, and when hot, add two heaping table-spoonfuls of flour, and stir
until dark brown. Add to it half a pint of stock or water; stir a
minute, and set back where it will keep warm, but not cook. Now take
up the fillet, and skim all the fat off of the gravy; add water enough
to make half a pint of gravy, also the sauce just made. Let this boil