hot lard; mix a gravy of flour and water, with salt, pepper and parsley;
when the veal is taken up, pour it in; let it boil a few minutes and
pour it over the dish, and grate a little nutmeg over.


To Fry Veal, Lamb or Pork.

Cut up the meat in thin slices, and season it; dip it in flour and drop
it in a pan of hot lard; when brown, take it up, and make gravy with
flour, milk, parsley, pepper and salt, which stir in.


To Stew Veal, Lamb or Pork.

Cut the meat small, season it, and put it in a pot with water enough to
cover it; let it cook for half an hour; then pour in thickening of flour
and milk, with parsley and thyme, and a piece of butter, (if the meat is
not fat;) take it up in a deep dish.


Brains and Tongue.

Pour boiling water on the brains, and skin them; tie them tight in a
cloth, and boil them and the tongue with the head; when done put them on
a plate, chop three leaves of green sage fine, and beat up with the
brains, spread them round a small dish, and after skinning the tongue,
place it in the middle.


Veal Hash.