clean the head well; let it soak in salt and water an hour or two; then
put it in a gallon of boiling water, take off the scum as it rises, and
when it is done, take out the bones; dish it, and pour over a sauce,
made of butter and flour, stirred into half a pint of the water it was
boiled in; put in a chopped egg, a little salt, pepper, and fine
parsley, when it is nearly done. You can have soup of the liquor, with
dumplings, if you wish.


To Boil Veal.

Have a piece of the fore quarter nicely washed and rubbed with Hour;
let it boil fast; a piece of five pounds will boil in an hour and a
half; dish it up with drawn butter. Oyster sauce is an improvement to
boiled veal.


Roasting Meat.

Roasting either meat or poultry requires more attention than boiling or
stewing; it is very important to baste it frequently, and if the meat
has been frozen, it should have time to thaw before cooking. Beef,
veal, or mutton, that is roasted in a stove or oven requires more flour
dredged on it than when cooked before the fire in a tin kitchen. There
should be but little water in the dripping pan, as that steams the meat
and prevents its browning; it is best to add more as the water
evaporates, and where there is plenty of flour on the meat it
incorporates with the gravy and it requires no thickening; add a little
seasoning before you take up the gravy. Meat that has been hanging up
some time should be roasted in preference to boiling, as the fire