ROAST LAMB OR VEAL.
Cut gashes all over the meat, and fill them with dressing, and sprinkle salt, pepper and flour over the surface; baste frequently. — Mrs. A. H. Dawley.
One pound veal steak, remove all fat and bones, shape nicely into round flat pieces about the size of doughnuts; pound out, skewer into good shape, sprinkle with salt and pepper, roll in sifted bread crumbs, then egg, then crumbs last; fry in pork fat fifteen minutes, a handsome brown, all over the same; lay them in a stew-pan, carefully make the following sauce; one tablespoonful butter, one tablespoonful flour; mix smoothly, add a cup full hot water or stock made from the trimmings of the veal; pinch of pepper, one tablespoonful lemon juice, or vinegar, or mixed horse-radish; cook the cutlets, just simmer them three fourths of an hour.
Veal steak is very nice laid in a buttered tin with bits of butter, salt and pepper, laid on, and let brown in the oven; when one side is done, turn, add the butter, salt and pepper to the other side, and brown. — Mrs. H. H. Gridley.
TO BOIL TONGUE.
Wash clean and put into boiling water; boil four hours; let the meat remain in the liquor till cold, then remove the skin. — Mrs. G. H. Goldthwait.
Take bits of cold meat, chop fine and cook; add salt, pepper, sage and butter. — Mrs. A. A. Wait.
LAMB STEWED WITH PEAS.
Cut the breast of lamb in pieces, and put in a stew-pan with just water enough to cover it; cover the pan and let it simmer or stew for twenty minutes; take off the scum, add a tablespoonful of salt, and a quart of shelled peas; cover and let stew for half an hour; mix a table-spoonful of flour with two of butter, and stir in the stew; let it simmer ten minutes longer and serve. — Mrs. M. W. Prentiss.
Scald in salt and water; take out the stringy parts; then put in cold water a few minutes; dry in a towel; dip in egg and bread crumbs, and fry brown in butter; when done, place in a hot dish; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine; add flour, and when boiling pour over the sweetbreads; add mushrooms if desired. — Mrs. W. B. C. Pearsons.