Miss Leslie's Lady's New Receipt-Book, 3rd ed. Eliza Leslie

or some cold dripping of roast veal. Strain the gravy and pour it in. Set it in a hot dutch-oven, and bake it brown. When nearly done, add two glasses of white wine, and serve it up hot.

      Any piece of veal may be cooked in this way.

      EXCELLENT MINCED VEAL.—Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add three or four small young onions, chopped small, a tea-spoonful of sweet-marjoram leaves rubbed from the stalks, the yellow rind of a small lemon grated, and a tea-spoonful of mixed mace and nutmeg powdered. Mix all well together, and dredge it with a little flour. Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh butter. Stir it well, and let it stew till thoroughly done. If the veal has been previously cooked, a quarter of an hour will be sufficient. It will be much improved by adding a pint or more of small button mushrooms, cut from the stems, and then put in whole. Also, by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire.

      MINCED TURKEY OR CHICKEN.—Take a cold turkey, or one or two cold fowls; remove all the skin, and cut the flesh from the bones. Then mince it fine, with two or three thin slices of cold smoked tongue, and from half a pint to a pint of button mushrooms well chopped. Add some mace and nutmeg, and put the whole into a stew-pan, with a piece of fresh butter rolled in flour, and sufficient cream to moisten it well. Let it stew ten minutes. Then serve it up in a deep dish.

      Instead of mushrooms, you may mix two or three dozen oysters, chopped, and seasoned with pepper and powdered mace.

      VEAL WITH OYSTERS.—Take two fine cutlets of about a pound each. Divide them into several pieces, cut thin. Put them into a frying-pan, with boiling lard, and let them fry awhile. When the veal is about half done, add to it a quart of large, fine oysters,—their liquor thickened with a few grated bread-crumbs, and seasoned with mace and nutmeg powdered. Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.

      TERRAPIN VEAL.—Take some cold roast veal (the fillet or the loin) and cut it into very small mouthfuls. Put into a skillet or stew-pan. Have ready a dressing made of six or seven hard-boiled eggs minced fine; a small tea-spoonful of made mustard; a salt-spoonful of salt; and the same of cayenne pepper; a large tea-cupfull (half a pint) of cream, and two glasses of sherry or Madeira wine. The dressing must be thoroughly mixed. Pour it over the veal, and then give the whole a hard stir. Cover it, and let it stew over the fire for ten minutes. Then transfer it to a deep dish, and send it to table hot.

      Cold roast duck or fowl may be drest as above. Also venison.

      VEAL OLIVES.—Take some cold fillet of veal and cold ham, and cut them into thin square slices of the same size and shape, trimming the edges evenly. Lay a slice of veal on every slice of ham, and spread some beaten yolk of egg over the veal. Have ready a thin force-meat, made of grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. Spread this over the veal, and then roll up each slice tightly with the ham. Tie them round securely with coarse thread or fine twine; run a bird-spit through them, and roast them well. For sauce, simmer in a small sauce-pan, some cold veal gravy with two spoonfuls of cream, and some mushroom catchup.

      VEAL RISSOLES.—Take as much fine wheat bread as will weigh one pound, after all the crust is cut off. Slice it; put it into a pan and pour over it as much rich milk as will soak it thoroughly. After it has soaked a quarter of an hour, lay it in a sieve and press it dry. Mince as finely as possible a pound of veal cutlet with six ounces of veal suet; then mix in gradually the bread; adding a salt-spoonful of salt, a slight sprinkling of cayenne, and a small tea-spoonful of powdered mace and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, and moisten the mixture with them. Then divide it into equal portions, and with a little flour on your hands roll it into oval balls rather smaller than an egg. Strew over them some dry bread-crumbs; then fry them in lard or fresh butter—drain them well, and send them to table hot. For gravy (which should be commenced before the rissoles) put some bits and trimmings of veal into a small sauce-pan, with as much water as will cover them; a very little pepper and salt; and three or four blades of mace. Cover the sauce-pan closely, and let the meat stew till all the strength is extracted; skimming it well. Then strain it; return the liquid to the sauce-pan; add a bit of butter rolled in flour; and squeeze in the juice of a lemon. Give it a boil up; and then, at the last, stir in the beaten yolk of an egg. Serve up this gravy in a sauce-boat, to eat with the rissoles.

      Instead of stewing meat for the purpose you may make this gravy with the drippings of roast veal saved from the day before. You have then only to melt it over the fire; adding the seasoning; and giving it one boil.

      Similar rissoles may be made of minced chicken or turkey.

      SWEETBREAD CROQUETTES.—Having trimmed some sweetbreads nicely, and removed the gristle, parboil them, and then mince them very fine. Add grated bread, and season with a very little salt and pepper; some powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole with cream, and make them up into small cones or sugar-loaves; forming and smoothing them nicely. Have ready some beaten egg, mixed with grated bread-crumbs. Dip into it each croquette, and fry them slowly in fresh butter. Serve them hot; standing up on the dish, and with a sprig of parsley in the top of each.

      Sweetbreads should never be used unless perfectly fresh. They spoil very rapidly. As soon as they are brought from market they should be split open, and laid in cold water. Never attempt to keep sweetbreads till next day, except in cold weather.

      Similar croquettes may be made of cold boiled chicken; or cold roast veal; or of oysters, minced raw, and seasoned and mixed as above.

      FRICASSEED SWEETBREADS.—Take half a dozen sweetbreads; clean them thoroughly, and lay them for an hour or two in a pan of water, having first removed the strings and gristle. Then put them into a stew-pan with as much rich milk or cream as will cover them well, and a very little salt. Stew them slowly, till tender throughout, and thoroughly done, saving the liquid. Then take them up; cover them; and set them near the fire to keep warm. Prepare a quarter of a pound of fresh butter, divided into four pieces, and rolled in flour. Put the butter into the milk in which the sweetbreads were boiled, and add a few sprigs of parsley cut small; five or six blades of mace; half a nutmeg grated; and a very little cayenne pepper. Have ready the yolks of three eggs well-beaten. Return the sweetbreads to the gravy; let it just come to a boil; and then stir in the beaten egg immediately before you take the fricassee from the fire, otherwise it will curdle. Serve it up in a deep dish with a cover.

      Chickens, cut up, may be fricasseed in this manner.

      TOMATO SWEETBREADS.—Cut up a quarter of a peck (or more) of fine ripe tomatoes; set them over the fire, and let them stew with nothing but their own juice till they go entirely to pieces. Then press them through a sieve, to clear the liquid from the seeds and skins. Have ready four or five sweetbreads that have been trimmed nicely, cleared from the gristle, and laid open to soak in warm water. Put them into a stew-pan with the tomato-juice, seasoned with a little salt and cayenne. Add two or three table-spoonfuls of butter rolled in flour. Set the sauce-pan over the fire, and stew the sweetbreads in the tomato-juice till they are thoroughly done. A few minutes before you take them off, stir in two beaten yolks of eggs. Serve up the sweetbreads in a deep dish, with the tomato poured over them.

      SWEETBREADS AND CAULIFLOWERS.—Take four large sweetbreads, and two fine cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water. Then put them into a sauce-pan of boiling water, and let them boil ten minutes over the fire. Afterwards, lay them in a pan of very cold water. The parboiling will render them white; and putting them directly from the hot water into the cold will give them firmness. Having washed and drained the cauliflowers, quarter them, and lay them in a broad stew-pan with the sweetbreads upon them, seasoned with a very little cayenne, two or three blades of mace, and some nutmeg. Add as much water as will cover them; put on closely the lid of the pan; and let the whole stew for about an hour. Then take a quarter of a pound of fresh butter, and roll it in a table-spoonful of flour. Add it to the stew with a tea-cupfull of rich milk or cream; and give it