Chambers's cookery for young housewives

first with milk or cream, and when this is all absorbed or dried up, add the dripping, and baste still very frequently. When cooked, lift the venison on to a hot dish ; pour away the fat, leaving the sediment in the pan. Add to this the stock, pepper and salt, one teaspoonful of currant jelly, and the port wine. Stir all over the fire until boiling, then strain the sauce over the venison. Serve very hot with currant jelly. 4 lb. of veal. TO ROAST VEAL. I i bint melted butter. 1 lb. bread crumbs. 2 oz. chopped suet. 1 egg. 1 table-spoonful chopped parsley. Rind of £ a lemon chopped Pepper and salt. The best parts of veal for roasting are the fillet, the breast, the loin, and the shoulder. The fillet and the breast should be stuffed ; the stuffing to be composed of the above ingredients. Yeal will require a longer time to dress than beef or mutton. The fillet of veal, which is the thick fleshy part of the hindleg, should have the knuckle or bone cut out neatly, without disfiguring the joint ; stuff the flap with the above ; roll it up firmly, and bind it with tape or string. Allow the stuffing in this, as in all other cases, room to expand in dressing. Cover the ends with buttered paper, and baste the veal frequently with butter. Take off the paper a short time before the meat is done. Lift the veal on to a hot dish, pour off the dripping, season, and add the sediment to the melted butter. Pour round the veal, and garnish with sliced lemon. TO ROAST LAMB. 1 quarter of lamb. I 1 gill of hot water. Pepper and salt. | 1 gill of mint-sauce. Lamb requires to be well roasted. It is usually dressed in quarters ; all parts, particularly the spinal bone, should be well jointed or cut by the butcher or cook ; and the ribs of the fore-quarter broken across the centre for the convenience of the carver. In roasting, baste with its own dripping. ROASTED TORE — SUCKING-PIG. The gravy for lamb may be made in the same manner as for beef or mutton. Serve with mint-sauce in a sauce tureen. TO ROAST PORK. 4 lb. loin of pork. 1 gill of water. 1 pint of apple sauce. A little salad oil. 4 chopped onions. 1 table-spoonful sage. Pepper and salt. When stuffing is to be iised, it must be composed of chopped sage and onion in the above proportions, with pepper and salt. The outer skin should be neatly and well scored in regular stripes, to enable the carver to cut slices easily. Before putting the joint to the fire, rub the skin with salad oil, to prevent it blistering, and baste very frequently. When there is not enough dripping, the basting may be done by rubbing it with a piece of butter in a muslin bag. The gravy for pork may be the same as for other joints. Apjale sauce helps to overcome the richness or lusciousness of the meat, and imparts a slightly acidulous flavour. It should be served in a sauce tureen. TO ROAST SUCKING-PIG. 1 sucking-pig. I pint beef gravy. I pint apple sauce. 5 lb. bread crumbs. 3 oz. butter. 1 table-spoonful chopped sage. Pepper and salt.