Modern cookery, in all its branches

meat, to which let a little minced shalot be added, and spread it over the veal If you have any cold tongue or lean of ham, cut it in square strips, and lay them the short way of the meat that they may be shewn when it is carved. Roll it up very tight, and keep it 'ja good shape; enclose it in a cloth as you would a jam-pudding, and lace it up well, then lay it into a braising-pan with three onions, as many large carrots thickly sliced, some spice, sweet herbs, and sufficient fresh second-stock or strong veal broth to more than half cover it, and stew it very gently over a slow fire for three hours : turn it occasionally without disturbing the braise which surrounds it. Glaze it before it is sent to table, and serve it with Spanish sauce, or with rich English brown gravy, flavoured with a glass of sherry ; and garnish it with stewed mushrooms in small heaps, and fried forcemeat bolls. [chap. XXXlt. pots by adding to the pigeons when the broth, in which they are laid, first begins to boil, a pint and a half of young peas. For these, a pint and a quarter, at the least, of liquid will be required, and a full hour’s stewing. The economist can substitute water for the broth. When the birds can be had at little cost, one, two, or more, according to circumstances, should be stewed down to make broth or sauce for the others. Obs. — Pigeons are excellent filled with the mushrooms au beurre , of page 329, and either roasted or stewed. To broil them proceed a9 directed for a partridge (French receipt), page 290. MAI TRANK (MAY-DRINK). ( German.') Put into a large deep jug one pint of light white wine to two of red, and dissolve in it sufficient sugar to sweeten it agreeably. Wipe a sound China orange, cut it in rather thick slices, without paring it, and add it to the wine ; then throw in some small bunches or faggots of the fragrant little plant called woodruff; cover the jug closely to exclude the air and leave it until the following day. Serve it to all May-day visitors. One orange will be sufficient for three pints of wine. The woodruff should be washed and well drained before it is thrown into the jug ; and the quantity of it used should not be very large, or the flavour of the beverage will be rather injured than improved by it. We have tried this receipt on a small scale with lemon-rind instead of oranges, and the mixture was very agreeable. Rhenish wine should properly be used for it ; but this is expensive in England. The woodruff is more odorous when dried gradually in the shade than when it is fresh gathered, and imparts a pleasant fragrance to linen, as lavender does. It grows wild in Kent, Surrey, and other parts of England, and flourishes in many suburban gardens in the neighbourhood of London. A VIENNESE SOUFFLÉ-PUDDING, CALLED SALZBURGER NOCKERL. At the moment of going to press, we have received direct from Vienna the following receipt, which we cannot resist offering to the reader for trial, as we are assured that the dish is one of the most delicate and delicious souffle -puddings that can be made.