Cookery

roasted or plainly baked if desired, but the correct and most satisfactory method consists in braising it. Have a covered pan of some description that will go into the oven, cut up onions, carrots, turnips, small pieces of celery, a few sprigs of parsley, etc., and put them into tbe pan with a tablespoonful or more of good lard, or fresh dripping ; stir them a little until they assume a good colour, then put in the meat after having well rubbed it over with a handful of pepper and salt mixed. To this add either a breakfastcupful of cold water, or half water and white wine, or a lesser quantity of good stock. Put the cover on, place the pan in the oven, and let it slowly simmer (turning the meat over once at half time) for from one and a half to three hours according to the size of the joint. If plainly roasted the frican deau is greatly improved by being basted. Yeal prepared in this fashion scarcely needs any stuffing, especially when braised, as the vegetables and general mode of cooking add considerably to the flavour. Chicory, lettuces, spinach, sorrel, and all kinds of vegetable purees are suitable accompaniments for veal. The breast makes delightfully tasty stew, or it can be treated in the same manner as indicated for breast of mutton, viz., rolled and stuffed, and either roasted or braised ; it has also the advantage of being a very economical dish. The shoulder can be roasted as it is, or after boning can be cooked in various ways ; either with stuffing and grilled after the fashion prescribed for the breast, or merely rolled with strips of bacon inside, together with a sprinkling of chopped chives, parsley, and a sprig of tarragon. Prepare onions as vegetables sliced as before, put them into the pan with some pork dripping ; when the onions begin to colour pour off the fat, sprinkle thickly with flour, put in the meat, add water to two-thirds of the thickness of the joint, put in a bouquet, salt, pepper, a blade or two of mace, the grated peel of half a small lemon, and one bay-leaf ; put on the lid and let all simmer gently for about two and a half hours, so that the liquor will be reduced to a semi-glaze. Remove the bouquet, dish up the meat with all the vegetables around, strain the sauce, and serve very hot. The bones, which are well covered with gristle, make a most delicious soup, which can be thickened with barley, rice, etc. It must not be forgotten that calves’ liver makes a delicious and useful dish ; the ordinary way of preparing it in this country with slices of bacon is too well known to need repeating here, but as a small joint it has a much more important appearance and an excellent flavour. Take a good-sized liver, remove the thin skin which covers it, lard it thoroughly, or, better still, pierce it through and through in two or three places, and fill up these places with strips of fat bacon, which can easily be pushed in with a broad end of a large wooden skewer ; the strips of bacon should previously have been well peppered and rolled in very finely-chopped herbs, as, for instance, parsley and tarragon. Rub