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VEAL CAKE.— Boil 6 or 8 eggs hard ; cut the yolks in two, and lay some of the pieces in the bottom of the pot ; shake in a little chopped parsley, some slices of veal and ham, then add eggs again ; shaking in after each some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an oz. of butter ; tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. It may be put into a small mould; and then it will turn out beautifully for a supper or side dish. VEAL COLLOPS. — Cut long thin collops ; beat them well ; and lay VEA 4O4 VEA on them a bit of thin bacon of the same size, and spread forcemeat on that, seasoned high, and also a little garlic and Cayenne. Roll them up tight, about the size of a fingers, but not more than 2 or 3 inches long ; put a very small skewer to fasten each firmly : rub egg over ; fry them of a fine brown, and pour a rich brown gravy over. VEAL. COLLOPS, to Dress Quick. — Cut them as thin as paper with a very sharp knife, and in small bits. Throw the skin, and any odd bits of veal, into a little water, with a dust of pepper and salt ; set them on the fire while you beat the collops ; and dip them into a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, but first wet them in egg. Then put a bit of butter into a frying-pan, and give the collops a very quick fry ; for as they are so thin, 2 minutes will do them on both sides ; put them into a hot dish before the fire ; then strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. A little ketchup is an improvement VEAL CUTLETS, in Crust. — Make a marinade with melted butter or lard, mushrooms, shalots, J a clove of garlic, pepper, and salt ; simmer the cutlets in this about % an hour ; then wrap them in puff paste, with all the seasoning ; put them in a deep dish ; bake them in an oven, and baste with yolks of eggs ; make a hole in the middle, into which pour a clear sauce, VEAL CUTLETS, Maintenon. — Cut slices about three quarters of an inch thick, beat them with a rolling-pin, ana wet them on both sides with egg ; dip them into a seasoning of bread-crumbs, parsley, thyme, knotted marjoram, pepper, salt, and a little nutmeg grated ; then put them into papers folded over, and broil them ; and serve In a boat of melted-butter, with a little mushroom-ketchup. VEAL CUTLETS.— Another way. — Prepare as above, and fry them ; lay them into a dish, and keep them hot ; dredge a little flour, and put a bit of butter into the pan; brown it, then Ur some boiling water into it, and boil quick : season with pepper, salt, and ketchup, and pour over them. VEAL CUTLETS. — Prepare as before, and dress the cutlets in a Dutch-oven ; pour over them melted butter and mushrooms. VEAL, Fillet of.— Veal requires a good bright fire for roasting. Before cooking, stuff with a forcemeat, composed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered, parsley, and some sweet herbs ; break an egg, and mix all well together. Baste your joint with fresh butter, and send it to table well browned. A nice bit of bacon should be served with the fillet of veal, unless ham is provided.