Roast Loin of Veal. — Place a piece of buttered paper round the lean part of the loin, and cover the kidney entirely with its fat. Hang the veal close to a good fire. After 20 minutes draw it back a little, and roast gently, basting frequently until done. Half an hour before it is taken up remove the paper, dredge a little flour on the veal, and sprinkle over it the strained juice of a lemon and a little salt✪ Veal and Ham Pie. Continue to baste until brightly browned. Make a little brown sauce. Toast a round of bread. Put it on a hot dish, and place the veal upon it, with the kidney on the toast. Pour a little of the gravy over the meat, serve the rest in a tureen, and send a cut lemon to table on a plate. Bacon, ham, or tongue should be served with this dish. Time to roast the veal, 30 minutes to the pound. Calf’s Liver a PAinericaine. — Wash and dry the liver and cut slits in it, in each of which insert a small finger or strip of fat salt pork. Then flour, pepper, and salt, and bake for J an hour in a hot oven. Pour a little hot water into the pan after the liver has been taken up, and well stir round, so as to get all the gravy from the sides ; add a few drops of Lea and Perrin’s sauce✪ Calf’s Liver a PAinericaine, and a little salt. It makes a rich brown gravy to pour over the liver for table, where it should be carved in slices as thick as mutton is generally cut. Minced Veal. — Cut cold veal fine, but do not chop it. Add a little shred of lemon-peel, nutmeg, salt, and a few spoonfuls of water. Broth or milk may be used instead. Simmer gently, adding % piece of butter rubbed in flour and a squeeze of lemon-juice. PORK, HAM, AND BACON. Bacon, Boiled. — Put the piece of bacon to be boiled into the pot with sufficient cold water to cover✪ Bacon, Boiled. Allow it very gradually to come to a boil, removing all scum as it rises, and dra^v it aside to simmer until thoroughly done ; then pull off the skin and serve with bread- crumbs over. Time to boil 2 pounds, 1-i hours ; h hour for each addi- tional pound. Bacon and Beans. — Put the bacon into a pan with cold water, nearly full. When it has boiled over 1 hour, add the shelled broad beans✪ Bacon and Beans, and boil till tender. Take off the skin from the bacon, sprinkle breadcrumbs over, and serve with the beans under, and fried parsley as a garnish round the dish. Bacon Toast. — Cut some thin slices of bread 2 or 3 inches long, cut some streaked bacon in small pieces, dip them into a raw egg beaten MEATS : JOINTS, STEAKS, CHOPS, ENTREES, ETC. 63 up with shred parsley, green onions or shallots, and pepper✪ Bacon Toast ; fry over a slow fire, and serve with clear sauce and a little vinegar in it. Ham, Boiled. — Before boiling, soak for 4 or 5 hours in cold water. When it goes on the fire, put in the saucepan with it a handful of parsley, a dessertspoonful of celery salt, a small bunch of herbs, and an onion of about the size of a peach. Allow 20 minutes for each J pound. After the ham✪ Ham, Boiled is taken out, the water in which it was boiled should be strained and set aside to make a foundation for soup. Bor mulligatawny, for instance, it is a capital beginning. Boiled Pickled Pork. — Put the pork into a saucepan, cover with cold water✪ Boiled Pickled Pork, and bring slowly to the boil. Skim, draw the pan to the side, and simmer very gently until done. Time, \ an hour per pound from the time the water boils.

AI-modernized reading of the original text

Roast Loin of Veal. — Place a piece of buttered paper round the lean part of the loin, and cover the kidney entirely with its fat. Hang the veal close to a good fire. After 20 minutes draw it back a little, and roast gently, basting frequently until done. Half an hour before it is taken up remove the paper, dredge a little flour on the veal, and sprinkle over it the strained juice of a lemon and a little salt. Continue to baste until brightly browned. Make a little brown sauce. Toast a round of bread. Put it on a hot dish, and place the veal upon it, with the kidney on the toast. Pour a little of the gravy over the meat, serve the rest in a tureen, and send a cut lemon to table on a plate. Bacon, ham, or tongue should be served with this dish. Time to roast the veal, 30 minutes to the pound. Calf's Liver a l'Americaine. — Wash and dry the liver and cut slits in it, in each of which insert a small finger or strip of fat salt pork. Then flour, pepper, and salt, and bake for J an hour in a hot oven. Pour a little hot water into the pan after the liver has been taken up, and well stir round, so as to get all the gravy from the sides ; add a few drops of Lea and Perrin’s sauce, and a little salt. It makes a rich brown gravy to pour over the liver for table, where it should be carved in slices as thick as mutton is generally cut. Minced Veal. — Cut cold veal fine, but do not chop it. Add a little shred of lemon-peel, nutmeg, salt, and a few spoonfuls of water. Broth or milk may be used instead. Simmer gently, adding % piece of butter rubbed in flour and a squeeze of lemon-juice. PORK, HAM, AND BACON. Bacon, Boiled. — Put the piece of bacon to be boiled into the pot with sufficient cold water to cover. Allow it very gradually to come to a boil, removing all scum as it rises, and dra^v it aside to simmer until thoroughly done ; then pull off the skin and serve with breadcrumbs over. Time to boil 2 pounds, 1-i hours ; h hour for each additional pound. Bacon and Beans. — Put the bacon into a pan with cold water, nearly full. When it has boiled over 1 hour, add the shelled broad beans, and boil till tender. Take off the skin from the bacon, sprinkle breadcrumbs over, and serve with the beans under, and fried parsley as a garnish round the dish. Bacon Toast. — Cut some thin slices of bread 2 or 3 inches long, cut some streaked bacon in small pieces, dip them into a raw egg beaten MEATS : JOINTS, STEAKS, CHOPS, ENTREES, ETC. up with shred parsley, green onions or shallots, and pepper ; fry over a slow fire, and serve with clear sauce and a little vinegar in it. Ham, Boiled. — Before boiling, soak for 4 or 5 hours in cold water. When it goes on the fire, put in the saucepan with it a handful of parsley, a dessertspoonful of celery salt, a small bunch of herbs, and an onion of about the size of a peach. Allow 20 minutes for each J pound. After the ham is taken out, the water in which it was boiled should be strained and set aside to make a foundation for soup. Bor mulligatawny, for instance, it is a capital beginning. Boiled Pickled Pork. — Put the pork into a saucepan, cover with cold water, and bring slowly to the boil. Skim, draw the pan to the side, and simmer very gently until done. Time, \ an hour per pound from the time the water boils.

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Veal and Ham PieRoast Loin of VealMinced VealCalf’s Liver a PAinericaineBacon, BoiledBacon and BeansBacon ToastHam, BoiledBoiled Pickled Pork

English and French cookery