A year's cookery

frequently over the paper. Let it bake twenty minutes to the pound and twenty minutes over. When done enough, take off the paper and let it brown, if required. Remove the tape, skewers, and loose skin, and put in a silver skewer to keep the meat in shape. Pour thick brown gravy over the veal, and garnish with strips of bacon, toasted, and sliced lemon. A fillet of veal is better to be baked than roasted, because it is so difficult to keep in the stuffing when the joint is hung on the spit. Gravy for Veal. — Break the veal bone into several pieces, and put these into a stewpan with a quart of cold water, a bunch of parsley, a small sprig of thyme, a square inch of thin lemon-rind, a blade of mace, and six peppercorns. Cover closely, and stew gently for an hour and a half, or till the liquor is reduced to a pint. Strain it into a bowl, and let it go cold. So far the gravy can be made the day before it is wanted. Melt an ounce of butter in a small stewpan, beat into it an ounce of flour and half a pint of stock previously freed from fat. Stir it till it boils. Pour off the fat from the pan in which the veal was baked, keeping back the brown sediment. Pour in the sauce, and scrape the brown gravy from the bottom of the pan. Return the sauce to the stewpan, add salt to taste, and a few drops of sugar browning, if required; strain the gravy over the meat, and serve. Fried Bacon (January 2nd) ; Potatoes (April 12th) ; Spinach (May 10th); General Favourite Pudding (May 17th) ; Cheese (June 8th). Tea.— Plain Cake (June 26th). Supper. — Beef, boiled (June 26th); Salad (March 13th) ; Cherry Pie (August 7th). Things that must not be Forgotten. 1. Be careful not to put too much lemon into the forcemeat. The quantity named in the recipe, though small, will be quite sufficient ; and many people strongly object to it. 2. If a little of the stock made from the veal bone can be pre¬ served, it will serve to make gravy for the chickens on June 30th? then the chicken giblets can be made into soup. June 29th. Breakfast. Dried Haddock. Boiled Eggs. Scones. Hot Buttered Toast. Dry Toast. Honey. Brown and Wliite Bread and Butter. Oatmeal Porridge. Luncheon. Rolled Beef. Potato Salad. Gooseberry Pie, Dinner. Vermicelli Soup. Minced Veal. Fried Bacon. . Potatoes. ' Hydropathic Pudding of Raspberries and Red Currants. Cheese. Marketing. For tlie Bay.— Bacon, if required; Potatoes; Bottled Raspberries and Red Currants. For To-morrow. — Sardines (January 12th) : a large fine Fowl or a couple of Chickens. Poultry should now begin to be reasonable in price, and will he cheaper as the summer advances. They are cheapest in October and Novem¬ ber. Young poultry are known by their smooth legs, pliable feet, and fine, white, clean-looking skin. They should be plump and heavy. White-legged fowls are generally considered the best for boiling, while those with black legs are preferred for roasting. In cool weather a fowl should hang for a day or two before being cooked, but care must be taken that it does not become tainted. The flesh will be firmer if it is plucked the night before it is cooked. If the poulterer is to truss the birds, ask him to prepare them for roasting. Order a Lamb’s Fry for to-morrow. Three-quarters of a pound of Beef Suet.