Catherine Owen's new cook book ..

strain the liquor, stir an equal quantity of cream and a tablespoonful of white thickening (see recipe for Blanc, page 34), a little salt and cayenne into it, and boil till thick. Take up the meat ; with a very sharp knife cut out the bone, and a good piece of meat round it so as to leave a cavity. Set the meat on a platter, put it to keep quite hot. Quickly take all the veal (free from gristle) from the bone and chop it with the oysters ; stir it into the sauce you have made ; it should be about as stiff as mush. Make all hot together and pour it into the cavity of the veal. Make gravy as in the last recipe. Mushrooms chopped and stewed in butter may be used instead of the oysters if preferred. ROAST VEAL AND MACARONI (AN ITALIAN DISH). Prepare a fillet or shoulder of veal as directed, but without pork ; set it in the oven. Boil some macaroni, broken into six-inch lengths, till tender. When the veal is within half an hour of being done, cleanse and trim some mushrooms; cut them up, sprinkle salt over them, and lay them in the dripping-pan with the macaroni. When you take up the meat lay the macaroni round the dish, the mushrooms over it ; have drawn butter or bechamel sauce ready to pour into the pan ; boil it up and strain it, taking care to rub all you can of the bits of mushroom and glaze through the strainer. Serve the gravy in a tureen. ROAST SHOULDER OF VEAL, STUFFED. Get the butcher to bone the shoulder ; cut off the knuckle part and use it for stock with the bones (when you have meat boned take care to have the bones sent home) ; fill the cavity where the blade bone was with Roasts. 183 good forcemeat (see recipe for veal forcemeat) ; skewer it and flour it ; cover with fat pork, butter, or nice beef dripping, and bake it, allowing half an hour for each pound ; pour off the fat, if any, from the drippingpan, and make gravy as directed for roast fillet of veal. ROAST LOIN OF VEAL. Make a pocket with your finger between the skin and flesh of the veal and insert the forcemeat, or slices of fat pork if preferred ; skewer it securely, flour it, put buttered paper over the kidney, and rub the skin with a little salt and put it in the oven ; remove the paper half an hour before serving. Make gravy as directed for roast fillet of veal. ROAST LOIN OF PORK, Select quite young pork with very small bones, the middle of the loin is the best part; if lean enough for the rind to be left on, score it thoroughly, for the sake of the carver, but not too deeply; the scores less than half an inch apart; a sharp, strong penknife is best for the purpose; rub the pork over with flour, salt, and sage leaves, dried on a plate, and rubbed to powder. Set it in the dripping-pan and bake in a moderate oven, allowing half an hour to each pound. It must be well browned, but not burnt. When done take up the meat, pour the fat from the corner of the dripping-pan, taking care to keep back the sediment; pour hot water into the pan, set it on the stove, dissolve all the dried gravy with a spoon, and let it boil; skim off the fat which the boiling will send up, and season; serve the gravy in a tureen, with apple sauce in another. CHAPTER XXVIL POULTRY. PREPARATION OF POULTRY.