La cuisine creole

Lard two pounds of lean veal well with strips of fat bacon, and add two pounds of ham. Line a deep pan or mould with rich paste ; lay in the bottom of this a layer of liver forcemeat, then the veal and ham, and so on in alternate layers, till the dish is full. Season between each layer with thyme, bay leaf, marjoram, or any dried and pounded sweet herbs ; fill up the hoUow places, and cover the pan with paste. Decorate the top of the pit with eut dough leaves ; make a hole in the top to pour in the gravy, and let out the steam. Egg the top of the pie and bake it for three hours ; withdraw it from the oven, and place the point of a funnel in the hole in the top. and pour in about a pint of good gravy oi veal consumé. This should be eaten cold. It will be jellied all through if cooked enough. VEAL SALAD FOR LUNCH. To a pint of minced veal add three heads of celery. Pour over this a dressing made of the yolks of four hard-boiled eggs, a tablespoonful of dry mustard and a large spoonful of olive oil. When this dressing is well beaten and perfectly smooth, add to it slowly (to keep from curdling) four tablespoonfuls of good wine vinegar, a little cayenne and sait. Garnish the dish with parsley and celery leaves. VEAL SWEETBREADS, WITH TOMATOES. Set over the flre two quarts of ripe tomatoes; stew slowly, and strain through a coarse sieve. Add to them four or five sweetbreads, well trimmed and soaked in warm water; season with sait and cayenne pepper. Thicken with three spoonfuls of flour and a quarter of a pound of butter, mixed; cook slowly till doue, and just before serving stir in the beaten yolks of three eggs. VEAL LOAF FOR LUNCH OR TEA. Mince cold roast veal as fine as possible ; add a fourth part as much fat ham, a cup of grated bread, or cracker crumbs, and two well-beaten eggs to bind the crumbs together; season with sait, and pepper (black and red), mix and form it into a loaf. Glaze the outside with yolk of egg, and sprinkle over it fine cracker crumbs. Bake half an hour, and serve with gravy made from the bones, etc., of the veal. Serve the gravy hot. MINCED VEAL AND POACHED EGGS. One pound of cold veal chopped very fine. Boil half a pint of sauce till it begins to thicken or glaze ; then add a cup of cream and the minced veal ; season with pepper and sait. When dished put six poached eggs around it, alternately with slices of red tongue or liam. This is a nice breakfast dish, and uses to advantage the cold méats from the day previous. CALF OR PIG BRAINS FRIED. Wash the brains in sait water, and wipe dry and dip in wheat flour or in beaten egg and then in bread crumbs. Fry in butter or lard, and season with pepper, sait and lemon slieed. CALVES' AND PIGS' FEET FRIED IN BATTER. Wash and cook the feet tender, the day before using. When wanted, wash and roU them in a little flour to dry. Set them by, and make a batter of flour, eggs, milk, and a little sait and pepper (one egg is sufficient to two feet) ; take out the largest bones and roll the feet in batter, or lay them in a pan with hot lard, and pour the batter over them. Fry a delicate brown and serve on toast. CALF'S HEAD BOILED OR BAKED. Have a head nicely cleaned, and soak it in sait and water to make it look white. Remove the eyes. Take out the tongue and sait it. Of the brains make a separate dish. To boil the head put it in a pot of lukewarm water and boil till very tender. Serve with sauce made of butter, flour and water, some lemon juice and tomatoes. If to bake, dredge flour over it, put on bits of butter, season with pepper, sait, and sweet herbs, set in a hot oven and baste with the water in which it was boiled. LA CUISINE CREOLE. B7 POTTED CALF'S HEAD.