Our viands

for making Veal Rolls. — Lay some slices of veal on some slices of bacon of the same size, then lay some green forcemeat upon that. Roll them, tie them, and roast them, rub them with the yolks of eggs, flour them and baste them with butter. When done enough lay them in a dish, and have ready some gravy, morels, truffles, and mushrooms ; garnish with lemon. A FEW MODERN RECIPES — TRIED AND APPROVED. To Dress Springbok. — Take the leg, lard it well with strips of bacon or salted tail of the Africander sheep 278 OUR VIANDS (which has a tail sometimes 25 Ibs. in weight), put butter on it and dredge with flour, roast it well, basting frequently. Serve with it quince or guava jelly. The South African Hunter's Greatest Delicacy while Camping Out. — The liver of the bok just killed, either grilled on a gridiron or roasted on large flat stones made red hot in a wood fire. Eaten with hunter s sauce, and a little pepper and salt if obtainable. Stewed Springbok. — Take the chine only, sever the bones at each joint, put into a camp-kettle with water and some butter or dripping, simmer gently till all the water has evaporated, then keep stirring it well in the rich gravy, dredge in a little flour, and add pepper and salt. To be served with quince jelly and a dish of rice or stamped maize. This mode of cooking would be equally applicable to chamois, and in the Tyrol they serve with it Verona fruits, which consist of all kinds of fruit partly pickled and partly preserved, so as to be very hot and very sweet. Dried peaches stewed make an excellent condiment to eat with springbok or other game. FrehkedeL — Mince any kind of meat, take some stale bread that has been soaked in milk, and mix with 2 or 3 eggs, flavour with spices and salt, make into balls ; keep the white of i egg and roll the balls in it, then strew over them grated bread or biscuit crumbs, and fry a light brown. Garlic Pork (Portuguese Christmas Dish). — Cut up fresh streaky pork into small pieces, rub them with salt, pound a few cloves of garlic, a bunch of sweet herbs, and some Chili peppers. Pack closely in a stone jar, adding sufficient vinegar to cover them. This should be done a week before RECIPES, OLD AND NEW 279 required for use, but will keep for months. When wanted, take as much meat as may be necessary, drain it and fry a light brown. Serve each piece on toast. A cut orange is always sent to table with this dish, a few drops of the juice being a great improvement. — Mrs. Addison. Fricasseed Calves' Feet. — Soak them three hours, simmer them in equal proportions of milk and water until they are sufficiently tender to remove the meat from the bones ; cut into good-sized pieces, dip them in yolk of egg, cover with fine bread crumbs, pepper and salt them, fry a beautiful brown, and serve with white sauce. A Fricandelle. — Chop some remains of veal or any other cold meat, fat and lean together; season it with pepper and salt to your taste. Put grated bread crumbs to it in proportion to the quantity of meat — about i teacupful generally suffices ; add i oz. of butter, i egg, and a little good gravy. Mix these ingredients well together, and press them firmly into a basin or mould, which must be previously buttered. Boil for half an hour, turn it out of the mould, and send it to table with a little brown gravy over it.