Soyer's standard cookery

Carefully raise and turn back the skin of a small leg of mutton, being careful not to tear it. Then lard the joint all over with fine strips of celery previously half cooked in a little stock, strips of cucumbers, a few branches of tarragon, and some strips of fat bacon. Cover the whole rather thickly with a mixture of minced anchovies and minced herbs, with pepper and salt. Now replace the skin and carefully sew it to the joint so as to cover over the larded surface. Roast the whole on a spit before an open fire and serve with its gravy. Baked Fillet of Veal. Line a baking-dish with strips of bacon and cover with a layer of carrots, onions, and turnips sliced, an ounce of minced ham, and a little parsley, and two or three cloves. Sprinkle with pepper and salt and moisten with half a pint of clear stock. Place upon these a fillet of veal four inches thick, cut so as to just fit the dish. Cover closely and bake until tender, basting it frequently. The gravy, strained and thickened with flour, should be served in the same dish with tomatoes and fried potatoes. Rolled Veal. Put a pint of white stock (or water) into a saucepan with an onion in which two cloves have been stuck, a blade of mace, salt and pepper to taste, and let it boil gently for half an hour. Melt an ounce of butter in a stewpan and stir in gradually two large tablespoonfuls of flour, and when it is well mixed add the stock by degrees; let it boil up and simmer for five minutes, then pour in sufficient milk to make the sauce white and slightly thinner; strain it and put it aside until it is required. Spread about two pounds of fillet of veal out on a board, and cover it with a layer of sausage-meat, then roll it up, secure it with tape and fry it for ten minutes in a small quantity of clarified dripping without letting it acquire any color. Then place it in a stewpan, cover it with the prepared sauce and let it cook gently in a moderately hot oven for three hours. Remove the tape when the meat is ready, and place it on a hot dish; add a dessertspoonful of parsley to the sauce and pour it over the veal. Stuffed Breast of Veal. Remove the bones from a breast of veal and spread the meat on a board; flatten it out with a rolling-pin and cover it with a thick layer of sausage meat, mixed with some breadcrumbs, herbs and sufficient beaten egg to bind it. Then roll up the meat, tie it with white string or narrow tape and bake it in a moderate oven, basting it frequently. Remove the string from the veal, dish it up on a hot dish, garnish it with lemon cut into fancy shapes, and surround it with some thick brown sauce. The meat is equally nice cold. ROAST. Sirloin, Ribs, or Round of Beef. Well grease with dripping (but this is not absolutely neces- sary). Put the joint in a bag. Do not season the joint before cooking. Put the joint on a grid in a moderate oven (300° Fahr.). For a three-pound joint allow forty-five minutes; seven pound, one hour and twenty minutes; fourteen pound, two hours and fifteen minutes; twenty pound, three hours. Veal, Mutton or Pork