Virginia Cookery-book

Cut into small pieces, of about three fingers' breadth, and a finger's thickness, three pounds of fine veal ; chop to pieces a quarter of a pound of beef marrow; wash a couple of anchovies, take out the bones, and cut them to pieces; mix this with the marrow; grate over it some nutmeg; break to pieces the yolks of two eggs boiled hard for that purpose ; chop to pieces some fresh mushrooms and a dozen and a half of large oysters without the beards; strip some thyme and sweet marjoram leaves from the stalks ; add some salt, pepper, and a very little beaten mace, and mix all well together ; have a veal caul clean and ready, and cut some thin slices of fat ham ; when all this is ready begin to put the whole together ; spread the 5* caul open, and lay in some slices of ham nearly to cover it; then put upon this a thin covering of the seasonings prepared; upon this lay some of the veal, and upon that some more of the seasoning, then some ham again, etc., until all is in; then roll up the caul with the whole in it, and roast it ; if the fire be brisk, an hour will be enough to allow for this part of the process. When it is nearly done make the sauce thus : Take some of the drippings, skim well, add a little water, and then thicken with a teaspoonful of brown flour, and a few bread-crumbs toasted in butter. When the meat is to be served cut it all up into thick slices, lay them upon a dish in handsome order, and pour some of the gravy over it hot. Garnish with rings of hard-boiled egg and thin slices of lemon. Sweetbreads with Oranges. Choose the largest and finest sweetbread you can get, gash it very lightly in two or three places, then baste it well with butter ; when this is done squeeze a Florida orange carefully over it, that some of the juice may get into the gashes, sprinkle with pepper and salt, tie it to a spit, and let it be carefully and thoroughly roasted; when the sweetbread is nearly done prepare a little rich gravy, take up the sweetbread, squeeze another orange over it, and pour some of the gravy over it hot ; serve on a flat dish, garnished with thin slices of orange, from which the seeds have been extracted. Sweetbreads A la Dauphinb. Choose three very large and fine sweetbreads : this number makes a handsome dish. Roast a grown pullet, and cut off all the flesh from the breast; cut half a pound of ham in very thin slices, fat and lean together, and mince these extremely small. When these are mixed to- [illustration: VIRGINIA COOKERY-BOOK.] gether put them into a marble mortar, add some lemonpeel shred very fine, some shred parsley, and a little grated nutmeg. Beat all these well together in the mortar, and when they are thoroughly mixed put in as much yolk of egg as will make them a good, firm paste. This force-meat is for the stuffing of the sweetbreads. When it is thus got ready open the three sweetbreads, stuff them well with it, and then fasten them together with fine, small wooden skewers. Set a stewpan on the fire, lay' in the bottom of it some thin slices of ham, strew over them a seasoning of salt, pepper, and mace, and last of all scatter upon them some slices of onion cut into very small and thin sheets ; lay upon the ham thus seasoned some very thin slices of veal, and upon these lay the sweetbreads ; cover the stewpan close, and set it over a slow fire for ten minutes.