566. - Lobscous

Mince, not too finely, some cold roast beef or mutton. Chop the bones, and put them in a saucepan with six potatoes peeled and sliced, one onion, also sliced, some pepper and salt; of these make a gravy. When the potatoes are completely incorporated with the gravy, take out the bones, and put in the meat; stew the whole together for an hour before it is to be served.

567. - Beef Rissoles

Mince and season cold beef, and flavor it with mushroom or walnut ketchup. Make of beef dripping a very thin paste, roll it out in thin pieces about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly all round;fry them in dripping of a very light brown. The paste can scarcely be rolled out too thin.

Sea Cookery. 568. - First Watch Stew

Cut pieces of salt beef, and pork into dice, put them into a stewpan with six whole peppercorns, two blades of mace, a few cloves, a teaspoonful of celery seeds, and a faggot of dried sweet herbs; cover with water, and stew gently for an hour, then add fragments of carrots, turnips, parsley, or any other vegetables at hand, with two sliced onions, and some vinegar to flavor; thicken with flour, or rice, remove the herbs and pour into the dish with toasted bread, or freshly baked biscuit broken small, and serve hot. When they can be procured, a few potatoes improve it very much.

569. - Sea Pie

Make a thick pudding crust, line a dish with it, or what is better, a cake tin, put a layer of sliced onions, then a layer of salt beef cut in slices, a layer of sliced potatoes, a layer of pork, and another of onions; strew pepper over all, cover with a crust, and tie down tightly with a cloth previously dipped in boiling water and floured. Boil for two hours, and serve hot in a dish.

570. - Veal-The Fillet

The fillet derives much of its pleasant flavor from being stuffed. Veal in it-sel being nearly tasteless, the stuffing should be placed in the hollow place from whence the bone is extracted, and the joint should be roasted a beautiful brown; it should be roasted gradually, as the meat being solid will require to be thoroughly done through without burning the outside; like pork, it is sufficiently indigestible without being sent to table and eaten half cooked; a dish of boiled bacon or ham should accompany it to table, a lemon also.

In roasting veal, care must be taken that it is not at first placed too near the fire; the fat of a loin, one of 'the most delicate joints of veal, should be covered with greased paper; a fillet also, should have on the caul until nearly done enough: the shoulder should be thoroughly boiled; when nearly done dredge with flour, and produce a fine froth.

571. - Fillet of Veal, Boiled

Bind it round with tape, put it in a floured cloth and in cold water, boil very gently two hours and a half, or if simmered, which is perhaps the better way, four hours will be taken; it may be sent to table in bechamel or with oyster sauce.

Care should be taken to keep it as white as possible.