fully remove the twine. A roast of four to five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings ; dredge in some flour, stir until brown, add some hot water if necessary; boil a few minutes, stir in such sweet herbs as fancied, and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for lunch, and Worcester- shire or Chili sauce forms a fine relish.
ROAST FILLET OF VEAL.
SELECT a nice fillet, take out the bone, fill up the space with stuff- ing, and also put a good layer under the fat. Truss it of a good shape by drawing the fat round and tie it up with tape. Cook it rather moderately at first, and baste with butter. It should have care- ful attention and frequent basting, that the fat may not burn. Roast from three to four hours, according to the size. After it is dished pour melted butter over it ; serve with ham or bacon, and fresh cucum- bers if in season. Veal, like all other meat, should be well washed in cold water before cooking and wiped thoroughly dry with a clean cloth. Cold fillet of veal is very good stewed with tomatoes and an onion or two.
In roasting veal, care must be taken that it is not at first placed in too hot an oven; 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.
BOILED FILLET OF VEAL.
CHOOSE a small, delicate fillet ; prepare as for roasting, or stuff it with an oyster force meat ; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue should be served with it.
CUT about two pounds of lean veal into small collops a quarter of an inch in thickness ; put a piece of butter the size of an egg into a very clean frying pan to melt ; then lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt ; place