Directions for Cookery, in its Various Branches

veal gravy flavoured with a glass of Madeira, and enriched with beaten yolk of egg stirred in at the last. MARBLED VEAL. Having boiled and skinned two fine smoked tongues, cut them to pieces and pound them to a paste in a mortar, moistening them with plenty of butter as you proceed. Have ready an equal quantity of the lean of veal stewed and cut into very small pieces. Pound the veal also in a mortar, adding butter to it by degrees. The tongue and veal must be kept separate till both have been pounded. Then fill your potting cans with lumps of the veal and tongue, pressed down hard, and so placed, that when cut, the mixture will look variegated or marbled. Close the cans with veal; again press it down very hard, and finish by pouring on clarified butter. Cover the cans closely, and keep them in a dry place. It maybe eaten at tea or supper. Send it to table cut in slices. You may use it for sandwiches. MUTTON AND LAMB. GENERAL REMARKS. The fore-quarter of a sheep contains the neck, breast, and shoulder; and the hind-quarter the loin and leg. The two loins together are called the chine or saddle. The flesh of good mutton is of a bright red, and a close grain, and the fat firm and quite white. The meat will feel tender and springy when you squeeze it with your fingers. The vein in the neck of the fore-quarter should be of a fine blue. Lamb is always roasted; generally a whole quarter at once. In carving lamb, the first thing done is to separate the shoulder from the breast, or the leg from the loin. If the weather is cold enough to allow it, mutton is more tender after being kept a few days. TO ROAST MUTTON. Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will