Modern cookery for private families

scum with scrupulous care when the simmering first commences, and throw in a small portion of salt; as this, if sparingly used, will not redden the meat, and will otherwise much improve it. Parsley and butter is usually both poured over, and sent to table with a knuckle of veal, and boiled bacon also should accompany it. From the sinewy nature of this joint, it requires more than the usual time of cooking, a quarter of an hour to the pound not being sufficient for it. Veal 6 to 7 lbs.: 2 hours or more. KNUCKLE OF VEAL WITH RICE. Pour over a small knuckle of veal rather more than sufficient water to cover it; bring it slowly to a boil; take off all the scum with great care, throw in a teaspoonful of salt, and when the joint has simmered for about half an hour, throw in from eight to twelve ounces of well washed rice, and stew the veal gently for an hour and a half longer, or until both the meat and rice are perfectly tender. A seasoning of cayenne and mace in fine powder with more salt, should it be required, must be added twenty or thirty minutes before they are served. For a superior stew good veal broth may be substituted for the water. Veal, 6 lbs.; water, 3 to 4 pints; salt, 1 teaspoonful: 30 to 40 minutes. Rice, 8 to 12 oz.: 1-1/2 hour. _Obs._—A quart or even more of full grown green peas added to the veal as soon as the scum has been cleared off will make a most excellent stew. It should be well seasoned with white pepper, and the mace should be omitted. Two or three cucumbers, pared and freed from the seeds, may be sliced into it when it boils, or four or five young lettuces shred small may be added instead. Green onions also, when they are liked, may be used to give it flavour. SMALL PAIN DE VEAU, OR, VEAL CAKE. Chop separately and very fine, a pound and a quarter of veal quite free from