The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

up in a piece of cloth. Add a few chopped capers, carrots and turnips sliced, half a pint of beef gravy, a little white wine, and sweet herbs. Stew it gently till it is tender, take out the herbs and spices, and thicken the gravy with butter rolled in flour. NECK OF MUTTON. This joint is particularly useful, because so many dishes may be made of it; but it is not esteemed advantageous for a family. The bones should be cut short, which the butchers will not do unless particularly desired. The best end of the neck may be boiled, and served with turnips; or roasted, or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few peppercorns, and a little rice, and served together. When a boiled neck is to look particularly nice, saw down the chine bone, strip the ribs halfway down, and chop off the ends of the bones about four inches. The skin should not be taken off till boiled, and then the fat will look the whiter. When there is more fat than is agreeable, it makes a very good suet pudding, or crust for a meat pie if cut very fine. NECK OF PORK. A loin or neck of pork should be roasted. Cut the skin across with a sharp penknife, at distances of half an inch. Serve with vegetables and apple sauce. NECK OF VEAL. Cut off the scrag to boil, and cover it with onion sauce. It should be boiled in milk and water. Parsley and butter may be served with it, instead of onion sauce. Or it may be stewed with whole rice, small onions, and peppercorns, with a very little water. It may also be boiled and eaten with bacon and greens. The best end of the neck may either be roasted, broiled as steaks, or made into a pie. NECK OF VENISON. Rub it with salt, and let it lie four or five days. Flour it, and boil it in a cloth, allowing