The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

and warmed up with a little pepper, a small piece of butter, and a little water, if you have gravy, it is very good instead of the butter and water. A little nutmeg and the rind and juice of half a lemon improve it, the rind should be chopped very fine, (none of the white part should be used.) When well heated through, take it up and cut a couple of lemons in slices, and lay over it. Veal and fresh or salt beef, are all of them good, minced fine, with boiled potatoes, and warmed up with pepper, salt and gravy, if you have not gravy, use a little butter and water. Some people like boiled onions, or turnips, chopped fine, and mixed with the minced meat, instead of potatoes. Veal, lamb and mutton, are good cut in small strips, and warmed with boiled potatoes, cut in slices, and pepper, salt, and gravy. Roast beef and mutton, if not cooked too much, are nice cut in slices, and just scorched on a gridiron. Meat when warmed over, should only be on the fire just long enough to get heated well through, if on the fire long, most of the nourishment of the meat will be extracted, and it will be very indigestible. Cold fowls are nice jointed and warmed up, with a little water and salt, then take the fowls out of the water, put them in a frying pan, that has a little hot butter in it, and fry them, till of a light brown, they should have a little flour sprinkled over them before they are browned. Thicken the water with flour, that the fowls were warmed in, put a little butter in it, and turn it over the meat, when taken up. 36. _A Ragout of Cold Veal._ Cut boiled or roasted veal, in nice slices, flour and fry them in butter, till of a light brown. Then take them up and turn a little hot water into the butter they were fried in, mix a little flour with water and into the gravy, season it