New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

more than two or three inches long. Put a very small skewer to fasten each firm. Rub egg over them, and fry of a fine brown, and pour over them a rich brown gravy. _Scollops of cold Veal or Chicken._ Mince the meat extremely small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes; then put it into the scallopshells, and fill them with crumbs of bread; over which put some bits of butter, and brown them before the fire. Veal or chicken, as above prepared, served in a dish, and lightly covered with crumbs of bread fried (or they may be put on in little heaps), look and eat well. _Scotch Collops._ Cut veal in thin bits, about three inches over, and rather round: beat with a rolling pin: grate a little nutmeg over them: dip in the yelk of an egg, and fry them in a little butter, of a fine brown: pour it from them; and have ready warm, to pour upon them, half a pint of gravy, a little bit of butter rubbed into a little flour, to which put a yelk of an egg, two large spoonfuls of cream, and a bit of salt. Do not boil the sauce, but stir it until of a fine thickness to serve with the collops. _Kidney._ Chop veal kidney, and some of the fat, likewise a little leek or onion, pepper, salt. Roll it up with an egg into balls, and fry them. Cold fillet makes the finest potted veal; or you may do it as follows: Season a large slice of the fillet before dressed, with some mace, peppercorns, and two or three cloves, and lay it close into a potting pan that will but just hold it, and fill it up with water, and bake it three hours. Then pound it quite small in a mortar, and add salt to taste. Put a little gravy, that was baked, to it in pounding, if to be eaten soon; otherwise only a little