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

butter just melted. When done, cover it over with butter. _To pot Veal or Chicken with Ham._ Pound some cold veal or white of chicken, seasoned as above, and put layers of it with layers of pounded ham, or rather shred: press each down, and cover over with butter. _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 the former sauce; or it may be stewed with whole rice, small onions, and peppercorns, with a very little water; or boiled and eaten with bacon and greens. Best end, roasted, broiled as steaks, or made into pies. _Breast of Veal._ Before roasted, if large, the two ends may be taken off and fried to stew, or the whole may be roasted. Butter should be poured over it. If any be left, cut the pieces in handsome sizes, and putting them into a stewpan, pour some broth over it; or if you have none, a little water will do. Add a bunch of herbs, a blade or two of mace, some pepper, and an anchovy. Stew till the meat is tender: thicken with butter and flour, and add a little catsup; or the whole breast may be stewed, after cutting off the two ends. The sweetbread is to be served up whole in the middle; and if you have a few mushrooms, truffles, and morels, stew them with it, and serve. Boiled breast of veal, smothered with onion sauce, is an excellent dish, if not old, or too fat. _Rolled Breast of Veal._ Bone it, and take off the thick skin and gristle, and beat the meat with a rolling pin. Season with herbs chopped very fine, mixed with salt, pepper, and mace. Lay some thick slices of fine ham, or roll into it two or three calves’ tongues of a fine red, and boiled first an hour or two and skinned. Bind it up tight in a cloth, and tape it. Set it over the fire to