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

meat and gravy round in the dish, with the following sauce in a boat. _Sorrel Sauce._ Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can: strain and chop it: stew it with a little butter, pepper, and salt; and if you like it high, add a spoonful of gravy. Be careful to do it in a very well tinned saucepan; or if you have a silver one, or a silver mug, it is far better; as the sorrel is very sour, especially in spring. _Veal Olives._ Cut long thin collops: beat them, and lay on them thin slices of fat bacon, and over a layer of forcemeat seasoned high, with the addition of shred shalot, and Cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long: fasten them round with a small skewer: rub egg over, and fry them of a light brown. Serve with brown gravy. _Calf’s Liver._ Sliced: seasoned with pepper and salt, and nicely broiled. Rub a bit of cold butter on it, and serve hot and hot. _Roasted._ Wash and wipe it: then cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg. Sew the liver up; then lard or wrap it in a veal caul, and roast it. Serve with a good brown gravy, and currant jelly. _Sweetbreads._ Half boil, and stew in a white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper: or, in brown, seasoned: or, after parboiling, cover with crumbs, herbs, and seasoning, and brown in a Dutch oven. Serve with butter, and mushroom catsup, or gravy. _Sweetbread Ragout._ Cut them about the size of a walnut: wash and dry them; then fry of a fine brown. Pour to them a good gravy, seasoned with salt, pepper, allspice, mushrooms, or the catsup. Strain, and thicken with butter, and a little flour. You may add truffles, and morels, and the mushrooms. _Veal