Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and clean them and remove the pieces of skin.  Put the butter into a stewpan and flour the sweetbreads; dry very lightly and quickly, take them out.  Slice up and fry the onion and carrot, stir in the flour and gravy, and bring to the boil.  Lay in the sweetbreads and simmer very gently for one hour; take them up on a hot dish, season and flavour the gravy, remove the fat, boil up and pour round them.  Serve hot.  Sweetbreads are very nice served with tomato sauce.

ROULADES OF BEEF

* 1/2 lb.  Fillet of Beef—­9d. * * 1/2 lb.  Cold Boiled Bacon—­4d. * * 1 Egg—­1d. * * 1 1/2 oz.  Dripping * * 1/2 pint Gravy * * Pepper and Mustard * * 2 oz.  Crumbs—­1d. * * Total Cost—­1s. 3d. * * Time—­10 Minutes * Trim away the fat from the fillet and cut it into very small thin slices, and cut the bacon also into thin slices, but smaller.  Spread the side of the beef with mustard and pepper, cover with bacon, and roll up as lightly as possible.  When all are rolled beat up an egg, mix it with a spoonful of water, brush over the rolls; cover them with crumbs and thread on a small skewer.  Put the dripping into a frying-pan, and when quite hot lay in the rolls and fry until a good colour.  Place on a hot dish and slip out the skewers.  Make the gravy hot, season and flavour, and pour boiling round the roulades.  Should there be any brown sauce in the larder it is nicer than gravy.

VEAL SHAPE

* 2 lbs.  Neck of Veal—­8d. * * 1 Lemon * * Pepper and Salt—­1/2d. * * 1/4 lb.  Ham or Bacon—­2d. * * 3 Eggs * * 1/2 pint Stock—­3d. * * Total Cost—­1s. 11/2 d. * * Time—­Three Hours * Put the meat into a saucepan with the rind of the lemon cut very thinly, pour in the stock and simmer very gently for three hours; if the bacon is not cooked put it in and stew it for the last half-hour, then take up the meat and ham, cut it off the bones, and put these back in the saucepan and let them boil quickly without the lid.  Boil the eggs hard and cut them in slices and arrange in a plain mould or dish, then lay in the veal and ham, and season with pepper and salt.  Strain and flavour the gravy, add the lemon juice, and pour it over the meat.  Set aside until quite cold, then turn out.  This is a very nice breakfast or luncheon dish.

SWISS PATES

* Cold Roast Veal, Fowl, or Lamb—­6d. * * Half a Stale Loaf—­1 1/2d. * * Sweet Herbs or Parsley—­1d. * * 1 Egg—­1d. * * 1 gill Melted Butter * * Pepper and Salt * * Hot Fat—­1d. * * Total Cost—­101/2 d. * * Time—­5 Minutes. * Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt.  Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes; cut some slices of bread about an inch and a half thick, stamp them out with a round cutter about two inches across.  Remove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs.  Fry in hot fat till a good colour, drain away the fat from them on kitchen paper.  Fill these with the mince, garnish with sprigs of parsley, and serve.