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CUTLETS IN BROWN FRICASSEE.

They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricassee of veal; balls or fritters are always an improvement to the appearance of this dish.

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BLANQUETTE OF VEAL.

Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg; flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg, stew all together for fifteen minutes, then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon juice, but not much, and the beaten yolks of two eggs, let it simmer for an instant and then serve it up in the centre of a dish prepared with a wall of mashed potatoes, delicately browned; a few truffles renders this dish more elegant.

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MINCED VEAL.

Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply with salt, pepper, and grated or minced lemon peel, the mince should be garnished with sippets of toast.

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MIROTON OF VEAL.

Mince finely some cold veal or poultry, add a little grated tongue, or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt, parsley, and if approved, essence of lemon, mix all well with two or three eggs, and a very small quantity of good gravy; grease a mould, put in the above ingredients and bake for three-quarters of an hour; turn out with care, and serve with mushroom sauce.

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FRICONDELLES.

Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread, and place in a frying-pan as deep as a shallow saucepan; when they have fried enough to become set, pour enough weak gravy in the pan to cover the fricondelles, and let them stew in it gently, place them both in the same dish, and pour over any well thickened sauce that may be selected.

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ANOTHER SORT.

Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty entree; the pieces of veal should be about the size of pigeons.

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SMOKED VEAL.