is one of my favorite dishes, which I learned
to make the first winter I had a Cooking School, and I believe that
nearly every one who tries it will share my opinion of it. Choose as
tender a two-pound breast of mutton as you can buy for about six cents a
pound, boil it in two quarts of water about three quarters of an hour,
or until you can easily pull out the bones, taking care to put it into
boiling water, with a tablespoonful of salt, and skim it as often as any
scum rises; when it is done, strain and save the pot-liquor for BREAD or
RICE BROTH, pull out the bones from the breast of mutton, lay it
between two platters, and put a flat iron on it until it is cold. Then
cut it in triangular pieces, taking care not to waste a scrap, roll the
pieces in a beaten egg, (cost one cent,) and dried bread crumbs prepared
as directed on page 25, and fry them as you would the KROMESKYS in the
previous receipt.

Use the pot-liquor in which it was boiled, with quarter of a pound of
rice, for the next morning's breakfast. The cost of both dishes will not
exceed twenty cents.

=Roast Veal.=--The shoulder of veal can usually be bought at the market
for eight cents a pound. Choose a fresh one weighing about seven pounds,
and costing about sixty cents; from this we shall make three dishes,
namely: ROAST VEAL, BLANQUETTE OF VEAL, and VEAL AND HAM PATTIES.
Therefore the proportionate cost for the ROAST VEAL will be twenty
cents. Have the butcher chop off the fore leg quite close up to the
shoulder, and cut it in neat slices about one inch thick; these you must
sprinkle with salt and pepper, and keep in a cool place, together with
the blade bone, until the next day, for the BLANQUETTE. Have the
shoulder boned, saving the blade; stuff it with the following forcemeat.

=Forcemeat for Veal or Poultry.=--Steep four ounces of dry bread, (cost
two cents,) in warm water, and wring it dry in a clean towel; chop one
cent's worth of onion and fry it light yellow in one cent's worth of
drippings, add the bread to it, season it with one level teaspoonful of
salt, quarter of a level teaspoonful each of pepper and powdered thyme,
or mixed spice, and stir these ingredients over the fire until they are
scalding hot; then stir in one egg, and use the stuffing; the cost will
be about five cents.

After stuffing the shoulder, lay it in a dripping pan with one cent's
worth of soup greens, and put it in a hot oven to brown it quickly; when
it is brown tak