sweet herbs if you like; stew it gently till the rice is
tender, and the water nearly stewed away. A little curry powder in this,
converts it into a curry dish.

16. _A Fillet of Veal._

Cut off the shank of a leg of veal, and cut gashes in the remainder.
Make a dressing of bread, soaked soft in cold water, and mashed; season
it with salt, pepper, and sweet herbs; chop a little raw pork fine, put
it in the dressing, and if you have not pork, use a little butter
instead. Fill the gashes in the meat with part of the dressing, put it
in a bake pan, with just water enough to cover it; put the remainder of
the dressing on top of the meat, and cover it with a heated bake pan
lid. For six pounds of veal, allow two hours' steady baking. A leg of
veal is nice prepared in this manner, and roasted.

17. _Lamb._

The fore and hind quarters are good roasting pieces. Sprinkle salt and
pepper on the lamb, turn the bony side towards the fire first; if not
fat, rub a little butter on it, and put a little in the dripping pan;
baste it frequently. These pieces are good stuffed like a fillet of
veal, and roasted. The leg is also good, cooked in the same manner; but
it is better boiled with a pound of salt pork. Allow fifteen minutes
boiling to each pound of meat. The breast of lamb is good roasted,
broiled, or corned and boiled; it is also good made into a pot pie. The
fore quarter, with the ribs divided, is good broiled. The bones of this,
as well as all kinds of meat, when put down to broil, should first be
put towards the fire, and browned before the other side is broiled. A
little salt, pepper, and butter, should be put on it when you take it
up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg
several days, put it in brine. It should not be put with pork, as fresh
meat is apt to injure it. Lamb's head, feet, and heart, are good, boiled
till tender, then cut off the flesh from the head, cut up the heart, and
split the feet in two; put the whole into a pan, with a pint of the
liquor they were boiled in, together with a little butter, pepper, salt,
and half a tea cup of tomato catsup; thicken the gravy with a little
flour; stew the whole for a few moments. Pepper-grass, or parsely, are a
pretty garnish for this dish.

18. _Shoulder of Lamb Grilled._

The shoulder of lamb is good roasted plain, but is better cooked in the
following manner. Score it in checkers, about an inch long, rub it over
with a littl