ssed in this manner is an economical and savoury dish.

_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 6d.

_Seasonable_ from March to October.

BRAISED NECK OF VEAL.

893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.),
bacon, 1 tablespoonful of minced parsley, salt, pepper, and grated
nutmeg to taste; 1 onion, 2 carrots, a little celery (when this is not
obtainable, use the seed), 1/2 glass of sherry, thickening of butter and
flour, lemon-juice, 1 blade of pounded mace.

_Mode_.--Prepare the bacon for larding, and roll it in minced parsley,
salt, pepper, and grated nutmeg; lard the veal, put it into a stewpan
with a few slices of lean bacon or ham, an onion, carrots, and celery;
and do not quite cover it with water. Stew it gently for 2 hours, or
until it is quite tender; strain off the liquor; stir together over the
fire, in a stewpan, a little flour and butter until brown; lay the veal
in this, the upper side to the bottom of the pan, and let it remain till
of a nice brown colour. Place it in the dish; pour into the stewpan as
much gravy as is required, boil it up, skim well, add the wine, pounded
mace, and lemon-juice; simmer for 3 minutes, pour it over the meat, and
serve.

_Time_.--Rather more than 2 hours.

_Average cost_, 8d. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

BIRTH OF CALVES.--The cow seldom produces more than a single
calf; sometimes, twins, and, very rarely, three. A French
newspaper, however,--the "Nouveau Bulletin des Sciences,"--gave
a trustworthy but extraordinary account of a cow which produced
nine calves in all, at three successive births, in three
successive years. The first year, four cow calves; the second
year, three calves, two of them females; the third year, two
calves, both females. With the exception of two belonging to the
first birth, all were suckled by the mother.

ROAST NECK OF VEAL.

894. INGREDIENTS.--Veal, melted butter, forcemeat balls.

_Mode_.--Have the veal cut from the best end of the neck; dredge it with
flour, and put it down to a bright clear fire; keep it well basted; dish
it, pour over it some melted butter, and garnish the dish with fried
forcemeat balls; send to table with a cut lemon. The scrag may be boiled
or stewed in various ways, with rice, onion-sauce, or parsley and
butter.

_Time_.--About 2 hours. _Average cost_, 8d. per lb.

_Suffic