ith Peas, young Carrots, and new Potatoes.

905. INGREDIENTS.--3 or 4 lbs. of the loin or neck of veal, 15 young
carrots, a few green onions, 1 pint of green peas, 12 new potatoes, a
bunch of savoury herbs, pepper and salt to taste, 1 tablespoonful of
lemon-juice, 2 tablespoonfuls of tomato sauce, 2 tablespoonfuls of
mushroom ketchup.

_Mode_.--Dredge the meat with flour, and roast or bake it for about 3/4
hour: it should acquire a nice brown colour. Put the meat into a stewpan
with the carrots, onions, potatoes, herbs, pepper, and salt; pour over
it sufficient boiling water to cover it, and stew gently for 2 hours.
Take out the meat and herbs, put it in a deep dish, skim off all the fat
from the gravy, and flavour it with lemon-juice, tomato sauce, and
mushroom ketchup in the above proportion. Have ready a pint of green
peas boiled; put these with the meat, pour over it the gravy, and
serve. The dish may be garnished with a few forcemeat balls. The meat,
when preferred, may be cut into chops, and floured and fried instead of
being roasted; and any part of veal dressed in this way will be found
extremely savoury and good.

_Time_.--3 hours. _Average cost_, 9d. per lb.

_Sufficient_ for 6 or 7 persons.

_Seasonable_, with peas, from June to August.

BAKED SWEETBREADS (an Entree).

906. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, oiled butter, 3
slices of toast, brown gravy.

[Illustration: SWEETBREADS.]

_Mode_.--Choose large white sweetbreads; put them into warm water to
draw out the blood, and to improve their colour; let them remain for
rather more than 1 hour; then put them into boiling water, and allow
them to simmer for about 10 minutes, which renders them firm. Take them
up, drain them, brush over with egg, sprinkle with bread crumbs; dip
them in egg again, and then into more bread crumbs. Drop on them a
little oiled butter, and put the sweetbreads into a moderately-heated
oven, and let them bake for nearly 3/4 hour. Make 3 pieces of toast;
place the sweetbreads on the toast, and pour round, but not over them, a
good brown gravy.

_Time_.--To soak 1 hour, to be boiled 10 minutes, baked 40 minutes.

_Average cost_, 1s. to 5s. _Sufficient_ for an entree.

_Seasonable_.--In full season from May to August.

FRIED SWEETBREADS a la Maitre d'Hotel (an Entree).

907. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, 1/4 lb. of
butter, salt and pepper to taste, rather more than 1/2 pint of Mait