r it is
put on a hot platter.

55. =Stuffed breast of Veal.=--Have the butcher make what is called a
pocket in a three pound breast of veal, by cutting the flesh of the
upper side free from the breast bones, taking care to leave three outer
sides of the meat whole, so as to hold the stuffing; prepare a bed of
vegetables, herbs, and pork, as directed for liver, in receipt No. 53;
stuff the breast, sew it up, lay it on the vegetables, put four ounces
of salt pork cut in thin slices on the top, season it with a teaspoonful
of salt, and quarter of a saltspoonful of pepper, and bake it in a
moderate oven about one hour, till thoroughly done; serve it with a
brown gravy made the same as the liver gravy in receipt No. 53.

56. =Stuffing for Veal.=--Steep four ounces of bread in tepid water; chop
one ounce of onion, and fry it yellow in one ounce of butter; wring the
bread dry in a towel and add it to the butter and onion; season with one
saltspoonful of salt, quarter of a saltspoonful each of pepper and
powdered thyme, or mixed spices, and stir till scalding hot, then remove
from the fire, stir in the yolk of one raw egg, and stuff the breast of
veal with it. This is a very good stuffing for poultry, or lamb.

57. =Broiled Pork Cutlets.=--Make a Robert sauce, according to directions
given below. Broil two pounds of cutlets from the neck of pork, being
careful not to burn them, and dish them in a wreath on a hot platter
with Robert sauce poured on the dish.

58. =Robert Sauce.=--Chop two ounces of onion, fry pale yellow with one
ounce of butter, add two tablespoonfuls of spiced vinegar, and reduce
one half by quick boiling; add half a pint of Spanish sauce, or brown
gravy, and boil slowly for fifteen minutes; then season with a
saltspoonful of salt, quarter of a saltspoonful of pepper, and two
teaspoonfuls of French mustard, and serve.

59. =Pork Chops with Curry.=--First boil a quarter of a pound of rice
according to receipt No. 60. Fry two pounds of pork chops cut from the
loin, brown in a very little butter, pour off all the grease, add to
them half a pint of Spanish sauce, and a tablespoonful of curry powder
mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan,
and simmer the chops for fifteen minutes; then dish them in a wreath on
a hot platter, pour the sauce on the bottom of the dish, and fill the
centre with rice.

60. =Boiled Rice.=--Wash a quarter of a pound of rice in plenty of cold
water, p