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Ragout of A breast of veal.

Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder, and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish with sweatbreads nicely broiled.

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Fricando of veal.

Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them a light brown, stew them in well seasoned gravy, made as thick as rich cream, serve them up hot, and lay round the dish sorrel stewed with butter, pepper and salt, till quite dry.

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 To make A pie of sweetbreads and oysters.

Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, butter, the yelks of eggs and flour, put a puff paste at the bottom and around the sides of a deep dish, take the oysters up with an egg spoon, lay them in the bottom, and cover them with the sweetbreads, fill the dish with gravy, put a paste on the top, and bake it.  This is the most delicate pie that can be made.  The sweetbread of veal is the most delicious part, and may be broiled, fried, or dressed in any way, and is always good.

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Mock turtle of calf’s head.

Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts till tender, take them out of the water and put into it a knuckle of veal or four pounds of lean beef, three onions chopped, thyme, parsley, a tea-spoonful of pounded cloves, the same of mace, salt, and cayenne pepper to your taste—­boil these things together till reduced to a pint, strain it, and add two gills of red wine, one of mushroom and one of walnut catsup, thicken it with butter and brown flour; the head must be cut in small pieces and stewed a few minutes in the gravy; put a paste round the edge of a deep dish, three folds, one on the other, but none on the bottom; pour in the meat and gravy, and bake it till the paste is done; pick all strings from the brains, pound them, and add grated bread, pepper and salt, make them in little cakes with the yelk of an egg, fry them a nice brown, boil six egg’s hard, leave one whole and divide the others exactly in two, have some bits of paste nicely baked; when the head is taken from the oven, lay the whole egg in the middle, and dispose the others, with the brain cakes and bits of paste tastily around it.  If it be wanted as soup, do not reduce the gravy so much, and after stewing the head, serve it in a tureen with the brain cakes and forcemeat balls fried, in place of the eggs and paste.  The tongue should be salted and put in brine; they are very delicate, and four of them boiled and pealed, and served with four small chickens boiled, make a handsome dish, either cold or hot, with parsley and butter poured over them.