skim milk, four tablespoonfuls of flour. Put an ounce of butter into the pan, let it boil, pour in the batter like a thick pancake, then lay in the middle, one on the other, the slices of meat; fry slowly ten minutes, shaking the pan to prevent burning. Then turn up the edges of the pancake over the meat, and turn it over on to the other side; fry another five minutes, and then with a slice put the cake on to its dish. Pour over it a little rich gravy, in which any peas, French beans, or other nice vegetables have been warmed, and serve immediately.

This dish looks very pretty and is delicious.

Fricassee of Knuckle of Veal.

Cut the meat remaining on a cold knuckle into thick slices, and having cleared the bone, set it to boil for two hours in three pints of water; it will then give half a pint of good rich gravy. Take the fat off it, and add an equal quantity of milk, in which two onions have been stewed. Rub these to pulp, use it with flour to thicken the gravy, season nicely; put in your pieces of veal with any of the gelatinous morsels, and let them simmer for an hour. Then serve with toast sippets or fried bread. The bones will again bear boiling, and should yield a pint of strong jelly.

Minced Veal.

Cut up the meat into slices half an inch thick, then into strips of the same thickness, and finally into neat dice-shaped pieces. Reserve all skin, brown bits, and sinew to make the gravy. Let the meat simmer in it, with an onion and a piece of lemon peel, until quite tender, when add to it a sufficient quantity of milk, thickened with flour, and let all simmer together. Take out the onion and lemon peel, and serve with fried bread and rolls of bacon round the dish.

This is an old recipe which has not been improved on in the modern fashion of mincing veal.

To make the bacon rolls, cut slices of streaked bacon very thinly, and about two inches long, roll them up, and place as you do them close together on a small skewer. Cook them before the fire in the Dutch oven, and when done, draw out the skewer; the rolls will thus keep their shape.

Potato Hash.

Put some cold chopped potatoes into the frying-pan with a little fat, stir them about for five minutes, then add to them an equal quantity of cold meat, cut into neat little squares, season nicely with pepper and salt, fry gently, stirring all the time, until thoroughly hot through.

Cut some slices

Liver à la Francaise.

of calf's liver half an inch thick, and lay them neatly in a stewpan slightly buttered, sprinkle pepper and salt over the upper sides, slice two ounces of fat bacon as finely as possible, chop a teaspoonful of parsley and a small shalot very fine, and spread them evenly over the liver; cover the stewpan closely, and set it on a fire so moderate that it will draw out all the juices without simmering; the least approach to this hardens the liver and spoils it. If the range is too hot, set the stewpan on an iron stand. When the liver has thus stood for a hour and a half it will be done. Take it up, put it on a hot dish, and cover it close, whilst you boil the bacon and the gravy together for two minutes, then pour over the liver and serve immediately. Liver cooked in this manner is digestible, and can be eaten by persons who could not venture to do so when fried.

Brains.

Sheep's, calf's, pig's or ox brains may all be treated in the following manner. Having carefully washed the brains, boil them very fast, in order to harden them, in well seasoned gravy. When they are done, take them out of the gravy, and set them aside until cold. Cut them

either in slices or in halves, dip each piece in egg, then in bread-crumbs, well seasoned with dried and sifted parsley, pepper and salt; fry them in a little butter until brown. The gravy having become cold, take off the fat, and boil it in a stewpan without a lid until it is reduced to a small quantity; pour it round the brains and serve.

A slice of tomato, prepared as for salad, may be placed between or under each piece of brain, or a little pickled cucumber may be served in the gravy. Brains are excellent fried in batter.

Dry Curries.

Any kind of cold meat will do for this purpose, but fowl, rabbit, mutton or pork are best. Fry one onion in a little butter until brown, mix it with the meat cut into small neat dice, and fry together until hot through. Then sprinkle very lightly over a little curry powder, salt and pepper; mix well together, and pour over enough cream or milk slightly to moisten the curry. Stir it about until again dry and serve.

Pork and Kidney Pudding.

Make a crust as for steak pudding, and line a basin with it. Cut thick slices from the chump end of a fore loin of pork, put a layer at the bottom of the basin, sprinkle pepper and salt over, then a layer of sausage meat, and a

layer of mutton or pork kidneys cut in quarters, and so on until the basin is nearly full. Pour in as much stock water or gravy made from the bones and trimmings of the pork, as you can, put on a lid of paste and boil the pudding for two hours if large, an hour and a half if small.

This is an exceedingly good pudding and by many people preferred to one made of beef. It is convenient to make it at the same time as sausages as some of the meat from the loin can be reserved, and is equally good if very lightly salted, and set aside until the next day.

Forcemeat.

This may be made in a number of ways, either in simple or elaborate fashion, and with a great variety of material. A clever cook, in possession of a pound or two of forcemeat, might send up a very delicious dinner of at least half a dozen different dishes. The most useful forcemeats are made from beef, veal and pork, but fish, poultry, and game may also be employed. The operation of making forcemeat in any quantity, for those who have not a mincing machine, is rather tedious, but still may be successfully performed. The following recipe for making a forcemeat of pork, which will answer for all general purposes, is given as a model, though for some things it may be necessary to further pound it in a mortar.

Cut a pound of fat pork into thin stripes; take care