Put a few slices of bacon in a stew-pan; when hot, add the veal.

Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full.

I shrink instinctively from one who professes to like minced veal.

Roll and skewer it up firmly; place a few skewers at the bottom of a stewpan to prevent the meat from sticking, and cover the veal with a little weak stock.

When you have stuffed your veal, strow some of the ingredients over it; when it is roasted make your sauce of what drops from the meat, put an anchovy in water, and when dissolved pour it into the dripping-pan with a large lump of butter and oysters: toss it up with flour to thicken it.

Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually.

THE MANNER OF CUTTING UP VEAL for the English market is to divide the carcase into four quarters, with eleven ribs to each fore quarter; which are again subdivided into joints as exemplified on the cut.

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.

Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven surface never looks well.

Any of the flour or potato dumplings are excellent served with stewed or fricasseed veal.

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.

INGREDIENTS.Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced sage, salt and pepper to taste.

" "My poor Jane!" said my wife, mincing veal as though she was mincing William.

With a jolt she remembered that there would be roast veal for supper.

Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with currie powder, put it into a good gravy of veal and beef, season simply with pepper, salt, and lemon juice.

Jinny said veal: such a saving little body she was!

Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd.

Place the cauliflower around the platter in which you serve the veal.

VEAL SANDWICHES May be prepared as above, or slice the veal in thin slices and spread with mustard.

2. Cold mutton, mashed potatoes, stewed veal.

A FRENCHMAN'S OPINION OF VEAL.A great authority in his native Paris tells us, that veal, as a meat, is but little nourishing, is relaxing, and sufficiently difficult of digestion.

While Sir Peregrine courteously relieved his sister-in-law of the trouble of carving the gammon of bacon which accompanied the veal which her husband was helping, Dr. Woodford informed her of her son's progress towards recovery.

Lay the fricandeau over the bacon, sprinkle over it a little salt, and pour in just sufficient stock to cover the bacon, &c., without touching the veal.

Great wits go mad, and small ones only dull; Distracting cares vex not the empty skull: They seize on heads that think, and hearts that feel, As flies attack thebetter sort of veal.

Always buy veal that is fat and white.