SMOKED VEAL.
Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in wood-smoke, and it will prove a very fine savoury relish, either boiled and eaten cold, or fried as required.
SWEETBREADS ROASTED.
First soak them in warm water, and then blanch them; in whatever manner they are to be dressed, this is essential; they may be prepared in a variety of ways, the simplest is to roast them; for this they have only to be covered with egg and bread crumbs, seasoned with salt and pepper, and finished in a Dutch oven or cradle spit, frequently basting with clarified veal suet; they may be served either dry with a purée of vegetables, or with a brown gravy.
SWEETBREADS STEWED WHITE.
After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel,
