Or you may cover the mince with a thick layer of grated bread, moistened with a little butter, and browned on the top with a salamander, or a red hot shovel. VEAL PATTIES. Mince very fine a pound of the lean of cold roast veal, and half a pound of cold boiled ham, (fat and lean equally mixed.) Put it into a stew-pan with three ounces of butter divided into bits and rolled in flour, a jill of cream, and a jill of veal gravy. Season it to your taste with cayenne pepper and nutmeg, grated lemon-peel, and lemon-juice. Set the pan on hot coals, and let the ingredients simmer till well warmed, stirring them well to prevent their burning. Have ready baked some small shells of puff-paste. Fill them with the mixture, and eat the patties either warm or cold. VEAL PIE. Take two pounds of veal cut from the loin, fillet, or the best end of the neck. Remove the bone, fat, and skin, and put them into a sauce-pan with half a pint of water to stew for the gravy. Make a good paste, allowing a pound of butter to two pounds of flour. Divide it into two pieces, roll it out rather thick and cover with one piece the sides and bottom of a deep dish. Put in a layer of veal, seasoned with pepper and salt, then a layer of cold ham sliced thin, then more veal, more ham, and so on till the dish is full; interspersing the meat with yolks of eggs boiled hard. If you can procure some small button mushrooms they will be found an improvement. Pour in, at the last, the gravy you have drawn from the trimmings, and put on the lid of the pie, notching the edge handsomely, and ornamenting the centre with a flower made of paste. Bake the pie at least two hours and a half. You may make a very plain veal pie simply of veal chops, sliced onions, and potatoes pared and quartered. Season with pepper and salt, and fill up the dish with water. CALF’S HEAD DREST PLAIN Wash the head in warm water. Then lay it in clean hot water and let it soak awhile. This will blanch it. Take out the brains and the black part of the eyes. Tie the head in a cloth, and put it into a large fish-kettle, with plenty of cold water, and add some salt to throw up the scum, which must be taken off as it rises. Let the head boil gently about three hours. Put eight or ten sage leaves, and as much parsley, into a small sauce-pan with a little water, and boil them half an hour. Then chop them fine, and set them ready on a plate. Wash the brains well in two warm waters, and then soak them for an hour in a basin of cold water with a little salt in it. Remove the skin and strings, and then put the brains into a stew-pan with plenty of cold water, and let them boil gently for a quarter of an hour, skimming them well. Take them out, chop them, and mix them with the sage and parsley leaves, two table-spoonfuls of melted butter, and the yolks of four hard-boiled eggs, and pepper and salt to your taste. Then put the mixture into a sauce-pan and set it on coals to warm.