To a pound of the lean of a leg of veal, allow a pound of beef suet. Mince them together very fine. Then season it to your taste with pepper, salt, mace, nutmeg, and chopped sage or sweet marjoram. Then chop a half-pint of oysters, and beat six eggs very well. Mix the whole together, and pound it to a paste in a marble mortar. If you do not want it immediately, put it away in a stone pot, strew a little flour on the top, and cover it closely. When you wish to use the force-meat, divide into equal parts as much of it as you want; and having floured your hands, roll it into round balls, all of the same size. Either fry them in butter, or boil them. This force-meat will be found a very good stuffing for meat or poultry. GRAVY AND SAUCES. DRAWN OR MADE GRAVY. For this purpose you may use coarse pieces of the lean of beef or veal, or the giblets and trimmings of poultry or game. If must be stewed for a long time, skimmed, strained, thickened, and flavoured with whatever condiments are supposed most suited to the dish it is to accompany. In preparing meat to stew for gravy, beat it with a mallet or meat-beetle, score it, and cut it into small pieces; this makes it give oat the juices. Season it with pepper and salt, and put it into a stew-pan with butter only. Heat it gradually, till it becomes brown. Shake the pan frequently, and see that it does not bum or stick to the bottom. It will generally be browned sufficiently in half an hour. Then put in some boiling water, allowing one pint to each pound of meat. Simmer it on coals by the side of the fire for near three hours, skimming it well, and keeping it closely covered. When done, remove it from the heat, let it stand awhile to settle, and then strain it. If you wish to keep it two or three days, (which you may in winter,) put it into a stone vessel, cover it closely, and set it in a cool place. Do not thicken this gravy till you go to use it. MELTED BUTTER, SOMETIMES CALLED DRAWN BUTTER. Melted butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about two tea-spoonfuls of flour. When it is thoroughly mixed, put it into the sauce-pan, and add to it four table-spoonfuls of cold water. Cover the sauce-pan, and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up. If you set it on hot coals, or over the fire, it will be oily. If the butter and flour is not well mixed it will be lumpy. If you put too much water, it will be thin and poor. All these defects are to be carefully avoided. In melting butter for sweet or pudding sauce, you may use milk instead of water. TO BROWN FLOUR.