FRICANDEAU OF VEAL. Cut a large piece from the fat side of the leg, about nine inches long and half as thick and broad. Beat it with the rolling pin, take off the skin, and trim the rough edges. Lard the top and sides, cover it with fat bacon, and then with white paper. Lay it into a stewpan with any pieces of undressed veal or mutton, four onions, a sliced carrot, a faggot of sweet herbs, four blades of mace, four bay leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham or gammon. Cover the pan close, and let it stew slowly for three hours; then take up the meat, remove all the fat from the gravy, and boil it quick to a glaze. Keep the fricandeau quite hot, and then glaze it. Serve it with the remainder of the glaze in the dish, and sorrel sauce in a tureen.--The following is a cheaper way of making a good fricandeau of veal. With a sharp knife cut the lean part of a large neck from the best end, scooping it from the bones a hand's length, and prepare it in the manner above directed. Three or four bones only will be necessary, and they will make the gravy; but if the prime part of the leg is cut off, it spoils the whole.--Another way is to take two large round sweetbreads, and prepare them like veal. Make a rich gravy with truffles, morels, mushrooms, and artichoke bottoms, and serve it round. FRICASSEE OF CHICKENS. Boil rather more than half, in a small quantity of water, and let them cool. Cut them up, simmer in a little gravy made of the liquor they were boiled in, adding a bit of veal or mutton, onion, mace, lemon peel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot, while the following sauce is prepared. Strain off the liquor, return it into the saucepan with a little salt, a scrape of nutmeg, and a little flour and butter. Give it one boil, and when ready to serve, beat up the yolk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil. It will be quite as good however without the egg. Without the addition of any other meat, the gravy may be made of the trimmings of the fowls, such as the necks, feet, small wing bones, gizzards, and livers.