BRAISED MUTTON. Take off the chump end of a loin of mutton, cover it with buttered paper, and then with paste, as for venison. Roast it two hours, but let it not be browned. Have ready some French beans boiled, and drained on a sieve; and while you are glazing the mutton, give the beans one heat-up in gravy, and lay them on the dish with the meat over them. BRAISED VEAL. Lard the best end of a neck of veal with bacon rolled in chopped parsley, salt, pepper and nutmeg. Put it into a tosser, and cover it with water. Add the scrag end of the neck, a little lean bacon or ham, an onion, two carrots, two heads of celery, and a glass of Madeira. Stew it quickly for two hours, or till it is tender, but not too much. Strain off the liquor: mix a little flour and butter in a stewpan till brown, and lay the veal in this, the upperside to the bottom of the pan. Let it be over the fire till it gets coloured: then lay it into the dish, stir some of the liquor in and boil it up, skim it nicely, and squeeze orange and lemon juice into it. BRANDY CREAM. Boil two dozen of blanched almonds, and pounded bitter almonds, in a little milk. When cold, add to it the yolks of five eggs beating well in cream; sweeten, and put to it two glasses of good brandy. After it is well mixed, pour to it a quart of thin cream; set it over the fire, but not to boil. Stir it one way till it thickens, then pour into cups or low glasses, and when cold it will be ready. A ratafia drop may be added to each cup; and if intended to keep, the cream must be previously scalded. BRANDY PUDDING. Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons; then the fruit, rolls and cakes in succession, till the mould is full, sprinkling in at times two glasses of brandy. Beat four eggs, add a pint of milk or cream lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding sauce. BRASS. Culinary vessels made of this metal, are constantly in danger of contracting verdigris. To prevent this, instead of wiping them dry in the usual manner, let them be frequently immersed in water, and they will be preserved safe and clean. BRAWN. Young brawn is to be preferred, the horny part of which will feel moderately tender, and the flavour will be better; the rind of old brawn will be hard. For Mock Brawn, boil a pair of neat's feet very tender; take the meat off, and have ready a belly-piece of salt pork, which has been in pickle for a week. Boil this almost enough, take out the bones if there be any, and roll the feet and the pork together. Bind it tight together with a strong cloth and coarse tape, boil it quite tender, and hang it up in the cloth till cold. Keep it afterwards in souse till it is wanted.