Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread, and place in a frying-pan as deep as a shallow saucepan; when they have fried enough to become set, pour enough weak gravy in the pan to cover the fricondelles, and let them stew in it gently, place them both in the same dish, and pour over any well thickened sauce that may be selected. * * * * * ANOTHER SORT. Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty _entrée_; the pieces of veal should be about the size of pigeons. * * * * * 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, they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the _velouté_ or _bechamél_ sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish. * * * * * SWEETBREADS STEWED BROWN. After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement. The above receipts are adapted for sweetbreads fricasseed, except that they must be cut in pieces for fricassees, and pieces of meat or poultry are added to them; sweetbreads when dressed whole look better _piqués_. * * * * * A DELICATE RECEIPT FOR ROAST MUTTON.