Occupations > Cookery, and pastry. As taught and practised by Mrs Maciver, teacher of those arts in Edinburgh

42 Cookery and Pastry..
Scarlet Beef.
Take a piece of a bread: of very-
fat beef; blanch it twenty-four hours
in cold water; then drop the water
very well from it, and dry it very
well with a cloth; rub it well with
brown fugar, fait, and faltpetre;
turn it every day for a fortnight,
and then boil it. It eats very well
hot with greens, and when diced
down, makes a very pretty cold alfet..
To few a Fillet of Veal.
Cut off the fhank-bone, and make
holes in the veal, after fluffing it
with forc'd meat; rub it over with
an egg, and duft it with flour; then
brown it. When the veal boils, put
in as much flock as will cover it;
cover the pot very clofe, and let it flew
on a flow fire; turn it often, as the
liquor wafles. When it is enough, take
up feme of the liquor; feum off the
fat, and thicken it with a little but¬
ter wrought in flour j put in fome
pickled