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[THOUGHT IS THE MOST SWIFT OF ALL.] 1046. Mutton (Venison fashion). Take a neck of good four or five-year-old Southdown wether mutton, cut long in the bones; let it hang in mild weather, at least a week. Two days before you dress it, take allspice and black pepper, ground and pounded fine, a quarter of an ounce each, rub them together and then rub your mutton well with this mixture twice a day. When you dress it, wash off the spice with warm water, and roast it in paste. 1047. Veal Veal requires particular care to roast it a nice brown. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it nearer to finish it brown. When first laid down it is to be basted; baste it again occasionally. When the veal is on the dish, pour over it half a pint of melted butter; if you have a little brown gravy by you, add that to the butter. With those joints which are not stuffed, send up forcemeat in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages. Bacon is always eaten with veal. 1048. Fillet of Veal. Fillet of veal of from twelve to sixteen pounds, will require from four to five hours at a good fire: make some stuffing or forcemeat, and put it under the flap, that there may be some left to eat cold, or to season a hash: brown it, and pour good melted butter over it. Garnish with thin slices of lemon, and cakes or balls of stuffing, or duck stuffing, or fried pork sausages, curry sauce, bacon, &c.