Required: One ox-cheek. One cow-heel. Four carrots. Four onions.

A bunch of parsley and herbs. Two ounces of flour. Four ounces of dripping. Salt and pepper.

Wash the ox-cheek well, and rub it all over with some salt. Then cut it up into small squares, and cut the heel into neat pieces also. Melt the dripping in a stewpan, put in the vegetables after preparing and slicing them, also the herbs and pepper; then dip the pieces of cheek into some flour, put them in and fry them slightly; lastly, add the cow-heel, and water to cover all. Bring the stew to the boil and skim it well; mix the flour smoothly with a little cold water and stir it in; then let it simmer

Galantine of Veal. Prepared by this method veal forms a delicious cold dish for breakfast or luncheon steadily from three to four hours, keeping it stirred often.

Take out any bones possible, and serve it in a hot tureen.

Cost, 2S. 3d.