and pounded mace to taste, 6 oz. of fresh butter; clarified butter.
_Mode_.--Mince the veal and ham together as finely as possible, and
pound well in a mortar, with cayenne, pounded mace, and fresh butter in
the above proportion. When reduced to a perfectly smooth paste, press it
into potting-pots, and cover with clarified butter. If kept in a cool
place, it will remain good some days.
_Seasonable_ from March to October.
NAMES OF CALVES, &c.--During the time the young male calf is
suckled by his mother, he is called a bull-or ox-calf; when
turned a year old, he is called a stirk, stot, or yearling; on
the completion of his second year, he is called a two-year-old
bull or steer (and in some counties a twinter); then, a
three-year-old steer; and at four, an ox or a bullock, which
latter names are retained till death. It may be here remarked,
that the term ox is used as a general or common appellation for
neat cattle, in a specific sense, and irrespective of sex; as
the British ox, the Indian ox. The female is termed cow, but
while sucking the mother, a cow-calf; at the age of a year, she
is called a yearling quey; in another year, a heifer, or
twinter; then, a three-year-old quey or twinter; and, at four
years old, a cow. Other names, to be regarded as provincialisms,
may exist in different districts.
RAGOUT OF COLD VEAL (Cold Meat Cookery).