Cold veal makes so many nice dishes, that a large piece can always be used satisfactorily.
ROAST PORK.
Bone the leg as in mutton, and stuff; substituting sage for the sweet marjoram, and using two onions instead of one.

Allow half an hour to the pound, and make gravy as for roast beef.

Spare-ribs are considered most delicate; and both are best eaten cold, the hot pork being rather gross, and, whether hot or cold, less digestible than any other meat.
ROAST VENISON.
In winter venison can be kept a month; and, in all cases, it should hang in a cold place at least a month before using.

Allow half an hour to a pound in roasting, and baste very often.

Small squares of salt pork are sometimes inserted in incisions made here and there, and help to enrich the gravy.