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Healthy Tip of The Day: Get your daily calcium by popping a tab, chugging milk or eating yoghurt. It'll keep your bones strong. Remember that your bone density declines after the age of 30. You need at least 200 milligrams daily, which you should combine with magnesium, or it simply won't be absorbed.











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funnel, a few spoonfuls of good veal gravy, and fill it up with cream; but first boil and thicken it with a tea-spoonful of flour. VEAL AND PARSLEY PIE. Cut some slices from a leg or neck of veal; if the leg, from about the knuckle. Season them with salt, scald some pickled parsley, and squeeze it dry. Cut the parsley a little, and lay it at the bottom of the dish; then put in the meat, and so on, in layers. Fill up the dish with new milk, but not so high as tofunnel, a few spoonfuls of good veal gravy, and fill it up with cream; but first boil and thicken it with a tea-spoonful of flour. VEAL AND PARSLEY PIE. Cut some slices from a leg or neck of veal; if the leg, from about the knuckle. Season them with salt, scald some pickled parsley, and squeeze it dry. Cut the parsley a little, and lay it at the bottom of the dish; then put in the meat, and so on, in layers. Fill up the dish with new milk, but not so high as to[466] touch the crust. When baked, pour out a little of the milk, and put in half a pint of good scalded cream. Chicken may be cut up, skinned, and dressed in the same touch the crust. When baked, pour out a little of the milk, and put in half a pint of good scalded cream. Chicken may be cut up, skinned, and dressed in the same



way. VEAL PORCUPINE. Bone a fine large breast of veal, and rub it over with the yolks of two eggs. Spread it out, and lay on it a few slices of bacon, cut as thin as possible. Add a handful of parsley shred fine, the yolks of five eggs, boiled hard and chopped, and a little lemon peel finely shred. Steep the crumb of a penny loaf in cream, and add to it, seasoning the whole together with salt, pepper, and nutmeg. Roll the veal close, and skewer it up. Cut some fat bacon, the lean of boiled ham, and