The art of cooking

Arrange the chops for serving, in a circle upon a hot platter, fill the vegetables into the centre, and pour the sauce around from the outer edge. Note — By button-onions is meant onions of the size of a button, •^the smallest onions procurable. Blanquette of Veal. — Three pounds of filet of veal, one and one-half pints of white stock, one tablespoonful of lemon juice, one tablespoonful of sherry, one tablespoonful of chopped parsley, yolks of two eggs, one tablespoonful of cream, one teaspoonful of salt, one-half teaspoonful of white pepper, one-half ounce of flour. Begin by cutting the veal into small regular pieces about four inches square, place it then into a copper or porcelain-lined saucepan, and pour over it a pint of boiling white stock. Whatever of impurity there may be in the meat, will at once arise to the surface, therefore it must be immediately skimmed and allowed thereafter to simmer very slowly for one hour. While the meat is thus cooking put the flour into a bowl, wet, and make it smooth with a tablespoonful of the cold stock, add to it the pepper, salt, lemon-juice and sherry and the remainder of the stock, and pouring PRICASS^E OF CHICKEN. this into the saucepan let the whole cook together for twenty minutes longer. Just before serving, put the yolks of the eggs into a bowl, together with the chopped parsley, beat these until thoroughly blended when the cream must be added, and when the saucepan containing the veal has been removed from the fire and allowed to cool for two minutes, pour into it this mixture and stir all quickly, to prevent the eggs curdling which they are liable to do by coming in conjunction with the cream and lemon- juice. This should be served very hot. Note. — A copper or porcelain-lined saucepan is here specified because a common saucepan in which anything else has been cooked, unless especially scoured for this purpose, will unfailingly discolor the veal. Fricassee of Chicken. — One young fowl, one ounce of butter, one and one-half ounces of Hour, one carrot, one Bermuda onion, one and one-half pints of second white stock, one teaspoonful of salt, one-half teaspoonful of white pepper, one blade of mace, one gill of cream, one dozen of small mushrooms. First disjoint the chicken and throwing it into cold water let it remain therein for twenty minutes. Put the pieces of meat into a copper or porcelain-lined saucepan and pour over them the whole of the stock, boiling. As it boils skim it well, add the pepper and salt, also the carrot and onion, and allow all to cook as slowly as possible for half an hour, at the expiration of which, the pieces of fowl must be taken out and the liquor strained. Put the mushrooms now into the emptied saucepan, 5o> cover them with cold water and let them boil for five minutes, when they should be poured out and strained, and the saucepan thoroughly cleansed. Melt then in the saucepan the butter, add to it the flour, and by degrees, the strained stock, and when this boils, add the mace, the cream, and the mushroomsand allow all to cook together for twenty minutes longer. Remove now the mace and at the last moment add the cream. Serve on a large hot platter. Note. — If the canned mushrooms are nsed they will be found already prepared, but if the fresh ones are preferred or are found more convenient they must be skinned before using. Rolled Shoulder of Mutton. — One shoulder of mutton, three ounces of butter, one teaspoonful of salt, one teaspoonful of pepper, three tablespoonfuls of bread crumbs, one and one-half ounces of chopped suet, one tablespoonful of chopped parsley, one egg, one gill of cold water.