The art of cooking

Throw the rice when done into a cullender that it may be thoroughly drained of water and serve very hot with the curry, but in separate dishes. Notes, — The reason for browning the onion separately from the meat is that the veal requires so much longer time to brown than the onion that the vegetsible would be reduced to a crisp before the meat could be done. Lean mutton, rabbit and chicken may also be curried in this way. Rissoles of Veal. — One pound of filet of veal, one quarter of pound of suet, one pound of bread crumbs, one-half pint of milk, two eggs, one saltspoonful of pow dered mace, one teaspoonf ul of salt, one-half teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of white stock. Remove the skin from the veal, chop it very finely after which pound it well in a mortar* Put into a bowl three-quarters of a pound of the bread crumbs, pour the milk over, and allow the crumbs to soak therein for ten minutes, then pouring the bread crumbs from the bowl into a towel, twist the ends of the towel in the hands and press from them as much of the milk as may be. Mix the bread crumbs with the pounded veal, season the mixture with the mace, pepper and nearly all of the salt, drop into it then the yolks of egg, and beat all together with the finely chopped suet. Roll the compound then into small balls, dipping each into the beaten whites of egg and then into the remain- BEEF OLIVES. gt ing bread crumbs, after which they must be thrown into hot clarified fat and fried for ten minutes. While the rissoles are frying, melt the butter in a small saucepan, stir into it the flour, then, add by degrees the stock, stirring all until it boils, when it must be seasoned with the salt and allowed to cook for two minutes. Drain the rissoles when fried upon a sheet of kitchen paper, and serve upon a hot platter with the sauce poured around. Beef Olives. — One and one-half pounds of round steak, four tablespoonfuls of bread crumbs, one dessert spoonful of parsley, one egg, one ounce of butter, one dessert spoonful of mushroom catsup, one dessert spoon- .ful of Harvey's sauce, one-half ounce of flour, six drops of caramel, one-half pint of second stock, one teaspoonful of salt, one-half teaspoonful of pepper. Put the sprigs of parsley into cold water, wash it well, picking the stalk from it, and then dry thoroughly by wrapping it in a towel and wringing the water therefrom. Place it upon a board, chop very finely, and mix with it the bread crumbs. Drop into this the egg, seasoning all with the pepper and salt, and mix the whole well together. The fat must now be trimmed from the steak and cut into little pieces, and the steak itself cut into squares, four inches in size. Into each of the pieces of steak, put an equal part of the fat and bread crumb dressing, make them into rolls and tie argund them a piece of twine. • Heat the butter now in a saucepan, and brown the rolls therein. While the rolls are browning, put the flour into a bowl and make it smooth with a tablespoonful of stock, and when smooth add to it the catsup, caramel and Harvey's sauce, after which the remaining stock should be put in cold, and pour all over the browned olive-rolls, stirring until the liquid boils. When boiling, skim, and then covering the saucepan, allow the whole to simmer slowly for an hour and a half. At the end of this time take up the olives, and cutting the strings therefrom, pour over them the gravy from the pan. FrioassSe of Sweet-Breads. — one pair of sweet-breads, two ounces of butter, one-half ounce of flour, one egg, two tablespoonfuls of cream, one teacupful of white stock, one dessert spoonful of chopped parsley, one saltspoonful of grated nutmeg, one-half teaspoonful of salt, one-half teaspoonful of pepper.