Wholesome cookery

little sliced onion, some lettuce broken in pieces ; then another layer of meat and vegetables and slices of cucumber. Pour over this about 1 pint of water, and stew very gently. Should the water evaporate, add a little more, or add gravy. Skim off all the fat very carefully and dish up. The cucumber ought to be taken out as soon as it is cooked, which it will be before the other ingredients, and it can be added in again just before dishing up. 247. — Savoury Mould. Mince up very small the remains of any cold meats, the greater variety the better. Add a slice of bread soaked in milk, pepper and salt, a spoonful of chutnee. Put all together in a saucepan, with sufficient stock or gravy to moisten it ; stew slightly for a few minutes ; put it in a mould and steam half an hour. Turn out with a nice gravy round, or any sauce liked. N.B. — This mould is good cold, served with a salad. 248. — Fricandeau of Veal. Have a nicely shaped piece of veal (either fillet or cushion) ; lard it very thoroughly on both sides. Put in a saucepan the trimmings of your veal and larding pork, some chopped onion, chopped carrots, bunch of herbs, bay leaf, a couple of cloves, and some stock. Place the veal in this, and let it simmer till cooked. Be careful to frequently baste the top of the veal with some of the gravy it is cooking in. When you are not basting, keep the saucepan covered. When the veal is cooked, take it out. Skim the sauce carefully, and strain it ; put it in another saucepan, and let it stew till very much reduced. Now put the veal back, and leave it to colour (that part of the veal which is in the sauce will colour). Dish up the veal. Stir into the gravy a couple of tablespoonfuls of stock, so as to move all the gi’avy from the sides ; pour it over the veal. You must be careful to dish up the side of the veal which was downwards in the gravy. N.B. — If you are going to serve a pur(^e of spinach or endive or sorrel with the veal, you will dress your purée with the veal gravy, and serve the whole thing round the veal. 249. —Fillet of Veal “ aux Anchois.” Take a thick slice off a fillet of veal ; lard it through with some fillets of anchovy, season with pepper and salt. Pour over it some plain vinegar ; leave it about 8 hours, then wipe the vinegar off. Sprinkle some flour over it on both sides ; put some oil in a fryingpan, and toss tlie veal in it over a slow fire ; tiu'n it frequently on both sides. Take out the veal. Put the juice of 1 lemon into the sauce, stir it well over the fire ; pour it over the veal and serve. 250. — “Cervelles,” or Brains (To prepare). Put the brains to soak in warm water until you can easily remove the skin and free them from blood. Then put them in cold water with a little salt, and let them remain for an hour or two. Now simmer them very gently for about three-quarters of an hour in sufficient milk to cover them, with a carrot, turnip, onion, 2 cloves, pepper, salt, and a tablespoonful of vinegar. The vegetables and cloves must be tied in a piece of muslin. The stock the brains are cooked in can be used for a vegetable soup. 251. — Cervelles frites.