The household gas cookery book

nice pieces one carrot, one turnip, one onion, half a pint of haricot beans (previously soaked overnight), place them in a saucepan with chops, add salt and pepper to taste, and put just sufficient stock as will cover them nicely. Let them simmer for one hour and Calf's Brains with Matelote Sauce. — Steep three sets of brains in water for several hours, care being taken to change the water frequently, and remove the loose skin that contains them; after being washed t place in a stewpan containing some boiling water, and seasoned with a wineglassful of vinegar, some thinly sliced carrots and onions, thyme, bay leaf, pepper and salt; let them boil gently for about twenty minutes. The brains must then be drained upon a cloth, and six croutons cut in the shapes of large coxcombs pre¬ viously stuck on the bottom of an entree dish, so as to form as many compartments; place a lobe of brains in each of these, make a slight incision in each portion of the brains, and insert in it a scolloped circular piece of red tongue ; pour a matelote ragout over the entree, and serve. Veal Collops, Scotch Fashion.— Cut the veal into nice round collops about half an inch thick, and beat them with a cutlet bat, sprinkle over them some salt and pepper, and dip them in egg and breadcrumbs. Put into a stewpan a little fresh butter, and when it has melted put in the collops and fry until a nice brown colour, put on a very hot dish with a few rashers of bacon and slices of lemon. Serve with some highly seasoned brown sauce. Minced Chicken with Poached Eggs.— Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put these into a small stewpan with half¬ pint of white sauce. When about to send to table dish it up and place the poached eggs round it, with a scollop of glazed ham and tongue and a fried crouton of bread in between each egg; pour a little white sauce round the entree, and serve. Blanquettes de Veau.— This is a dish most fre¬ quently served in Prance, and, as its names implies, is composed of either veal, lamb, or venison and white sauce. It is usually served as an entree, and the meat generally used is veal, the fillet of veal for preference, but any part may be employed. A little care and trouble is all that is necessary to make this most ap¬ petising dish. Take two pounds of veal and cut it up into small pieces ot from 2 inches to 3 inches in size, and rinse them in cold water; then place them in a stewpan with sufficient cold water to cover them, bring quickly to boil ; immediately the water boils take them out and plunge them into cold water, this being done tor the purpose of whitening the meat. Place them into a clean stewpan with one small carrot scraped, one onion stuck with three cloves, a small bunch of cleanlywashed parsley tied together, with one bay leaf, a W °Lth-yme’ °"e c,ove of garl*c, and three shallots. f,,i lfSUu Clent coldL water, including a large wineglassul of sherry or white wine (optional) to nearly cover the meat; add salt and white pepper to taste, simmer gently until the meat is quite soft and tender. I eel some round, small onions, the smallest obtaintenderand b°' them & littIe salt and water until