Cassell's dictionary of cookery

vessel one pound of the neck of mutton, and the same (Quantity of fillet of veal, cut up into small pieces, with six pints of water. Afterwards add a handful of chervil, a little wild endive, and two small lettuces, all being previously cut small. Boil the whole for three hours over a gentle fire, strain, and salt the broth. Brown Roux, or Thickening,— Melt half a pound of butter in a well-tinned saucepan ; dredge in flour till it becomes a paste, stirring it all the time. Put it, for a few minutes, over a quick fire, but be careful it does not burn; the colour should be a light brown. Draw it aside to simmer, and stir well; then put it into a jar for use. Close tightly, and it will keep good for some time. Brown Sauce. — Melt two ounces of butter in a small saucepan, and add one ounce of flour, stirring until it is of a brown colour. Then add sufficient boiling water to render it of a cream-like consistency, and season to taste with salt and pepper. i Brown Soup,— Cut into small pieces the j following vegetables : — One pound of turnips, the same of carrots, half a pound of celery, and six ounces of onions. Put these into a pan with fonr ounces of butter, and let them stew, with occasional stirring, till brown. Boil one pint and a half of peas, and using them with sufficient boiling water to make the entire quantity about three quarts. Add half a pound of toasted bread, season with black peppercorns, Jamaica pepper, and salt. Boil gently for three or four hours, then strain through a coarse sieve, and return it to the pan. When it boils it is ready for the table. Brown Soup (another way). — Slice and fry in butter half a dozen carrots, with the same quantity of turnips, four potatoes, four onions, and three heads of celery. Put them into a pan with five quarts of boiling water. Let them stew four or five hours, then strain through a sieve, season with pepper and salt, then boil and serve. Brussels Sprouts, — Pick, trim, and wash a number of sprouts. Put them into plenty of fast-boiling water. The sudden immersion of the vegetables will check the boiling for some little time, but they must be brought to a boil as quickly as possible, that they may not lose their green colour ; add a table-spoonful of salt and a little piece of soda, and boil very fast for fifteen minutes. Lose no time in draining them when sufficiently done ; and serve plain, or with a little white sauce over the top. Cost, from 2d. to 3d. per pound, according to the season. Sufficient for a dish, one pound. Brussels Sprouts, Saute,— Wash, and drain one pound of sprouts; put them into boiling water for fifteen minutes, with half an ounce of salt to each gallon, and when done, chy them on a clean cloth. Dissolve half an ounce of butter in a pan, and shake the sprouts in it over the fire for a minute or two; season them with pepper, salt, and a little nutmeg, and serve very hot. Sprouts about the size of a walnut have the most delicate flavour. Sufficient for two or three persons. Probable cost, .3d. to 4d. per pound. Bubble and Squeak.— Dissolve two or