My mother's cook book

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 spoonful 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 around 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. Fricassee of Sweet-Breads.— one pair of sweet-breads, two ounces of butter, one-half ounce of flour, one egg, two tablespoonful 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. Let the sweet-breads lie for an hour in iced water preparatory to cooking, at the end of which they should be put into a saucepan, covered with cold water and placed over the fire where, when boiling, they should be left for five minutes. Take them then from the fire and throw them into a basin of cold water to whiten, after which draw off the outer casing, and cut them into thin slices. Melt in a saucepan the butter, stir into it the flour and add the stock, when all must be stirred until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, adding the nutmeg, and covering the saucepan, let the whole simmer slowly for threequarters of an hour. Just before the sweet-breads are ready for serving, beat up the egg until very light, mix well with it the LARDED SWEET-BREADS. 83 cream and chopped parsley, and moving the saucepan off the fire, stir this mixture in with the sweet-breads, and stir all together for two minutes, taking care that it does not boil. This should be served immediately and very hot, that the eggs may not get heavy. Larded Sweet-breads. — One pair of sweetbreads, two ounces of fat bacon, one-half pint of stock, one-half teaspoonful of salt, one-half teaspoonful of pepper, one lemon, four drops of caramel, one-half ounce of flour. The sweet-breads must be first thrown into boiling water, boiled for five minutes and then put into iced water for half an hour.