Handbook of practical cookery

When the blue smoke arises from the heated butter, put into it the chops, and brown them to a nice pale brown. When this is done, take out of the pan the chops, and pour off the grease, after which put the flour into the pan, the grease still adhering to which will be sufficient to prevent its lumping ; add to it the stock, and stir all until it boils, when it should be skimmed to remove such particles of the onion and grease as may arise, and the chops returned to the pan. All should now be permitted to stew for half an hour gently, when the button-onions must be added ; also the carrot, cut in fancy shapes ; and the turnips, which must have been quartered ; the pepper and salt ; and the whole allowed to stew for half an hour longer, when it is ready to serve. Arrange the chops for serving in a circle upon a hot platter, fill the vegetables into the centre, and pour the sauce around from the outer edge. NOTE.— By "button-onions" is meant onions of the size of a button, — the smallest onions procurable. Blanquette of Veal. — Three pounds of fillet of veal, one and one-half pint of white stock, one table-spoonful of lemon juice, one table-spoonful of sherry, one table-spoonful of chopped parsley, yolks of two eggs, one table-spoonful of cream, one tea -spoonful of salt, one half salt-spoonful of white pepper, one half ounce of flour. Begin by cutting the veal into small regular pieces about four inches square, place it then into a copper or porcelainlined sauce-pan, and pour over it a pint of boiling white stock. Whatever of impurity there may be in the meat will at once arise to the surface ; therefore it must be immediately skimmed, and allowed thereafter to simmer very slowly for one hour. While the meat is thus cooking, put the flour into a bowl, wet, and make it smooth with a table-spoonful of the cold stock ; add to it the pepper, salt, lemon-juice, and sherry, and the remainder of the stock ; and pouring this into the sauce-pan, let the whole cook together for twenty minutes longer. Just before serving, put the yolks of the eggs into a bowl, together with the chopped parsley; beat these until thoroughly blended, when the cream must be added ; and when the sauce-pan containing the veal has been removed from the fire and allowed to cool for two minutes, pour into it this mixture, and stir all quickly, to prevent the eggs curdling, which they are liable to do by coming in conjunction with the cream and lemon-juice. This should be served very hot. NOTE. — A copper or porcelain-lined sauce-pan is here specified because a common sauce-pan in which anything else has been cooked, unless especially scoured for this purpose, will unfailingly discolour the veal. Fricassde of Chicken.— One young fowl, one ounce of butter, one and one-half ounce of flour, one carrot, one Bermuda onion, one and one-half pint of second white stock, one tea-spoonful of salt, one half salt-spoonful of white pepper, one blade of mace, one gill of cream, one dozen of small mushrooms. First disjoint the chicken, and throwing it into cold water let it remain therein for twenty minutes. Put the pieces of meat into a copper or porcelain-lined sauce-pan, and pour ROLLED SHOULDER OP MUTTON. 55