Miss Parloa's kitchen companion

the meat in a very moderate oven, and cook for three hours, basting every fifteen minutes with the gravy in the pan. When the meat has been cooking for an hour and a half, strain over it the gravy remaining in the stew-pan. At serving-time remove the sheets of paper from the loin, and withdraw the skewers. Place the meat on a warm dish, and pour four table-spoonfuls of gravy over it. Arrange the vegetables in little groups around the meat ; serve the gravy in a separate dish. If you do not like pork, use, instead, three tablespoonfuls of butter or oil when frying the onion for the gravy. Each vegetable should be cooked separately, and in boiling water in plenty. Cook the turnips and carrots for half an hour ; the cauliflower, broken into flowerets, twenty minutes ; the peas, from twenty to fifty minutes, being guided by their age ; the potatoes, if cut into half-inch cubes, twelve minutes. Except in the case of the potatoes (which must be drained dry, and have only some salt added), pour almost all the water away from each vegetable, and add to each half a teaspoonful of sugar, half a teaspoonful of salt, and one teaspoonful of butter. Boil rapidly for a minute, shaking all the while, and then set back where they will keep hot until serving-time. Not much more trouble is required for preparing this dish than for preparing the ordinary roast of veal, and the change is a pleasing one. These full directions make the process appear harder than it really is. * Brown Fricassee of Veal. Cut two pounds of veal into thin slices, and dredge with salt, pepper, and flour. Cut a quarter of a pound of salt pork into thin slices, and fry until crisp and brown, being careful not to burn. When the pork is done, take it up, and put the veal into the fat remaining in the pan. Fry the meat until it is well browned; then • remove it from the pan, and put three table-spoonfuls of flour into the fat. Cook it until it has become rich brown, and gradually stir in a pint and a half of cold water. Season with salt and pepper, and after the sauce has boiled up once, put the veal into it, and simmer for a quarter of an hour. This is a nice dish for luncheon, when served in a border of rice, hominy, mashed potatoes, or hot small cream-of-tartar biscuit. * Blanquette of Veal. Use three pounds of veal (taken from the shoulder or neck), two table-spoonfuls of chopped onion, four of butter, three of flour, a teaspoonful of chopped parsley, a quart of water, one-fourth of a teaspoonful of pepper, and a level table-spoonful of salt.