Miss Parloa's kitchen companion

Cut the remainder of the pork into thin slices, and arrange them on the bottom of a deep baking-pan. Sprinkle the chopped vegetables on the pork. Now lay the fricandeau, larded side up, on the bed of pork and vegetables, and season well with salt and pepper. Butter a sheet of foolscap generously on both sides. Lay this over the fricaudeau. Place the pan in a moderate oven, and cook slowly for half an hour. Watch carefully, to prevent the vegetables from burning. At the end of the half -hour add half a pint of the hot stock, basting the meat with it ; but do not remove the buttered paper. Dredge with salt, pepper, and flour. Cook for two hours and a half longer, basting every fifteen minutes with the gravy in the pan, and with salt, pepper, and flour. As the gravy cooks away, add more stock. Let the fricandeau cook for the last fifteen minutes without the buttered paper on. Just before taking it from the oven, brush the gill of melted glaze over it. Close the oven door, and let it cook two minutes longer. On taking it from the oven place on a smooth bed of minced spinach. Put on the range the pan in which the fricandeau was cooked. Mix the corn-starch with half a cupful of cold water, and stir into the gravy. Boil for three minutes ; then add the lemon juice, and more salt and pepper, if any be needed. Strain, and serve with the fricandeau. Should there be any fat floating on the gravy, skim it off. Success in making this dish depends upon slow cooking. If the oven be so hot that the gravy boils in the pan, the piece of meat will be spoiled. There should be a pint of gravy when it is finished. Should there be less, add boiling water enough to make a pint. Veal Cutlets a la Francaise. Either half a dozen rib chops or two slices from a leg of veal will be needed. If chops be used, have them freed from the backbone and have the ribs cut short ; if slices from the leg be taken, have them half an inch thick, and cut each into four [illustration: Veal Cutlet before Trimming] The other necessaries are half a dozen button onions or a table-spoonful of chopped onion, half a can of mushrooms, three table-spoonfuls of strained tomato, a teaspoonful of chopped parsley, three table-spoonfuls of salad oil, a table-spoonful of brandy, a scant half-pint of water, a generous teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Season the meat with salt and pepper. Put the oil into a large frying-pan, and when it has become hot, put in the onions, if button onions are to be used. Cook for five minutes, stirring all the while; then put in the cutlets, and cook until brown on both sides. Pour off the oil, and gradually substitute the half-pint of water. Put in also the tomato, mushrooms, parsley, and brandy; and after covering the frying-pan closely, let the cutlets simmer for half an hour. Serve very hot. If chopped onion be used, put it into the pan with the meat, and not previously, as with button onions. Veal Cutlet after Trimming. Veal Chops.