Miss Parloa's kitchen companion

Put the stock on to boil. Beat the butter and flour together until smooth and light, and stir the mixture into the boiling stock. Cook until smooth, — say for about a minute, — stirring all the while. Add the meat and the salt and pepper, and cook for five minutes. Beat the yolks of the eggs well, and add the cream to them ; beating the mixture thoroughly. When the meat has been cooked for five minutes, add the yolks and cream, and cook for one minute longer, stirring all the while. Take from the fire promptly at the end of the minute, and after adding the brandy and wine, serve at once. If there should be any delay in the work after the yolks and cream are added, the dish would be spoiled, as the eggs would cook too much, and the sauce would have a curdled appearance ; but there would be no real harm in letting the dish stand on the back of the stove for ten or twenty minutes before the addition of the eggs and cream. Cooked poultry, game, and veal may be prepared in the same manner. * Calf's Head, with Bisque Sauce. Use one quart of the cold meat from the calf's head, cut in slices, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, two of flour, one cupful and a half of stock, and half a cupful of strained tomato. . Put the butter on the stove, in a frying-pan, and when it becomes melted, add the flour. Stir the mixture until it gets smooth and slightly browned ; then draw the pan back where there is less heat, and gradually add the stock. Place the frying-pan again on the hot part of the stove, and stir the contents until they begin to boil. Let them simmer for five minutes ; then add the tomato, meat, and seasoning, and cook for seven minutes. Any kind of cold meat may be served in this manner. * Curry of Calf's Head. Use one quart of the cold meat, cut in slices, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of curry-powder, one tablespoonful of chopped onion, two large table-spoonfuls of butter, two of flour, one cupful of stock, and one cupful of milk. Put the butter and onion in a frying-pan, and cook slowly for five minutes ; then add the flour and currypowder, and stir over a hot fire for one minute. Draw the pan back, and gradually add the stock. Place the pan again on the hot part of the stove, and stir the mixture until it boils; then add the milk gradually, stirring all the while. Let the mixture simmer for three minutes. Put the meat, with the salt and pepper, in a stew-pan, and strain over it the sauce that is in the frying-pan. Cook for six minutes, and serve with a dish of boiled rice. Other kinds of cold meat may be used in curries. Brain Force-meat Balls. Soak the brains in a bowl of cold water for an hour or more ; then remove the thin covering, which is filled with small blood-vessels. Rinse the brains thoroughly in a bowl of cold water. Tie them loosely in a piece of cheese-cloth, and, putting them in a stew-pan with boiling water enough to cover them, let them boil for twenty minutes. On taking them from the water let them cool in the cloth ; and when they become cold, mash them smooth with a spoon. Add to them one level teaspoonful of salt, one-fourth of a teaspoonful of pepper,