Another nice way, supposing the menagere has some cold lean beef — not too much cooked — which requires warming up, is to cut it into thin strips and slice some bacon very thinly, laying beef and bacon together; roll them up, fastening with a tiny skewer, and then dip in batter and fry them. A "sauce piquante " should be served with the rolls. Then, again, meat may be cut into dice, with a little fat bacon, a little cooked vegetable, and chopped onion, and fried in some hot fat in the saute pan. Let this be lightly tossed about until just brown, remove all superfluous fat and dredge a little flour over all ; a cupful of stock liquor should be poured in and the saute pan drawn away from the fire, leaving it to cook gently while you make a potato crust, either of cold mashed potatoes or freshly cooked ones. Mix them with an ^gg and a little milk to make them smooth, then cover a shallow tin plate about half an inch thick with this crust, crimp the edges and bake until brown, when the con- tents of the saute pan should be poured into the middle. 128 FRICASSEES AND RECHAUFFEES. Meat, particularly beef and veal,, may he ^^ recliaufie ^^ by making a good thick gravy or sauce and laying in it the meat^ cut in thin slices, to simmer gently till hot through without cookinof it ag-ain. If ham or bacon be added in this case it should be frizzled first, then put on the top when the dish is served. Mutton is better made into a rao-out. For o this a deep pie dish will answer the purpose excellently well — or the daubiere. Potatoes and onions pared and sliced evenly, the mutton (generally cooked) also sliced and each piece dipped into flour; fill the dish with alternate layers of these, then pour over some stock liquor made from bones, and a liberal seasoning of salt and pepper✪ Mutton Ragout ; the dish is then well covered over and put in the oven for an hour and a half. If fresh mutton is used for a ragout, portions of the breast and trimmings will make the dish quite well enough. Another way of making a ragout is to cut the fresh meat into equal sized pieces, flour each one, cut a little salt bacon into strips, and a variety of vegetables also, arranging these ingredients in layers in a covered stewpan, and dredging flour between with salt and pepper; then cover FRJCASSAeS and RECHAUFFEES. 129 witli water and leave to cook gently in a corner of tlie oven for some time — about a couple of hours. A frlcandeau is similar to tlie above^ only tlie meat would be left in one piece — a sliort thick piece is to be preferred, and if lean it may be larded. A slice of fat pork or bacon should cover the bottom of the stewpan; any vegetables may be used for this, and they should be placed around the piece of meat and over it. A cupful of stock poured over all. When cooked the meat and vegetables should be lifted on to a dish, the gravy skimmed from all fat, and a little thickening" and seasonino- added ; it should then be allowed to boil a few minutes before pouring over the dish. Nearly all fricandeau✪ Fricandeaux are made after this fashion ; salsify, chicory or sorrel, and spinach, are good vegetables to use for this dish. Curries are well known in England, but the preparations known as ^'a la financiered^ may be somewhat novel.

AI-modernized reading of the original text

Another nice way, supposing the menagere has some cold lean beef — not too much cooked — which requires warming up, is to cut it into thin strips and slice some bacon very thinly, laying beef and bacon together; roll them up, fastening with a tiny skewer, and then dip in batter and fry them. A "sauce piquante " should be served with the rolls. Then, again, meat may be cut into dice, with a little fat bacon, a little cooked vegetable, and chopped onion, and fried in some hot fat in the saute pan. Let this be lightly tossed about until just brown, remove all superfluous fat and dredge a little flour over all ; a cupful of stock liquor should be poured in and the saute pan drawn away from the fire, leaving it to cook gently while you make a potato crust, either of cold mashed potatoes or freshly cooked ones. Mix them with an egg and a little milk to make them smooth, then cover a shallow tin plate about half an inch thick with this crust, crimp the edges and bake until brown, when the contents of the saute pan should be poured into the middle. Meat, particularly beef and veal, may be "rechaufie" by making a good thick gravy or sauce and laying in it the meat, cut in thin slices, to simmer gently till hot through without cooking it again. If ham or bacon be added in this case it should be frizzled first, then put on the top when the dish is served. Mutton is better made into a ragout. For o this a deep pie dish will answer the purpose excellently well — or the daubiere. Potatoes and onions pared and sliced evenly, the mutton (generally cooked) also sliced and each piece dipped into flour; fill the dish with alternate layers of these, then pour over some stock liquor made from bones, and a liberal seasoning of salt and pepper ; the dish is then well covered over and put in the oven for an hour and a half. If fresh mutton is used for a ragout, portions of the breast and trimmings will make the dish quite well enough. Another way of making a ragout is to cut the fresh meat into equal sized pieces, flour each one, cut a little salt bacon into strips, and a variety of vegetables also, arranging these ingredients in layers in a covered stewpan, and dredging flour between with salt and pepper; then cover with water and leave to cook gently in a corner of the oven for some time — about a couple of hours. A fricandeau is similar to the above, only the meat would be left in one piece — a sliort thick piece is to be preferred, and if lean it may be larded. A slice of fat pork or bacon should cover the bottom of the stewpan; any vegetables may be used for this, and they should be placed around the piece of meat and over it. A cupful of stock poured over all. When cooked the meat and vegetables should be lifted on to a dish, the gravy skimmed from all fat, and a little thickening and seasoning added; ; it should then be allowed to boil a few minutes before pouring over the dish. Nearly all fricandeaux are made after this fashion ; salsify, chicory or sorrel, and spinach, are good vegetables to use for this dish. Curries are well known in England, but the preparations known as ^'a la financiered^ may be somewhat novel.

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Mutton RagoutFricandeau

The profession of cookery, from a French point of view