Miss Cameron's cookery book

fat. Then place in a stewpan a little of the mutton fat, or small piece of butter, and fry in it the chops to a nice brown colour. Then take them out, and fry two chopped onions. Pour away the superfluous fat, mix in a tablespoonful of flour, and a pint of stock; stir till smooth; let it come to the boil, flavour with a little anchovy essence, chili vinegar if liked, salt and pepper. Lay the chops in this ; also a few carrots and turnips cut in slices, and let the whole gently simmer for an hour and a half. Dish the chops in a circle with the vegetables in the centre. Ragout of Veal. One pound of the flank part of breast of veal cut in short lengths ; roll each piece in flour, and put in a brown earthenware vessel with a lid. Lay over the veal a slice of salt pork, cut in strips, a pinch of mixed sweet herbs, a teaspoonful of pepper and salt mixed, half a dozen peeled shalots. Cover the whole with warm water. Let this stew very gently for two hours. When cooked, remove the pieces of meat on to a deep dish and keep hot ; put into the gravy two tablespoonfuls of chopped sorrel, or one spoonful of capers and one of vinegar, and a little parsley. Simmer this for a minute, and pour over the meat and serve. Fillets of Veal a la Portugaise. One and a half lb. of veal, a clove of garlic chopped; f bay leaf, small blade of mace, and salt and pepper. Put into a frying-pan 2 oz. of butter or Hugon's beef suet, garlic bay leaf, salt and pepper. When thoroughly hot, fry in this the veal, which has been cut into neat cutlets, for six to ten minutes, according to the thickness, turning them once or twice. Dish up neatly in the centre of the dish, and pour over them the following sauce : — Sauce Piquante. Three oz. of Liebig's dark Extract of Meat, 1 pint of water. Stir over a gentle fire until the foundation is dissolved; add to it 1 pint of tomato puree; simmer a few minutes, and the sauce is ready. water. Stir over a gentle fire until the foundation is dissolved; add to it J pint of tomato puree; simmer a few minutes, and the sauce is ready. Veal Cutlets a la Talleyrand. One and a half lb. veal cutlet, 2 shalots finely minced, 2 or 3 mushrooms finely minced, teaspoonful chopped parsky, 2 oz. butter, 1 bay leaf, salt and pepper, and a tiny blade of mace, 1 pint of white sauce, 1 yolk of egg. Cut the veal into rather large neat cutlets. Make the butter hot in a saucepan, fry the veal cutlets in it, with the shalots, parsley, bay leaf, mushrooms, mace, pepper and salt, for three minutes. Stir on to this the white sauce, and let the whole gently stew for twenty minutes. Remove the cutlets, and dish in a circle. Pass the sauce through a sieve, stir in it the yolk of egg, and Pour over. Put boiled peas or French beans in the centre, and sprinkle over all some hard-boiled egg which has been rubbed through a sieve. Veal Cutlets aux Concombres. Cook the same as veal cutlets a la Talleyrand, but put cucumbers in the centre the same as given in recipe for lamb cutlets aux concombres. Rabbit aux Concombres. Cook in the same way as veal cutlets aux concombres. Italian Tripe. Take 1 lb. of well-boiled tripe, when cold cut it into strips ; put in a stewpan 3 oz. of butter, 1 onion finely minced, and 2 tablespoonfuls of chopped parsley ; stew gently for twenty minutes, then add the tripe, stir in a 1 lb of grated Parmesan cheese till the butter is thick enough to form a rich sauce ; if more sauce is required add a little milk. Serve very hot; pepper and salt to taste. Economical Ragout.