Miss Parloa's kitchen companion

Cut the veal into pieces about two inches square, and roll these in the flour. Put the butter into a frying-pan, and as soon as it becomes hot, put in the veal. Cook the meat until it is a delicate brown on both sides ; then remove it to a deep stew-pan. Put the onion into the butter remaining in the frying-pan, and stir for two minutes ; then add the flour in which the meat was rolled, and stir until it turns brown. Gradually pour in the cold water, and when the gravy begins to boil, pour it over the veal. Add the salt and pepper, and then cover the stew-pan and set it where its contents will only simmer during the next two hours. At the end of that time add the parsley, and taste the blanquette, to be sure that there is enough seasoning. Serve with Turkish rice, plain rice, or, indeed, with any vegetable. *Veal Pillau. This is a savory and economical mode of preparing veal, three pounds cut from the neck and shoulder being used. The other materials needed are a cupful of rice, three table-spoonfuls of butter or a quarter of a pound of salt pork, an onion, three large teaspoonfuls of salt, half a teaspoonful of pepper, half a cupful of strained tomato, and four cupfuls of boiling water. Cut the veal into small pieces, and season well with salt. Chop the onion fine, and put it into a stew-pan with the butter. Stir until the onion turns a light strawcolor ; then add the veal, and stir until that is browned a little, being careful not to burn the onion. Add the tomato and a cupful of the water, and simmer gently for an hour and a half. Now add the other three cupfuls of boiling water, the salt, pepper, and the rice, after washing the latter carefully in three waters. Heat the mixture to the boiling-point ; then cover closely, and set back where it will cook slowly for an hour. The rice will absorb almost all the liquid and be tender, yet every grain should be distinct. Turn the pillau out upon a platter, and garnish with parsley. * Curry of Veal. First cut four pounds of veal into pieces about three inches square. Cut a quarter of a pound of fat salt pork into thin slices, and fry slowly in the soup-kettle. Add a large onion, cut fine, and as soon as it begins to turn a light straw-color, add the veal. Cover the kettle, and set it back where the dish will cook slowly for an hour. Give a stirring frequently, and at the end of the hour add a cupful of stewed tomato and a pint and a half of boiling water. Stir well, and place the kettle where the dish will cook slowly for another hour ; then add a tablespoonful of curry-powder, mixed with one-third of a cupful of cold water. Season well with salt and pepper. Simmer half an hour longer, and serve on a flat dish, with a border of boiled rice. Mutton, beef, and lamb may be prepared in the same manner. * Minced Veal on Toast.