Miss Parloa's kitchen companion

The bits of veal left from a dinner may be utilized the next morning. Chop them fine, and to each pint put a table-spoonful of flour, a teaspoonful of salt, andone-eighth of a teaspoonful of pepper. After mixing well, add half a cupful of stock or water. Simmer for fifteen minutes; then, after stirring in a table-spoonful of butter, spread the hash on slices of toast. Serve very hot. Thin slices of lemon laid around the toast increase its attractiveness considerably. Terrapin Veal. - The list of materials is long, yet the dish is worth it : two pounds of veal cut from the leg, six hard-boiled eggs, half a pint of cream, half a pint of stock or water, two large table-spoonfuls of butter, one large tablespoonful of flour, half a table-spoonful of chopped onion, a table-spoonful of mushroom ketchup, a piece of cinnamon about half an inch long, a teaspoonful of lemon juice, a clove, a slight grating of nutmeg, a teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Put the onion and butter into a stew-pan, to cook slowly for five minutes. Meanwhile cut the veal into small cubes, and at the end of five minutes put it with the butter and onion, and draw the pan forward to a hot part of the range. Stir until the meat begins to brown ; then add the flour, and stir a moment longer, being careful not to burn. Draw the pan back, and gradually pour in the stock, stirring all the while. Now put in all the seasoning except the lemon juice, having the whole spice tied up in a bit of muslin. When the dish boils, cover it closely and set back where it will only simmer for two hours. At the end of that time remove the whole spice, and add the cream and boiled eggs, the latter chopped rather fine. Satisfy yourself by tasting that there is seasoning enough. Heat the dish to the boiling-point, and after adding the lemon juice, serve very hot. If you choose you may add two table-spoonfuls of Madeira with the juice. This dish may be made with cold veal, the mode of cooking being the same. Sometimes only two eggs are used, a few table-spoonfuls of chopped mushrooms being substituted for the other four. Jellied Veal. Use a knuckle of veal weighing about four pounds, three hard-boiled eggs, the juice of one lemon, two tablespoonfuls of minced onion, two of minced carrot, one of parsley, a bit of mace, a piece of cinnamon about an inch long, half a dozen cloves, two sprigs of thyme, a level teaspoonful of pepper, two table-spoonfuls of salt, and three pints of water. Have the knuckle of veal broken into several pieces. Wash it, and put it in a stew-pan with the water. Tie up all the seasonings, except the salt, pepper, and lemon, in a piece of muslin, and put them in the stew-pan with the veal. Place the stew-pan on the fire, and when the contents begin to boil, skim carefully. Cook slowly for four hours, and then take up the meat and free it from the bones. Let it cool, and then cut it into small pieces. Put the meat in a clean stew-pan, and strain over it the water in which it was boiled. Now add the salt, pepper, and lemon juice, and simmer for half an hour.