With a saucepan over the sea

Buy a slice of the fillet of veal, 2 inches thick, weighing 2^ pounds. Fry it in a pan with some butter, a slice of lean ham, 2 carrots, 3 onions, sliced, and some celery and green peas, ^ cupful each, or more if desired. Add a spoonfiil of Worcestershire sauce and a cup of boiling water. Cover very closely, and let it simmer for ij^ hours. Thicken the gravy with flour and pour it around the meat and vegetables, neatly arranged. TRIPE {k la mode de Caen). Tripe is cooked in various styles at Caen, Dijon, Venice, Lyons, and Toulouse. That of Caen is justly the most delightful. Clean, scald, and scrape 1¼ pounds of tripe — or it can be bought already dressed. Cut it into neat pieces about 2 inches square, and put it in an earthen casserole with i large carrot, and an onion, sliced, I clove, i bayleaf, a bit of thyme, and a spoonful of chopped parsley. Fry these in butter; add a pint of consomme and a tablespoonful of white wine or cider; cover closely and cook until tender. It must be served in the casserole ^ as it is abroad. With a Saucepan over the Sea TRIPE (as cooked in Lyons). Cut into narrow strips i pound of cold boiled tripe. Fry it in 2 ounces of butter or soup fat, clarified, with 2 large sliced onions, parsley, pepper, salt, and a tablespoonful of vinegar. When brown, pour into a dish, and serve with a border of Lyonnaise potatoes. The recipe for these can be found in any cook-book. CALLALOU. (A Greek dish, brought by sailors to Marseilles.) Cut into slices two dozen ochra pods, add a little salt, and set aside for 15 minutes. Then wash them with warm water, drain, and boil until tender. Drain them once more ; add two handfuls of string beans, sliced and cooked. Cut also 2 egg plants into squares, 5 large tomatoes, and slice 2 large onions, and core and slice 2 green peppers. Cook all of these in butter or dripping, stirring until almost dry ; season, add some chopped parsley, cook 10 minutes more, and serve hot. CASSOULIC. (Provence.) Chop the remains of any cold meat into dice ; add some bacon and onions, cut up half as much of cold cooked lima or white beans, pressed through a sieve, and enough gravy or stock to moisten. Stir; add salt, pepper, parsley, sweet With a Saucepan over the Sea marjoram, and a pinch of nutmeg ; pour into a dish, and sprinkle bread-crumbs thickly on top. Bake y2 hour and serve with tomato sauce. CASSOLETTE. (Languedoc.) Make a puree of cooked white beans, add salt and pepper and as much finely chopped turkey, chicken, or duck. Fry an onion, 2 slices of bacon, and 2 tomatoes, sliced, with 2 cloves, parsley, and the beans and meat, well blended. Now add i pint of good broth, enough to make a paste ; pour into a dish and bake until brown. This is a very old dish and very good to eat, besides. ANDOUILLETTES OF NANCY. Nancy, St. Menehould, Aries, and Lyons are as famous for their sausages as Frankfurt and Brunswick and Bologna. But the French preparations are much daintier than those of Italy and Germany. Take 2 pounds of veal and one of fresh pork. Cook the latter two hours in salted water, and chop both very fine, with 2 onions, 3 truffles, and 4 mushrooms, adding parsley, salt, and pepper. Mix well and press into sausage skins, — which can be bought from a butcher, — tie them at intervals of 2 inches and boil them for an hour 101 With a Saucepan over the Sea in I quart of consomme flavored with 2 carrots, 2 turnips, and ^ of a cabbage. This can be used later for soup. Let them cool, cut apart, and fry them 25 minutes in butter, then serve them with omelette or poached eggs. PIGS' FEET (as cooked in St. Menehould).