d Veal._

Cut boiled or roasted veal in nice slices--flour and fry them in butter,
till a light brown--then take them up, and turn a little hot water into
the butter they were fried in, mix a little flour and water together,
and stir it into the gravy--season it with salt, pepper, (nutmeg, or
catsup,) and lemon juice--put in the meat, and stew it till very
hot--stew two or three onions with it, if you like.

41. _Drawn Butter._

Mix two or three tea spoonsful of flour with a little cold water--stir
it till free from lumps, thin it, and stir it into half a pint of
boiling water--let it boil two or three minutes, then cut up about a
quarter of a pound of butter into small pieces, and put it with the
flour and water--set it where it will melt gradually. If carefully
mixed, it will be free from lumps--if not, strain it before it is put on
the table. If the butter is to be eaten on fish, cut up several soft
boiled eggs into it. A little curry powder sprinkled into it, will
convert it into curry sauce.

42. _Burnt Butter._

Put a couple of ounces of butter into a frying pan--set it on the
fire--when of a dark brown color, put in half a tea cup full of vinegar,
a little pepper and salt. This is nice for fish, salad, or eggs.

43. _Roast Meat Gravy._

Meat, when put down to roast, should have about a pint of water in the
dripping pan. A little while before the meat is done, stir up the
drippings, put it in a skillet, and set it where it will boil. Mix two
or three tea spoonsful of flour smoothly, with a little water, and stir
it in the gravy when it boils. Lamb and veal require a little butter in
the gravy. The gravy for pork and geese, should have a little of the
dressing, and sage, mixed with it. If you wish to have your gravies look
dark, scorch the flour that you thicken them with, which is easily done
by putting it in a pan, setting it on a few coals, and stirring it
constantly till it is a dark brown color, taking care that it does not
burn. Enough can be burnt at once to last a long time.

44. _Sauce for Cold Meat, Fish or Salad._

Boil a couple of eggs three minutes--then mix it with a mustard spoonful
of made mustard, a little salt, pepper, half a tea cup of salad oil, or
melted butter, and half a tea cup of vinegar. A table spoonful of catsup
improves it.

45. _Wine Sauce for Venison or Mutton._

Warm half a pint of the drippings, or liquor the meat was boiled in--mix
a couple of tea spoonsful