lengths, wash them, and
throw them into half a pint of gravy made from beef, veal, or mutton
thickened, and seasoned with salt, white pepper, and a lump of white
sugar, the chops should be delicately fried and the sauce served in
the centre of the dish.

* * * * *

BROWN CUCUMBER SAUCE.

Peel and cut in thick slices, one or more fresh cucumbers, fry them
until brown in a little butter, or clarified fat, then add to them
a little strong beef gravy, pepper, salt, and a spoonful of vinegar;
some cooks add a chopped onion browned with the cucumbers.

* * * * *

WHITE CUCUMBER SAUCE.

Take out the seeds of some fresh young cucumbers, quarter them, and
cut them into pieces of two inch lengths, let them lay for an hour in
vinegar and water, then simmer them till thoroughly soft, in a veal
broth seasoned with pepper, salt, and a little lemon juice; when ready
for serving, pour off the gravy and thicken it with the yolks of a
couple of eggs stirred in, add it to the saucepan; warm up, taking
care that it does not curdle.

* * * * *

BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.

Spread flour on a tin, and place it in a Dutch oven before the fire,
or in a gentle oven till it browns; it must often be turned, that the
flour may be equally coloured throughout. A small quantity of this
prepared and laid by for use, will be found useful.

* * * * *

BROWNED BREAD CRUMBS.

Grate into fine crumbs, about five or six ounces of stale bread,
and brown them in a gentle oven or before the fire; this is a more
delicate way of browning them than by frying.

* * * * *

CRISPED PARSLEY.

Wash and drain a handful of fresh young sprigs of parsley, dry
them with a cloth, place them before the fire on a dish, turn them
frequently, and they will be perfectly crisp in ten minutes.

* * * * *

FRIED PARSLEY.

When the parsley is prepared as above, fry it in butter or clarified
suet, then drain it on a cloth placed before the fire.

* * * * *

BREAD CRUMBS FOR FRYING.

Cut slices of bread without crust, and dry them gradually in a cool
oven till quite dry and crisp, then roll them into fine crumbs, and
put them in a jar for use.

* * * * *

SPINACH GREEN.

Pound to