ound shape, flour, and put it
into a stewpan with a small piece of butter, fry until it becomes brown
on all sides. Then put half a pint of good gravy, nicely seasoned with
pepper and salt, cover the stewpan closely, and set it on the stove to
cook very slowly for at least four hours. When done, the veal will be
exquisitely tender, full of flavour, but not the least ragged. Take the
meat up, and keep hot whilst the gravy is reduced, by boiling without
the lid of the saucepan, to a rich glaze, which pour over the meat and
serve.

BROWN FRICASSEE OF CHICKEN.

This is a brown fricassee of chicken, and is an excellent dish. No doubt
the reason it is so seldom given is that, although easy enough to do, it
requires care and attention in finishing it. Many of the best cooks, in
the preparation of chickens for fricassee, cut them up before cooking,
but we prefer to boil them whole, and afterwards to divide them, as the
flesh thus is less apt to shrink and get dry. The chicken can be slowly
boiled in plain water, with salt and onions, or, as is much better, in
white broth of any kind. When the chicken is tender cut it up; take the
back, and the skin, pinions of the wings, and pieces which do not seem
nice enough for a superior dish, and boil them in a quart of the liquor
in which it was boiled. Add mushroom trimmings, onions, and a sprig of
thyme; boil down to one-half, then strain, take off all fat, and stir
over the fire with the yolk of two eggs and an ounce of fine flour until
thickened. Dip each piece of chicken in some of this sauce, and when
they are cold pass them through fine bread-crumbs, then in the yolk of
egg, and crumb again. Fry carefully in hot fat. Dish the chicken with a
border of fried parsley, and the remainder of the gravy poured round the
dish. This dish is generally prepared by French cooks by frying the
chicken in oil, and seasoning with garlic; but unless the taste of the
guests is well known, it is safer to follow the above recipe.

CHICKEN SAUTE.

Put any of the meat of the breast or of the wings without bone into a
frying-pan with a little fresh butter or bacon fat. Cook them very
slowly, turning repeatedly; if the meat has not been previously cooked
it will take ten minutes, and five minutes if a _rechauffe_. Sprinkle
with pepper, and serve with mushrooms or broiled bacon. The legs of
cooked chickens are excellent _sautes_, but they should be boned before
they are put into the pan.

POTAT