St. Paul daily globe., 1895-12-16

but II 1t Is necessary to prepare STOCK
from bones this cooking must be con-
tinued an hour. At the end of this time
take out any bones and add sprig of
parsley, one of thyme, a spray of cell
cry and half a bay leaf. These four
herbs, which constitute q favoring
bouquet" are not essential, but they
always improve the flavor. Season
the stew with teaspoonful of salt
and an even half-teaspoonful of pep
per and one tablespoonful of Worces-
terShire sauce or Partisan sauce.
When the sauce boils up add the lamb,
with the same quantity of potatoes
If you wish, and let it simmer three
minutes, but no longer.
This stew may be improved by fry
ing a minced onion at the beginning
in the butter, adding the fiavoring
bouquet and half a cup of tomatoes
after the flour has been stirred in. In
this case the sauce must be strained
before adding the lamb. Mutt<e makes
an excellent stew, prepared in the
same way as lamb, adding slices of
carrots and tiny onions, fried brown
in butter. as well as potatoes.
A delicious mutton mince is made
as follows: Mince two onions and fry
them in a tablespoonful of butter. Add
three half-pint cups of minced NUT
ton, a cup of chopped potatoes, table
spoonful of salt, and one teaspoonful
of pepper. Stir well, and add half
cup of stewed tomatoes and a table,
spoonful of minced parsley Stir in
now q cup of rich brown gravy or
sauce and cook very slowly for twenty
minutes on top of the stove or in the
oven. Roll the hash out on a hot
platter, sprinkle 1t with minced parS-
ley and serve at once. A dish of
spiced currants or currant jelly is the
appropriate accompaniment of this
dish.
Cold veal at once suggests the most
delightful number of made-oVer dishes.
Veal croquettes are always excellent
| if properly prepared. simple minee
| of veal, warmed up in brown gravy,
seasoned highly with salt and pepper,
and served on toast, is always accept
| able at breakfast. 1t is appropriately
| varied by mincing six mushrooms to
| a pint cf minced veal and adding them
| to the brown gravy before adding the
| veal. The moment the minced veal is
| heated through it is ready to serve.
A croquette must fulfill two condi-
| tionS; it must be firm enough to roll in
| shape when cold, and yet, when
| cooked, and hot, and the delicate
| brown crust on the outside is broken,
| it must be Of creamy consistency. In
| order to attain this end rich sauce
made of stock that jellies when cold
| must be used. The same result can
not be attained by the use of cream
sauce of milk and eggs.
| To pint of minced veal Tor OF half
! veal and half cooked rice, if you have
| only a small quantity of veaD add two
! tablespoonfuls of minced mushrooms
canned mushrooms will do. Now
| take half a pint Of strong, white
sauce, which ought always to be found
| in the house in winter when there is
no trouble in keeping 1t, and which 1s
! made thus: Melt tablespoonful OF
| butter in a frying pan, add two even
| tablespoonfuls of flour and mo.sten it
| with a pint and a half of rich jellied
| veal or chicken stock. Add three
sprays of parsley, one spray OF thyme,
one of celery and one bay leaf, tied
| together. Add also a teaspoonful of
salt and saltspoonful of white pep
per. Let this sauce simmer twenty
| minutes. Stir it almost all the time.
| In this way 1t acquires tlldl VelVety
consistency that gives to it its name of
"veloute.'' Strain it while hot through
| a fine sieve, rubbing everything
| through that will go.
Let the minced veal cook slowly fer
ten minutes in the half-pint of sauce;
then add an even teaspoonful of salt,
a pinch of pepper, the yolks of two or
three eggs, and a wineglassful of Ma
deira, if you wish. When this mixture
| is cold, roll it In shapes and egg-and-
| bread-crumb it The addition of
blanched sweetbread or of half the
quantity of blanched calves brains
may be used to vary these croquettes.
| The same mixture may be fried In
thin cases of pastry for kromesk1es.
Couuilles may be made of minced veal.
| Cut the tenderest bits of lean veal into
dice. To a cup of veal add three
tablespoonfuls of cooked beef tongue,
F.; cut in dice, and six minced mush-
rooms Cook these materials together
for five minutes in enough white sauce
| to moisten them we'll. Half eupful
is sufficient. Take six large scallop
shells and fill them with this mixture
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