Stewed Beef With Mushrooms

Very nice. Take five pounds of beef (with as much tenderloin as possible), put in a pan, and set in the oven fifteen minutes; then take the meat and put it in a small porcelain kettle, and dredge with salt, pepper, a teaspoonful of mace, half of clove, half of allspice, and two spoonfuls of flour; now put in cold water enough to cover the meat, and stew slowly, keeping the stean in, three hours. Then put in half a tumbler of mush room catsup and a glass of claret wine, and simmer hah an hour longer. Serve with plenty of gravy.

Fillet Of Beef With Mushrooms

Cut the fillet into slices about half an inch thick, and lay them an hour in melted butter, having first sprinkled them with salt and pepper At the end of that time place them over a brisk fire, and when well browned on one side turn them and brown on the other. Then lay them in a hot dish, and into the butter that remains in the pan put one spoonful of dry flour, and brown; when brown, add half a cup of boiling water, and half a wineglass of mushroom catsup or maderia wine. Pour the gravy over the fillet, and serve,

Bouilli Tongue

Boil and skin the tongue the day before, and prepare in the same way as bouilli beef, allowing it two hours to simmer.

Stewed Partridges

Place two partridges in a small kettle, and dredge with salt, pepper, flour, half a teaspoonful of mace, half of cloves, and cover with cold water. Cover tight and simmer two hours Thicken with three spoonfuls of flour, and stir in two spoonfuls of catsup; simmer one hour longer and serve. Grouse and pigeons are stewed in the same manner. Garnish all the foregoing dishes with paste cakes.

Brown Fricassee Of Chicken

Out two chickens or old fowl into handsome pieces, and parboil them in just water enough to cover them; when they are tender, take them up and drain them dry. Cut a pound of salt pork into slices, and fry them brown; take up the pork, dredge the chicken with salt, pepper, and flour, and fry a dark brown in the pork fat. When the chicken is all fried, stir into the remaining pork fat half a cup of dry flour; stir this until a dark brown, then pour on it one quart of the liquor in which the chicken was boiled. (This liquor must be boiling.) Season with pepper and salt to taste. Lay the chicken in this gravy, and simmer twenty minutes. Garnish the dish with boiled rice.

White Fricassee Of Chicken

Boil the chicken until tender, then cut it into small pieces. With the water in which it was boiled make a gravy, allowing half a cup of flour and two spoonfuls of butter to every quart of water. Season with pepper and salt; turn in the chicken, and let it boil five minutes, and serve. Garnish the dish with boiled rice.

Chicken Curry

Make the same as white fricassee, with the addition of one teaspoonful of Indian curry to one pint of gravy, if it is liked strong, if not, half a teaspoonful. Dissolve the curry in a little water, and stir in. Garnish the dish with rice. Veal and mutton can be curried in the same manner.