For this, the remains of a cold fricandeau or roast may be used, cut into pieces about one inch square. To every pint of these squares allow

1/2 pint of stock 1 tablespoonful of butter 1 tablespoonful of flour 1 tablespoonful of Worcestershire sauce

1 tablespoonful of mushroom catsup 2 tablespoonfuls of sherry 1 tablespoonful of onion juice 1 blade of mace

6 mushrooms, chopped fine

Put the butter in a frying-pan, and stir until a nice brown; then add the flour, and brown again; then add the stock; stir until it boils, then add the mushrooms, mace, onion juice, mushroom catsup, sauce, salt to taste. Mix, and add the veal. Place over a very moderate fire to simmer for fifteen minutes; then take from the fire, add the wine (if you use it), garnish with boulettes of potatoes, and serve very hot.

Ragout Of Veal No. 2

Cut any pieces of cold roast veal into nice squares. To every pint of these squares allow

1 pint of stock 1/2 pint of mushrooms or 1 ounce of truffles 3 hard-boiled eggs

2 tablespoonfuls of butter 2 tablespoonfuls of flour 1 gill of Madeira, if you use wine

Salt and pepper to taste

Brown the butter, add the flour; mix; add the stock and half the wine, then the meat, and simmer for half an hour; then add the mushrooms or truffles chopped into small pieces, the yolks of the hard-boiled eggs, mashed; salt and pepper to taste; cook ten minutes longer. Take from the fire, add the remainder of the wine, and serve, garnished with sweetbread croquettes made into very small cylinders. This dish is fully worth its trouble.