Measure the flour, add an equal amount of cold milk, and stir until smooth; then add more milk, until it is thin as griddle cake batter. Now add carefully a little of the liquid to be thickened, and when very thin, pour slowly into the boiling liquid, stirring rapidly, and pouring slowly.
Use mutton soup stock and thicken with water and flour, - one tablespoonful of flour and one tablespoonful of water to one cup of liquid. Stir water and flour together in a cup until smooth; then add to the boiling liquid, and stir while cooking. Put in capers last, a scant one-quarter of a cup to a cup of liquid. Serve with boiled mutton.
Make same as above, except put in one generous table-spoonful of finely minced parsley instead of capers. Serve with boiled mutton.
Make the sauce as directed for caper sauce, using mutton broth for the liquid. Season with salt and pepper, and add one large or two very small hard-boiled eggs, chopped fine, in place of capers. Serve with boiled mutton.
Cut the veal in medium-sized pieces and simmer in a small quantity of water for an hour. Always choose fat veal. Pour off most of the water, but leave enough to cook the dumplings, then thicken with milk and flour and season the poured-off broth, lift the dumplings carefully, and pour over them the gravy.
Prepare and cook same as veal pot pie.
Cut cold roast beef or steak into dice, and cook slowly in a very small amount of water until tender. Stir together in a cup one-half tablespoonful of water and the same of flour, and add one-half cup of soup stock or water from the roasting pan, and two tablespoonfuls of strained tomato. Pour over the meat in the dish in which it is to be served enough to make quite moist, cover with buttered crumbs, and bake in the oven until crumbs are brown. Made-over dishes generally need extra seasoning.
One-half cup of milk, two teaspoonfuls flour, two tea-spoonfuls water, one-fourth cup (scant) chopped fresh meat. Stir water and flour together, and pour the cold milk over it. Cook four or five minutes, stirring all the time, and add the meat. Let boil, season, and serve.
When carrots are to be cooked, have on the range, boiling in the kettle, such an amount of slightly salted water as in your opinion will allow the carrots to barely cook until tender without burning. The exact quantity of water cannot be given, as it evaporates more rapidly some days than others. Put the carrots in whole, or as nearly so as the kettle will permit. Keep them boiling steadily until tender. Remove the carrots from the ket-tie, and with a sharp knife divide each through the center. For each half pint of liquid in the kettle, measure out a level tablespoonful of flour, and add a little water to it. Stir these together in a cup until thoroughly mixed, then put into the boiling liquid, and stir until the flour is cooked, and the liquid smooth and thickened a little. Then season to taste with salt and pepper, and add a sufficient amount of vinegar to make it slightly acid. Return carrots to the kettle, let boil and serve.