Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

that is, with what is in the dripping-pan after having removed all the fat, also on a _soubise_ or on a _purée_ of sorrel. The above pieces may also be served in the following ways: _With Potatoes._--When dished, surround the meat with potatoes, either fried, mashed, or in _croquettes_. _With Quenelles._--Dish the meat, place half a dozen _quenelles_ around it, and decorate it with skewers which you have run through a _quenelle_ and then through a craw-fish and stuck in the meat. _With Carrots._--When dished, put all around the meat carrots _au jus_, or glazed and cut with a vegetable spoon. _With Spinach._--Spinach _au jus_ when done is spread on the dish, the meat is put on it, and served warm. Do the same with a _purée_ of cauliflowers. BAKED. All the above pieces are baked as well as roasted; and when done, served exactly in the same and every way as when roasted. Put the meat in a baking-pan with a little butter spread over it; cover the bottom of the pan with cold water, then put in a quick oven. After it has been in the oven for about fifteen minutes, baste and place a piece of buttered paper on the top of the meat. If the bottom of the pan is getting dry, add a little more water, but it is seldom the case except with inferior meat. When you see rather too much fat in the pan, take from the oven, turn the fat off, put cold water instead, and put back in the oven to finish the cooking. If the paper burns, put on another piece; but by basting often over the paper, it will remain pretty long before burning. With a small knife or a skewer you ascertain when done enough or to your liking; never cook by guess or by hearsay; the oven may be quicker one day than another, or slower; the meat may be more tender, or more hard; remember that if you cook by guess (we mean, to put down, as a matter of course, that it takes so many