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

hours, or so many minutes, to bake this or that), and stick to it, you will fail nine times out of ten. When done, serve as directed above. _In Croquettes._--Make and serve as chicken _croquettes_. _In Haricot or Ragout._--Take a neck or breast piece of mutton, which cut in pieces about two inches long and one broad. Put them in a saucepan (say three pounds) with two ounces of butter, set on the fire and stir occasionally till turning rather brown, then add a tablespoonful of flour, stir for one minute, cover with cold water, add one onion whole, salt, a bunch of seasonings composed of four sprigs of parsley, one of thyme, a bay-leaf, and a clove, one clove of garlic, chopped fine. Boil gently till about two-thirds done, stirring now and then; add potatoes, peeled, quartered, and cut, as far as possible, of the shape of a carpel of orange. The proportion is, about as many pieces of potatoes as of meat. Boil again gently till done, place the pieces of meat in the middle of the dish, the potatoes around, the juice or sauce over the whole, and serve. Skim off the fat, if any, before turning the sauce over the rest. BREAST BOILED. Put the breast entire in a saucepan, with a sprig of thyme, two of parsley, a bay-leaf, a clove, salt, and pepper, cover with water, set on the fire, boil gently till cooked, and then drain. Put in a frying-pan three tablespoonfuls of sweet-oil, a teaspoonful of chopped parsley, salt, and pepper; when hot lay the breast in and fry it all around for five minutes; then take it off, roll it in bread-crumbs, place it on a gridiron, and set on a good fire for five minutes; turn it over once only, then serve it with a _piquante_, _poivrade_, or tomato sauce. It may also be served on a _purée_ of sorrel. NECK BROILED. Prepare and serve exactly the same as a breast broiled. A breast or a neck piece broiled may be served on a _soubise_. It may also be served