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

away or be absorbed, put more cold water in it, so as to be able to baste. BLANQUETTE.--(_Also called Poulette._) Take about two pounds of neck, breast, shoulder, or any other piece, which cut in pieces, two inches square, throw them in boiling water, with a little salt, for five minutes, and drain them. Put in a stewpan a piece of butter the size of an egg, set it on a good fire, and when melted mix in a tablespoonful of flour, stirring all the time, and when turning yellow pour gently and slowly in the pan a pint of boiling water; add a teaspoonful of chopped parsley and green onions, salt, pepper, six small white or red onions, two or three mushrooms, and then the meat; boil gently about three hours, and serve. CROQUETTES. Proceed as for chicken croquettes in every particular, except that you use cold veal instead of cold chicken. RAGOUT. The neck and breast pieces are generally used to make a _ragout_, but any other piece may be used. Take about three pounds of veal, which cut in pieces about two inches square. Put two ounces of butter in a saucepan, set it on the fire, and as soon as the butter is melted, lay the meat in, stir now and then till of a golden color, and then take the meat from the pan. Leave the pan on the fire, and put in it a tablespoonful of flour, little by little, keep stirring about five minutes; add also half a pint of broth, same of warm water, one onion with a clove stuck in it, a bay leaf, two sprigs of thyme, two of parsley, a clove of garlic, a small carrot cut in two or three pieces, salt and pepper, then the meat, and cover the pan. Half an hour after your meat is in, fry in butter in a frying-pan six small onions, which you also put in the stewpan as soon as fried. When the whole is cooked, place the meat on a dish, strain the sauce on it, surround the whole