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

the middle with a paste-cutter. While they are frying, fry with a little butter one onion chopped fine; as soon as fried, add half a pound of sausage-meat; stir now and then for about five minutes; add also a pinch of cinnamon, same of nutmeg; take off and mix with the whole one yolk of egg, a tablespoonful of chopped parsley, salt, and pepper. Cut six pieces of white paper of a heart-like shape, and large enough to envelop a chop; grease them slightly with butter or sweet-oil; place some sausage-meat on one side of the paper (say half a tablespoonful), place a chop on it; put some sausage-meat on the chop and in the hole; fold the paper in two; then, by folding all around the border, the chop and seasonings are perfectly enveloped in the paper; put the chops in a baking-pan, spread a few drops of oil all over, and bake for about fifteen minutes in an oven at about 250 deg. Fahr. Instead of baking them, broil them carefully turning them over often and basting them to prevent the paper from burning, and serve with the paper on. They may be served on a _duxelle_ garniture, or with a _purée_. _Fricandeau._--Take a piece of veal of any size, from the leg, loin, or cutlet piece, about three-quarters of an inch in thickness, lard one side with salt pork, the same as a fillet of beef. Put in a saucepan (for two pounds of meat) one ounce of butter, half a middling-sized onion, and as much carrot in slices, two or three stalks of parsley, one of thyme, a bay-leaf, six or eight pepper-corns, and rind of the pork you have used; spread all these seasonings on the bottom of the saucepan, put the piece of veal on them, the larded side up, set on a good fire for about fifteen minutes; after which you look if the under side of the meat is well browned; if so, add a gill of broth, put in the oven and baste often, if not, leave a little longer on