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

the fire. Add a little broth once in a while, to keep the bottom of the pan wet, and to have enough to baste till a little overdone, and serve with the gravy strained all over it. It is then called _au jus_. _With Spinach._--Prepare and cook the _fricandeau_ as above; and when done, put some broth in the pan after having taken off the meat; give one boil; turn in the spinach _au jus_; stir on the fire one minute; dish the spinach; place the _fricandeau_ on it, and serve. _With Sorrel._--Proceed as with spinach in every particular, except that you serve on sorrel _au jus_ instead of spinach. It makes a more delicate dish with sorrel, although excellent with spinach. It may also be served with green peas _au jus_ or _à l'anglaise_. _Financière._--When prepared, cooked, and dished as directed, surround it with a _financière_ garniture, and serve warm. _Jardinière._--After being cooked and dished, put a _Macédoine_ garniture around it, and serve warm. SHOULDER. _Boned._--Lay the shoulder on the table, the inside up, split it just in the middle, lengthwise, and following the middle of the bones; remove the flat bone at the larger end first. Do the same for the remaining bone. Then spread the shoulder open, and salt and pepper it. Fill the inside with sausage-meat; roll it of a round shape, and when properly tied with twine, roast or bake it, as directed for roasted or baked veal. It is then dished, decorated, and served in the same and every way as directed for roasted pieces of veal. It is an excellent dish served on either of the following purées: _beans_, _celery_, _lentils_, _peas_, _potatoes_, _sorrel_, _spinach_, or _tomatoes_. When served on a _purée_, it may be decorated with skewers, the same as when served with a garniture. It may also be served with a _piquante_ or _poivrade_ sauce. _Stuffed._--Bone the shoulder as directed above; spread it open, and salt and pepper it, also as directed. Spread a coat of sausage-meat on it, about one-third of an inch in thickness, then put a layer of