Modern cookery for private families

oz.; veal gravy, 1 pint; rind of 1/2 lemon: 1-1/4 hour. Salt; spice; cream, 6 tablespoonsful. _Obs._—This sauce may be served with turkey, with fowls, or with stewed veal cutlets. BROWN CHESTNUT SAUCE. Substitute rich brown gravy for the veal stock, omit the lemon-rind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of _Espagnole_ or highly flavoured gravy, after they have been passed through the sieve. PARSLEY-GREEN, FOR COLOURING SAUCES. Gather a quantity of young parsley, strip it from the stalks, wash it very clean, shake it as dry as possible in a cloth, pound it in a mortar, press all the juice closely from it through a hair-sieve reversed, and put it into a clean jar; set it into a pan of boiling water, and in about three minutes, if _gently_ simmered, the juice will be poached sufficiently; lay it then upon a clean sieve to drain, and it will be ready for use. Spinach-green, for which particular directions will be found at the commencement of Chapter XXIV., is prepared in the same manner. The juice of various herbs pounded together may be pressed from them through a sieve and added to cold sauces. TO CRISP PARSLEY. Wash some branches of young parsley well, drain them from the water, and swing them in a clean cloth until they are quite dry; place them on a sheet of writing paper in a Dutch oven, before a brisk fire, and keep them frequently turned until they are quite crisp. They will become so in from six to eight minutes. FRIED PARSLEY. When the parsley has been prepared as for crisping, and is _quite_ dry, throw it into plenty of lard or butter, which is on the point of boiling; take it up with a skimmer the instant it is crisp, and drain it on a cloth spread upon a sieve reversed, and placed before the fire. MILD MUSTARD. Mustard for instant use should be mixed with milk, to which a spoonful or two of very thin cream may be added. MUSTARD THE COMMON WAY. The great