A Handbook of Cookery for a Small House

large) when the following recipe will be found useful. Cut a slice of about an inch thick off the round of beef or fillet of veal, cut that into five or six pieces and flatten well with a knife. Chop finely about half a Spanish onion, a few sweet herbs, and pepper and salt, and put a little of these on each piece of meat and cover with half a rasher of bacon. Tie each piece securely with string. Melt one ounce of fresh butter in a frying pan over a clear fire and when ready lay the olives in it. Fry briskly for three minutes, turn over once and fry for the same length of time, then cover with another frying pan, inverted, and fry for another ten to fifteen minutes. Place the meat on a dish and remove the strings gently, cutting with scissors. Put into the frying pan about half a teacupful of good meat juice, a tablespoonful of white wine, a little salt, thicken with a little flour and pour over the olives. They will keep their shape and should be served with some nicely prepared vegetables, either beans, peas, or potatoes. _26. Pigeons with Carrots_ Split the roasted pigeons in halves and lay cut side down in a stone saucepan with half a claret glass of white wine, pepper and salt, with four carrots cut lengthwise, each into eight pieces then cut across. Add a little good meat juice. Put enough water to just cover the pigeons. Stew gently for three-quarters of an hour. Thicken with a little flour and water and serve in the stone saucepan, or in a deep dish. _27. Ragoût of Veal_ Cut into small pieces two pounds of neck of veal. Put into a saucepan and cover with cold water, and a teaspoonful of salt, a little pepper, one piece of loaf sugar, six spring onions, bottoms and green tops, six small carrots split in two, and one small turnip. Stew gently for one and a half to two hours, adding a little water if required. Half an hour before