A Course of Lectures on the Principles of Domestic Economy and Cookery

make the gravy. Turnips, if they are fresh, will cook in about half an hour. Potatoes will cook in twenty minutes; small onions will cook in from half to three-quarters of an hour. The meat usually needs to cook about two hours. The meat being brown, I shall put in a tablespoonful of flour, stirring it, and then send it down to you so that you can see what it is like. The question naturally would arise about the color of this stew, throwing in raw flour, the white, uncooked flour. You can see for yourselves what the effect is. _Question._ Does cold meat cook as long as raw? MISS CORSON. If you use cold meat, brown it just in the same way, just exactly as we browned this, first in drippings or butter and then putting in the flour; only if you use meat which already has been cooked, it will not take it so long to cook as it does this raw meat. For a _white stew_, use any kind of white meat--veal, pork, poultry, or lamb. To-day I shall use veal. To go back to the question which was debated this morning about washing meat: first, wipe the meat all over with a wet towel. It is important to have the towel clean. Wet the towel in cold water and wipe the meat, then cut it in little pieces about two inches square. The butcher will crack all the bones, and if you wish he will cut the meat for you. At least he will crack the bones so that the meat can be easily cut in pieces about two inches square. Put it over the fire; suppose you have three pounds of meat; put it in cold water enough to cover it. Let it slowly boil; when it boils, add about a tablespoonful of salt and a dozen grains of peppercorns, or a small red pepper, or if you have not either of those seasonings, about half a saltspoonful of ordinary pepper; and let the meat boil slowly until it is tender. That will be in