vinegar and water, then simmer them till thoroughly soft, in a veal
broth seasoned with pepper, salt, and a little lemon juice; when ready
for serving, pour off the gravy and thicken it with the yolks of a
couple of eggs stirred in, add it to the saucepan; warm up, taking
care that it does not curdle.

* * * * *

BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.

Spread flour on a tin, and place it in a Dutch oven before the fire,
or in a gentle oven till it browns; it must often be turned, that the
flour may be equally coloured throughout. A small quantity of this
prepared and laid by for use, will be found useful.

* * * * *

BROWNED BREAD CRUMBS.

Grate into fine crumbs, about five or six ounces of stale bread,
and brown them in a gentle oven or before the fire; this is a more
delicate way of browning them than by frying.

* * * * *

CRISPED PARSLEY.

Wash and drain a handful of fresh young sprigs of parsley, dry
them with a cloth, place them before the fire on a dish, turn them
frequently, and they will be perfectly crisp in ten minutes.