MISCELLANEOUS MODES.


Braised Beef.

Take six or eight pounds of the round or the face of the rump, and
lard with quarter of a pound of salt pork. Put six slices of pork in
the bottom of the braising pan, and as soon as it begins to fry, add
two onions, half a small carrot and half a small turnip, all cut fine.
Cook these until they begin to brown; then draw them to one side of
the pan and put in the beef, which has been well dredged with salt,
pepper and flour. Brown on all sides, and then add one quart of
boiling water and a bouquet of sweet herbs; cover, and cook
_slowly_ in the oven for four hours, basting every twenty
minutes. Take up, and finish the gravy as for braised tongue. Or, add
to the gravy half a can of tomatoes, and cook for ten minutes. Strain,
pour around the beef, and serve.


Fricandeau of Veal.

Have a piece of veal, weighing about eight pounds, cut from that part
of the leg called the cushion. Wet the vegetable masher, and beat the
veal smooth; then lard one side thickly. Put eight slices of pork in
the bottom of the braising-pan; place the veal on this, larded side
up. Add two small onions, half a small turnip, two slices of carrot,