one clove and a bouquet of sweet herbs--these to be at the sides of
the meat, not on top; and one quart of white stock or water. Dredge
with salt, pepper and flour. Cover, and place in a rather moderate
oven. Cook three hours, basting every fifteen minutes. If cooked
rapidly the meat will be dry and stringy, but if slowly, it will be
tender and juicy. When done, lift carefully from the pan. Melt four
table-spoonfuls of glaze, and spread on the meat with a brush. Place
in the open oven for five minutes. Add one cupful of hot water to the
contents of the braising-pan. Skim off all the fat, and then add one
heaping teaspoonful of corn-starch, which has been mixed with a little
cold water. Let it boil one minute; then strain, and return to the
fire. Add two table-spoonfuls of glaze, and when this is melted, pour
the sauce around the fricandeau, and serve. Potato balls, boiled for
twelve minutes in stock, and then slightly browned in the oven, make a
pretty garnish for this dish. It is also served on a bed of finely-
chopped spinach or mashed potatoes.


Leg of Lamb a la Francaise.

Put a leg of lamb, weighing about eight pounds, in as small a kettle
as will hold it. Put in a muslin bag one onion, one small white
turnip, a few green celery leaves, three sprigs each of sweet marjoram
and summer savory, four cloves and twelve allspice. Tie the bag and
place it in the kettle with the lamb; then pour on two quarts of
boiling water. Let this come to a boil, and then skim carefully. Now
add four heaping table-spoonfuls of flour, which has been mixed with
one cupful of cold water, two table-spoonfuls of salt and a speck of
cayenne. Cover tight, and set back where it will just simmer for four
hours. In the meantime make a pint and a half of veal or mutton force-