can be tightly covered. In the fat remaining in the pan put one table-
spoonful of flour, and stir until perfectly smooth and brown; then
pour in, gradually, nearly a pint and a half of boiling water. Stir
for two or three minutes, season to taste with salt and pepper, and
pour over the olives. Cover the sauce-pan, and let simmer two hours.
Take up at the end of this time and cut the strings with a sharp
knife. Place the olives in a row on a dish, and pour the gravy over
them.


Veal Olives.

These are made in the same manner, except that a dressing, like
chicken dressing, is made for them. For one and a half pounds of veal
take three crackers, half a table-spoonful of butter, half a
teaspoonful of savory, one-fourth of a teaspoonful of sage, a
teaspoonful of salt, a very little pepper and an eighth of a cupful of
water. Spread the strips with this, and proceed as for beef olives.


Fricandelles of Veal.

Two pounds of clear veal, half a cupful of finely-chopped cooked ham,
one cupful of milk, one cupful of bread crumbs, the juice of half a
lemon, one table-spoonful of salt, half a teaspoonful of pepper, one
cupful of butter, a pint and a half of stock, three table-spoonfuls of
flour. Chop the veal fine. Cook the bread crumbs and milk until a
smooth paste, being careful not to burn. Add to the chopped veal and
ham, and when well mixed, add the seasoning and four tablespoonfuls of
the butter. Mix thoroughly, and form into balls about the size of an