Ragout of Mutton.

Three pounds of any of the cheap parts of mutton, six table-spoonfuls
of butter, three of flour, twelve button onions, or one of the common
size; one large white turnip, cut into little cubes; salt, pepper, one
quart of water and a bouquet of sweet herbs. Cut the meat in small
pieces. Put three table-spoonfuls each of butter and flour in the
stew-pan, and when hot and smooth, add the meat. Stir until a rich
brown, and then add water, and set where it will simmer. Put three
table-spoonfuls of butter in a frying-pan, and when hot, put in the
turnips and onions with a teaspoonful of flour. Stir all the time
until a golden brown; then drain, and put with the meat. Simmer for an
hour and a half. Garnish with rice, toasted bread, plain boiled
macaroni or mashed potatoes. Small cubes of potato can be added half
an hour before dishing. Serve very hot.


Ragout of Veal.

Prepare the same as mutton, using one table-spoonful more of butter,
and cooking an hour longer.


Chicken Pie.

One fowl weighing between four and five pounds, half the rule for
chopped paste (see chopped paste), three pints of water, one-fourth of
a teaspoonful of pepper, one table-spoonful of salt (these last two
quantities may be increased if you like), three table-spoonfuls of
flour, three of butter, two eggs, one table-spoonful of onion juice