golden color in plenty of fat. Send them to table under a hot cover.

[_Pour la Patrie._]



STEWED BEEF

If you are obliged to make a hot dish in a hurry and have only a piece of
inferior meat, there is no better way of using it than by dressing it in
the Brabant way, which is rather expensive. Clean and cook some
mushrooms, and when fried lightly, add them and their liquor to your
beef, cut up in small pieces, but not minced. Add pepper, salt, a dust of
spices, or an onion with three or four cloves in it, and a half bottle of
good red wine. Stew all together for at least twenty minutes, take out
the onion and cloves, and serve in the dish it was cooked in which should
be an earthenware pot.

[_Pour la Patrie._]



A MUTTON SALAD

Cut some slices of cold mutton or lamb, removing every bit of fat and
skin that you can, unless that destroys the firmness of the slice.
Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce,
add to the lettuce plenty of sliced cucumber, for that keeps the mutton
moist. Put the salad on each slice and roll the meat over as tightly as
you can. Lay the rolls closely together in a dish and sprinkle a very