rounds like a five-franc piece. If you have some lean bacon or ham, a
little of that should be added. I should tell you first of all to put
some rice on to boil in boiling water. Make a sauce of flour and butter
in a pan, adding gravy if you happen to have it, but failing that, use
water and vinegar in equal parts to thin it; season with pepper and salt
and a small spoonful of anchovy sauce. When the sauce is heating, put in
the meat and cover the pan, let it all heat for twelve minutes and then
place meat and sauce in the middle of a dish. By this time the rice may
be tender. Drain it well and put it as a border to the stew.

[_Aimee._]



A QUICKLY MADE STEW

Put a piece of butter in a stewpan, with an onion cut in pieces, a few
cloves, salt and pepper, a tablespoonful of shredded parsley, and if you
have it some good gravy or meat juice and water. Throw into the sauce
some cold meat, preferably underdone, and after it has simmered for
fifteen minutes take a cut onion and rub with it the bottom of the dish
that you are going to use. Take a good glass of red wine, such as
Burgundy and mix it with the yolk of an egg, stir this into the stew and
serve up in a couple of minutes.

[_Madame Groubet._]



GRENADINES OF VEAL