Take a fireproof dish, and after sprinkling it with breadcrumbs put in it
a layer of roast veal in slices, a layer of mashed potatoes, a layer of
veal kidney, partly cooked, and cut into pieces and lastly a layer of
potato. Cover the whole with a bechamel sauce into which you have stirred
some grated cheese; put it to bake in the oven. Then make a brown sauce
with any veal or kidney gravy that you have, and cook some mushrooms in
it with pepper and salt; the sauce is to be served with the grenadine.



HOCHE POT

Slice an onion and fry it in butter till it is brown; add pieces of pork
and of mutton freed from fat and skin; cover them with water and throw
into it any kinds of vegetables that you may have; but particularly
sliced carrots and turnips and green cabbages; put it in the oven to
cook. In another saucepan boil some white haricot beans, salt, and
pepper, until they are tender, when they must be added to the stew with a
small quantity of the liquor that they have been boiled in.



PIGEON AND CABBAGE ROLLS

Take two pigeons, two cabbages, four slices of fried bacon, an ounce of
butter, a large wineglassful of sherry, and some gravy. Truss your
pigeons and cook them in butter for ten minutes in a fireproof dish. Then
take them out, cut them into neat pieces. Meanwhile have the cabbages
boiled in salted water. Drain them. Cut them in small pieces and roll