kept hot for hours without spoiling. Make a puree of lentils or peas, and
season it with pepper and salt. Mince your beef with an equal quantity of
peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves.
If you have any cheap red wine pour it over the mince till it is well
moistened. If you have no red wine, use gravy. If you have no gravy, use
milk. Let all heat up in the oven for ten minutes, then sprinkle in some
currants or sultanas. Take the dish you wish to serve it in, put the stew
in the middle, and place the puree round it. If the mince is moist it can
be kept by the fire till required, or the dish can be covered with
another one and placed in a carrying-can, taken out to skating or
shooting parties.



VEAL WITH TOMATOES

Grill some slices of fat veal; cook some sliced tomatoes with butter,
pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal
with the tomatoes laid on top of each slice, and pour _maitre-
d'hotel_ butter over, made with butter, salt, chopped parsley, and
lemon-juice.



FRICANDEAU OF VEAL

A fillet of veal, larded with fat bacon, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gravy. This
eats well with spinach, endive, sorrel or carrots.