center and the potatoes round. The sauce is served separately, and
without being passed through the sieve.

[_L. Verhaeghe._]



A USE FOR COLD MUTTON

Cut the mutton into neat pieces, take away all fat and skin. Fry in
butter and add all sorts of vegetables in dice, with thyme, bay-leaves,
and parsley. Let all this stew very gently for two hours; you must add
more stock or water to prevent it getting dry. Keep the lid of the pan on
and, half-an-hour before serving, put in peeled potatoes. This dish is
served very liquid.

[_Mme. Spinette_.]



FLEMISH CARBONADES

Take four pounds of beef--there is a cut near the neck that is suitable
for this recipe. Cut the meat in small pieces (square) and fry them in a
pan. In another pan put a piece of refined fat and fry in it five big
onions that you have finely chopped. When these are well browned, add to
them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all
with water, and let it cook for an hour with the lid on. After an hour's
cooking, add half a glass of beer, a slice of crumb of bread with a light
layer of mustard and three tablespoonfuls of best vinegar. Let it cook