Before putting in your meat, cook in the water a celery, four leeks, two
onions, two turnips, two carrots; then add the meat, with pepper and
salt, and stew gently for three hours. If you can put in a marrow-bone as
well, that will give the soup a delicious flavor.

[_V. Verachtert_.]



HOCHE POT

One pound of fresh pork, one pound rump (flank) of beef, one pound rump
of veal, two onions, one celery, four leeks, two or three carrots, two or
three turnips, according to the size, a few Brussels sprouts, five or six
potatoes, according to the number of persons. Let the water boil before
putting in the meat, and cut all the vegetables in cubes of the same
size, like cubes of sugar. Let simmer only, for three hours; it is
delicious and makes a dinner.

[_V. Verachtert_.]



BOUCHEES A LA REINE

Get some little cases from the pastry-cook of puff paste, which are to be
filled with sweetbread cut in dice. It is a good plan to heat the cases
before filling them.

The filling mixture. Cook the sweetbreads in water with pepper and salt,