A cauliflower nicely boiled, cut
up, and stewed with it a moment, is very nice.
This stew becomes a _pot-pie_ by making a nice biscuit-crust, as on p.
164; cutting it out in rounds, and laying in the kettle half an hour
before the stew is done. Cover closely, and do not turn them. Lay them,
when done, around the edge of the platter; pile the meat in the centre,
and pour over it the thickened gravy. Two beaten eggs are sometimes added,
and it is then called a _blanquette_ of veal.
BROWN STEW OR FRICASSEE.
To make these stews the meat is cut in small pieces, and browned on each
side in a little hot dripping; or, if preferred, quarter of a pound of
pork is cut in thin slices and fried crisp, the fat from it being used for
browning. Cover the meat with warm water when done. If a stew, any
vegetables liked can be added; a fricassee never containing them, having
only meat and a gravy, thickened with browned flour and seasoned in the
proportions already given. Part of a can of mushrooms may be used with a
beef stew, and a glass of wine added; this making a _ragout with
mushrooms_. The countless receipts one sees in large cook-books for
ragouts and fricassees are merely variations in the flavoring of simple
stews; and, after a little experimenting, any one can improvise her own,
remembering that the strongly-flavored vegetables (as carrots) belong
especially to dark meats, and the more delicate ones to light.
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