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1
1036
Enquire within upon everything
·
Robert Kemp Philp
437
[SECOND
TRIALS
OFTEN
SUCCEED.]
1163.
Palatable
Stew.
Cut
pieces
of
salt
beef
and
pork
into
dice,
put
them
into
a
stewpan
with
six
whole
peppercorns,
two
blades
of
mace,
a
few
cloves,
a
teaspoonful
of
celery-seeds,
and
a
faggot
of
dried
sweet
herbs;
cover
with
water,
and
stew
gently
for
an
hour,
then
add
fragments
of
carrots,
turnips,
parsley,
or
any
other
vegetables
at
hand,
with
two
sliced
onions,
and
some
vinegar
to
flavour;
thicken
with
flour
or
rice,
remove
the
herbs,
and
pour
into
the
dish
with
toasted
bread,
or
freshly
baked
biscuit,
broken
small,
and
serve
hot.
When
they
can
be
procured,
a
few
potatoes
improve
it
very
much.
1164.
Ragoût
of
Cold
Veal.
Either
a
neck,
loin,
or
fillet
of
veal
will
furnish
this
excellent
ragoût
with
a
very
little
expense
or
trouble.
Cut
the
veal
into
handsome
cutlets;
put
a
piece
of
butter,
or
clean
dripping,
into
a
frying
pan;
as
soon
as
it
is
hot,
flour
and
fry
the
veal
to
a
light
brown;
take
it
out,
and
if
you
have
no
gravy
ready,
put
a
pint
of
boiling
water
into
the
frying-pan,
give
it
a
boil-up
for
a
minute,
and
strain
it
in
a
basin
while
you
make
some
thickening
in
the
following
manner:
Put
an
ounce
of
butter
into
a
stewpan;
as
soon
as
it
melts,
mix
as
much
flour
as
will
dry
it
up;
stir
it
over
the
fire
for
a
few
minutes,
and
gradually
add
the
gravy
you
made
in
the
frying-pan:
let
them
simmer
together
for
ten
minutes;
season
with
pepper,
salt,
a
little
mace,
and
a
wineglassful
of
mushroom
ketchup
or
wine;
strain
it
through
a
tammy,
or
fine
sieve,
over
the
meat,
and
stew
very
gently
till
the
meat
is
thoroughly
warmed,
If
you
have
any
ready-boiled
bacon,
cut
it
in
slices,
and
put
it
to
warm
with
the
meat.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
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