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[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.