which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan to be
made hot, and when placed in the dish, garnish with thin slices of lemon.
CUTLETS IN BROWN FRICASSEE.
They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricassee of veal; balls or fritters are always an improvement to the appearance of this dish.
BLANQUETTE OF VEAL.
Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned button mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg; flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg, stew all together for fifteen minutes, then pour over
