Stewpan

“ Another way, more palatable.—Take the same quantity of veal as before, which cut into small dice (as you should cut all meat if possible) , put it into the stewpan, with a small pat of butter, half an onion, about the same quantity of carrot and turnip, a little celery, and a teaspoonful of salt; set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pass it through a sieve, and use when required. ”

“ Lay as much lean veal over the bottom of a stewpan as will cover it an inch thick: then cover the veal with thin slices of undressed gammon, two or three onions, two or three bayleaves, some sweet herbs, two blades of mace, and three cloves. Cover the stewpan, and set it over a slow fire. When the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour: add a little water, mixed with as much flour as will make it properly thick ”

“ Put the stock, onion, bouquet-garni, mushrooms, cloves, mace, with a good pinch of cayenne, into a shallow stewpan. Simmer gently for 20 minutes, then put in the fish, cover closely, and simmer gently for 1⁄2 an hour. Meanwhile blanch the oysters in their own liquor, remove the beards, cut each oyster in two, and strain the liquor into the stewpan. Melt the butter in another stewpan, add the flour, and cook it for 4 or 5 minutes. When the fish is ready, remove it carefully to a hot dish, strain the sauce over the flour and butter, and stir until smooth. ”