1/2 teaspoonful of salt.
2 tablespoonfuls of flour.
3 gills of water.
1 gill of strained tomatoes.
Cut the pork in thin slices and fry brown. Have the veal cut in small, thin pieces. Season it with the salt and pepper, then roll it in the flour. Take the pork from the pan and lay the slices of veal in the hot fat. Let them fry until they have a good brown color, turning them when brown on one side. Take up the veal and stir the remainder of the flour into the fat. When the flour is brown, add the cold water, stirring all the time. When this gravy boils up put the browned veal into it and simmer for half an hour. Add the tomatoes and boil up once.
The flavor and appearance of this dish may be varied by changing the gravy. Measure the water generously, and omit the tomatoes, and you have a simple brown fricassee. Be scant in the measurement of water and tomatoes, adding the tomatoes to the gravy when the meat is put in; then, at the end of half an hour, add a gill of milk, and boil up once, and you have a bisque of veal. Or you may omit the tomatoes, and at the end of the half-hour add a generous gill of milk, and you have a white fricassee. In this case do not brown the flour when it is added to the fat.
Ragout of Mutton.
2 pounds of mutton from the shoulder or breast.
1 pint of turnip cubes.
1/2 pint of carrot cubes.