3642. It is best to chop the meat very fine, (gristles and gelatinous matter from the bones may be included;) then make a gravy by putting a lump of butter (what you judge necessary) into a stewpan; when it is hot, add a little flour, and stir it into the butter; then add a teacupful of the broth the meat was boiled in, and a little catsup. Let this boil up, then put in the mince meat, with a little chopped parsley, pepper and salt.
3643. Let it stand and simmer a few minutes covered, but do not let it boil—it hardens the meat to boil it. Lay slices of toasted bread in the dish, and pour the meat and gravy over.
3644. Meat may be kept several days in the height of summer, sweet and good, by lightly covering it with bran, and hanging it in some high or windy room, or in a passage where there is a current of air.
VEGETABLES.
3645. The importance of using a portion of vegetable food can hardly be overrated, though to make this our only diet does and must prove injurious, because contrary to man's nature and the arrangements of the Creator.