vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of
garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few
cloves and peppercorns. Pour over 1 cup of stock and dredge with
flour. Let bake in a quick oven; allow fifteen minutes to the pound.
Serve with potato dumplings.


25.--Oysters a la Toulonaise.

Drain large oysters; sprinkle with salt and pepper. Try out a few
slices of bacon in a frying-pan; remove the bacon. Roll the oysters in
fine bread-crumbs and sauté until brown on both sides. Place on hot
buttered toast; sprinkle with lemon-juice and garnish with olives.


26.--Chicken a la Bechamel.

Clean and season a fat hen. Put a few slices of chopped bacon in a
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2
stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few
cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1
cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.


27.--Milanese Vegetable Soup.

Cut bacon and ham into small pieces; put in a saucepan with 1
tablespoonful of hot butter. Add all kinds of vegetables, cut into
very small pieces and let fry a few minutes. Then fill the pan with 1