and serve immediately.

_Brunoise._--Take two tablespoonfuls of carrots, the same of turnips,
onions, and celery, all cut in very small dice. Put a piece of butter
(about an ounce) in a stewpan with a small teaspoonful of powdered
sugar, toss the carrots in this until they begin to take colour, then
put in the celery, then the turnips, then the onions; when all the
vegetables are coloured, put in a pint and a quarter of hot water or
liquor in which meat or poultry has been boiled, let the soup simmer two
hours, skim, and serve with the vegetables in it. The vegetables must
not be burnt at all, but only slightly browned.

_Stewed Mutton Cutlets._--Cut two carrots, two turnips, and two potatoes
into dice, trim some cutlets and toss them in butter in a stewpan, with
a sprinkling of pepper and salt, till they begin to colour, then put in
the carrots and three-quarters of a pint of hot water, a tablespoonful
of tomato sauce, and a small bunch of sweet herbs and parsley; stew
gently fifteen minutes, add the potatoes and turnips, and simmer about
an hour or until tender; add a piece of butter rolled in flour, a small
piece of glaze, and pepper and salt to taste. Remove the herbs and serve
the cutlets round the vegetables, with as much of the gravy as is
required.

_Mustard Sauce._--Mix one teaspoonful of flour with half a teaspoonful
of mustard and one ounce of butter, add half a teacupful of water, boil
for five minutes, add half a teaspoonful of vinegar, and serve.

_Rumpsteak aux Fines Herbes._--Mince equal parts of tarragon, chervil,
and garden cress with half a shalot, mix them with a little butter,
pepper, and salt, broil the steak and place on it.