constantly. Add salt just before taking off the fire. The Indian meal
should be stiff when finished. Turn it onto the bread-board, and
spread it out to the thickness of two fingers. While it is cooking
prepare a meat sauce, and a Bechamel sauce as follows:

MEAT SAUCE

Take a small piece of beef, a small piece of ham, fat and lean, one
tablespoon of butter, a small piece of onion, a small piece of carrot,
a small piece of celery, a pinch of flour, one-half cup of bouillon
(or same amount of water), pepper. Cut the meat into small dice; chop
up fine together the ham, onion, carrot, and celery. Put these all
together with some pepper into a saucepan with the butter, and when
the meat is brown, add the pinch of flour, and the bouillon a little
at a time (or the water), and cook for about one-half an hour. This
sauce should not be strained.

BECHAMEL SAUCE

Take one tablespoon of flour, and one tablespoon of butter. Put them
into a saucepan and stir with a wooden spoon until they have become a
golden-brown color. Then add, a little at a time, one pint of milk;
stir constantly until the sauce is as thick as custard, and is white
in color. If it grows too thick, a little more milk may be added; or
if it is too thin, a tiny lump of butter rolled in flour will thicken
it.

Now take the cold Indian meal and cut it into squares about two inches
across. Take a baking-dish of medium depth, butter well, then put in a
layer of squares of Indian meal close together, to entirely cover the