Thicken, when done, with one heaping tablespoonful of flour rubbed smooth with a piece of butter the size of an egg, and one cup of hot milk added just at the last.

A cauliflower nicely boiled, cut up, and stewed with it a moment, is very nice.
This stew becomes a _pot-pie_ by making a nice biscuit-crust, as on p.
164; cutting it out in rounds, and laying in the kettle half an hour before the stew is done.

Cover closely, and do not turn them.

Lay them, when done, around the edge of the platter; pile the meat in the centre, and pour over it the thickened gravy.

Two beaten eggs are sometimes added, and it is then called a _blanquette_ of veal.
BROWN STEW OR FRICASSEE.
To make these stews the meat is cut in small pieces, and browned on each side in a little hot dripping; or, if preferred, quarter of a pound of pork is cut in thin slices and fried crisp, the fat from it being used for browning.